Boondi Raita is a traditional North Indian raita, served during festivals and weddings.
It is one of the quickest raita to make. It is especially easy if you have the store bought boondi stacked up in your pantry. We usually have one type of boondi in our house and so it is easy to prepare. This serves well with rice dishes like pulao etc.
- 4-5 Tbsp Boondi (salty and spicy)
- 1 cup yogurt/curd
- 1/2 tsp red chilli powder
- ½ tsp chaat masala
- 1 Tbsp chopped coriander for garnishing
- Salt for taste
- In a bowl, beat the yogurt until it is even and fluffy. Add little water or milk if it is too thick.
- Note: After adding the boondis the yogurt will become thick, so it is better to keep this yogurt with a buttermilk consistency.
- Add red chilli powder, chaat masala and salt to yogurt and whisk well.
- Add the boondis and stir it in gently.
- Garnish with coriander leaves and serve immediately. You can refrigerate it if you want, but we prefer this warm.
Wonton wrappers are not just for dumplings but they can be used for so much more. These easy to bake, low-fat wonton cups make a cute base for numerous appetizers. I love this finger food as there is no need for plate, fork or spoon. The filling that goes inside is the one that defines the dish.
You are limited by your imagination when it comes to filling. You could use fruit pudding, spinach cheese, tomato cheese olives, coleslaw, plain salsa, mango salsa, salad or just fruits etc. However for this dish I chose the basic filling of black beans, corn and salsa.
If you prefer the Indian way then you could use these cups as substitute for the puri (that is used in chaat) and make low-fat pani puris/ Golgappas (similar to the one that I have posted here). You can add dry potato sabji and make a savory appetizer. You can add coconut jaggery filling and turn this into a neat dessert.
- 15-20 wonton wrappers ( I used this)
- 2/3 cup chunky salsa
- 1-2 jalapenos (diced)
- 1 small cup whole kernel corn
- 1 small cup black beans ( drained, rinsed)
- 1/4 cup sour cream (optional)
- 1 medium tomato (diced)
- 1 small onion (chopped)
- Handful of chopped cilantro
- 1-2 Tbsp Oil for brushing/ cooking oil spray
Preparing the wonton cups:
- Pre-heat oven to 350ºF. Keep the wonton wrappers ready. Grease a muffin pan and in each grove gently fit one wrapper, lightly pressing so that it confirms to the shape.
- Using the cooking spray, spray some oil on the inside. Continue this process with the rest of the wrappers. (If you do not have cooking spray use oil to brush the insides).
- Bake 8 to 10 minutes or until light golden brown. Remove from pan and cool on wire rack.
Preparing the filling and stuffing:
- In a bowl, mix together the beans, tomato, onion, corn, salsa, jalapenos, corn and cilantro.
- Just before serving, spoon the bean mixture into each of the wonton cups.
- Top each with 1/2 teaspoon sour cream. Serve immediately.
I had prepared these ladoos after the festival of Ganesh Chaturthi was over. I perform the coconut pooja (called Vaina Pooja in Konkani ) and I had plenty of coconuts. Lots of coconuts means lots of coconut based dishes. Being a Konkani I am not complaining! Traditionally a sweet dish is prepared from the first coconut (meant for pooja) that is broken and then offered to God.
My mom used to make these in the form of burfis. The procedure for making the mixture remains the same, however instead of making the balls, you roll them on a greased plate and then cut them in the shape of barfis.
Made with minimal ingredients, these ladoos are an absolute delight. The jaggery cooked with coconut gives it the sweet taste with nice texture and the toasted sesame seeds add the right amount of crunch.
- 2 cups shredded coconut (fresh/frozen)
- 1.5 cups jiggery (powdered)
- ¼ tsp cardamom powder
- 2 Tbsp sesame seeds
- 2 tsp ghee
- In a small pan toast the sesame seeds on a low flame until toasted. Keep aside.
- Heat a heavy bottom flat pan (preferable non-stick) on low flame. Add the shredded coconut, powdered jaggery and gently stir it for about a minute. Be very careful as it gets burnt very fast.
- After a while the jaggery starts melting giving enough moisture. Keep stirring making sure that the coconut mixture does not get stuck to the bottom.
- It takes about 17-20 minutes to incorporate, for the liquid to dry and thicken up. Add the sesame seeds, cardamom powder, ghee at this stage and mix well.
- Note: Do not stir this for a long time as it becomes hard after cooling.
- The mixture also thickens up after it is cooled. After it has slightly cooled grease your hands and get ready to make the balls.
- Take small lemon sized piece and roll into balls pressing tightly as you go along. Continue with the remaining mixture.
- This makes about 18-25 medium sized laddoos. Store in air tight container.