Aloo Raita / Indian Potato Yogurt Dip

Potato is one of the limited vegetables that is allowed during fasting in some parts of India. Plantain, sweet potato, colocasia, bottle gourd, pumpkin, cucumber, raw papaya and yam are the other ones. Fruits, dairy products and a few spices are allowed as well. I made this quick and nutritious raita using aloo / potato and other allowed 'vrat' ingredients.

Freshly made, full fat yogurt is what used in raita preparations but I went with fat-free yogurt as that is what eaten at our home. Sendha namak / saindhava lavanam / rock salt is used instead of regular salt during fasting in some parts of India and that is what I have used in this raita. Regular salt can be added if not following the fasting diet. 

The raita can be made just with the base recipe I mentioned below, without adding any optional ingredients, the one which I personally prefer. Cumin powder and black pepper are 'allowed' during fasting and I have added those as well to my raita bowl as my husband absolutely loves them. 

My husband always sprinkles chili powder, black salt and chaat masala to any raita I make and he enjoyed this raita adding those to his portion. Some consume these spice powders and some don't while fasting and so they can be added accordingly. I personally don't prefer that much of spices in my raita and omit them. 

Ingredients:

1 cup peeled and cubed potato cubes

1 tsp. oil

1/2 tsp. cumin seeds

1 spicy green chili, finely chopped

1 cup yogurt (I used homemade fat-free yogurt.)

Sendha namak / rock salt to taste or use regular salt

1 tsp. grated ginger

Minced cilantro to garnish

Optional ingredients that can be added if fasting:

1/2 tsp. toasted and ground cumin 

Ground black pepper to taste 

Optional ingredients that can be added if not fasting:

Chili powder

Black salt 

Chaat masala 

Directions:

* Cook potatoes adding water as needed, in a microwave or on stove-top until done. Drain them and keep aside. Mash the potato when they come to room temperature.

* Heat oil in a small pan and add cumin seeds. When they start to change color, add green chillies and sauté for 20 to 30 seconds and turn off the stove.

* Add yogurt and sendha namak / rock salt to a bowl. (Use regular salt if not fasting.) Beat the yogurt with a spoon for a smooth consistency.

* Add the mashed potatoes, cumin -green chili tadka, grated ginger and minced cilantro to the bowl. Mix them with a spoon to combine. (One can certainly stop at this point and serve this.)

* Add ground cumin and black pepper if preferred and stir to combine. (These are allowed during fasting.)

* Chili powder, black salt and chaat masala are other flavorful additions that can be used if not fasting. (Some eat these spice powders as well during fasting and so need to be used accordingly. I added these spice powders to a portion of raita which is not pictured here.) 

* Serve this with 'allowed breads' during fasting like parathas made with amaranth flour, water chestnut flour or barnyard millet pulao and such.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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Guacamole

'Chips and Dip' has to be the most frequently eaten guilt-free snack in my home, next to fresh fruits. Thanks to my husband, our pantry is always filled with a variety of baked chips and dips to beat the evening hungry pangs. Though I rarely make salsa at home, we prefer guacamole freshly made. Guacamole hardly takes anytime to prepare from scratch and tastes awesome with tortilla chips. And so no wonder that this was a part of my plan for this week's theme from the beginning and the first dish I made for this BM.
This avocado based dip is said to be created by Aztecs, in the present day Mexico. Guacamole is equally popular in America and is used as a dip, condiment and salads. The word guacamole comes from an Aztec word 'āhuacamolli', literally meaning avocado sauce. Traditionally this dip is made by mashing ripe avocado just with sea salt using mortar and pestle. Additional seasonings of one's choice like onion, tomato, pepper, cilantro / basil, lime juice and others can be added as well. Using good variety, ripe (not overripe) avocado is the secret behind a perfect guacamole.

Ingredients:
1 cup coarsely mashed avocado (About one and half avocados.)
Salt to taste
Juice squeezed from one lime 
2 -3 tbsp. red onion minced
2 tbsp. tomato, desseded and minced
1 tbsp. finely chopped cilantro
1 Serrano pepper , deseeded and finely minced (Start with half pepper if heat is not preferred.)

Method: 
* Cut the avocados lengthwise into two halves and remove the seed. Scoop out the avocado pulp from the peel and add it to a mixing bowl.
* Roughly mash the avocado using a fork. Sprinkle salt and squeeze out some lemon / lime juice over the avocado. Add the remaining ingredients and combine gently with the fork.
* Serve with tortilla chips immediately. If not using immediately, cover the dip with a plastic wrap and refrigerate until use.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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