Beetroot Raita (Chukander ka Raita): Recipes by Mridula Baljekar

Beetroot Raita (Chukander ka Raita)

Preparation Time: 10 minutes

Serves: 4

Each serving contains:

Kcals: 60; g fat: 0.5; g saturated fat: 0.3

Ingredients:

225g low-fat plain yogurt (dahi)

1 green chilli, seeded and finely chopped (bareek kate hue hari mirch)

1 tablespoon fresh coriander leaves, finely chopped (bareek kate hue dhania ke patte)

1 teaspoon Ground Roasted Cumin (Bhune hue jeera ka powder)

250g cooked beetroot, finely chopped (Chukundar)

Afew little leaves, finely shredded

½ teaspoon salt (namak)

½ teaspoon sugar (chini)

Method:

• In a mix bowl, beat the yogurt until smooth and add the salt, sugar, chilli, coriander and half the cumin. Mix them together thoroughly.
• Stir in the beetroot until it is thoroughly combined.
• Line a serving dish with shredded lettuce and pile the beetroot raita on top. Sprinkle with the reserved cumin. Serve chilled or at room temperature.

Vegetable Pilau (Subzi Pulao)

Preparation Time: 15-20 minutes,

plus soaking

Cooking time: 20 minutes, plus standing time,

Serves: 4

Each serving contains:

Kcals: 290; g fat: 6; g saturated fat: 0.75

Ingredients:

225g basmati rice, washed and soaked in cold water for 30 minutes

2 tablespoons sunflower or soya oil

½ teaspoon cumin seeds (jeera)

2.5cm piece of cinnamon stick (dalchini)

4 green cardamom pods, bruised (Elaichi)

2 cloves (laung)

1 red onion, halved and finely sliced (pyaaz)

170g carrots, coarsely grated (gajar)

115g fresh spinach, finely shredded or frozen leaf spinach, thawed and drained (paalak)

1 teaspoon salt or to taste (namak swaad anusaar)

½ teaspoon ground turmeric (haldi)

475ml warm water

Method:

• Drain the rice and leave it to drain in a colander
• Heat the oil in a non-stick saucepan over medium heat. Add the cumin seeds followed by the cinnamon, cardamoms and cloves. Let the spices sizzle for 15-20 seconds. Then add the onion and fry for 4-5 minutes or until the onion has softened.
• Add the carrots and spinach and increase the heat of high. Stir-fry for 2-3 minutes, then reduce the heat to medium and add the rice, salt and turmeric. Fry for 2-3 minutes, stirring constantly, then pour in the warm water.
• Bring to the boil and allow to boil vigorously for 1 minute, then reduce the heat to low. Cover the pan and cook to 10 minutes. Do not lift the lid during this cooking. Remove the pan from heat without lifting the lid and set it aside to stand, undisturbed, for 5-6 minutes before serving.