Onion raitha (Thayir pachadi/errulli mosaru chutney)

Onion raitha is one of the simplest and basic raitha. The ingredients used are very minimal and can be prepared in a jiffy. Here goes the recipe...

Ingredients:
Thick yogurt - 1 cup
Onions - 2 nos
Green chillies - 2 nos
Salt for taste

Method:
Slice onions lengthwise, chop green chillies finely and keep aside. In a bowl, add yogurt, onions chillies, and mix well. Now add salt for taste and mix well again. Onion raitha is now ready. Enjoy with biryani, pulav, pilaf etc.

Note:
Click here for cucumber raitha

Cucumber Raitha (Sowthekai mosaru chutney)

Raitha is a yogurt based chutneys usually used along with biryanis in India. Depending on the dominant ingredient used, it can be called as Cucumber raitha or tomato raitha or onion raitha etc... Here goes the recipe...

Ingredients:
Yogurt - 1 cup
Cucumber( chopped) - 1 cup
Onion - 1 nos
Green chillies - 1 nos
Salt for taste

Method:
In a mixing bowl, add finely chopped cucumber, onion, green chillies. Pour over the thick yogurt. Add salt for taste. Mix well. Serve with biryani or pulav etc.

Note:
Add 1 more chilly if you'll like it bit spicy.

Sauce Bolognese( Bolognaise)

This sauce is usually used along with pastas. Originally from Bologna (Italy). This is a creamy rich sauce usually made of beef meat. Other common ingredients are onions, celery, carrots, tomato puree, wine, cream etc. I've added some spices for extra spicy flavour. Here it goes...

Ingredients:
Onion - 1 nos
Garlic cloves Minced (minced) - 2
Chilly powder - 1 tbsp
Celery - 1 stalk
Carrot - 1 nos
Beef - 500 grams
Milk -1 cup
Tomato puree - 1 cup
Chicken stock cube - 1 nos
Pepper - 1 tsp
Basil and parsley (chopped) - 1 tbsp
White wine - 1/4 cup
Cream - 100 ml
Salt for taste

Method:
In a stew pot, add olive oil, When slightly hot, add finely chopped onions, minced garlic and chilly powder and saute for 2 min. Add finely chopped celery and saute for another 2 min. Add finely chopped carrot and finely chopped beef and saute for 5 min. Add the remaining ingredients except cream and salt and cook for 1 hour or until its almost done( the required consistency must be obtained). Now turn the flame to low heat, add the cream with constant stirring, add salt and serve hot with pasta. You can cool the remaining sauce and store in refrigerator.

Note:
Traditional recipe will not have chilly powder in it. I used cooking cream (thin ones). Can add oregano or other spices if you'll prefer that flavour. For penne pasta with sauce bolognese recipe click here