Anshu's Food Odyssey

Raita is one of the most common accompaniments found in typical Indian meals. The cooling properties of this yogurt based delicacy often makes it a " must have " on the dining tables of every household, especially during summer months. While Boondi Raita, Beetroot Pomegranate Raita , Cucumber Raita and Pineapple Raita are undoubtedly, some of the most popular versions of this versatile dish, it can be made in a variety of other ways too depending on your imagination; go adding in the yogurt savory namkeens, flowers, edible seeds or even lentils - the ideas are just endless. Working on the same lines, I recently tried experimenting with the sweet red chili peppers and came out with this awesomely delectable  Roasted Red Sweet Chili Pepper Raita . If you never imagined making use of red chili peppers this way, do give it a try and I am sure you would love it. Ingredients (serves 4) Whisked yogurt - 2 cups Sweet red chili peppers - 4 to 5 Curry leaves - 5 to 6 Mustar

A healthy raita, loaded with extra dose of nutrition from two iron rich ingredients, pomegranate and beetroot, it absolutely makes for a “must have” as an accompaniment with your meals this summer season. A lovely pink colour from beetroot and sweetness from pomegranate is sure to attract kids too who are bit fussy in eating curd/yogurt as is. What more? A spicy tadka with curry leaves, little chili and walnuts also add an exciting twist which makes it even more irresistible. Ingredients 2 cups plain yogurt/curd 1 tsp sugar 1 tbsp beetroot (boiled and pureed) 1/8 cup pomegranate seeds 1/8 cup 1/2 tsp mustard seeds 3-4 finely chopped curry leaves 2-3 crushed walnuts 1 green chili Salt (as per taste) 2 tsp cooking oil Method 1. Boil a beetroot and make a puree by blending it smooth. 2. Alos, whisk the curd/yogurt until it becomes creamy in texture. 3. Next, add in pureed beetroot and pomegranate seeds along with a tsp of sugar and salt. Mix well. 4. Hea