Jhat Pat Chicken


Potatoes Sukhe Aloo2

Sukhe Aloo


Instant Daal - Maharashtrian Pithle

Mung Daal

Chhilke Wali Mung Ki Daal - whole green mung bean daal

ceylon chicken curry best

Ceylon Chicken Curry


Keema Matar

usal ready

Tempered sprouted bean/lentils

Beans with Kuti Mirch

Lightly fried beans with pounded chilli

Red Onion and Coriander Raita

There are raitas and there are raitas. This is a very simple raita and I love it for its clean taste. It is the perfect accompaniment for an Indian meal and a great fire extinguisher so I always have it to hand if I am worried that my guests may need to cool down their meal. With just a few ingredients, this raita has a subtle but satisfying taste and neither too acidic nor too heavy.

Serves: 4    Preparation Time: 20 minutes

You will need:

  • One medium red onion chopped as finely as you can (each piece should be only 2-3 mm wide)
  • Handful of coriander leaves, chopped finely
  • 1 mild green chilli (optional)
  • 250g yoghurt, preferably full fat
  • 100ml milk
  • salt
  • 1 tsp cumin seeds


Dry roast the cumin seeds on a medium heat in a frying pan until they smell fragrant. Grind them to a powder in a pestle and mortar. If you do not have one, grind them in a grinder but you will need to grind a larger quantity which you could save for later. Set the cumin powder aside. Mix the chopped onions, coriander, yoghurt and salt in a bowl. Add half the milk. Adjust the level of salt. If the mixture still tastes very sour, add a little more milk until it tastes like a very mild yoghurt. Sprinkle the cumin powder over the raita and serve with an Indian meal.

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