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Is a cool, refreshing, healthy accompaniment to rice dishes. Children love this and relish the vegetables too! Omit the green chillies and increase the vegetable they like and see them asking for more. Serves 4 Cucumber- 2 Tomato -2 Onion- 1 Carrot- 2 Curd- 2 cups Coriander leaves- ½ cup Mint leaves (optional)- 7 to 8 Green chillies- 2 Pepper- 1 tsp Black salt- 2 tsp Salt- to taste Chop the vegetables and add some salt. This will cause it to let out some juices. Mix the curd, chopped coriander leaves, chillies and powders. Add the vegetables and stir. Crush the mint leaves slightly and mix in. Serve with any seasoned rice.

My dear mother-in-law's recipe. I is quite a good accompaniment with rice dishes and daily rice-dal meals. Boondi- 200 grams Warm water- 1 cup Red chili powder- 1 tsp Salt – 2 tsp Sugar- 2 tsp Fresh Curd- 2 cups Mustard seeds- 2 tsp Green chillies- 2 Curry leaves- 1 stalk Add red chilli powder and salt to the warm water and soak boondi in it. After 10 minutes, add sugar, green chillies and curd. Mix well. Heat oil for tempering, add mustard seeds and curry leaves. Pour over boondi raita. Adjust salt and sugar according to taste of curd. This has a sweet and salty taste and is a good accompaniment to spicy, masala dishes. Serve with hot, spicy Biriyanis, Rice-dal-Currys and Pulaos.

INGREDIENTS Boondi- 200 grams Rock Salt- 1 tbsp Chaat Masala- 1 tbsp Red chili powder- 1 tsp Cumin powder- 1 tsp Onion – 1 small Green chilli – 1 Fresh Curd- 2 cups Warm water- 1 cup Fresh coriander leaves – 1 tbsp Chop the coriander leaves, chilli and the onion. Add red chilli powder and ½ tbsp salt to the warm water and soak boondi in it. Mix the remaining rock salt, chaat salt, cumin powder in the curd. Add in curd and the mixed powders to the soaked boondi after ten minutes. Leave for 10 minutes. Add the chopped onion and chilli. Mix in coriander leaves and garnish with some sprigs. Serve with stuffed paranthas and flavoured rice dishes.

The ultimate combination for Biryanis and many other Hyderabadi dishes. Is a must try whenever I am in Hyderabad and i eat a lot of it. The chillies used are the slightly stouter, long green chillies normally used for snacks and 'Pakodas' or 'Bajjis" Ingredients: 8 or 10 medium sized green chillies or 4 big green chillies 1 medium sized onion 1 tsp sesame seeds (white thil) 1/4 cup coconut flakes/desiccated coconut/copra 2 tsps coriander seeds (dhania) 1 tsp cumin seeds (jeera) 1/4 cup peanuts (groundnuts) 1 tsp ginger garlic paste 1/2 cup fresh yogurt 1 tsp sour cream 1 tsp tamarind paste/pulp Salt to taste Fresh coriander for garnish Oil as required to cook Method 1. Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds - one at a time in a pan. 2. Sauté the onion in 1 tsp of oil until transparent. 3. Make a paste of the sesame seeds, peanuts, coriander and cumin seeds along with the sautéed onions and coconut. 4. Slit the green chillies and sauté them...