Raita Recipes Archives - Susmita Recipes

Lauki Raita – Dudhi (Ghiya) Raita

June 18, 2015 By susmita Leave a Comment

Ingredients required for Lauki Raita Recipe:

Yoghurt/Dahi – 1 1/2 cups
Bottle gourd/Lauki – 1 cup (chopped and de-seeded)
Ginger – 1/2 ” piece
Green chillies – 1-2
Mint leaves – A small bunch
Roasted cumin powder – 1 tsp
Black pepper powder – 1/2 tsp
Chaat masala – 1 tsp
Black Salt – 1/2 tsp
Salt- As per taste
Water – As required

How to make Lauki Raita:

Chop the bottle gourd/lauki into small pieces. Alternately you can also grate them.
Boil 1 1/2 cups of water with a pinch of salt.
Add the chopped bottle gourd and boil it until it is completely cooked and becomes soft. Drain and keep aside
Whisk the curd until it is smooth and creamy. Add about 1/2 cup of water and stir evenly.
Grind together mint leaves, ginger and green chillies in a grinder.
Add the ginger-green chillies paste to the curd mixture and mix.
Add all the spices and stir once again.
Now add the cooked bottle gourd to the curd mixture.
Mix well. Adjust salt and water consistency.
Lauki Raita or Dudhi Raita is ready. Serve it as a side dish for lunch and dinners.

Boondi Raita – How to make Boondi Raita

June 18, 2015 By susmita Leave a Comment

Ingredients required for Boondi Raita Recipe:

Curd/Yoghurt (Dahi) – 1 1/2 cups
Fried boondi – 3/4 cupGinger – 1/2 ” piece
Green chillies – 2
Roasted jeera powder – 1 tsp
Black salt – 1/2 tsp
Black pepper powder – 1/4 tsp
Chaat masala – 1/2 tsp
Sugar – 1 tsp (optional)
Salt – As per taste
Water – As required

How to make Boondi Raita:

Whisk the curd evenly till it becomes smooth. Add 1/2 cup of water and whisk again.
In a grinder, grind together ginger and green chillies to a fine paste.
Add the ginger-chilli paste to the curd mixture and whisk.
Now add all the spices.
Immerse the boondi in 2 cups of warm water. Let it stand for about 5-6 minutes.
After 5-6 mins, the boondis will swell and become soft. Soaking also helps get rid of the excess oil of boondi.
Drain the water and slightly squueze out the water from boondi. Care should be taken not to mash them.
Transfer the soaked boondis to the curd mixture.
Mix everything evenly. Check for salt.
Garnish with chopped coriander leaves or mint leaves. Refrigerate for at least half an hour before serving.
Your boondi raita is ready. Serve chilled along with biryani or pulao or with any rice dish for lunch or dinner.

Footnotes:

Adjust the quantity of water according to your preference. If you prefer a bit thicker raita, add less water.
If you like the crisper version of boondi raita, skip the soaking step and directly add the boondi to the curd mix.

How to make Besan Boondi at home

April 14, 2015 By susmita Leave a Comment

Boondis are small round shaped deep fried balls made from gram flour or besan. It can be used to make different recipes like sweet boondi, boondi raita and home made namkeen/mixture. During summers and I usually make this and stock it enough for 15-20 days so as to make raita.

Making boondi is quite simple, since it doesn’t call for too many ingredients, all you need is gram flour and water. Yet, making perfectly round balls is a bit tricky process. The batter consistency for making boondi is very crucial for making perfectly round boondis. Thick batter will have a hard time falling through the spoon and thin batter will yield flat and tailed boondi. Next comes the size of the perforated spoon, small holes can yield small sized balls which can be used for making boondi laddoo and medium sized perforations can be used to make the regular sized balls which I have used in this recipe.

Boondi can be stored in an air tight container at room temperature for about 2 weeks.

Ingredients required for Boondi Recipe:

Gram Flour/Besan – 2 cups
Water – As required
Oil – For deep frying

How to make besan boondi:

Sieve the gram flour to remove any lumps.
Add water gradually to form a lump-free flowing batter. One should be very careful while adding the water, as too much water will make the batter thin and the resultant boondis will not have a round shape and will instead have tails. (You can check the consistency of the batter by dropping few drops of the batter in oil, if it is forming a round shape, the batter is ready for making boondis).
Heat enough oil in a frying pan. Keep on high heat before you proceed to pour.
Take a ladle full of the batter and hold it above the perforated spoon. The perforated spoon should be about 3-4 inches above the oil. If you drop the batter from too above, the balls will not form a round shape.
Now pour some amount of batter in the perforated spoon and move the base of the ladle slowly over the perforated spoon in a circular motion. The batter will fall in the form of small droplets and will form small round balls. Avoid adding too much batter at once since the balls may stick to each other.
Reduce the flame and fry them on a medium heat.
Keep stirring in between and fry the balls till they evenly attain a faint golden colour.
Remove with a slotted spoon.
Drain on a filter paper or kitchen napkins.
Wipe the perforated spoon from both sides before you start making the next batch of boondis. Boondi can be stored in an air -tight container for 15-20 days.