Dal Methi Soup - Vendhayakeerai Soup

This is a very healthy and nutritious soup that can be given to lactating mothers and toddlers as well. Fenugreek leaves are known to boost milk production for breastfeeding mothers. This is absolutely kids friendly. I gave this to my son and he simply loved this soup.

Due to the inherent bitter taste that it posses, it is highly good for Diabetic patients. It also lowers cholesterol, increases blood circulation thereby giving a good skin. The advantages are numerous and goes on...:)

Methi/Fenugreek leaves can be used in different forms like for paratha, gravy, Pulao etc. I will soon post more recipes on Methi/Fenugreek.

Ingredients

Serves:3 bowls

Ingredients

1. Fenugreek leaves - 1 cup tightly packed
2. Butter/Oil/Ghee - 1 tbsp
3. Yellow Moong Dal - 3 tbsp
4. Tomato- 1 Big (chopped)
5. Onion - 1 medium size (chopped)
6. Garlic Pods - 3
7. Pepper powder - 1 tsp
8. Salt as per taste

Method

1. Rinse the fenugreek leaves well and strain them.

2. Heat some oil in a pressure pan, add onions and garlic and saute well until it becomes transparent.

3. Add fenugreek leaves, moong dal and tomatoes and saute for about 2 mins on low flame.

4. Add 2 cups of water and pressure cook for 3 whistles.

5. Let the pressure release, allow the contents to cool down and then grind the contents in a mixer. Adjust adding water depending on the consistency required.

6. Heat the ground mixture in a pan with needed salt and pepper.

7. Dal Methi Soup is ready to be consumed hot.

Sauteing

Pressure cook

Notes,Tips & Add-On's

1. I have not ground the the contents in a mixer. Instead, I have just smashed the contents after pressure cook and added water to adjust the consistency.

2. If you are giving it for kids,  grind the contents in a mixer and then give.

Buttered Vegetables in Fresh Cream Dressing

Buttered Vegetables are classic salad recipes which you can find in any buffet spread. The first time when I tried this was at Taj Fishermen Cove.I simply loved it. The veggies were fresh, crunchy and delicately cooked in butter. Salads are never boring if you find your own way of tossing them in your favorite dressing. Here, I have used fresh cream dressing to toss the vegetables in addition to butter and this just tasted yummy. Fresh Cream and butter are source of good fat. Fat is never an unhealthy option. Good fat taken in the right amount helps in absorption of proteins,amino acids and also reduces risk of stroke.

This is highly low in carbohydrates and high in good fat making it ideal for Ketogenic Diet.

Serves:2

Ingredients

1. Unsalted Butter - 2 tbsp
2. Mixed Italian Herb Seasoning - 2 tsp
3. Pepper - 1.5 tsp
4. Fresh Cream - 2 tbsp
5. Water - 1/4 cup
6. Sugar - 1/2 tsp
7. Needed Salt

Veggies Used

• Red Bell Pepper - 1/3 cup(cubed)
• Yellow Bell Pepper - 1/3 cup (cubed)
• French Beans - 4 (cut in 1 inch length)
• Baby corn - 4 (cut lengthwise)
• cauliflower - 6 florets
• Onion - 1 (sliced thinly)

Vegetables sauteed in butter

Method

1. Rinse all the vegetables nicely. Soak cauliflower in hot water with a tsp of rock salt for 15 mins. If there are any worms inside the cauliflower, it will come out in this process. After 15 mins, rinse and strain the cauliflower once again.

2. Heat butter in a non stick pan, add all the veggies and saute well on a medium-low flame.Add needed salt,sugar and saute well until onions turn transparent.

3. Add water to the above pan and cover the lid. Allow the vegetables to be steamed on low flame. Ensure the vegetables are not overcooked and they are just cooked 90 percent.

4. After the veggies have cooked, add the fresh cream, mixed herb seasoning and pepper. Give a gentle mix. 

5. Serve the salad warm with sprinkled pepper/ seasoning of your choice.

Cauliflower Soup With Caramelized Onions and Roasted Walnuts

Did you know that a boiled and smashed cauliflower can be a very good vegan substitute to a cheese?? Oh yes, I once tried this cauliflower soup and gave it to my sister and immediately she asked me have you added cheese to it?? it looks so cheesy and creamy..:) Now doesn't that sound interesting. Highly healthy and a low carb vegetable can easily be made to replace a cheese. This soup is again another dish to my low-carb series. This is extremely creamy, tastes great and also low in calories. Satiates your hunger and keeps you full in just 2 bowls. What more do you need for an ideal weight loss. Go ahead and try the soup right away which is so simple, comforting and tasty. This is also kid's friendly and can be given to toddlers above 1 year.

serves:2

Ingredients

1. cauliflower florets - 1 cup
2. Onion-1 (thinly sliced)
3. sugar - 1 tsp
4. salt - 1 tsp
5. Walnuts - 1 tbsp
6. Olive Oil - 1 tbsp
7. Garlic pods - 4
8. Salt and pepper to taste
9. Water - 2 cups + 1 cup

Sauteing of cauliflower and garlic in Olive Oil

                           

Caramelised Onions and Roasted Walnuts

Method

1. soak cauliflower in water for 2 mins. If there are any worms, it would come out. Wash the cauliflower once again.

2. Saute the florets with garlic pods in olive oil for 2 mins in a pan or cooker.

3. Pressure cook for 3 whistles with 2 cups of water. Allow the contents to cool down.

4. Strain the contents and blend them at high speed in a mixer.

5. Transfer the puree to a pan. Add 1 cup of water if required depending on the consistency required for a creamy texture.

6. Add the required amount of salt and pepper and simmer the soup for 5 mins.

Seasoning

• Heat olive oil in a pan, add onions and walnuts and roast them on low flame. Add a tsp of sugar and tsp of salt.
• Keep stirring occasionally until the onions shrink and turn in golden brown color as shown in the picture.

Serving suggestion

Add the soup to a bowl, top it with some caramelized onions and walnuts. Serve hot with toasted breads and it tastes just yummmmm. :)

Authentic Greek Salad - Horiatiki Salad

Greek Salad is a popular salad recipe across globe. Its origin is from Greece. However, the ones you find in other regions of the world are not really an authentic version but rather an enhanced or substituted versions of Greek Salad which uses leafy greens,potatoes and other dressings. An authentic Greek Salad or Horiatiki salad (means from village) uses main limited ingredients which are Fresh Organic Ripe Tomatoes, Fresh Cucumbers,Green Bell Pepper,Red Onions,Kalamata Olives, some Extra Virgin Olive Oil,Solid Greek Feta Cheese and Dried Oregano.

This salad is very similar to Bulgarian Shopska Salad . Both have Tomatoes,cucumbers and Onions in common. Major difference is the feta cheese that is used for dressing. Bulgarian feta cheese is produced using sheep's or goat's milk with a special yogurt culture or bacteria that was found in Bulgaria. However, Greek Feta Cheese is produced in the Greek regions and claims to be different from Bulgarian white cheese,Sirene. I am not really sure how both vary with respect to texture and taste. I am yet to taste a Greek feta cheese to understand the difference.However, in this recipe I have used Bulgarian feta cheese and not Greek feta cheese. Another difference is the use of Kalamata Olives in Greek salad which is not used in Bulgarian Shopska Salad .

Kalamata Olives are the ones that are dark purple or black in color.They are native to Greece and is used in whole form for this salad. However, I could not get hold of them and hence I have used pitted green olives. If you are able to get canned or fresh Kalamata whole black olives, you are proceeding very authentically:)

Let's look into the preparation of this popular authentic salad.

Serves:3

Ingredients

1. Bangalore Tomatoes - 3 Medium sized 
2. Red Onion - 1 Big
3. Green Capsicum/Bell Pepper - 1 medium
4. Cucumber - 1 big or 2 small
5. Kalamata Olives / any available Olives - 8 - 10 (whole ones)
6. Feta Cheese - A big slice / 100gms
7. Extra Virgin Olive Oil - 5 tbsp
8. Dried Oregano - 2 tsp or more as per taste
9. Red Wine Vinegar - 1 tbsp
10. Needed salt

Method

1. Wash and chop all the vegetables mentioned. You can cut them into desired shape, either disc shaped or cubes. Whichever way you like it to be.

2. Mix all the vegetables and toss it gently with oregano,needed salt,vinegar and olive oil.

3. Place a big slice of feta cheese and drizzle some Olive oil on top.

4. Season with some oregano and serve fresh with breads or buns :):)

Notes,Tips & Add-on's

1. A very important thing for this salad is, the ingredients and vegetables that are used should be really fresh, preferably organic as that gives the right taste and color to this salad.
2. Ensure the cucumber and Olives do not taste bitter, else it might spoil the taste of the salad.
3. I have used crumbled sirene(Bulgarian feta cheese here), however to ensure authenticity, use a big slice of Greek feta cheese and not the crumbled ones.
4. Original recipe uses whole black Kalamata olives. I have substituted with green pitted olives as I was not able to get hold of Kalamata olives from nearby shop.

Shopska Salata (Шопска салата)

My husband had to visit bulgaria for an official purpose and that's when I tried googling about Bulgaria, its tradition, culture and cuisine. I was surprised to know that Bulgarian food culture holds strong roots to ancient cooking using fresh vegetables. Their traditional recipes are highly healthy and vegetarian. I thought I must try them right away and hence asked my husband to purchase the signature items of bulgaria to try the bulgarian cuisine right here at home.

Shopska Salata or Shopska salad is a traditional summer salad which is popular among the balkan regions like Bulgaria,Macedonia and Serbia. The main ingredients are Tomatoes,Cucumbers and Bulgarian White Feta Cheese. These colors Red,Green and white represent the bulgarian national flag. Interesting ins't it:)

The Bulgarian white feta cheese, also known as sirene is very famous and native to bulgaria made from sheep's milk and a special bacteria that is found exclusively in bulgaria. The texture is very soft and crumbles easily when touched. It is not hard as the processed cheese that we get here in India. It is slightly salty and has a fresh creamy aroma.I loved eating it plain and it tasted too good and yummy :):)!!!! It is very similar to greek feta cheese. Bulgarians use it as an accompaniment to almost all their dishes and also have it in fried form.

The salad is served in a special Bulgarian clay pot called ,Gyuveche. Yes, I asked my husband to get these from Bulgaria. This is a must buy souvenir if you are visiting Bulgaria. :):)

Bulgarians use Sunflower oil in their cooking and as for the vinegar, it is Grape Vinegar. Since, I could not get hold of grape vinegar, I have used Balsamic Vinegar which is close enough substitute in my opinion because both Balsamic and Grape Vinegar use Grape Must as their major ingredient. However, the difference between traditional balsamic vinegar and Grape Vinegar is the way the grape must is prepared.

Let's see how to prepare this easy refreshing salad.

Serves: 2

Ingredients

1. Banglore Tomato - 1 big (chopped finely)
2. Cucumber - 1 (peeled and chopped)
3.  Bulgarian white feta cheese - 1/4 cup
4. Onion(Red/White) - 1 big or 2 small 
5. Red/Green/Yellow Bell pepper - 1 small or 1/2 big ( chopped)
6. Olive Oil/Sunflower oil - 3 tbsp
7. Red Wine Vinegar/Balsamic Vinegar/White Vinegar - 1 tbsp
8. Fresh Parsley/Cilantro - for garnishing
9. Salt and pepper as needed

Method

1. Mix tomato, cucumber, onions and chopped bell peppers in a large mixing bowl.

2. Add needed salt and pepper,Oil and balsamic vinegar and gently toss the salad.

3. Top it with freshly crimbled bulgarian white feta cheese.

4. Garnish with cilantro/parsley and the summer refreshing salad is ready:):)!!!!

Notes,Tips & Add-on's

1. I have used extra virgin olive oil for this recipe as I like to use it personally for raw salad.However, if you want to maintain authenticity for the recipe, use sunflower oil.
2. You can add any vegetables to make this salad, but main ingredients are tomatoes,cucumbers and cheese.
3. Use any fresh cheese if Bulgarian white feta cheese is not available.
4. You can also substitute lemon juice instead of vinegar and it tastes great equally.
5. I have used cilantro as I didn't get fresh parsley here. Originally, Parsley is used for this recipe.

Pasta Primavera

Pasta Primavera, is probably one of the most healthiest version of Pasta.There is no separate sauce required for making this pasta.It is a combination of fresh vegetables sauteed with minced garlic and Olive Oil.It is very simple and easy to make.Traditionally, Parmesan cheese is added to it as a final topping. I have skipped adding cheese as I wanted to keep it vegan and healthy. Also, I have added balsamic vinegar for additional flavor and taste. 

The taste and flavor to this pasta comes from the fusion of fresh roasted vegetables in herbed olive oil and garlic with balsamic vinegar .

Indulge in this sin free healthilicious Italian Treat.

Serves : 2-3

Ingredients

1. Extra Virgin Olive Oil/ normal edible Olive Oil - 1/4 cup
2. Durum Wheat Pasta - 1.5 cups  
3. Balsamic Vinegar - 1 tbsp 
4. Mixed Italian seasoning - 2 tsp or more depending on taste
5. Garlic - 4 pods (minced finely)
6. Salt and Pepper to taste

Vegetables

• Broccoli - 6-7 florets
• Red Bell Pepper - 1 small (cut into julienne)
• Yellow Bell Pepper - 1 small (cut into julienne)
• Baby corn - 4 (slit length wise)
• Onion - 1 small (cut lengthwise)
• Tomato - 1 large or 2 small (chopped finely)
• American sweet corn- 2 tbsp

Method

1. Boil broccoli and baby corn for about 2 mins with tsp of salt. Strain them and keep it aside. Cook Pasta till Al Dente and keep aside.

2. Take a pan, add olive oil. Add some minced garlic and onion and saute till nice aroma and onions turn translucent on a medium flame.

3. Add all the veggies (other than broccoli and baby corn) and saute for 2 mins with some salt, pepper and mixed herb seasoning. Ensure the flame low-medium and not high.

4. Now add broccoli and baby corn and cook for 5 more mins. Ensure that all the veggies are nicely cooked and covered in herb flavored Olive oil and garlic.

5. Now add the cooked pasta and saute well. Drizzle the balsamic vinegar and toss well so that the pasta is covered uniformly blended well with the aromatic flavored vegetables.

6. Drizzle some more olive oil and serve it piping hot with slice of bread or Soups.

Notes,Tips & Add-on's

1. You can add any veggies of your choice and any number of vegetables. Absolutely left to your convenience.
2. You can add some grated Parmesan or any other cheese on top before serving.

Balsamic Roasted Vegetables

This is my easiest and most healthy option for dinner. Weekly twice, I tend to have just this salad for my dinner. It is definitely a sin free indulgence. I have used extra virgin olive oil and Balsamic Vinegar as dressing.Both these two combinations are heavenly with rich flavor and aroma that you almost travel to Italy. Know more about Balsamic Vinegar and its uses here. This has all the veggies that is sure the satisfy your taste buds as well as your hunger without gaining pounds. This is so easy to prepare. Whenever you want to detox your body with an healthy alternate, just go for it:):)

serves:2

Ingredients

1. Extra Virgin Olive Oil - 1/4 cup
2. Paneer/cottage cheese/tofu - 6-7 small cubes
3. Pineapple slices - 3 (Cubed)
4. Baby corn - 5 (sliced thinly)
5. Onion - 1 large (chopped roughly)
6. Tomato - 1 large (chopped finely)
7. Broccoli - 5-6 florets
8. Red Bell Pepper - 1 small or 1/2 big
9. yellow Bell Pepper - 1 small or 1/2 big
10. Green Capsicum - 1 small or 1/2 big
11. Balsamic Vinegar - 2 tbsp or more as per taste
12. Mixed Italian Herb Seasoning - 1 tbsp or more as per taste
13. Salt and pepper to taste

Method

1. Boil Broccoli and baby corn with a pinch of salt for about 2 mins. The broccoli should be semi cooked. Strain the contents and keep it aside.

2. Heat a pan and add olive oil. Add Onion and saute until transparent. Add bell peppers,capsicum,tomatoes and saute well for 2 mins.

3. Add strained baby corn and broccoli and saute well in Olive Oil. Add needed salt.

4. Add paneer and pineapple cubes and saute well.

5. Add Italian seasoning and fresh ground pepper. Saute on a medium flame for all the veggies to get cooked and soft.

7. Drizzle Balsamic vinegar in the last, raise the flame high and do a high speed saute for 2 mins. Don't take off your hand else the vegetables might be burnt. 

8. Keep on medium- high flame for about 2 mins for all the vinegar and water to be absorbed by the veggies.

9. Once done, switch off the flame. Transfer the salad to plate and serve hot:):)

Notes,Tips & Add-on's

1. You can add any veggies of your choice according to your taste buds. Choices like Brussels ,carrots go well with this salad.
2.  Pineapple and paneer tastes great with balsamic vinegar and hence I have used them in my salad. Off course, paneer is a great source of protein too and pineapple provides the additional sweetness and 'tanginess' that tastes great with balsamic vinegar.
3. You can use strawberries,olives or any toppings for your salad.
4. You can also add feta cheese, they taste great with balsamic vinegar.

Falafel

Falafel, is deep fried balls made from chickpeas and is a popular dish in Mediterranean / Lebanese cuisine. It is said to have originated from Middle East. It can be either eaten alone with hummus or Tahini Dip or can be made as a Falafel Wrap using tortilla or pita bread. This is absolutely delicious and healthy. 

Ingredients

1. Chickpeas soaked overnight - 250 gms or 1 Cup 
2. Onion - 1 Large (roughly chopped) 
3. Garlic - 4 pods 
4. Coriander leaf/cilantro - 1/2 bunch 
5. Parsley - 2 tbsp finely chopped (Optional) 
6. Cumin seeds - 1 tsp 
7. Salt as needed 
8. Red chili powder - 1 tsp or more as per the taste 
9. Cornflour - 3 - 4 tbsp for binding 
10. Oil for deep frying

Method

1. Pulse the soaked chickpea along with other ingredients mentioned into a coarse mixture as shown in the picture above.

2. Form equal sized balls from the coarse mixture and deep fry them in hot oil until they are golden brown.

3. Serve hot yummy falafel with Tahini Dip or any other sauce.

Notes,Tips & Add-on's

1. The falafel shape can be either rolled out to balls or can be flattened. Depends on your wish.
2. I have used cornflour for binding as it adds crispiness to the balls. You can also use All purpose flour/Maida.

Veggie Pasta Alfredo

White sauce that is generally used for pasta has different variations. There are different ways in making a sauce and different types of sauces that you make for pasta. These sauces need not necessarily be used only for pasta, also for sandwich, as dips and dressing for salads. One such sauce is what we will be seeing in the below post. Traditionally, this Alfredo sauce is made using eggs. I've made the egg less version. Trust me, this sauce is so easy to make with readily available ingredients in your super market. This is so Yummmy!!!!!!!!!!!!!!!!

Ingredients

1. Fresh Cream- 200 ml (I used Amul)
2. Salted Butter-1 tbsp
3. Penne Pasta- 2 Cups
4. Garlic - 4 pods(minced finely)
5. Italian Seasoning- 2 tsp
6. Freshly ground pepper- 2 tsp
7. Chili Flakes as required
8. Cheese Cubes-2
9. Vegetables of your choice-(I used Onion, carrot, Capsicum)
10. Milk as required
11. Olive Oil- 1 tbsp
12. Salt as required.

Method

1. Take a thick bottomed pan or non stick pan, on medium head,add olive oil and garlic and saute nicely till nice garlic flavor comes. Remember not to burn the garlic.

2. Add onion and saute nicely till they turn translucent. 

3. Add all other vegetables and saute nicely in the olive oil.

4. Add fresh cream and bring it to boil. Use only medium heat.

5. Add cheese cubes and stir constantly until cheese is well dissolved in the mixture.You can adjust the consistency of the sauce by adding milk.

6. Add needed salt and seasoning, chili flakes and keep stirring.

7. The sauce slowly starts thickening. Add pepper to it. 

9. Alfredo Sauce is Ready:):)!!!

10. Cook pasta till Al Dente

11. Add the cooked pasta to the Alfredo creamy sauce mixture and toss well till pasta is completely covered with sauce.

12. Close the lid and allow pasta to absorb the sauce for 5 mins.

13. Serve hot with Crispy Potato Wedges

Vegan Broccoli Walnut Salad

There was a period where in I had to reduce my weight quickly so that I could get back to my dancing and shows. I was desperately looking out for a diet plan to shed, of course in a healthy way. I was introduced to this Diet plan through one of my dance friends and is called as Vegan Detox Diet. Unlike other diet plan where you quickly start gaining after you stop the diet, this was a healthy way of detoxifying your body,washing away all your toxins and letting your body flush all the unhealthy fat through proper intake. I will be writing a detailed separate post about this diet plan in my blog very soon and post the link here. Now, check out this highly nutria-Delicious which is highly protein packed and contains the goodness of all colored vegetables. You can have this as your snack or as a substitute for your mid-day meal.

Serves:2
Ingredients

1. Vegetables

• Broccoli - 4 florets
• Onion - 1 (sliced thinly) 
• Aubergine -1/4 cup (sliced thinly)
• Beans-1/4 cup (chopped)
• Bell peppers -1/4 cup (sliced thinly)

2. Walnuts-1/4 cup (chopped)
3. Extra Virgin Olive Oil-1/2 cup 
4. Garlic - 4 pods (minced finely)
5. Freshly ground pepper as required
6. Dried Parsley and Oregano - 2 tsp each
7. salt as required
8. Turmeric a pinch


Method

1. Boil the broccoli florets and beans together with a pinch of salt and turmeric separately till they are semi cooked. They should not be overcooked or become too soft.

2. In a pan, add virgin olive oil and saute garlic for a minute. Add onions and saute till they become translucent. Add aubergine and bell peppers and saute for a min till aubergine turns color and becomes semi cooked.

3. Now add the cooked florets and beans to above contents and saute for a min.

4. Add the chopped walnuts. 

5. Add the needed amount of salt, pepper,parsley and oregano for seasoning and toss it well.

6. Salad is ready to be munched :)

Tawa Top Paneer Tikka

This is a very special dish and very close to my heart.This was the first recipe I made for my husband and indeed gained all his appreciation.His most favorite dish among all is paneer tikka.My family says that this remains my signature dish till date.Well,I am really not an expert and all.As long as people love our dish and enjoy it.. All of us are super Chefs :)!!!! I have made this in a very simple way using non-stick tawa. I have also managed to click some pictures for better understanding.Do try out this and let me know ::)!!!

Yields: 12 small tikkas

Ingredients:

1. Panneer/Cottage Cheese-200 gms *I used milk mist panneer
2. Capsicum/Bell Pepper-1 (large size Green,Red or Yellow)
3. Tomato-2 (medium sized)
4. Onion-2(medium sized)

Marinade Ingredients

1. Fresh Thick yogurt-1.5 cups
2. Besan/Gram flour-1/4 cup
3. Butter-2 tbsp
4. Turmeric - 1.5 tsp
5. Red Chili Powder - 2 tsp
6. Coriander Powde/Dhaniya - 2 tsp
7. Pani Puri Masala/ Chat Masala Powder - 2 tsp *Secret Ingredient*
8. Ginger garlic paste - 1 tbsp
9. Garam Masala-2 tsp
10. Kasuri Methi/dry fenugreek leaves - 2 tsp (Crushed)
11. Lemon extract/juice-2 tsp
12. Oil-2 tsp
13. salt to taste

Method

1. Cut the paneer into cubes as shown in the picture.Also, cut the capsicum,tomato and onion into medium sizes for skewing.

2. Roast the gram flour in butter until you get a nice nutty flavor on a medium flame.

3. Mix the roasted gram flour with all other ingredients mentioned under marinade into a smooth batter.

4. Coat the paneer and veggies with the prepared marinade.Keep it aside for 1/2 hour.

5. Heat oil in a non stick pan and place these marinated paneer and veggies on a medium flame.

6. Once they are fried on one side, flip them carefully and fry the other sides until they become nice golden brown.

7. Remove them from tawa/pan and skew it in a tooth pick.

8. Serve the paneer tikka hot with mint chutney or tomato sauce.

Notes,Tips & Add-On's

Pani Puri powder is the secret ingredient that I use when I make paneer tikka. This gives a unique street food flavor that tastes magical.Alternatively, you can use a tsp of chat masala powder in the marinade.

Onion & Carrot Raitha

This is a very simple raitha that can be prepared very easily.This almost goes well with all rice varieties,pulao and even parathas. Sometimes,If I am too bored to prepare a side dish, I make a quick raitha. Onion and carrot make a great combination.Both are very crispy in nature and hence they are great to munch on.Here is the recipe for Onion n Carrot raitha.

serves:2

Ingredients

1. Fresh thick yogurt-1.5 cups
2. Onions-1 medium sized (Chopped)
3. Carrot-1 Chopped (Chopped)
4. Coriander-Few for seasoning
5. Salt to taste
6. Roasted Cumin/Jeera Powder-1 tsp
7. Chili Powder - 1/2 tsp (optional)

Method

1. Whisk curd with salt and cumin powder nicely to a creamy consistency.

2. Add chopped onions and carrot and mix well.

3. Season raitha with chopped coriander leaves and some chili powder sprinkled on top.

Notes,Tips & Add-On's

1. In the above recipe,instead of onion, you can use chopped cucumber and it becomes cucumber raitha :)
2. Instead of carrot, you can also use capsicum(If you like capsicum :P).