Carrot Raita and Saucy Eggs

Carrot Raita

Fresh Carrots – 4
Fat Free plain yogurt – 4 cups
Water – 1-½ cups
Roasted Jeera powder – 2 teaspoons
Copped Coriander leaves – 2 tablespoons
Salt and Kali Namak – As per taste
Sugar – 2 1/2 tablespoons (or as per taste)
Ginger paste – 2 teaspoons
Copped Green Chillies – 1-½ tablespoons
Curry Leaves – 5-6
Mustard Seeds – 1 teaspoon
Asafoetida – ¼ teaspoon
Oil – 2-½ teaspoon


The Yogurt:

  1. Mix the yogurt and water and to it, add the roasted jeera powder, ginger paste, chillies, salt, kali namak, sugar and coriander leaves.
  2. Add the water based on the kind of consistency you prefer for the yogurt.
  3. Keep this yogurt mixture in the fridge for at least an hour. (This can also be prepared the previous day)

The Carrots:

  1. Grate the carrots and set aside. In a small skillet or saucepan, pour oil and let it heat.
  2. To this add the mustard seeds, let them splutter then add the curry leaves and asafoetida.
  3. Now add the grated carrots and fry the whole thing till the carrots become slightly soft.
  4. At this point you could add a little bit of salt to the carrots.
  5. To this add a tablespoonful of the prepared yogurt and let it sizzle for a few seconds, while stirring the whole mixture.
  6. Remove from gas and let it cool.
  7. About 2 -3 hours before you serve the raita, add the carrots to the yogurt and fold it in gently with a spoon.

Serves: 10

Saucy Eggs

Hard Boiled eggs (shelled and cut lengthwise) – 10
Red Onion (sliced) – 1 (large to medium)
Garlic (grated) – 5 pods
Dry Red Chillies – 4
Heinz Tomato Ketchup – 6-7 tablespoons
Sriracha Red Chili Sauce – 2-3 teaspoons
Salt – as per taste
Chopped Coriander leaves – 3 tablespoons

  1. Heat Oil in a large flat skillet and add the grated garlic and red chillies.
  2. Fry for a few seconds and then add the sliced red onions.
  3. Continue to fry them till they are golden brown.
  4. Add 2 teaspoons of the chopped coriander leaves and one teaspoon of the red chili sauce.
  5. Let them sizzle and then place the sliced eggs carefully on the skillet.
  6. Fry for about 2 minutes making sure both sides of the egg are slightly brown.
  7. Now add the tomato ketchup and the remaining chili sauce and coat the eggs with this.
  8. Lower the flame and cook covered till the eggs are done and the gravy is really thick.
  9. Make sure to keep turning the eggs gently and coating all sides with the sauce.
  10. Add salt and sugar depending on your taste.
  11. Garnish with coriander leaves and serve.

Source: Pritha Lal

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