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. 

Dahi Vada (Fried Lentil Dumplings In Spiced Yoghurt)

 

         'Dahi Vada' or 'Dahi Bhalla', a popular North Indian street food, is my personal favorite. There are many versions to it. It is served in South India with a different name - Curd Vadai or Thayir Vadai and minus the chutneys. This yummy melt in the mouth party recipe is light on the stomach and is mandatory during festivals and special occasions. 

         Dahi vadas are generally fried dumplings made of soaked & ground split black gram, dunked in whipped yogurt and topped with all the chutneys and seasonings. However, I gave a slight twist by adding some flaxseed to the batter. Secondly, instead of deep frying them, I used a Paniyaram Chatti to fry them for a healthy version. So check out the step by step pictorial recipe to prepare my version of this delicacy.

• 1 cup urad dal (split black gram), soaked overnight
• 1 tsp. ginger, chopped
• 2-3 green chilies, chopped
• 1/2 tsp. asafoetida
• 1 tbsp. flaxseeds
• salt to taste
• 2 tbsp. coriander leaves, chopped
• 2 cups yoghurt, beaten with some salt
• oil to shallow fry 

Green Chutney-

• 2 cups of coriander leaves, chopped
• 1 cup of mint leaves, chopped
• 1 tsp. lime juice
• 1 tsp. ginger, chopped
• 2 green chilies
• salt to taste

Tamarind Chutney-

• 1 tsp. tamarind paste
• 2 tbsp. sugar
• 1 tsp. red chili powder or to taste
• 1/4 tsp. roasted cumin powder

Garnishing - 

• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1/2 tsp. chaat masala
• 2 tbsp. coriander leaves, chopped

         Green chutney - blend all the following ingredients with required quantity of water and keep aside.

          Tamarind chutney - mix together all the mentioned ingredients with some water and keep aside.

          Grind the soaked urad dal, ginger and green chilies into a smooth batter by adding very little water. Add salt, asafoetida, flaxseed and chopped coriander leaves. Mix the batter well.

          Heat a Paniyaram chatti and grease with some oil. Drop spoonful of the batter in it and cook, covered, on a low flame till one side is well browned. Flip it over and cook the other side too, till done. 

          Drop them in lukewarm water for 15-20 minutes to make them soft. Then squeeze them between your palms and keep aside. 

        To serve, place the vadas on a plate and pour the beaten yoghurt over it. Then add the coriander chutney, tamarind chutney, roasted cumin powder, red chili powder, pepper powder and chopped coriander leaves. Enjoy !!!!

                    Grind the soaked urad dal, ginger and green chilies into a smooth batter 

                    by adding very little water. 

                         Add salt, asafoetida, flaxseed & chopped coriander leaves. Mix well.

                    Heat a Paniyaram chatti & grease well with some oil. Drop spoonful of the 

                    batter in it & cook, covered, on a low flame till one side is well browned.

                                 Flip it over and cook the other side too, till done. 

                       Drop them in lukewarm water for 15-20 min. to make them soft. Then

                       squeeze them between your palms and keep aside. 

       To serve,  place the vadas on a plate & pour the beaten yoghurt over it. Then

       add the coriander chutney, tamarind chutney, roasted cumin powder, red chili

 powder, pepper powder and chopped coriander leaves. 

                       Enjoy !!!!

Boondi Ki Kadhi (Fried Gram Flour Balls in Spiced Yoghurt)

 

          Boondi Ki Kadhi is a very popular North Indian style yoghurt based dish where boondi is added for some extra flavour. This is an easy version to any Kadhi Pakora and is very yummy too. It is a great comfort food best enjoyed with some steamed rice and papad. 

          This delectable side dish can also be served with jeera rice or any type of Indian bread. So do give it a try next time you crave for a simple and a quick meal. Do check out an easy step by step pictorial recipe to prepare this simple dish.

• 1/2 cup yoghurt
• 2 tbsp. besan (gram flour)
• 3 cups water
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. red chili powder
• 2 tbsp. oil
• 1/4 tsp. asafoetida
• 1 tsp. cumin seeds
• 1 sprig curry leaves
• 1-2 green chilies, slit
• 1 tsp. mustard seeds
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1/2 tsp. red chili powder
• 1/2-1 cup boondi
• 1-2 tbsp. coriander powder, chopped

           In a bowl, mix together yogurt, gram flour, salt, turmeric powder, coriander powder, cumin powder and red chili powder. Then add water and whisk well so that there are no lumps.

          Heat oil in a pan and temper with cumin seeds, asafoetida, curry leaves and green chilies. Sauté for a few seconds and then add the yoghurt mix. 

          Simmer for 12-15 minutes on a medium flame till it gets slightly thick and to your desired consistency. 

          Switch off the flame and transfer to a serving bowl. Just before serving, add the boondi to the kadhi and give it a stir.

          Heat the remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the onion and ginger. Sauté till light brown. Switch off the flame and add the red chili powder. 

          Stir well and pour the tempering over the prepared kadhi. Garnish with coriander leaves and serve with plain steamed rice, jeera rice or pulao.

                    Mix together yogurt, gram flour, salt, turmeric powder, coriander powder, 

                    cumin powder and red chili powder. 

                                  Add water and whisk well so that there are no lumps.

                     Heat oil & temper with cumin seeds, asafoetida, curry leaves and green

                     chilies. Sauté for a few seconds.

                                  Then add the yoghurt mix. 

                    Simmer for 12-15 minutes till it comes to your desired consistency. Transfer 

                    to a serving bowl. (Before serving, add the boondi & give it a stir).

                    Heat the remaining oil & temper with mustard seeds. Then add onion & 

                    ginger. Sauté till light brown. Switch off the flame & add red chili powder. 

                  Stir well & pour the tempering over the kadhi. Garnish with coriander leaves.

                        Serve with plain steamed rice, jeera rice or pulao.

Bafauri Ki Kadhi

           Bafauri is a traditional steamed delicacy from the State of Chhattisgarh. It is basically a lentil based snack recipe that is prepared with chana dal. However, I made use of mixed lentils to prepare this dish and it turned out real yum. It is a very easy and a quick recipe and can be relished with tomato sauce or green chutney. It is also a great tea time snack. 


        

  

          Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. So I combined both Bafauri and kadhi to come up with my version of this yummy fusion dish of Bafauri Ki Kadhi. So enjoy it with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Bafauri - 

• 2 tbsp. chana dal (Bengal Gram Lentil)
• 2 tbsp. urad dal (Split Black Gram Lentil)
• 2 tbsp. tuvar dal (Pigeon Pea Lentil)
• 2 tbsp. moong dal (Split Green Gram Lentil)
• 2 tbsp. masoor dal (Split Red Gram Lentil)
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• 1/2 tsp. carom seeds
• 1 tsp. flax seeds (opt)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tbsp. coriander roots, chopped

Kadhi - 

• 1/2 cup yoghurt
• 2 tbsp. gram flour / besan
• 3 & 1/2 cups water
• 1 tsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida / hing
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• coriander leaves & a drizzle of pickle oil to garnish

           Bafauri - Soak the lentils for 4-5 hours. Then grind to a smooth paste by adding very little water.

          In a bowl, mix the dal paste and all the other ingredients (except oil). Drop spoonful of the batter on a greased plate and steam for 15-20 minutes. Keep aside. 
          
          Kadhi - Whisk together yoghurt, gram flour and water. Keep aside. In a small bowl, mix ginger-garlic paste and all the dry spices along with some water to form a paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Now add the paste and sauté till oil separates.

          Add the whisked yoghurt and bring it to a boil. Simmer on a low flame till it thickens to a desired consistency. Be sure to stir at intervals. When done switch off the flame.

          To serve, ladle the kadhi in a bowl and arrange the steamed Bafauri over it. Garnish with coriander leaves and pickle oil. Enjoy with any form of rice or 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.