Boondi Raitha

 Serves: 4

Yogurt - 2 cups
Boondi - 1 cup
Sugar - 1
Dry mint leaves - 1/2 tsp
Coriander leaves - 1 tbsp, finely chopped
Cumin powder - 1/2 tsp
Garam masala - a pinch
Black pepper powder - a pinch
Red chili powder - a pinch
Black rock salt powder - apinch
Salt to taste

Method

1. Beat yogurt and sugar well. Sprinkle jeera powder, garam masala, black pepper, red chili, black salt and mix in. Taste to check if you need additional salt. Add little salt as to taste if needed.

2. Then add boondi, mint and coriander leaves, mix well with yogurt.

Serve chilled. Add more boondi for garnishing while serving.  

Tomato, Scallion and Cilantro Salad

 Known as "cachumbar", this salad relish is most commonly served with Indian curries.There are many versions; this one will leave your mouth feeling cool and fresh after a spicy meal.

Serves: 4

Tomatoes - 3 ripe

Scallions - 2, chopped
Sugar - 1/4 tsp

Cilantro - 3 tbsp, chopped

Salt

1. Remove the though cores from the tomatoes with a small, sharp knife.
2. Halve the tomatoes, remove the seeds and dice the tomato flesh finely.
3. Combine the tomatoes with the scallions, sugar, chopped cilantro and salt. Serve the relish at room temperature.

Cucumber Raitha

Serves: 3

Plain yogurt - 1 cup
Cucumber - 1, seeded and finely diced
Coriander leaves - 1 tbsp, finely chopped
Salt - to taste

1. In a salad bowl, whip the yogurt until it is smooth. Add the diced cucumber and chill
2. Before serving, add the salt and mix well. Garnish with coriander and serve with any spicy dish.

Variation 1: Onion-Tomato Raita
Onions and Tomatoes can be used in place of cucumber. For 1 cup plain yogurt, 1/2 onion and 1 medium sized tomato can be used.