Vrat ka Khana | Fasting Foods: Farali Pudina Raita | Minty Yogurt Dip

Yogurt is a must have during fast says, be it plain, in the form of lassi, or a fruit smoothie. This is the simplest way to spice up your yogurt and probably the tastiest if you are fasting!! I love this simple raita as a dip because it perks up all fasting treats. It tastes particularly wonderful with any deep fried fasting foods - like farali pakoras, sago vada, fried potatoes, and more.

Boondi Ka Raita (Yogurt Salad with Mini Chickpea Flour Dumplings)

Fresh plain yogurt is an integral part of everyday Indian meals. In fact, it is prepared and set at home every morning so that it is ready for the meals of the day! Sometimes fresh yogurt is combined with multiple ingredients and spices to make a delicious tasting salad. Boondi ka Raita is one such yummy addition to any meal. It tastes super with any paratha (Stuffed Indian Flatbread), can be the star of a meal on a festive occasion, and is probably the quickest dish you can rustle up in event of unexpected guests for dinner.

I like home made boondi ( mini chickpea flour dumplings), and always make a batch whenever I get deep frying. But as I fear running out, I also like to keep a stash of good quality store bought boondi in my pantry. You can find it quite easily any Indian grocery - in fact now pre-spiced versions are also available. The key thing to to remember when buying boondi is that the packet in which they are sold must not be lined with grease.

I like to make Boondi ka Raita in multiple ways! Though the basic principle of making the Raita always remains the same, I do like to spice it differently every time. This recipe is made with a Tarka or an oil seasoning that adds a delicious kick to this very simple salad!

Ingredients:
2 1/2 cups plain yogurt
3/4 cup boondi
Salt, to taste
1/2 tsp red chili powder
8-10 curry leaves
1/4 tsp mustard seeds
1/4 cumin seeds
1/4 tsp turmeric
2 green chilies, chopped
1 tsp canola oil

Method:

1. Beat the yogurt until smooth. Blend in salt to taste.
2. Beat in the red chili powder. 
3. Add the boondi.
4. Prepare the tarka by heating the oil in a small pan. 
5. Add the mustard seeds. When they begin to pop, add the cumin, curry leaves, and green chilies.
6. Fry for a minute or until the curry leaves become crisp. Add the turmeric, turn off the heat.
7. Season with the tarka just before serving.

Good to know:

• You can reduce the oil content in the boondi by soaking it in warm water for two minutes. Squeeze the water out of the boondi before adding it to the yogurt.
• Place prepared Raita in the refrigerator for at least a couple of hours before serving. This allows the boondi to soak in the yogurt and spices adding tot he flavour of this dish.

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Vrat ka Khana | Fasting Foods: Aloo Raita | Potato Yogurt Salad

Aloo Raita is a favourite in North India. It is typically made in the winter and I always associate it weekend lunches in the warm Delhi winter sun!! It is also one of those foods that are made during festivals, especially Sharad Navratri. This year Sahrad Navratri falls between October 8 and October 17. During these nine nights and ten days, Hindus worship the nine forms of Goddess/Mother - Devi/Shakti. On the tenth day, Vijaya Dashmi or Dusshera is observed.