The mouth waters at the merest idea of Aloo parantha….. Cauliflower Parantha….. Mooli Parantha… Papad-onion Parantha… Peas Parantha….. Mix Veggie Parantha… Dal Parantha…… Mozarella-Aloo Parantha… The Three Cheese Parantha… Onion-Tomato-Capsicum-Aloo-Cheddar Cheese Parantha…. Spring Onion-Paneer Parantha………………………………………………..
We make varieties of Paranthas. But serve it with? Plain Curds and pickles? No..No…No…
I serve my Lovely Paranthas with a Sweet/pungent/spicy Raita. Banana Raita 🙂
Before I begin how I made the Raita, I would like to remember my Grandmom, whom we used to call “Ben”. I know the non-Gujjus would smirk at the name. But the name to me is synonymous to loads of love, sensitive care- hey even for strangers :)… quick to break into a really loud laughter. As laughter came quickly to her, so did the tears :). She was a treasure house of love, stories and tales of “her times” ( which I miss even today & my eyes have still not forgotten to mist when I think of her even today). When I lost her I lost a dear friend, a pillow :)( when the household would be busy watching “Humlog” I would be blissfully asleep in her lap with her gentle fingers entwined in my hair gently massaging my scalp. :)… oh-O…… Sidetracked….
So, that BESTEST Daadi( miss you Ben !) used to say Raita means-anything blended into curd. Curd that has been made pungent- so pungent that the spoonful of curd is in the mouth but the pungency is felt in the …uh! NOSE…. 🙂 and the throat would go “AHEM!” and eyes would pleasantly mist and acknowledge the pungency of the Rai. Rai….Mustard as we call it in the language of the Goras.
Mustard, is a household spice in any Indian household. Mustard seeds are not only used as a seasoning in every Indian food item but the coarse/fine powder is used in making pickles, 🙂 raita or even as one of the items used for “oobtan” the traditional bath powder. Someday pen that “recipe” too- when in mood. :). Mustard is anti-inflammatory, speeds up metabolism, increases salivation, good for skin and hair, helps prevent respiratory chronic ailments, etc. etc. etc.
But the best thing is that it gives the food item simply a new dimension. 🙂
A simple wholesome fruit like banana-well..which is affordable and found in any household :)+ curds+ mustard powder or paste+ a little of here and there and the raita is ready to relish :).
- 2 Bananas ripe and ready, peeled
- Curds/ yogurt- Plain and unflavored OR Fresh "unsour" curds
- Mustard paste a large dollop for pungency. Too large and it will ruin the taste.
- salt to taste
- Roasted Cumin / Jeera Powder = to taste
- Green Chillies To endurance. Extra fine, chopped. There is very pungent mustard present too
- Sugar To taste. Sugar helps MUSTARD paste to release its flavorsthe Raita
- Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped Chopped finely, quantity as per liking.
Ready the required quantity of Curds/Yogurt Peel, dice or cube the Bananas
Put All the cubed/dice bananas in the Curd/Yogurt
If using Mustard Powder, in a small quantity of Curd/Yogurt, mix and keep aside. I used Mustard paste so added it to the mix of Curd/Yogurt and Bananas
Add Sugar, Add Salt
Add roasted Cumin/Jeera Powder Add chopped green Chilly
Add chopped Cilantro/Kothmeer