Tantalising Pachadis & Salads for the weight-watchers

Chitvish · Dec 20, 2010

Beetroot raitha – lovely looking, very tasty!

Boil one whole beetroot, cut into 4, in a pressure pan for a whistle.

Cool, peel & grate.

Add 1 cup of fresh curds mixed with salt & red chilli powder.

Add crushed, roasted peanuts to add crunchiness.

Serve with a spicy pulao or stuffed parathas.

Chitvish · Dec 31, 2010

Brinjal Raitha - yet another filling,delicious raitha!!

For this, the very big brinjal used for Baingan Bhartha is ideally suited.

Wash & make slits all across the brinjal.

MW Hi for 6-8 mtes, depending on the size.

Leave it for 10 mtes, open & cool.

Put it in water & peel.

Mask with a potato masher, add chopped chillies, salt & chopped coriander leaves.

Mix with curds & temper in 1 tsp oil with red chilli & mustard seeds.

Chitvish · Jan 14, 2011

Red Pasta Salad - the simplest salad!

Toss together:

Red sauce - 2 tbsp

Mayonnaise - 1 tbsp

Cooked pasta - ½ cup

Capsicum juliennes.

Chitvish · Feb 7, 2011

Lettuce-Channa-Paneer salad - all our favourite things!

I use iceberg lettuce since it is available in plenty now & is very crisp.

Lettuce

Cucumber

Boiled channa

Pears

Cubed low fat paneer

Dressing:

Drained curds + tomato sauce; any other spice or dressing to taste.

Chitvish · Feb 21, 2011

Mixed vegetable-Fruiit Raitha - makes a mini meal!!

For raithas, it is best to use thick curds. If the curd is loose, add one or two tbsps of cream & whisk well.
Or, the curd can be strained to get a thick consistency.
This raitha is ideal for parties. Use any fruit like grapes, apple or pineapple.

Thick curds - 1 ½ cups

Finely chopped carrots, capsicum & tomatoes - 2 tbsp each

Finely chopped seedless grapes / pineapple - 2 tbsp

Finely chopped onions (optional) & coriander leaves - 1 tbsp

Minced green chillies - 1 tsp

Mustard paste /powder - a pinch

Salt

Mix well, chill & serve.

Chitvish · Mar 5, 2011

Spinach - Pomegranate Raitha - colourful combo!

Pick out the spinach leaves, wash thoroughly & drop in boiling water.

After 2 mtes, drain & refresh them.

When there is nomore water,chop fine.

Now, toss together:

Curds - 1 cup

Chopped spinach - 1 cup

Pomegranate seeds - ½ cup

Salt, sugar, red chilli powder

Garnish with more seeds & a dash of chaat masala.

Chitvish · Mar 15, 2011

White pumpkin Raitha – a dieter’s dish!!

Use very fresh pumpkin, peeled & washed very well.

Grate in a plate, to use up the juice also.

Add minced ginger, green chillies, coriander & curry leaves.

Add thick low fat curds ( or hung curds) & chill.

You can add crushed roasted peanuts for a crunchy taste.

Sprinkle little salt just before serving.

Chitvish · Apr 1, 2011

Cabbage Raitha - complements any stuffed paratha!

Finely shred cabbage to mix with thick curds, finely chopped green chillies, salt & a pinch of sugar.

Add seedless grapes for a nice taste.

Surrounded here, in the photo, by julienned cabbage.

Chitvish · Apr 10, 2011

Tomato Jam Pachadi - only for those with a sweet tooth!!

For 250 gms, slightly sour tomatoes, add 200 gms sugar. For other tomatoes, 150 gms is enough.

Blanche, peel & roughly chop tomatoes.

Add sugar + a little salt & simmer till jam consistency is reached.

Garnish with unroasted cashews.

This is very good with

Stuffed parathas, if spicy

Fiery pulao!!

Chitvish · Apr 26, 2011

Cabbage-orange-peanut salad – fibrous, crunchy & filling.



Toss together

Finely shreeded cabbage

Sprigs of parsley

Crushed peanuts

Orange segments

Green chillies

Salt

Tomato segments

Lime juice