Spicy Green Raita

SPICY GREEN RAITA

Hello dear buddies. Today is thankfully a sunny day, after the heavy-duty winters. In winters, especially in New Delhi, there is a tradition of heavy eating and people generally eat keeping their platters full of food with variety. Delhites love to eat mostly paranthas with raita or curds in breakfast. We make raitas in many ways. Whenever I prepare oily and spicy food I include a dish of raita in it as it cools you out. It is a great appetizer too. Now spinach is getting out of season and luckily I got hold of the tri-combo of spinach, dill, and mint in my refrigerator. Wondering what to do with them, this idea struck me in time to prepare its raita which I teamed up with crispy, crunchy radish or mooli paranthas and bingo! the combo worked well. So I decided to share it with you all too. Now let’s start with its making—-

Ingredients:

  1. Spinach – 100 gms
  2. Dill leaf – 20 gms
  3. Mint – 20 gms
  4. Yoghurt – 250 gms
  5. Onion – 1/2 of 1 (big)
  6. Green Chillies – 1
  7. Raita Masala – 1 tsp
  8. Asafoetida – A pinch
  9. Ginger Powder – 1 tsp
  10. Dry Mango Powder – 1 tsp
  11. Garam Masala – 1 tsp
  12. Red Chilly Powder – 1 tsp
  13. Coriander Powder – 1 tsp
  14. Fenugreek Seeds – 1 tsp
  15. Black Salt – According to taste
  16. Pepper Powder – A pinch
  17. Vegetable Oil – 2 tsp

STEPS

Step 1 

Wash and cut the spinach, dill, and mint finely.

Step 2

Take a pan. Add 1 tsp of oil. Add fenugreek seeds and asafoetida. Now add chopped onions, saute for a minute and add green chilies. Add green chilies. Next, add coriander and red chilly powder and some garam masala. Lastly, add some black salt and dry mango powder. Saute everything well and take off from heat. Let it cool.

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Step 3

To now finally, assemble the raita, beat the yoghurt in an egg beater for two minutes and mix the above-made greens in. Adjust salt content to your liking. Add some pepper powder. You can drop in one sugar-free pellet too if the raita appears a bit tangier.

Our Spinach, Dill and Mint Raita is ready.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

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Fish Curry With Fenugreek,Dill And Radish

FISH CURRY WITH FENUGREEK, DILL, AND RADISH

Hi guys. Today I went shopping as I wanted to make something unique and interesting in my kitchen to make Sunday more delightful. As I was returning back I brought back some shrimp scad, a variety of fish liked by all in my family. Shrimp scad is also called Slender Yellowtail Kingfish and Vatta Paara or Chemeen Paara in Kerala. It is heart healthy and a good source of proteins, nutraceuticals, iron, zinc, manganese, and calcium. I wanted to make a dish with whole fishes in it and so decided to do a curry with the fish, some greens and lots of health. I did all the gut cleaning myself and surely it turned out wonderful as I served it with boiled rice, some rice fritters, and gooseberry chutney. So I want to share this unique, wonderful and equally nutritious recipe with you all. Do try it and tell me how it turned out. I hope you will all appreciate this endeavor of mine. So let’s start with it…….

Ingredients:-For the marination:

  1. Fish(Shrimp Scad or any other small whole fish) – 4.
  2. Salt – According to taste.
  3. Turmeric Powder – 1 tsp.
  4. Garlic Paste – 1 tsp.

For the curry:

  1. Yellow Mustard – 3 tbsp.
  2. Fenugreek Leaves and Dill Leaves – 50 gms each.
  3. Garlic Paste – 1 tbsp.
  4. Salt – According to taste.
  5. Turmeric   Powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Coriander Powder – 1 tsp.
  8. Tomato – 1 1/2
  9. Fortune Mustard Oil – 2 tbsp.

STEPS

Step 1 

Wash and clean the fish. Now, marinate it with salt, turmeric powder, and garlic paste. Shallow-fry it in a pan.

Step 2

IMG-4435

Make a fine paste of yellow mustard. Finely chop the tomatoes, green chilies, fenugreek and dill leaves. Take a pan and add fortune mustard oil. Now splutter in some five spices and when spluttering begins add garlic paste, red chilly -coriander powder, tomatoes and the chopped greens. Add in the cut radish and half-fry it. Fry everything again for a minute.

Step 3

Now add in the mustard paste, salt, turmeric powder and fry these masalas for not more than three minutes. After all, the frying has been done add in the water and let it simmer on medium-flame for three-five minutes and when the sauce starts to thicken a bit and a boil comes in it add the fried fish. After the dish is done you can add some raw mustard oil in it as it will enhance your eating experience very well.

Our Fish Curry With Fenugreek, Dill, And Radish is done. Serve it with boiled rice, stir-fries of your choice and some homemade gooseberry chutney. I am sure it will sound unique and wonderful in your ears, for the starts!!!

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!