Funny weather here in Glasgow from a couple of days. The sun plays hide & seek in between snow.. I was listening to “CCR – Have you ever seen the rain” & I burst out laughing thinking aloud.. “If the lyricist would have visited Glasgow ever, he would have changed the lyrics to snow instead of rain ;)..”
This is a very aromatic & flavourful raita. The crunchy tempered dal, mustard seeds you get to bite in between makes this raita wonderful. 🙂 The aroma that fills in your kitchen when you prepare the tempering is amazing. Wonderful for the summers when you have different varieties of cucumbers available (This is in India :)).
There are three different types of cucumbers cultivated – Slicing, Pickling & burpless, according to Wiki.
This goes as an accompaniment with just about any South Indian Flavoured rice. To name a few – Tomato Rice, Lemon Rice, Arasi Parappu Saadam etc. My MIL used to prepare this often & my FIL can eat this as a snack.
Cucumber is known to have a cooling effect. As a kid I often developed a common cold if I ate too much.
P.S: Photos courtesy my phone.. 😦 Miss using my Camera..
Ingredients: (Serves 2) Preparation Time: 10 mins
Cucumber – 1/4 of a large cucumber
Plain yogurt – 200 ml
Milk – 30 ml
Split black dal/Urad Dal – 1/4 tsp
Mustard Seeds – 1/4 tsp
Asafoetida – just a small pinch
Dried Red chilli’s – 1, torn roughly
Curry leaves – 4-5, torn roughly
Cooking oil – 1/4 tsp
Salt to taste
In a bowl whisk the yogurt & milk together. Grate the cucumber piece & add this to the yogurt-milk mixture. Add salt to taste. Mix well, keep aside.
Tip: If you plan to serve this at a later point of time add salt just before you serve else the water that the cucumber lets out will make the raita runny.
Meanwhile heat oil in a tempering vessel/fry pan. Add mustard seeds when the oil is hot. Make sure heat is set to medium. Let the mustard seeds splutter for at least 20 seconds. Now, add the dried red chilli. Now add the asafoetida. Immediately add the urad dal & fry. Do not let the urad dal turn black, when they begin to turn a brown, turn off the heat & add the curry leaves. Mix well & add this to the cucumber-milk-yougurt mixture.
If you wish to add some chopped coriander leaves.
Serve with any South Indian flavoured rice dish as an accompaniment.
Or snack on it, just as is. 🙂
- Lamb Vindaloo Tacos with Cucumber Raita (norecipes.com)
- Cucumber Raita (lauralovinglife.org)
- Raita with mint (chefkarimari.wordpress.com)
- Kakdi Raita or Cucumber Raita (Cucumber Yoghurt Relish) (aahaaram.wordpress.com)
Raita is a condiment made with yogurt & popular in India, Pakistan, Bangladesh. Raita is an amazing accompaniment for any Indian flavoured rice. It compliments the spice present in the flavoured rice and cools down the heat generated from all the different spices used.
Personally I never had a liking towards yogurt before getting married to Keshav. Since he is an Iyengar belonging to the Tam Bram clan, and the love Tam Bram’s have for yogurt cannot be described in words. Give them a whole litre of yogurt and it can vanish within minutes. Most South Indians end their meal with curd rice a.k.a plain steamed rice with a ladle of yogurt accompanied with some salt to taste or some pickle. Yes, let me get back to the story on how I developed a liking towards yogurt since I have set the context now :). So my in-laws were shocked that I do not like yogurt & they asked to try ending my meal with a spoon of yogurt as it has nutritional benefits beyond those of milk. That’s how I started and I love it now. Wonder why I wasted so many years of my life doing without it. Better late than never isn’t it. 🙂
Ingredients: (Serves 2) Preparation Time: under 5 mins
Yogurt – around 100 ml
Milk – 2 tbsp
Spring Onion – 1 bulb with its greens, finely chopped,
Chaat Masala/Red Chilli powder/Cumin powder (optional)- Use a pinch of any one of these for any additional flavouring
Salt to taste
In a medium-sized bowl mix the yogurt & milk well. Use an egg beater to blend them together if required. Add the chopped spring onions & salt to taste. If required add a pinch of Chaat Masala/Red Chilli powder/Cumin powder & mix well. Serve along with some flavoured rice.
- Boondi raita (sumanapbhat.wordpress.com)
- Cucumber Raita (anushasatish.wordpress.com)
- Onion Raita (eatidly.wordpress.com)
- Hyderabadi Chiken Biryani (mykitchette.wordpress.com)
- Cucumber Pachadi-Raita (everyaroma.wordpress.com)
I’m experimenting cooking with the microwave these days. Yes, these experiments will be on till our landlord fixes the hob. I’m sure it suits all those friends of mine who do not know much about cooking and just know how to use the microwave to make themselves a bowl of instant noodles or some ready soup.
I was fed up of preparing salads & soups from the past few days, was craving for some rice. Picked up a can of garden peas from the grocers and fixed this meal.
This pilaf requires some of the most common ingredients present in any kitchen which is used to some Indian cooking. Ready in 15 mins. What more can you ask for?
Ingredients: (Serves 2) Preparation Time: 12-15 minutes
Basmati Rice – 1 cup measure
Water – 1.5 times the measure of rice used, (I made use of the time taken to fry onions to boil water in a kettle & kept it ready)
Onion – 1 large, finely chopped
Garden peas – 1/2 – 3/4 cup measure of rice used
Garam masala powder – 1/2 tsp or more depends on your taste
Star anise – one part of the star of the star anise
Bay leaf – half of a medium-sized leaf torn into a few pieces
Cooking Oil – 1 tbsp
Coriander leaves (optional) – 1-2 sprigs, finely chopped
Salt to taste
Set your microwave to its highest power i.e the setting used for cooking. Take a microwave bowl which can take upto 1.5 litres of water when empty. Add oil to the bowl & heat the oil for 30s. Add the bay leaf & star anise to it. Put it back in the microwave and turn on the microwave for another 30s. Now add the chopped onions and turn on the microwave for another minute. Next add the garam masala powder, mix well and cook for a minute.
In the meanwhile wash the rice and keep it ready. Once the onions are ready add the rice mix well and cook it for about 30 seconds (If you are using fresh peas add them along with the rice here). Now add 1.5 measures of water to the bowl and mix along with salt to taste and cook for 5 minutes. Add the peas now and mix (I used ready cooked peas from a can hence I added it here). Keep it back in the microwave for another 5 minutes or till the water evaporates.
If you want to, garnish with chopped coriander leaves.
Serve along with raita of your choice. I prepared spring onion raita to serve with this. I added some salad on the top as well.
- Peas Pulav / Pilaf (mykitchette.wordpress.com)
- Badiyon ka Pulao (snootydiaries.wordpress.com)
- Paneer Biryani Recipe (cravecookclick.com)
- How to make Palak Peas Rice (roopas.com)
- Pulao Rice (nava-k.com)