Recipes

Raita is something which can add extra zing to your food plate. It is not really very necessary but when you add it in your meal, it can take your food to different profile of flavor and your plate looks more eloborated. Adding Raita in the food has some health benefit as well as yoghurt is a probiotic and  immensely healthy. Some of the Veggies can be added to it raw as well as cooked/Boiled. Ghiya(Bottle Gourd) Raita here in the recipe boiled/cooked and is very famous in Indian household. Everyone has different style of making and it vary from place to place. Here I am sharing recipe of Ghiya(Bottle Gourd) Raita.

Sonth is a sweet chutney and is widely used in indian chaat.There are many ways to prepare Sonth. Most of the time it is made from dried Ginger along with Tamarind OR Dates along with Tamarind. 
I prefer using dried Amchoor and dried Ginger which gives a unique flavor and zing to the  taste.This chutney goes well with Dahi-Vada, Pani-Puri, Dahi Kabab, Karela-Chaat,Aloo Chaat,Papdi Chaat etc. It is spicy, tangy and sweet  in taste.Most Important you can store this chutney in the fridge for at least more than 2 months.

  Sweet&Sour Lemon Pickle
Sweet and sour,spicy and pungent these are the burst of  flavours come on your taste buds when you have first bite of this heavenly delicious pickle. Yes, i am talking about" Lemon Pickle". According to an old adage"When life gives you lemon you make lemonade", its right..isnt it? No.. its wrong the new adage is"When life gives you Lemon you make pickle out of it".Now that's sounds like a real deal in an Indian household. The Lemon pickle is essentially prepared in winter in India. For pickle most of the time thin skinned Lemon(KAGJI NEEBU) is used. This winter luckily I got those special thin skinned lemon in States itself and I got them in bulk from one of my dear friend. I distributed in all my other friends and still I was left with considerable amount. Then I thought of pickling the lemon first time in my life. I called my Mom back home, asked the recipe. Followed the traditional one with little bit of twist and viola! it turned out scrumptiously delicious Pickle. Benefit of using these thin skinned Lemon is, it gets ready little early  but if you don't find thin skinned lemon you can always use the other varieties. The only thing it takes little bit longer to get ready.

Raita is something which can add extra zing to you food plate.It is not really very necessary but when you add it in your meal, it can take your food to different profile of flavor.Adding Raita in the food has some health benefit as well as yoghurt is a probiotic and  immensely healthy.Some of the Veggies can be added to it raw as well as cooked/Boiled.Boondi Raita here in the recipe neither raw nor boiled/cooked but still very famous in Indian household.Boondi is made of Besan/Gram flour and can be stored for couple of months in the pantry.So in case if you running out of any veggie,Boondi comes for rescue.All big celebrations aren't complete without Boondi Raita.Everyone has different style of cooking and it vary from place to place.Here I am sharing recipe of Boondi Raita

Saunth  is a sweet chutney  and is widely used in  indian chaat.There are many ways to prepare Sonth.Most of the time it is made from dried ginger along with tamarind OR dates along with tamarind.I prefer using dried Amchoor and dried ginger which gives a unique flavor and zing to the  taste.This chutney goes well with Dahi-Vada,Golagappa,Papdi chaat,Aloo chatt,Aloo-Tikki etc..It is spicy, tangy and sweet  in taste.Most Important you can store this chutney in the fridge for at least 2 months.