Skip to main content

Pomegranate Raita

Pomegranate raita is very delicious and colorful raita with the crunch of fresh pomegranate kernels.We in Bengal have doi chira as a comfy breakfast during summer months it is nothing but washed beaten rice mixed with yogurt sugar and pinch of salt.Today I try to make a fusion of this basic recipe it comes out delicious.I am sure you all will like this simple side dish pomegranate raita with bread , roti or parathas.

Preparation time : 5 minutes 
Cooking time : 2 minutes 
Serves : 4  

Introduction : 
1 cup  yogurt / hung curd 
¼  cup pomegranate seed 
¼ cup soaked and mashed poha/ beaten rice 
2 tbsp fresh cream 
6 tbsp milk
1 tsp ghee/oil
1 tsp mustard seed 
1 tsp chopped curry leaves
1 tsp idli karam  powder 
1 tbsp lemon juice 
1 tbsp sugar or to taste ( optional) 
½  tsp black salt 
Salt to taste

Methods  of Cooking :
Take hung curd, fresh cream, milk, salt and sugar.Beat well all.Then add mashed poha, mix well. Now add gun powder and pomegranate seed.Heat ghee in a pan add mustard seed and curry leaves. Fry well.Add it to the poha mixture.Mix well with soft hand.Garnish with few seed of pomegranate. A delicious creamy pomegranate raita is ready to relish.

Happy Cooking!


Popular posts from this blog

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.