Chukauni (Nepali Yoghurt Potato Salad / Raita)

 

          Chukauni is a Nepali style raita or salad prepared with yoghurt, boiled potatoes, sliced onion, green chilies, coriander leaves and few basic seasonings. This appetizing dip is then tempered with few fenugreek seeds, red chilies and mustard seeds in mustard oil. This takes this dish to a next level. However, the main highlight of this yummy preparation is the addition of some roasted and powdered sesame seeds. 

               Chukauni, which is tangy, creamy and spicy is a very popular dish from the Palpa region in Nepal. It is served with steamed rice, chapatti, batuk or sel roti. It can be enjoyed either warm or cold. So check out the step by step pictorial recipe to prepare this simple, yet comforting dish. 

Ingredients - 

• 1 cup yoghurt
• 1/4 cup water or as required
• 1 medium size potato, boiled & cubed
• 1 onion. sliced
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped
• 2 tbsp. sesame seeds, dry roasted & ground
• 1 tsp. roasted cumin powder
• salt to taste
• 1/2 tsp. red chili powder
• 1 tsp. lime juice

Tempering - 

• 2 tbsp. mustard oil
• 1-2 dry red chilies
• 1/4 tsp. fenugreek seeds
• 1 tsp. mustard seeds
• 1/4 tsp. turmeric powder

          In a bowl, take yoghurt, water, salt to taste and lime juice. Whisk for a smooth texture. 

          To it add roasted sesame powder, roasted cumin powder and red chili powder. Give it a stir. 

          Then add the boiled and cubed potato, sliced onion, chopped chilies and chopped coriander leaves. Mix well. 

          Heat oil in a small pan and temper with fenugreek seeds. dry red chilies and mustard seeds.

          After it stops spluttering, switch off the flame and add the turmeric powder. 

          Give it a stir and immediately pour this tempering over the prepared Chukauni. 

          Serve this amazing Nepali raita with steamed rice, chapatti, batuk or sel roti.

                       In a bowl, take yoghurt, water, salt & lime juice. Whisk for a smooth texture.

                        Add roasted sesame powder, roasted cumin powder & red chili powder. 

                        Give it a stir. 

 
                           Add the boiled & cubed potato, sliced onion, chopped chilies and

                           chopped coriander leaves. 

                                  Mix well. 

                        Heat oil in a small pan & temper with fenugreek seeds. dry red chilies

                        & mustard seeds. After it stops spluttering, switch off the flame and

                        add the turmeric powder.  Give it a stir.   

           

                              Immediately pour this tempering over the prepared Chukauni. 

                 Serve this amazing Nepali raita with steamed rice, chapatti, batuk or sel roti.

Burani / Burhani Raita

 

          Burani raita is a yummy accompaniment to biryanis and pulaos. This creamy yoghurt based Hyderabadi raita is a quick and a very easy recipe that can be dished out in a jiffy. Some fried garlic, roasted cumin powder and red chili powder goes into its preparation. At times, grated or crushed raw garlic is also added to the whisked yoghurt. Burani also pairs well with tikkis, cutlets or kebabs. So check out the step by step pictorial recipe to prepare this garlic flavoured raita.  

• 1 & 1/2 cups yoghurt
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. red chili powder
• 2-3 tbsp. garlic, chopped
• 1 tbsp. oil
• a pinch of roasted cumin powder and red chili powder to garnish

          In a bowl, whisk the yoghurt, salt, roasted cumin powder and red chili powder till it is smooth and creamy. 

          Heat oil in a pan and stir fry the chopped garlic till golden in colour. Drain and keep aside to cool. 

          Then add the fried garlic (save some to garnish) to the whisked yoghurt and mix well. Garnish with the remaining fried garlic and the seasonings. Serve as an accompaniment with biryani or pulao. 

                      In a bowl, whisk yoghurt, salt, roasted cumin powder & red chili powder

                      till it is smooth and creamy. 

                  Heat oil in a pan & stir fry chopped garlic till golden in colour. Drain and 

                  keep aside to cool. 

                  Add fried garlic (save some to garnish) to the whisked yoghurt & mix well. 

                                 Garnish with the remaining fried garlic & the seasonings. 

                                 Serve as an accompaniment with biryani or pulao. 

Baingan Raita (Eggplant in Yoghurt Sauce)

         Let me share an innovative raita that I prepared with fried eggplants. It has minimal of spices and I added a simple tempering of mustard seeds, dry red chilies, asafoetida and curry leaves. It turned out very yummy and something new, apart from the usual raita that is usually prepared. So do give it a try and enjoy with your favourite meal. 

          Raita is an essential accompaniment to biryani, pulao, khichdi, jeera rice or any type of Indian bread. They compliment each other well and is an integral part of an Indian menu. It is generally yoghurt based to which veggies, fruits, spices or herbs are added. There are various types of raita that one can dish out, depending on individual preference and availability of ingredients. 

• 2-3 long eggplants, cut into roundels
• 1 cup yoghurt, whisked with salt to taste
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• pinch of asafoetida
• 1 dry red chili, broken
• 1 sprig curry leaves
• 1 tsp. coriander leaves, chopped

         Heat 2 tbsp. oil in a pan and fry the eggplant roundels on both sides till golden in colour. Drain and keep aside to cool. 

          Mix the fried eggplants in the yoghurt and set aside. Heat remaining oil and temper with mustard seeds and dry red chilies.

          After it stops spluttering, add the asafoetida and curry leaves. Sauté for a few seconds and then pour this tempering over the prepared raita. 

          Garnish with coriander leaves and serve with biryani, pulao or any Indian bread.

Dahi Rajma / Rajma Raita (Kidney Beans in Yogurt sauce)

          Raita is an essential accompaniment to biryani, pulao, khichdi, jeera rice or any type of Indian bread. It is an integral part of an Indian menu. It is yoghurt based to which veggies, fruits, spices or herbs are added. There are various types of raita that can be dished out depending on individual preference and availability of ingredients. 

          But today let me share an unusual raita prepared with some leftover boiled rajma. It has minimal of spices and I added a simple tempering which took it to another level. It turned out very yummy. Check out the step by step pictorial recipe to prepare this easy and a healthy accompaniment.

• 1/2 cup rajma (kidney beans), soaked overnight
• 1 cup yoghurt, well beaten
• salt to taste
• 1/4 tsp. roasted cumin powder
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 2 red chilies
• 1 sprig curry leaves
• pinch of red chili flakes 
• 1 tbsp. coriander leaves, chopped

          Pressure cook the rajma in 1 & 1/2 cups water till done. They should be cooked well, but not mashed. Mix with the beaten yoghurt, cumin powder and salt. Keep aside. 

          Heat oil in a pan. Temper with red chilies, cumin seeds, mustard seeds and curry leaves. After it stops spluttering, switch off the flame and pour this tempering over the raita.

          Garnish with coriander leaves and red chili flakes. Serve as a side dish with plain steamed rice, jeera rice, pulao, plain biryani, khichdi or any type of Indian bread. 

                       Mix boiled rajma with beaten yoghurt, cumin powder & salt. 

                      Heat oil & temper with red chilies, cumin seeds, mustard seeds and 
                      curry leaves. 

                      After it stops spluttering, switch off flame & pour this tempering over
                      the raita.

                     Garnish with coriander leaves & red chili flakes. Serve with steamed
                     rice, jeera rice, pulao, plain biryani, khichdi or any Indian bread.

Pomegranate Cucumber Raita

          Raita is an amazingly and a yummy side dish made of yoghurt to which chopped veggies / fruits / herbs are added. It is an essential accompaniment to pulao, biryani, khichdi, jeera rice, etc. Hence, it is an integral part of an Indian menu. There are various types of raita that can be dished out in a jiffy. 

          So let me share my version of a very easy and a simple raita made of two main ingredients - pomegranate and cucumber. I have combined both fruit and veggie to make this delectable and healthy raita. Do give it a try by following the step by step pictorial recipe to prepare it.

• 1 cup thick yoghurt, whisked
• 1/4 cup water
• 2 tbsp. pomegranate pearls
• 3 tbsp. cucumber, chopped
• 1-2 green chilies, chopped
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. mint leaves, chopped
• 1/4 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 1/4 tsp. red chili flakes 
• salt to taste 

          In a serving bowl, mix together all the above mentioned ingredients. 

         Garnish as desired and serve as a side dish with pulao, biryani, khichdi, jeera rice, etc. 

                        To the blended yoghurt + water, add pomegranate pearls, cucumber,

                         green chilies, coriander & mint leaves, 

                        roasted cumin powder, red chili flakes, pepper powder & salt.

                    Garnish as desired & serve with pulao, biryani, khichdi, jeera rice, etc. 

Beetroot & Yoghurt Dip

          A perfect treat for your party is this very simple, healthy and a delicious dip with the goodness of yoghurt and beetroot puree. It goes absolutely well with crackers, croutons, soup sticks, veggie crudités, pakoras, kebabs. For a change, try having it with any Indian flat bread or relish as a raita with pulao, khichdi or biryani.

• 1 cup yoghurt, beaten
• 3 tsp. beetroot puree
• salt & pepper to taste 
• 1-2 garlic cloves, grated
• 1-2 tbsp. olive oil
• 1 fresh green / red chili, finely chopped
• 1 tbsp. coriander leaves, chopped

          In a bowl, mix together all the above mentioned ingredients. 

          Serve as a dip with crackers, croutons, soup sticks, veggie crudités, etc. 

          This dip can also be served as a raita along with pulao, biryani or khichdi.