Monday, October 22, 2012

Vegetable Raita

The cooked or uncooked as a must have vegetable side dish? Both also can. Its really up to you. In my house, usually, I tend to do the cooked version (Plantain Crumble, Aloo Gobi & Indian-Style Mustard Greens). Of course, every now and then, making an entry on our dining table is a raw salad (Mango Cucumber Salad) or a tiny bit of cooking involved, the tempering part vegetable dish. Specifically this Vegetable Raita. A close cousin or related to the previous Cucumber Yogurt Salad.The tempering, as I have already mentioned and what sets this Indian yogurt vegetarian salad apart (Vegetarian Mutton Stir Fry, Tomato Spinach Soup, Dhal Rice & Drumstick Sambar). Still, nothing complicated. Never mostly for my recipes. Those ingredients listed in A, already diced (Carrot Poriyal) and sliced, thereafter tossed and mixed with the tempered in oil curry leaves and mustard seeds. Tadaa! Our Vegetable Raita is ready. 

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