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A delightful coolant and a lip-smacking drink for summers. Serves 3 to 4 Ingredients Curd- 1 large glass Cucumber- 1 large or 2 small Ginger- 1 inch Mint leaves- 20 Coriander leaves- a generous sprig ( a handful) Salt- to taste Rock Salt- a pinch(optional) Green Chillies- 1(optional) Water- 1 glass Grate the cucumber. Chop the Ginger,Mint and coriander leaves. Crush the ginger slightly. Add chopped chilli if you would like to spice it up. In a grinder, add the cucumber, ginger, chilli(op), coriander and mint leaves. Grind till smooth. Add the curd, water, salt and whip. Serve in a tall glass garnised with mint leaves. Sip and enjoy!

Pakoda Gramflour- 4 tbsp Water- 1 cup Spinach leaves (chopped) - ½ cup Ginger-1/2 inch garlic- 3 Green chilli- 1 Onion- 1 Salt- to taste Oil- to fry Kadhi Besan- ½ cup Thick Curd- ¾ cup Water- ¾ cup (If curd is not very thick, reduce the amount of water) Ginger- 1 inch Chilli – 1 Chilli powder- 1 tsp Dry red chilli- 2 Fennel seed- ½ tsp Asafoetida (hing) pd- a pinch Fenugreek (Methi) seeds- ¼ tsp Mustard seeds- 1 tsp Salt- to taste Oil- 1 tsp Coriander leaves- to garnish PAKODA Chop the onion. Crush together the garlic, ginger and green chilli. Mix together the spinach leaves and all other ingredients for the pakodas except the oil. Mix together to make a drop-consistency batter. Heat the oil and fry the pakodas. Strain and keep aside. KADHI Crush together the ginger and green chilli. In a bowl, mix the gramflour, salt, asafetida, crushed ginger-chilli, chilli powder, curd and water. Whisk together to get rid of any lumps. In a pan, heat oil. Add the mustard seeds and red chillies. Whe...

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.

I Loved this as a breakfast prepearation. My mother adds Urad Dal and Channa Dal, though I like it without the same. I also tried adding "Thazir Molaghai" , which are typically chillies coated with curd and salt and left to dry in the sun, similar to the 'Papad' making process. They dry and attain a slightly wilted form. Then,before eating, they are deep fried and are eaten typically with 'Thallichikotti Thazir Chaadam" or Seasoned Curd Rice. A long time- fave of mine, this chilli is quite tasty with morkalli too! INGREDIENTS: Thick Curd: 200 ml Water:200 ml Or Buttermilk: 400 ml Rice Flour( fine rice powder): 6- 7 tablespoons (200 gms) Green chilli- 1 to 2 Ginger- 1 inch Salt- to taste (2 tsp would suffice for me) Asafetida (Hing) powder- 1 pinch Red Chilles (dry)- 2-3 or Thazir Molaghai (Chillies coated with curd and dried in the sun)- 2-3 Mustard Seeds- ¾ tsp Curry leaves - 5-6 Channa Dal- 1/2 tsp Urad Dal- 1/2 tsp Oil- to cook. 3-4 tbsp and more Ch...

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.