Pumkin Raita- Yogurt based dip

Pumkin Raita, also known as Bhoplyache Bharit in Marathi, is a wonderful side dish to go with spicy curries. I like to eat it on its own too at times, as a light meal. You can serve it with chips or celery sticks too.

2 cups of Pumkin cubed image(32)

( you can use any kind of squash)

1 cup Plain yogurt

1 tsp cumin seeds

2 tsp oil

1 green chili pepper slit lengthwise, deseeded

1/2 tsp salt

1 tsp sugar

1 pinch of Love

Fresh cilantro for garnish

peel and cut the pumpkin into small 1 inch cubes or as convenient

Boil the cubes in water till tender

break them with a fork not mash

let it cool, add yogurt, salt and sugar and mix gently with a fork

Heat oil in a small pan, add the cumin seeds n bloom them.

Add the slit green pepper and turn the heat off.

Pour this seasoning over the dip and mix well.

Garnish with 1 pinch of love and fresh cilantro :)

To ensure that your guests do not chomp or choke on the chili pepper, remove it before serving :)

If you want to make this for vegan guests, skip yogurt, and add crushed roasted peanuts and a dash of lime juice, as a Pumpkin Salsa



Khamang kakadi (Indian Cucumber Salad)

Khamang kakadi (Indian Cucumber Salad)
A delicious maharashtrian salad, side dish, very cooling too.
2 Mavli Kakadi/ 4 Small cucumbers/ 1 medium English cucumbers
½ Cup Roasted Peanuts crushed image(17)
½ tsp Salt,
1 tsp sugar
1 tbsp lemon juice
1 tsp cumin seeds
1 tsp ghee/oil
2 green chilies medium chopped
1 pinch of hing
1 Pinch of Love
Fresh chopped cilantro for garnish
Cross mince the peeled cucumber by rotating while mincing from the top, and squeeze the excess water out
Add the roasted peanuts powder, salt, sugar and mix well
Heat the ghee ( oil if vegan) in a small wok, add cumin seeds and bloom, add a pinch of hing and a pinch of love, turn the heat off right away, add chopped green chili last, so that it doesn’t burn.
Add this seasoning to the mix, and stir well.
Serve with anything that is spicy, goes well with Pulao, Khichdi, or even hot rotis.