It might not look like it but that's boondi !
Boondi is actually fried chickpea or besan flour.
It can be used to make boondi ladoos or in raita (spiced yogurt) which I prefer more.
Since I love boondi raita, I want it to be of just the right taste, salt spice et al.
Making them at home gives me control over the besan, oil and water used. This way, I am sure that there are no trans-fats in them AND I don't need to buy then in plastic packets. And the taste is wayyyy better 😋
Ghar ka swaad!
This meal, redolent as it seems of "the taste of home," had its issues before it got to the table. I tried to make a healthy, fat-free version of the Rajma, and put all ingredients in the pressure cooker, on low heat. Left it on for too long, and got a nice, crusty, burnt layer at the bottom..about one quarters of an inch. Salvaged as much as I could, served it with methi pulao and threw in boondi raita to make up for it.
Dessert was strawberries dunked in dark chocolate..messily eaten with our hands right out of the little fondue bowl..the way we do when life's good..and hence not worthy of a picture.
Pet Puja Food and Travel - Pet Puja Recipes
Boondi Raita - One of the simplest recipes to prepare yet superbly tasty.
1. Thick Curd - 250 gms
2. Readymade Boondi (savoury) - 100 gms
3. Cut Onion - 1 medium
4. Mango ginger (grated) - 1 inch
5. Green Chillies - as per taste
6. Cumin powder - 1/2 teaspoon
7. Salt - as per taste
8. Sugar - 1/4 teaspoon
9. Little water
Preparation Method: - Add the Onions, Green Chillies, Cumin powder, Salt, Sugar to a mixer jar and grind to a smooth paste. Keep aside.
- Pour the Curd with very little water in a mixer jar and blend for 5 seconds.
- In a mixing bowl pour the Curd
- Add the grated Mango-ginger
- Add the Onion masala paste to the Curd and mix well with a spoon
- Add the Boondi and mix
Garnish with a lot bit of Cumin powder and serve immediately with Biryani / Pulao / White Rice
Throwback Thursday be like this delicious Thali which had..
Gajar Ka Halwa, Gobhi Aloo Methi, Sabut Masoor Tadka, Boondi Raita, Fried Chillies, Phulkas.
This same menu will be repeated today! 😊❤
Here's how I make the GOBHI ALOO METHI..
Take a small sized cauliflower and separate it in florets. Pour the florets in hot water alongwith some salt and a pinch of turmeric powder. With the help of a colander/strainer, drain all the water from the cauliflower after about 10 minutes. Ensure that all the water is drained off from the florets and set it aside.
Heat 2 tbsps oil in a kadai, add 1 tsp cumin seeds and allow it to crackle, then add 1/2 tsp asafoetida powder. As it sizzles, add 1 chopped onion. Saute the onions till they are nice golden brown in colour. Then add 1/2 tsp minced ginger and 1 tsp minced garlic. Stir and saute till all the raw smell goes off.
Now add chunks of 1 large potato, the cauliflower florets, salt to taste, 1/2 tsp turmeric powder, 2 tsps red chilli powder, 1 tsp garam masala powder, 1 tsp amchoor powder and mix well. Cover and cook over medium flame for about 5 minutes or till the cauliflower and potatoes are half-cooked. Uncover the kadai and add 1 cup of tightly packed chopped fresh fenugreek leaves, 2.5 tsps coriander powder, 1 tsp cumin powder and mix well. Cover once again and cook on a medium flame till the sabzi is cooked. Ensure that the cauliflower and potatoes do not get mashed up but are done. Also check if any water/moisture is remaining in the sabzi. If there is any moisture, increase the flame to high and leave the sabzi to get dried but do not burn it. Mix gently, garnish with some chopped coriander leaves and serve hot.
* You may adjust the spiciness as per your liking
Boondi Raita is a healthy and delicious accompaniment made with yogurt and small fried balls made of chickpea flour and it goes very well with Indian meals. Here is how to make Boondi ka Raita. Do not forget to check the blogpost for more tips and tricks to make best boondi Raita at home.
1 cup Yogurt
1/2 cup Milk
1/2 cup Boondi
Salt to taste
1 tsp Green Chilli Chopped
1/4 tsp Roasted Cumin Powder
1/4 tsp Mint Powder
1/4 tsp Fennel Powder
1/4 tsp Red Chilli Powder
Whisk the yogurt till smooth.
Add milk and mix well.
Add boondi, green chilli, salt, roasted cumin powder, dry mint powder, fennel powder and red chilli powder and mix well.
Transfer the raita in the serving bowl.
Garnish with fresh coriander.