Yummy Beet

Nutrition Value of Beet

- 1 medium size beet peeled and grated
- salt
- 1/2 - 1 tablespoon lime juice
- cumin seeds
- grounded cumin seeds
- Green chili 2 chopped
- 4-5 curry leaves
- 1 tablespoon oil



1. Add salt and lime juice to grated beet
2. Heat oil, add cumin seeds, green chili and curry leaves
3. Let saute for few minutes, add to beet and stir

Potato Raita

- One medium size boiled potato mashed
- 2 cups yogurt
- Green chili pieces
- Cumin seeds
- Curry leaves
- oil
- Salt
- Sugar (optional)
- Chopped Coriander cook

1. Mix yogurt, salt, sugar and potato
2. Heat 1 tablespoon oil, add cumin seeds, curry leaves and chili pieces, cook for 2 minutes
3. Add this to yogurt with potato
4. Stir well, stop with coriander

Palak Raita

Nutrition Value if Spinach

- 1 cup chopped and cooked spinach leaves
- 1 cup yogurt
- Cumin seed grounded
- Salt
- Minced green chili ( optional)/ black pepper

1. Mix all the ingredients well

Fruit Raita

Nutrition value of Yogurt, Pineapple, Guava, Banana

- 1 cup Pineapple diced in small cubes OR
- 1 Banana diced OR
- 1 cup fully ripped Guava finely chopped
- 1 cup Plain Yogurt
- Grounded cumin seeds
- Salt as per taste
- Sugar 1 – 2 teaspoons
- Freshly grounded black pepper

1. Beat curd till smooth, ass salt and sugar and stir
2. Stir in your choice of fruit
3. Sprinkle cumin seed powder and pepper

Cucumber Raita

Nutrition Value of Cucumber and Yogurt

- 1 medium size cucumber peeled and finely chopped
- 2 cups yogurt
- Mustard seeds
- Green chili 2 in pieces
- Curry leaves
- Salt
- Sugar (optional)
- 1 tablespoon oil

1. Beat curd till smooth add salt, sugar and cucumber
2. Heat oil add mustard seeds, let crack, add curry leaves and green chili pieces
3. Add to yogurt and stir well

Carrot and Beet

Nutrition value of Carrot and Beet

- 1 cup grated carrot
- ½ cup grated beet
- Lime juice ½ tablespoon
- Salt
- Coriander leaves chopped
- 2 Green chili 1’ pieces
- Cumin seeds
- Oil

1. Mix carrot, salt, lime juice
2. Heat oil add cumin seeds, chili and add this to carrot
3. Stir well
4. Add beat and stir lightly

Boondi Raita

- 1 cup boondi, soaked in water for few minutes
- 1 and ¼ cup yogurt
- Coriander leaves chopped
- Salt
- Oil
- Mustard seeds
- Red chili powder
- 4-5 Curry leaves
- Sugar ( optional)

1. Add salt, red chili powder and coriander to yogurt and beat till smooth
2. Add boondi to yogurt
3. Heat oil, add mustard seeds, let crack add curry leaves
4. Add this to yogurt and stir well

Coconut Chutney

Nutrition value of Coconut

- Green chili 2-3
- 1 cup coriander leaves ( can use stems as well)
- Lime juice 1 tablespoon
- 1 cup grated fresh coconut

- 1/4 cup roasted chana dal
- Salt

- Cumin seeds

- Few curry leaves

- 1 tablespoon oil

1. Ground all the ingredients in blender, except cumin seeds, curry leaves and oil

2. Heat oil, add cumin and curry leaves

3. Let cook for a minute and then add this to grounded ingredients if step 1

Green Chutney

- Green chilies 2-3
- 3 cups coriander roughly chopped ( can use stems as well)
- 1 cup pudhina ( mint ) leaves
- 1 tablespoon roasted chana dal (optional)
- Salt
- Lime juice

1. Grind in blender all the ingredients together

**You can add some spinach leaves (5-6) without altering taste much

Green Chili Thecha

Traditionally served in state of Maharashtra with jowar roti ( bhakari), this spicy chutney can be poured with oil to reduce hotness. We like it as a substitue of pickle.

- 5-6 Green chilies chopped in pieces
- 3 large garlic cloves crushed
- Grated dried coconut ½ cup
- Salt
- Cumin seeds
- Oil

1. Heat oil add cumin, chili and garlic and let cook on medium- high heat
2. Mash with masher in the pan
3. Add coconut and salt
4. Stir well

Green Mango Chutney

- 1 raw mango grated with skin ( preferably sour)
- 3 tablespoon grounded peanuts
- 1-2 tablespoon jaggary
- Salt
- Red chili powder
- Oil
- Mustard seeds
- Coriander leaves 2 table spoons
- Lime juice ( incase mango is not very sour)
- Turmeric powder

1. Add grounded peanut, jaggery, salt and coriander to grated mango and mix well
2. Heat oil, add mustard seeds, let crack, add turmeric
3. Add this oil to mixture from step 1
4. Stir well
5. Store excess in refrigerator

Dodka (Ridge Gourd) Chutney

- 1 cup Grated skin of dodka
- 1 tablespoon Sesame seeds toasted
- 2 tablespoon Dried coconut toasted
- Amchoor : Dried mango powder ½ teaspoon
- Red chili powder
- Salt
- Cumin powder

1. Heat 1 tablespoon oil in pan add grated dodka skin
2. Cook on medium heat till it turns crispy
2. When cool crush it
3. Add all the other ingredients and mix well