Capsicum Bharit

When I heard about this recipe in one cookery show, I was tempted to try that immediately. Till now I have heard about eggplant Bharit or pumpkin Bharit…but capsicum was very new to me. It is very simple and healthy one.

 
Ingredients

Capsicum - 1 big

Finely chopped onion - 1

Chopped green chili - 1

Danyacha kut (Peanut Powder) - 1 tablespoon

Curd - 1/4 cup

Salt and sugar as per taste

For tempering (optional)

Oil - 1 teaspoon

Mustartd seeds - 1/8 th teaspoon

Cumin seeds - 1/4 th teaspoon

Asafetida - a pinch

Sandgi Mirchi - 1

Procedure
Roast the capsicum directly on flame. It should get cooked from each side. Remove the black skin after it gets cool. Finely chopped or mash the capsicum. Now add all other ingredients and mix wel. Make a tempering with given ingredients. Tempering is optional but tempering with Sandgi Mirchi will give nice taste to your Bharit. Pour tempering on the mixture and mix it wel. Serve it with Roti or just eat like a salad.

Pinkish Mix Veg Raita

Presenting you my all time favorite mix Veg Raita. Because of it's refreshing colour, I gave this name to it. My friend sonali prepared this lovely Raita in one of our potluck party.

 
Ingredients

Tomato - 1
Onion - 1
Cucumber -1
Grated Beet - 2 tablespoon
Green chilli - 1
Chopped coriander - 1 teaspoon
Sugar - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Thick Curd - 1 cup
Salt to taste


Procedure
Wash tomato and cucumber. Peel the skin of cucumber. Now chop onion, tomato and cucumber finely. Peel the skin of beet and grate it. Pour curd in a big bowl. Beat it little. Add salt, sugar, cumin powder and mix well. Put chopped vegetables, chopped coriander and mix well. Remember to put little beet in raita for nice pink colour, otherwise it will become dark pink. Decorate it with silted green chilli. Keep it in a refrigerator and serve chilled raita with paratha, biryani or pulav.

Boondi Raita

Raita is my favorite either it's mixed veg, cucumber, simi, pineapple or boondi…….. I just love it. Two week's back we had potluck party and everyone prepared different types of stuffed Parathas …. With that dal makhani and boondi raita. It was just awesome. I clicked photograph of boondi raita and posted today:)

Ingredients

Thick Curd - 1 cup

Khari Boondi - 1/2 cup

Sugar - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Salt to taste

Coriander for garnishing

Procedure

Beat the curd neatly. Add salt, sugar, cumin powder into it. Mix well. Soak boondi in water for only 2 minutes (not more than that). Drain out water. Now keep boondi aside and add and mix well in the curd while serving. Garnish it with chopped coriander.

SiMi Raita

Wondering, what is this SiMi raita ????? Nothing special, It's a capsicum raita. We call capsicum as "Simla Mirchi" , so shortcut of it is SiMi Raita. I am a Raita lover. I love to eat every kind of raitas. So one uncommon raita for you….

Ingredients
Green Capsicum - 1
Red Capsicum - 1
Curd - 2 cups (I used set curd)
Cumin Powder - 1/2 teaspoons
Sugar - 1 teaspoon
Salt to taste

Procedure
Cut the both capsicums into small pieces. Heat a pan with little oil and saute capsicums for a minute. Don't over cook it. Now take curd in a bowl and add salt, sugar and cumin powder. Mix well. Now add capsicums and mix it neatly. Keep it in a fridge before serving. You can also add finely chopped onion and tomatoes in this raita.

This is my contribution for Priya's AFAM: Bell Peppers and and Maheswari's blog.

Pineapple Raita

Last weekend we had get together at our place. I prepared pineapple raita as one of the side dish. I prepared this raita ample of time earlier but this time I served it in fresh pineapple. All my friends liked the idea.

Ingredients
Small cubes of pineapple - 1 cup
Thick curd - 2 Cups
fresh pomegranate seeds - 1/4 th Cup
Sugar -1 tablespoon
Cumin powder - 1/4 tea spoon
Salt to taste

Procedure
Nicely beat the curd and add salt, sugar and cumin powder into it and mix wel. Now add cubes of pineapple and pomegranate seeds. Mix it. Refrigerate it for some time and serve chilled Pineapple Raita.