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Roasted potatoes in a spicy yogurt curry (30 minutes)

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Yogurt Roasted Spicy Little potatoesHAPPY NEW YEAR 2019!  🙂 Let this year bring you all happiness, health, love, time and hope.

I was hiding and was staying away from social media for sometime. Just a break! I take it sometimes. Helps me JI am sure everyone does once in a while.

All of us are looking for quick dinner recipes these days and this is one. I had it with plain hot basmati rice and next day with roti. Both choices tasted great. Makes sense! Busy world with job, workouts, friends, party, family get together and kids mostly.

I am not a big fan of milk but I eat a lot of yogurt. Health benefits of yogurt: Aids in proper digestion, reduces cholesterol levels, helps preventing yeast infections, nourishes hair and improves bone health J! So try to include them in your diet somehow if you cant take plain yogurts.

You can use little baby potatoes or use regular potatoes by chopping them into cubes. 🙂

My other favorite potato recipes: Cheesy Baked potatoes, cheesy roasted potatoes with sour cream, little potato biryani, paneer potato kebab tacos, potato kurma

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Roasted potatoes in a spicy yogurt curry (30 minutes)
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Little Baby potatoes – 12
  • Oil – 2 tbsp
  • Yogurt – 3 tbsp
  • Red chilli powder – 2 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Fennel powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Salt – 2 tsp
  • Cream – 1 tbsp (optional)
  • Dry fenugreek leaves/ kasuri methi – 1 tsp
  • Coriander leaves – 2 tsp (chopped finely)
  • Brown sugar/ White sugar – a pinch
Instructions
  1. Boil the baby potatoes with 1 tsp salt, remove the skin and make a hole on it using fork,
  2. In a pan, add 1 tbsp of oil, Shallow fry the potatoes in oil and keep it aside.

  3. Mix the yogurt, red chilli powder, coriander powder, cumin powder, fennel powder, turmeric powder and salt. Keep it aside.

  4. Heat 1 tbsp oil in the same pan in a low heat and add the yogurt mixture and cook for 5 mins.
  5. Add the potatoes and allow cooking until the oil separates out around 10-12 mins.

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  7. Finally add fresh cream (optional), dry fenugreek leaves, chopped coriander, a bit of sugar (I added brown sugar) and mix well. Switch it off.
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Fried Onion raita/ Yogurt dipping

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Friedonionraita-2A nice variation of onion raita, a refreshing side dish to go with your spicy food! A must try to give a different flavor to your plain raita! This is a unique combo and that sautéed onion and garlic in yogurt gives great flavor.

I love to include raita in my meal frequently because of the cooling and soothing taste. I include lot of spicy dishes in my everyday meal so I like have some buttermilk (Mint chaas) or some raita or curd rice into my meal frequently. This is one the Indian condiment made with yogurt, chilli and fried onion and seasoned with a few spices and herbs.

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I like to add a green chilli slit or sliced into my raita before serving, it gives nice click. I usually make my raita right before serving and for this fried onion raita, you should surely add the fried onion to the raita right before serving. And whenever I call someone who is not Indian, I make sure I prepare some raita. If they find the food spicy, they can have it with raita. I usually make cucumber raita, carrot raita, cucumber carrot raita, onion raita, onion tomato raita, okra raita, Carrot Ginger Raita, Tomato Garlic Raita, beetroot raita, spinach raita,pumpkin raita. You can pretty much make raita with any fruits and veggies you fancy!

Raita’s or yogurt dipping always goes very well with Biryani. I always make raita for my biryanis, let it be vegetarian or lamb biryani. I like to add them even on my tacos. Or even as a side to spicy snacks & appetizers.

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Fried Onion raita/ Yogurt dipping
Author: 
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • • Thick Yoghurt – 1 cups (You could use even greek yogurt)
  • • Oil – 2 tsp
  • • Onion – 1 cup, sliced finely
  • • Garlic – 1, Minced
  • • Sugar – a pinch
  • • Ground cumin – ½ tsp
  • • Chaat Masala -1/8 tsp
  • • Salt – 1 tsp
  • • Green chilli – 1 Finely sliced, garnish
  • • Red chilli flakes – ¼ tsp, garnish
  • • Fresh cilantro – 1 tbsp, finely Chopped
Instructions
  1. Take a small pan; add the oil and sliced onion and garlic and roast till caramelized. Add a pinch of sugar for it to get roasted nicely. Keep aside.
  2. And keep aside.
  3. Just before serving, beat the yogurt and add the raosted onion garlic,salt and cumin powder. Mix well.
  4. Garnish with red chilli flakes, chaat masala, sliced green chilli and coriander leaves.
Notes
You can even fry the onion and add to it!
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Serve it chill with some spicy dish like pulao or biryani or with parathas or serve it as a dressing for salad or taco.!

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Carrot Ginger Raita

by 6 Comments

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This is a unique combo and that Sauteed ginger in yogurt gives great flavor. It has cooling and soothing taste and it is perfect side dish for any biryani recipes like vegetable biryani or lamb biryani. And the ginger us perfect for health.There are countless varieties of raita – Onion raita,cucumber raita,tomato raita, carrot raita, fried onion raita, mint raita, spinach raita and pomegranate raita and so on. Raitas are always a good way to include yogurt in your everyday meal. I like to even have plain yogurt but for many i understand it is really hard. So this is the best way. I know many might think the ginger flavor is overpowering but it is not and lends a fresh aroma to the raita. I always make raita, chill and serve. 
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I have never tried this combo of carrot and ginger. But when i tried this, i was in pure love.
Other raita recipes if you would like to have a look 🙂 – Garlic raita or cucumber carrot raita. 
Vegan Note: You can use soy yogurt instead.
 
 
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Carrot Ginger Raita
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
 
Ingredients
  • Oil – 2 tsp
  • Carrot – 1 cup, grated finely
  • Ground cumin – ½ tsp
  • Salt – 1 tsp
  • Ginger - 2 inch, minced finely
  • Red chilli flakes – ¼ tsp, garnish
  • Fresh cilantro – 1 tbsp, finely Chopped
  • Yogurt - 1.5 cups
Instructions
  1. Take a small pan; add the oil and ginger and roast till golden.
  2. , In the same pan, add the grated carrot and minced garlic and salt and sauté well. And keep aside.
  3. Combine the yogurt with the sauted carrot ginger and cumin powder. Mix well.
  4. Garnish with red chilli flakes and coriander leaves.
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Raitas are best to have plain or with pulao,veg biryani or shrimp biryani or with parotta or paratha.
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Mor Rasam / Buttermilk Rasam

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relishthebite-2-2Buttermilk with freshly grounded spices.

This can be done when you have no vegetables or tomatoes or tamarind at home.  This can be done in ten minutes.  When you have no time, no veggies, these are perfect to make. When you wanted to make a quick lunch, make sure to include them. And Taste great with any spicy curry or fry. And you can also drink this up.

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I would say the flavor for this dish is the spice mixture we grind. So, do not add some spice powder, which will not give the exact taste and flavor. I made them for my parents when they came on the first day with Garlic okra fry. I heard about this recipe from my dad before three years. So wanted to make this for him when he came. That’s the reason for doing this. My grandma used to make this for him. So wanted to make this for him. And also I made ghee peas pulao and cashew paneer which sounded heavy, so wanted to make a light dish.

Quick to make and tasty!:) I like this combo!

4.0 from 1 reviews
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Mor Rasam / Buttermilk Rasam
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Sour curd/yogurt – 1 cup
  • Turmeric – ½ tsp
  • Salt – 1 ½ tbsp
  • Coriander leaves – 1 tbsp, chopped finely for garnish

    To Roast & grind
  • Toor dal – 1 tbsp
  • Red chilli – 1
  • Green Chilli – 1
  • Pepper – ½ tbsp
  • Jeera – 1 tsp
  • Coriander Seeds – 2 tsp

    To temper:
  • Oil – 2 tsp
  • Mustard – 1 tsp
  • Red Chillies – 2
  • Asafoetida – a pinch
  • Curry leaves – 4-5
Instructions
  1. Dry roast the ingredients under “to roast and grind” in a pan until golden brown.
  2. Beat yogurt until smooth and add one more cup of water to it and mix well. Keep it aside. This is nothing but buttermilk.
  3. Powder the roasted ingredients using little water. And mix the ingredients with the yogurt mixture.
  4. Start heating the mixed butter milk and meanwhile temper with the items under “to temper” table.
  5. When the rasam (buttermilk) just start to boil, switch off the flame and transfer the tempered items to it. Mix well and the rasam is ready.
Notes
1. Do not heat the yogurt / buttermilk mixture for long as it may curdle.
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