Grate beetroot and carrot and finely chop the onion and capsicum. Put some curd in a bowl and whisk it until smooth. Garnish with chopped coriander leaves. It is best to enjoy this raita as soon as ...

Curd and onion are common pairings in Indian cuisine, featured in dishes like curd-onion raita or raw onions garnished atop ‘Dahi-papdi chaat’. While this combination may sound appetizing ...

Serve spring onions in salads, or sprinkled over Chinese dishes (particularly steamed fish), or stirred into raita or traditional Irish champ (mashed potatoes speckled with chopped spring onions).

Spoon the spiced onion into the batter ... Meanwhile, combine all the ingredients for the raita in a bowl, and leave for 30 minutes. Season to taste. Preheat the oven to 325°F.