Archive for the ‘Raitas, Papads/Papadams’ Category

Spinach Raita – Yogurt Salad Recipe

June 16, 2008

Makes a great spring dish.
Raita, a yogurt salad, is served as an accompaniment to meals.

Makes 4 cups

Ingredients:
3 cups biodynamic organic whole milk yogurt
1 cup boiled spiach leaves pureed
1/4 tsp. fresh peeled, grated ginger
1 tbsp. Raita Mix 2
Salt, maple syrup or any natural sweetner to taste

Garnish:
1/8 to 1/4 teaspoon cayenne pepper

Method:
1. Blend all ingredients except the garnish.
2. Garnish with red chili pepper.
3. Serve chilled.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecRaita0008

Potato Raita -Yogurt Salad Recipe

June 16, 2008

2 medium potatoes boiled and diced – do not refrigerate
1/2 an spring onion sliced fine
1/2 tsp. Corn, Pizza Seasoning blend or Raita Mix blend
1 sprig or 5 or 6 leaves of fresh mint (optional)
salt to taste
4 cups natural plain yoghurt

Add all ingredients in a mixing bowl and mix well.

Garnish with paprika

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecRaita0009

Papads or Papadams – Indian Lentil Chips

June 16, 2008

Papad is a dried lentil chip studded with Indian spices that comes alive when grilled or deep fried. It is served as an accompaniment to an Indian meal, as a snack and as croutons in soups. Papads are thin wafers made of urad dal.
Papads or Papadams is an example of the genius of Indian cuisine.  The Chinese took rice and wheat flour and transformed them into many many ingenious products.  India took the lentils and did the same.

They are excellent for entertaining and make good apetizers just by themselves.

Papads are made of lentils and thus are free from gluten, rich in protein and dietary fiber.
We carry two kinds of Papad –
–  North Indian papads and the smaller South Indian papadams or appalams.
–  North Indian papads may be roasted or deep fried but South Indian papads are best fried.

Frying Papad and Papadams
1. Heat oil or ghee.
2. Hold the papad with tongs, fry a few seconds until it expands.
3. Stand papadam on its edge in draining basket.
Serve with the meal

Roasting North Indian papads
1.  The pappadam is held between tongs and roasted evenly over an open gas flame. The whole process should not take more than 30 seconds. Quick and frequent turning is required to prevent burning. As soon as papad has changed color, curled up and become crisp, it is done.  This will require some practice with timing the turns and the intensity of the heat as papads burn up so quickly.
2.  If you are working with an electrical range – use a wok bottom to hold a grill away from the coils.  Place the papad on the grill and turn it as each side gets done.  Put the heat to medium high and repeat the above process.

Microwave cooking
Place a papad in the microwave oven and cook on high for 15 seconds. Stop flip cook for 15 more seconds. If your microwave has less power increase the time from 15 seconds to 20 seconds and upto 30 seconds on each side
Excellent with beer during a ball game
Serve as an appetizer.

© Kavita Mehta
photo credit Kavita Mehta

Boondi Raita Recipe – Great for Entertaining

June 16, 2008

Makes a great entertaining dish.
Raita, a yogurt salad, is served as an accompaniment to meals.

Makes 4 cups

Ingredients:
3 cups biodynamic organic whole milk yogurt
1 cup filtered water
1 cup boondi
1 tbsp. Raita Mix 1
Salt and maple syrup or any natural sweetner to taste

Garnish:
1/2 to 1 teaspoon toasted ground cumin (heat in a skillet until fragrant) (optional)
1/8 to 1/4 teaspoon cayenne pepper
cilantro leaves as a garnish (optional)

Method:
1. Blend all ingredients except the garnish
2. Garnish with toasted cumin and red chili pepper and cilantro.
3. Serve chilled.

Spinach Raita – Yogurt Salad Recipe

June 16, 2008

Makes a great spring dish.
Raita, a yogurt salad, is served as an accompaniment to meals.

Makes 4 cups

Ingredients:
3 cups biodynamic organic whole milk yogurt
1 cup boiled spiach leaves pureed
1/4 tsp. fresh peeled, grated ginger
1 tbsp. Raita Mix 2
Salt, maple syrup or any natural sweetner to taste

Garnish:
1/8 to 1/4 teaspoon cayenne pepper

Method:
1. Blend all ingredients except the garnish.
2. Garnish with red chili pepper.
3. Serve chilled.

Baingan Raita or Eggplant Raita Dip Recipe

June 16, 2008

Makes 3 cups

Raita, yogurt salad, is served as an accompaniment to meals.

Ingredients:
1 large Eggplant, baked in the oven till insides are soft and scoop out the meat and keep aside.
3 garlic cloves minced 
1/4 cup red onion minced
1 tbsp. Raita Mix 2
Salt to taste
2  cups biodynamic organic whole milk yogurt
1 tbsp. virgin olive oil

Method:
Blend all above ingredients.

Cucumber, Garlic and Mint Raita Recipe

June 16, 2008

Makes a great summer dish.
Raita, a yogurt salad, is served as an accompaniment to meals.

Makes 3 cups

Ingredients:
3 cups biodynamic organic whole milk yogurt
5 cloves garlic (less if large cloves), peeled and minced
Salt to taste
3 tsp. Raita Mix 2

Method:
Blend all ingredients

Yogurt with Bananas Raita – Yogurt Salad Recipe

June 16, 2008

Makes a great summer dish.
Raita, a yogurt salad, is served as an accompaniment to meals.

Makes 4 cups

Ingredients:
3 cups biodynamic organic whole milk yogurt
4 large ripe bananas
lemon juice to taste
3 tablespoons desiccated coconut
 
Seasonings
1/2 to 1 teaspoon toasted cumin (heat in a skillet until fragrant)
1/8 to 1/4 teaspoon cayenne pepper

Method:
1. Blend all ingredients except the seasonings.
2. Garnish with toasted cumin and red chili pepper.
3. Serve chilled.

Cucumber Raita – Summer Yogurt Salad Recipe

June 16, 2008

Makes a great summer dish.
Raita, a yogurt salad, is served as an accompaniment to meals.

Makes 4 cups

Ingredients:
3 cups biodynamic organic whole milk yogurt
1 cup peeled, shredded cucumber
1/4 tsp. fresh peeled, grated ginger
1 tsp. Raita Mix 1
Salt, maple syrup or any natural sweetner to taste

Seasonings
1/8 to 1/4 teaspoon cayenne pepper

Method:
1. Blend all ingredients except the seasonings.
2. Garnish with toasted cumin and red chili pepper.
3. Serve chilled.

Onion, Tomato, Cucumber Raita -Yogurt Salad Recipe

June 16, 2008

Makes 4 cups

Raita, yogurt salad, is served as an accompaniment to meals.

Ingredients:
2 cups biodynamic organic whole milk yogurt.
1/2 cup finely diced red onion
1/4 cup sliced scallions
2 cup diced plump red tomato
1/4 cup chopped fresh cilantro
1/2 cup peeled, diced cucumber
1 tbsp. Raita Mix 1
Salt, maple syrup or any natural sweetner to taste
Seasonings
1/2 to 1 teaspoon toasted cumin seeds (heat in a skillet until fragrant)
1/8 to 1/4 teaspoon cayenne pepper

Method:
1. Blend all above ingredients except the seasonings.
2. Garnish with toasted cumin and red chili pepper.
3. Serve chilled in summer and at room temperature in winter.