Raita is a cool refreshing condiment with spicy curries, parathas or pulavs. It can be prepared with different ingredients each time.
Approx. 5 Servings
Prep Time: 10 mins
Cooking Time: Nil
Yogurt – 2 cups
Milk – 1/2 cup
English cucumber – 1
Tomato – 1
Sweet onion – 1/2 medium
Green chili – 1
Mint leaves dry – 1/2 tsp
Roasted cumin powder – 1/2 tsp
Black pepper powder (freshly ground) – A pinch
Red chili powder – A pinch
Black rock salt powder – A pinch OR
Raita masala – 1 tsp
Sugar – 2 tsp
Cilantro leaves – 1 tbsp finely chopped
Salt to taste
- Finely chop cucumber, tomato, onion and green chilies. Keep aside.
- In a bowl, beat yogurt with milk for couple of minutes to make it smooth.
- Now add all the above cut vegetables, mint powder, cumin powder, black pepper, red chili powder, black salt OR raita masala, sugar and salt. Mix well and garnish with fresh chopped cilantro.
Serve chilled as a side dish with your favorite pulav or garma garam parathas.
This Mexican dip is a party favorite. It can be prepared in advance and refrigerated. It should be served at room temperature. You can add any ingredients of your choice but below is the list of most preferred ingredients in a seven layer dip.
Approx. 6 servings
- Re-fried beans – 1 can (16 oz)
- Taco seasoning mix – 1 (1 ounce) packet
- Sour cream – 1 (16 ounce) container
- Guacamole – 1 cup (homemade or store bought)
- Salsa – 1 cup
- Tomato – 1 large chopped
- Green bell pepper -1 chopped
- Green onions – 1 bunch chopped
- Sliced black olives – 1 (6 ounce) can, drained
- Shredded Mexican cheese – 2 cups
- In a medium bowl, blend the taco seasoning mix and re-fried beans. Spread the mixture onto a large rectangle glass container.
- Spread sour cream over the re-fried beans.
- Top the layers with guacamole and salsa.
- Now add layers of tomato, green bell pepper, half green onions and top with Mexican cheese.
- Garnish with sliced black olives and remaining green onions.
Serve at room temperature. Enjoy with your favorite tortilla chips.
Fruit custard is an easy fruit salad with delicate creamy sweet sauce. It can be served as dessert or a side dish.
For Fruit Custard – Approx. 6 servings
- Custard powder (Vanilla flavor) – 2 tbsp
- Whole Milk – 3 cups
- Sugar – 4 tbsp
- Seedless grapes – 1 cup
- Apple – 1
- Banana – 1/2
- Pomegranate seeds – 1/2 cup
- Almonds – 8
- Cashew nuts – 8
- In a small bowl, take 1/2 cup warm milk and add 2 tbsp custard powder. Mix well to make it smooth and lump free. Keep aside.
- In a heavy bottom pan, add remaining milk and bring it to a boil. Add sugar and mix well.
- Now gradually add custard mix to the milk. Stir continuously. It starts to thicken.
- Mix well and turn the heat off.
- Cool it down at the room temperature and then refrigerate.
- Clean and cut all the fruits in bite size pieces and keep aside.
- Chop the nuts for garnish and keep aside.
Garnish and serving suggestion:
In a serving bowl, arrange cut fruits. Now pour chilled custard and garnish with chopped nuts and pomegranate seeds. Serve chilled.
For approx. 4 servings
English cucumber – 1 Peeled
Tomato – 1
Sweet onion – 1
Green chili – 1 tsp finely chopped [OPTIONAL]
Fresh Cilantro – ½ cup finely chopped
Freshly ground black pepper – 1 tsp
Sugar – 1 tsp
Fresh lime juice – 1 tbsp
Chaat masala – 1 tsp
salt as per taste
- Cut cucumber, onions and tomatoes in small cubes. Keep aside.
- In a bowl, add all the cut vegetables, green chilies, black pepper, sugar, chaat masala, lime juice and salt.
- Mix well and let it refrigerate till chilled.
- Add fresh chopped cilantro, mix again and serve.
Enjoy this tangy salad with lunch or dinner.
Sweet Tamarind Chutney
Tamarind or Imli chutney is a must condiment for any chaat snack. It can be prepared in advance and can be stored for days.
- Tamarind (Imli) – 2 cups without seeds
- Jaggery (Gur) – 1 cup
- Sugar – 1 cup
- Pitted dates (Pind khajoor) – 1 cup [OPTIONAL]
- Roasted cumin seeds – 2 tsp
- Red chili powder – 1 tsp
- Garam masala powder – 1 tsp
- Rock salt – 2 tsp
- Water – 2 cups
- In a heavy bottom pan, add tamarind, dates and water.
- Boil it first and let it simmer on medium low heat for 15 minutes. Check, all the dates and tamarind become pulp. Cool it a bit and sieve the pulp through a thin strainer.
- Put the pulp back in the pan; add jaggery, sugar and all the spices. Cook on medium low heat till the sauce starts to thicken.
- Dip a spoon in the sauce, if it coats the spoon evenly and is not too runny, tamarind chutney is ready.
- It can be stored in an air tight container, in the refrigerator for a month.
Enjoy tangy and sweet tamarind chutney with your favorite snack or in any chaat.
This tangy tomato chutney is my mom’s recipe. I have been eating this chutney since my childhood and often love to make it myself.
For Tomato chutney: [for 4 servings]
- Ripe red tomatoes – 6
- Fresh curry leaves – 6
- Onion – 1/2 thinly sliced
- Ginger-garlic paste – 2 tsp
- Cumin seeds – 1 tsp
- Mustard seeds – 1 tsp
- Asafatieda powder-1 pinch
- Green chili – 1 (finely chopped)
- Red chili powder – 1/2 tsp
- Coriander powder – 1/2 tbsp
- Garam masala powder – 1/2 tsp
- Sugar or gur – 2 tbsp
- Olive oil – 1 tbsp
- Salt as per taste
- Fresh cliantro – 1 tbsp for garnish
- Dice tomatoes in small cubes. Keep aside.
- Heat olive oil in a pan, cumin seeds and mustard seeds. Let it crackle. Then add asafatida powder and sliced onions. Saute it, till turns light golden.
- Add ginger-garlic paste, chopped green chilies and fresh curry leaves. Cook for 2 minutes.
- Add diced tomatoes, red chili powder, garam masala powder, coriander powder and let it simmer for 10 minutes on medium-low heat.
- Add sugar or gur to the gravy and simmer it on low heat for 5 more minutes.
- Tomato chutney is ready to be served.
Garnish tangy tomato chutney with freshly chopped cilantro. Enjoy with methi paratha or any other paratha of your choice.
Hot and sweet Lemon pickle
This recipe is for very spicy and sweet lemon pickle. It is a condiment that can be served at breakfast with any kind of parathas or with the meal.
- Lemons – 15
- Lemon juice – 1/2 cup
- Mustard seeds (yellow split) – 1/2 cup
- Fenugreek seeds (methidana) – 2 tsp
- Fennel seeds – 2 tbsp
- Asafetida (hing) – 2 tsp
- Red chili powder – 1/2 cup
- Turmeric powder – 1/2 tbsp
- Salt – 1/2 cup
- Vinegar – 2 tbsp
- Sugar – 2 cups
- Cooking oil – 1 cups
- Wash and dry Lemons thoroughly.
- Cut each lemon into 8 pieces. Keep them in a large bowl.
- In a pan, dry roast fenugreek seeds, mustard seeds and fennel seeds. Grind the roasted spices in grinder and keep aside.
- In a large bowl, take the above roasted spice powder and also add red chili powder, turmeric powder and asafetida powder to it.
- Heat oil in a separate pan and add it to the spice mix. Mix well.
- Add all the above mixture to cut lemons. Once again mix well.
- Now add lemon juice, vinegar, sugar and salt. Mix again.
- Take a clean jar; fill it up with the above pickle.
- Shake the jar every day for 10 days.
- Store it in a clean and dry place. Pickle is ready to eat in a 2 weeks.
Enjoy Hot and sweet lemon pickle with garma garam parathas (Indian bread) anytime of the day.