Pomegranate and Dill Raita

Dill known as 'sabsige soppu' in Kannada and 'savaa' in Hindi, is a delicacy especially in Karnataka. It's added to 'dal', upma, rice rotti's and adds a distinct flavor.
The raita is a quick and simple accompaniment to a meal.

Ingredients:(Serves-4)
Yogurt(non-fat)-1 1/2 cup
Pomegranate seeds- 1/2 cup
Dill leaves- 2 tbsp (chopped)
Salt-to taste
Red chilli powder- a pinch
Roasted cumin- a pinch(powdered)
Chaat masala- a pinch (optional)

Method:
1)Mix the dill leaves, pomegranate seeds, yogurt and salt together.
2)Chill for about an hour before serving.
3)Sprinkle the red chilli powder, roasted cumin powder and chaat masala just before serving.

Cumin-Yogurt Dip

Cumin- Yogurt Dip

I had heard so much about Greek Yogurt that I was thrilled when I got a couple of coupons in the mail by Stonyfield Farm for their Organic Greek yogurt called Oikos.
Sadly I could not find all the flavors mentioned,but managed to get the plain and the honey flavoured ones.
I love the taste of freshly roasted and powdered cumin seeds in yogurt(both the savoury and the sweet version),so thought I'd make this simple Cumin-yogurt dip with the plain Greek yogurt.
Ingredients:

• Yogurt: 1/2 cup
• Zeera/cumin seeds: 1-2 teaspoon
• Red chilli powder: a pinch
• Salt/Sugar: to taste

Method:

1. Slowly roast the cumin seeds in a pan until toasted. Cool and pound the seeds with a pestle.
2. Mix it with the yogurt and either salt (for a savory dip) or sugar (for a sweet dip) or add a little of both for a new flavour.
3. Garnish the cumin yogurt dip by sprinkling some chilli powder and some cumin powder on top.

Question: What is your favorite dip?