bottle gourd raita

Ingredients:
1 cup washed,chopped and boiled bottle gourd along with salt and turmeric
2 cup curd
 1/2 tsp black salt
1/4 tsp red chilly powder
1/4 tsp black pepper powder
1 tbsp black mustard paste


method:
mix all the ingredients very well.

This is also part of "Design A Menu" check here .

cucumber+carrot raita

ingredients:
grated cucumber 1 cup
grated carrot  1 cup
grated ginger 1 tsp
curd 2 cup
green chilly 1(finely chopped)
salt
mix all  the ingredients .raita is ready to serve.

raita

Raita  is an Indian condiment based on yoghurt (dahi) and used as a sauce or dip. The yoghurt may be seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices. It is prepared by frying cumin  along with black mustard seeds and these mixtures are mixed into the yoghurt. Minced, raw vegetables or fruits—such as cucumber, onion, or carrot,pineapple, or papaya— are mixed into the yoghurt. Raw ginger and garlic paste, green chili paste, and sometimes mustard paste, are used to enrich flavour. A popular variety of raita of Northern India is boondi raitha: tiny balls of fried gram flour (chickpea flour), which may taste salty or tīkhā (spicy). The mixture is served chilled. Raita may cool the palate when eating spicy Indian dishes.

Mixed veg layered Rice

Ingredients
3 cups rice basmati
3 cups mixed vegetables chopped
(potato, onion,  ridge gourd, bottle gourd, french beans,pea,
carrots, cauliflower or capsicum as per choice)
21 tomato chopped
4 tbsp ghee
1 tsp dalchini (cinnamon-clove) powder
1 tsp garam masala
1 tsp turmeric powder
1 tsp dhania powder
1 tsp jeera  powder
salt to taste
lemon juice to taste
1 tsp ginger-garlic grated or paste
4 tbsp curd
1 tsp black cumin seeds(shahi jeera)
1 tsp soya sauce
vinegar to taste
chopped cilantro leaves
Method
Boil rice till grains separate. Cool in a big plate. Heat ghee in a non sticky pan.
Add black cumin seeds, ginger-garlic paste and cinnamon/clove powder.
Fry for 2 minutes. Add all other masalas, and tomato, fry for another 2 minutes. Add all
vegetables fry for 2 minutes  . Add curd, cover and cook till vegetable are tender.
In a bowl  spread  half the rice.
Now transfer the vegetables onto the rice and spread evenly. Save 1 tbsp for topping.
Add the remaining rice and press down as before. Spread the tbsp. leftover
masala in the centre of the rice. Cover with foil.
Bake for 15 minutes before serving. Garnish with cilantro leaves ,soya sause and vinegar.
serve with raita