Mixed Fruit Raita

Fruit raita is a refreshing condiment which goes really well with any spicy gravy/curry dishes and with rice dishes. I had prepared this along with Shahi Paneer. You can use any fruits (Usually sweet and sour) like Pear, Mango, Pomegranate, Apple, Banana, Peach etc. or any other fruits of you choice.  It is a delicious, quick condiment which will make your food more palateble. 

I wouldn't be giving any proportions here as you can add any quantity of the fruit you like the most.  I had canned pineapple, mango slices, lychees; then I had some apples, some raspberries, some grapes lying in my refrigerator which I used to make this delicious raita. 

This one is very simple to prepare:-

First, chop these fruit into small pieces and then add them to beaten yogurt. To spice up the raita, add roasted cumin powder,  red chili flakes(optional), mint leaves, sugar and little salt . Garnish it with mint leaves and serve chilled.

Palak Raita

I learned this particular raita around 3-4 years back from my Ex-Colleague who is Chef  and  I have been making this regularly ever since I figured that spinach could be used this way. I made this today for lunch and am sending this to the lovely event series Bookmarked Recipes - Every Tuesday Event hosted by Aipi.

Palak leaves - 1/2 bunch washed and finely shredded

Onion - 1 medium finely chopped

Green chillies - 2-3 finely chopped

Garlic cloves - 2-3 finely chopped

Beaten Curd - 1/2 cup

Cumin Seeds - 1/2 tsp.

Turmeric and Asafoetida - a pinch of each

Salt and sugar to taste

Jeera powder - 1/2 tsp

oil- 1 tbsp.

1. In bowl, beat curds and add just enough salt, sugar and jeera powder.

2. Heat oil and add cumin seeds. Once they splutter add chopped garlic, chillies and onions. Saute this for 2-3 mins. 

3. Now add the shredded palak leaves; add tumeric, asafoetida and little bit salt. ( watch out for qty. of salt as you have already added a pinch in curds)

4. Mix everthing up at once and remove from the gas. Let it cool down and then add this mixture to beaten curd. Mix it nicely and its ready. Serve cold.

Pasta Salad- My Entry for Jihva- Wedding Feast

Priya from Jihva - Wedding Feasts and Jihva for Ingredients post is hosting Jihva - Wedding Feast. One of the recipe I posted in the past is ready to dive in to the event ; so will be re-posting the same and also this new one. I am surely excited as this is my first participation for any blog event.

I love pasta salads. Colorful vegetables and sturdy pasta in a tasty dressing, to be served cold or at room temperature. A dish that can be made ahead of time and scaled up to feed a crowd. All of these sound like very desirable traits. 

This is so easy to make, and is really light and delicious!

It makes a wonderful side dish or an entire meal any time of the year. It's the perfect food for parties,wedding buffets, packed lunches, a picnic, potluck dinner or barbecue. Pasta salad is so versatile, it can be made kid friendly or have grown up gourmet ingredients. You will find that the great thing about these salads is that you can follow the recipe exactly or you can get creative using whatever ingredients you have on hand in your fridge and pantry.

I am posting this as my entry into the event. I would have loved to include this into the menu for My Wedding; but for some reasons I could not. But trust me its perfect for the Reception parties of Wedding.

 For this you need:- 
 

(quantities for 2 people)

100 gms Penne or medium pasta shells, cooked, drained, cooled
1/8 cup Capsicum, sliced and Par-boiled
1/8 cup Potatoes, sliced and Par-boiled 
1/4 cup fresh or frozen peas, cooked
1/8 cup sliced carrots Par-boiled 
1/2 cup fat-free mayonnaise (i used egg less)
1/4 cup milk and Beateb Curd mixed toghether
1 tsp. Finely chopped Garlic
1 small onion sliced
1 tsp. Oil / Olive oil 
fresh Coriander finely chopped
Salt and pepper, to taste

Combine pasta, peas, potato and carrots in salad bowl. Heat oil and saute the sliced onion, capsicum and chopped garlic for a minute or two. Mix it into the salad. Add chopped coriander. Blend mayonnaise and milk beaten curd mixture together. Stir dressing into salad mixture. Season to taste with salt and pepper.  Refrigerate covered for 2 to 3 hours to allow flavors to blend.
You can add or omit the vegetables as per the availability.