Hara Bhara Kebab, Raita and Onion Salad

Ingredients

• 2 cup Unsweetened Vegan Yogurt (Cashew or coconut yogurt works best for creaminess)
• 1 medium Cucumber (Grated and excess water squeezed out)
• 2 tbsp Fresh Mint Leaves (Finely chopped)
• 1 pcs Green Chili (Finely chopped, optional for less heat)
• 1 tsp Roasted Cumin Powder (Also known as Bhuna Jeera)
• 0.5 tsp Kala Namak (Indian black salt, essential for authentic flavor)
• 0.25 tsp Salt (Adjust to taste)
• 1 tbsp Coconut Oil (For tempering)
• 0.5 tsp Mustard Seeds (Black or brown)
• 0.5 tsp Urad Dal (Split black gram, optional for crunch)
• 1 pcs Dried Red Chili (Broken into two pieces)
• 6 pcs Curry Leaves (Fresh)
• 0.25 tsp Asafoetida (Also known as Hing)

Instructions

1. 1

   Prepare the Raita Base

   • Wash, peel, and grate the medium cucumber. Place the grated cucumber in a clean cloth or between your palms and squeeze out as much excess water as possible. This prevents the raita from becoming watery.
   • In a medium-sized bowl, whisk the unsweetened vegan yogurt until it is smooth and creamy.
   • Add the squeezed cucumber, finely chopped mint leaves, and finely chopped green chili (if using) to the yogurt.
   • Stir in the roasted cumin powder, kala namak, and regular salt. Mix everything thoroughly until well combined.
   • Cover the bowl and place it in the refrigerator to chill for at least 15-20 minutes. This allows the flavors to meld together.
2. 2

   Prepare the Tempering (Tadka)

   • While the raita is chilling, prepare the tempering. Heat the coconut oil in a small pan (tadka pan) over medium heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
   • Add the urad dal (if using) and sauté for 30-45 seconds until it turns a light golden brown.
   • Add the broken dried red chili, fresh curry leaves, and asafoetida. Be careful as the curry leaves will crackle. Sauté for another 20-30 seconds until the curry leaves are crisp and fragrant. Turn off the heat.

Ingredients

• 2 pcs sweet onion (medium, thinly sliced into rings)
• ice cubes (for soaking)
• 4 cup water (cold, for soaking)
• 2 tbsp apple cider vinegar
• 0.5 tsp paprika (for color)
• 0.5 tsp sugar (to balance tanginess)
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp salt
• 2 tbsp parsley (fresh, finely chopped)

Instructions

1. 1

   Prepare the onions

   • Peel the sweet onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for crispness

   • Add ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels to remove excess moisture.
4. 4

   Season and toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Drizzle with apple cider vinegar and sprinkle with paprika, sugar, black pepper, and salt.
   • Add the chopped fresh parsley.
   • Toss gently until the rings are evenly coated.
5. 5

   Serve immediately

   • Serve the onion salad immediately to enjoy its maximum crispness and fresh flavor.
   • It is an excellent topping for burgers, hot dogs, and grilled chicken sandwiches.