Salads & Raitas

Ingredients :

Watermelon – 2 Cups (1″ Cubes)

Tomato – 2 no. (Cubed)

Demerara (Brown) Sugar – 1-2 Tbsp.

Extra Virgin Olive Oil – 1 Tbsp.

Balsamic Vinegar – 1 Tbsp.

Green Chili – 1 No. (Finely Chopped)

Coriander Leaves – 1 Tbsp.

Red Onion – 1 No. (Small, Sliced)

Cracked Peppercorns – As Required

Sea Salt – As Required

Method –

Combine the watermelon, tomatoes, sugar, salt, oil, vinegar, chili and coriander leaves in a bowl.
Keep in the refrigerator for 20-30 minutes. Add the sliced onion and pepper and serve cold.

This is a curd based accompaniment that matches very well with a biryani or a pulao. Also this is a grate palate cleanser when eating something oily like mughlai dishes or spicy dishes like chicken kolhapuri.

Boondis are very small deep fried balls made with gram flour and are used in raita as well as in various farsan snacks.

Farsan is a collective term for various deep fried snacks and is an integral part of any Gujrathi meal.

Ingredients :

Boondi : 100 Gms.

Curd : 200 Gms.

Black Peppercorns : 2 nos.

Cumin Seeds :  2 Tsp.

Chaat Masala : 1 Tsp.

Salt : to taste

Sugar : 1 Tsp.

Chopped Coriander Leaves : 2 Tbsp.

Method :

Dry roast the peppercorns and cumin seeds and then crush then using a mortar and pestle.
Mix all the ingredients together except the boondi and then add cold water to the curd mixture to get a creame-like consistency. Keep this mixture i the refirgerator to cool.
Then soak the boondi in warm water for 10 seconds and then add to the curd mixture. Serve immidiately.

Ingredients :

Papaya – 1 medium sized, ripe

Cucumbers – 2 – 3 medium sized

For the dressing :

Extra virgin olive oil : 2 Tbsp.

Lime juice  : juice of 1 lime

Brown sugar : 1-2 Tbsp.

Salt : To tase

Green Chilli : 1 no.

Fresh Ginger : 1/2 inch piece

Fresh Coriander : a few sprigs, chopped


Method :

Peel the papaya and cucumbers. Cut the papaya and cucumbers into 1/2 inch dices. Refrigerate for a few minutes.

To make the dressing, first finely chop (brunoise) the green chilli and the ginger. Then mix together the lime juice, oil, salt, sugar, ginger and the chilli.

Now toss the pieces of papaya and cucumber in the dressing along with the chopped coriander.

Serve cold.







I looked it up and it seems a sweet potato is called a Yam in US. But the yam I am talking about is called Suran in India. It is a tuber and has a rough, dark brown skin, which is very tough. The yam needs to be cooked in a alkaline medium as it can otherwise irritate the throat. So Indians generally use tamarind, kokum or lime juice while making a dish using yam. Also according a friend who is very knowledgeable about Ayurveda, yam is supposed to be very good for people suffering from Piles. He says they should eat at least 100 gm of yam everyday.
I love cooking suran in different forms and today I will put up a couple of my favourite recipes.

(1) Yam Salad ( सुरणाची कोशिंबीर)

Ingredients :

Yam : 1/2 kg

Green Chillies : 6 – 8 no.

Onions : 2 no.

Grated Fresh Coconut : 100 gm.

Lemon Juice : 1 Tbsp.

Oil : For Frying

Salt : to taste

Method :

Remove skin and finely chop the yam. Rub with salt and keep aside. Then squeeze out the water and fry till it is brown. Remove and keep aside.
In a bowl, add finely chopped onion, chopped green chillies and mix well with the yam. To this add grated coconut and lime juice. Adjust the seasoning and Serve.

(2) Yam Chops ( सुरणाचे काप )

Ingredients :

Yam : 1/2 kg.

Tamarind Pulp : 2 Tbsp.

Whole Wheat Flour : 4-6 Tbsp.

Salt : to taste

Red Chilli Powder : 1 Tbsp.

Oil : For shallow frying

Method :

Slice the yam into 2″ long, 2″ wide and 1/4″ thick slices. Coat them evenly with the tamarind pulp and keep aside for 5 minutes. Mix the red chilli powder and flour and add salt as required. Then roll the slices in this mixture to coat them with it and then shallow fry on a griddle.

P.S. : Some people prefer to use rice flour instead of wheat flour.
Another variation of this recipe is to make a paste of dried red chillies, ginger, garlic, tamarind and salt to taste. Coat the yam slices with this paste and keep aside for a few minutes. Then roll in rice flour and shallow fry.

Ingredients :

Chick Peas : 1/2 Cup; onions : 1 Large;

Tomato : 1 Large; Capsicum : 1 Large;

Chopped coriander or Parsley : 2 Tb;

Chopped green Chilli (Jalapeño or any spicy, fresh chilli) : 1-2 no;

For Vinaigrette :

Extra Virgin Olive Oil : 6 Tb; Dijon or Wholegrain Mustard : 1 Tb;

Lemon Juice or White Wine Vinegar : 2 Tb; Salt and Pepper : to tastechick_peas.jpg

Method :

Soak the chick peas and then cook, with salt to taste, till done. Let them cool. Cut the onion, tomato and capsicum into dices of roughly the same size as the cooked chick peas. To the chick peas, add the diced vegetables, and chopped herbs. Mix all the ingredients of the vinaigrette and whisk well or you can put them in a glass bottle with a tight lid, close the lid and shake well. Add the vinaigrette to the salad and mix well. Serve at room temperature.


Tomatoes : 4 no; Onions : 2 no;

Cucumber : 1 no; Chopped Coriander : 3-4 Tb;

Chopped Green Chilli (Jalapeño, Lavangi or some other fresh, spicy chillies) : 2-3 no;

Salt and Sugar to taste; Juice Of Half A Lemon;

Roasted And Crushed Cumin Seeds : 1/2 Tsp; Crushed Black Peppercorns : 2 no;

Method :salsa-1.jpg

Finely chop the cucumber, onions,tomatoes and mix well. Add to it the chopped coriander, salt, pepper, sugar, lemon juice and cumin. Add the chopped green chillies and mix well.

Serve at room temperature.


Beetroot : 2 no; Onion : 1 no; Salt to taste;

Curd : 1/2 cup; Black Peppercorns ( crushed ) : 2 no;

Green Chilli : 2 no OR Red Chilli Powder : 1 tsp;

Sugar to taste; Chopped Coriander Leaves : 1 Tb.

Method :

Boil and peel the beetroots. Chop the beets and the onion finely. Mix together curd, slit green chilli, peppercorns, salt and sugar. Add the chopped beets, onion and coriander to this mixture. Keep in fridge for 1/2 hour and serve.

Optional : Tadka : Oil (1tsp ) + Cumin Seeds (1 tsp ) + Hing ( Asafoetida ) ( a pinch ) + Curry Leaves ( 4-5 no )



Carrots 250 gm, Raisins 100 gm,

Honey 6 Tb, Lemon Juice 1 Tb


Grate carrots. Soak the raisins in warm water for 1/2 hour and then drain them. Mix the carrots and raisins and add the honey-lemon dressing. Serve immediately.

Honey-Lemon Dressing:

Mix together honey and lemon juice. Adjust the amount of honey according to the tartness of the lemon juice.