Punjabi Boondi Raita

Boondi raita is one of the most traditional North Indian raitas, served on festivals and at traditional wedding feasts.. Raitas are usually salads in yogurt, but this one has Boondi in it. Boondies are small, round, crisply fried droplets made from gram flour and are easily available in Indian store. Boondi raita is quick to make with ready-made Boondi. For me, this raita is really easy to make, as i always have the Haldiram's 'Boondi' with me. This raita will be a nice side dish along with pulao's

Ingredients:

Plain Boondi                                 1 cup

Plain Yogurt or Crud                     2 cups

Chopped green chilies                   1 tsp.

Chat masala                                 ¼ tsp.

Sugar                                            1 tsp

Salt                                               to taste

 Garnish:

Roasted cumin powder                  ¼ tsp.

Red chili powder                           a pinch
Chopped coriander leaves             1 tbsp

Method:

• Soak Boondi in 2 cups water for 5 minutes. OR Add Boondi in a colander and pour the warm water, drain.
• Squeeze water out gently or drain in a strainer. Keep aside.
• Beat yogurt/curds. Mix together all the ingredients.
• Mix Boondi in to the curds and keep in refrigerator for an hour
• Garnish with a sprinkle of chili powder and ground cumin
• Serve chilled as a side dish.
• Tasty summer salad is ready to eat. Enjoy the delicious yogurt raita with hot rotis ,Pulaos and  Bisi Bele Bath.

Tip:

• You can add finely chopped cucumber and grated carrot in this raita.

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE:

Vegetable Fruit Raita

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Kadai Tofu Curry

Kadai Tofu is a low calorie version of the Kadai Paneer.  It is very healthy and nutritious dish, as it consumes very less fat. Try this recipe and give me your feedback.

Ingredients:

Extra firm tofu, cubed                     1 Box

Tomato                                          1 no.         

Green Bell Pepper                            1 no

Yellow Bell Pepper                            ½ no

Red Bell Pepper                                ½ no

Green chilies                                    2 no.

Organic Tomato Sauce                     ½ tin

Cooking Oil                                     2 tbsp.

Salt                                                to taste.

Masala – Coarsely Grounded  

Coriander seeds                               3tsp.

Red chilies                                       3 tsp.

Green Cardamon                              2 no.

Masala Powders

Kashmiri Red chili Powder                1 tsp.

Turmeric Powder                             ¼ tsp.

Snafu powder                                   ½ tsp.

Dry fenugreek leaves                          1 tsp.

Decoration

Chopped coriander leaves

Method:

• Cut tofu, tomatoes& bell peppers into ½ inch pieces. Keep aside.
• Shallow fry the tofus cubes and keep aside.
• Coarsely blend the coriander seed, red chilies & cardamom.
• Heat the oil in the nonstick pan, add the coarsely grounded power and fry for 3 minutes in a low flame.
• Add the all bell peppers, green chilies and tomato and fry for few more minutes.
• Add all masala and cook till all masala raw smell goes away.
• Now add the tomato sauce and salt in it. Turn the flame up to a high flame and cook for further two minutes, stirring occasionally.
• Now add Kasoori Methi& Tofu pieces  in it.  Cook it in a low heat for few more minutes.
• Decorate with chopped coriander leaves.
• Now tasty Kadai Tofu curry is ready to serve.
• Serve hot with Naan, Pulka, and Pulao.
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