BOONDI RAITHA /KAARAABOONDHI PACHADI

Here is an absolutely tasty raitha that can be fixed in a minute.....


INGREDIENTS

• BOONDHI  / KAARABOONDHI - 1 CUP
• FRESH CURD-1 1/2 CUPS
• JALJEERA POWDER -FEW PINCHES
• CHILLI POWDER -FEW PINCHES
• SALT TO TASTE

METHOD

• Beat the curds with very little salt to a smooth paste.
• Add the boondhi to the curd .Stir well.
• Sprinkle jaljeera and chilli powder over it.
• Serve immediately or within 1/2 an hour.

This is a great side dish for any pulav,biriyani or parathas -especially stuffed parathas or theplas.

BEETROOT RAITHA / BEETROOT THAIYIR PACHADI

Here is a simple and easy dish that can be prepared in a jiffy....

It is a power house of multi nutrients that are stored in 

beetroots combined with the goodness of curds ...

And it is a perfect accompaniment to any 

rice dish or Indian breads...

INGREDIENTS

• GRATED BEETROOT-2 CUPS
• FRESH CURDS-3 CUPS
• OIL-1/2 TEASPOON
• MUSTARD SEEDS-FEW PINCHES
• GREEN CHILLIES- 3-4
• SALT TO TASTE

METHOD

1. Mix salt and finely diced chillies to the beaten curds.
2. Boil the grated beetroot for a minute in salted water.Drain and cool.
3. Mix it with the curds.
4. Season with mustard seeds spluttered in hot oil.

TOMATO THAYIR PACHIDI (RAITHA)

WHAT CAN BE MORE COOLING AND COMFORTING 

THAN A BOWL FULL OF COOL RAITHA

OR A THAYIR PACHIDI 

ON A HOT SUMMER AFTERNOON!!!!

THIS QUICK 'N EASY 

TOMATO RAITHA 

(THAKKALI  THAYIR  PACHADI)

IS A PERFECT ANSWER....

INGREDIENTS

• TOMATOES(FLESHY ,RIPE AND FIRM ONES) - 2
• FRESH CURDS -2 CUPS
• GREEN CHILLIES -2
• SALT TO TASTE
• CORIANDER LEAVES- FEW

METHOD

• CUT TOMATOES INTO SMALL PIECES. DRAIN.
• BEAT THE CURDS WITH SALT AND GREEN CHILLIES.
• ADD THE TOMATO PIECES.
• CHILL.
• GARNISH WITH A FEW CORIANDER LEAVES .
• SERVE WITH RICE,ROTIS,PULAVS OR A TRADITIONAL SOUTH INDIAN MEAL.

#YOU CAN ADD A PINCH OF JALJEERA POWDER FOR THAT EXTRA PUNCH.

ONION RAITHA

INGREDIENTS

ONIONS                           -2
GREEN CHILLIES            -2
CURD                                -3 CUPS
CORIANDER LEAVES    - FEW
SALT TO TASTE

METHOD

1.CHOP ONIONS  LENGTHWISE.
2.CHOP CHILLIES AND CORIANDER LEAVES FINELY.
3. ADD SALT TO THE CURDS AND BEAT IT WELL.
4 ADD THE ONIONS  AND CHILLIES. MIX WELL.
5.GARNISH WITH CORIANDER LEAVES.

SERVE CHILLED.


#YOU CAN PREPARE THIS RAITHA IN A JIFFYWITH MINIMUM EFFORT.
# THIS IS A SIMPLE RAITHA  WHICH GOES WELL WITH ALMOST ANY RICE DISH ,ROTIS,
PARATHAS,CHAPPATIS ETC.
#THIS DISH TASTES GOOD ONLY IF PREPARED WITH FRESHLY CHOPPED ONIONS.

COOL CARROT RAITHA

INGREDIENTS

GRATED CARROTS -3 CUPS
FRESH CURD            -3 CUPS
GREEN CHILLIES     -  3-4
CORIANDER LEAVES- A FEW
SALT TO TASTE



METHOD

1.BOIL THE CARROTS WITH JUST ENOUGH WATER FOR 3 MINUTES OR MICROWAVE WITH A LITTLE WATER FOR 4 MINS.

2.DRAIN .COOL.

3.BEAT THE CURDS WITH THE WATER IN WHICH CARROTS WERE COOKED.

4.ADD SALT AND CHOPPED CHILLIES. BEAT WELL.

5.ADD THE CARROTS. MIX WELL.

6.GARNISH WITH CORIANDER LEAVES.SERVE CHILLED.

# YOU CAN ALSO ADD SOME GRATED COCONUT AND GARNISH IT.

http://leckerandyummyrecipes.blogspot.de/2012/03/healthy-morsels-journey-begins.html