Raita Recipes

8/6/2019 Raita Recipes

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JAMUN RAITA

Try and have at least a few of these fruits when they are in season for their medicinal value, if not for their unusual

flavour.

Jamun is a fruit that is most commonly avoided by many, due to its sharp and tangy taste. However, this fruit is

said to be a boon for diabetics as the enzyme 'jamboline' in it helps to control the blood sugar levels. So I've

specially made this raita in which the taste of jamun is very nicely enhanced by the blend of cumin powder and

coriander with low fat curds. Select sweet and ripe jamuns that are soft pulpy, for best results.

Serve this raita with a pulao or even as a dip with fat free khakhras.

Preparation Time : 15 mins.

Cooking Time : Nil.

Serves 4.

Ingredients

½ cup ripe black jamuns, deseeded and finely chopped

1 cup low fat curds, beaten

½ teaspoon roasted cumin ( jeera) powder

1 teaspoon chopped coriander

salt to taste

Method

1.Combine the jamuns, cumin powder, coriander and salt and mix well.

2.Add the curds, mix well and refrigerate till chilled.

3.Serve chilled.

Tips

You can also make this raita using other fruits like black grapes or pomegranate.

Pyaaz ka Raita (Onion and Yoghurt)

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Chef: Kishore.D.Reddy

Ingredients: 300 gm yoghurt

50 ml cream

salt to taste

05 gm roasted cumin crushed

50 gm sliced onions

10 gm green chillies

10 gm coriander leaves

Garnish

chilli powder

roasted cumin crushed

Method: Whisk the yoghurt along with the cream and the salt.

Mix in the cumin powder, sliced onions, chopped green chillies and the coriander leaves.

Serve garnished with cumin and chilli powder.

Dhaniya and Pudina Raita

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Ingredients: 25 gm chopped coriander

25 gm chopped mint

4 green chillies

1/2 tsp sugar

1 tbsp chopped spring onion

1/2 litre whipped curd

1 tsp roasted ground cumin seeds

2 tbsp chopped ginger

salt

Method: Blend all the ingredients together. Season and serve chilled.

KADDU KA RAITA

You have to taste this dish to believe how wonderful it is ! It tastes great with a spicy paratha.

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Preparation Time : 10 mins.Cooking Time : 15 mins.

Serves 4.

Ingredients

2 cups red pumpkin (kaddu), finely chopped

1 teaspoon cumin seeds ( jeera)

2 to 3 green chillies, chopped

1 teaspoon sugar

1 cup fresh curds

1 tablespoon ghee

salt to taste

For the garnish

2 teaspoons chopped coriander

1 tablespoon roasted peanuts, crushed

Method

1.Heat the ghee and add the cumin seeds.

2.When they crackle, add the green chilles and saute for 15 seconds.

3.Add the pumpkin and saute for 10 to 12 minutes till it is cooked.

4.Add the sugar and salt and mix well.

5.Mash lightly and cool completely.

6.Whisk the curds till smooth and add to the cooked pumpkin. Mix well.

7.Serve chilled, garnished with the coriander and peanuts.

KHEERE KI RAITA

Ingredients :

Curds : 2 cupsCucumber : 1 small

Cumin : 1/2 teaspoon powder

Salt ; a pinch of

Red Chilli : to taste

Preparation :





























Lightly beat the curds. Treat the cucumber. Cut off a little cap from the steam end

Make a few cuts with a knife in the cut edges. Rub them together. A frothy, white

substance will come out. Do this for about 2 minutes then cut off and bit of the

cucumber. Peel it and grate it. Put it into the colander and sprinkle a little salt over it.

Leave it to drain. You can put a plate underneath so the counter top does not get

messed up. Leave it like this for half an hour. the cucumber will extrude water. Pick itup in your hand , squeeze the water out and drop the cucumber into the beaten curds.

Add the rest of the ingredients and taste to see if you need to add anything more. Chill

well before serving. Top

AL RAITA

Spicy grated Lauki mixed with yoghurt and served

Preparation Time : 15 minutes

Ingredients

Aloo Pudine Ka Raita

Veg | Non Spicy | Punjab

Method

Peel and cut potatoes into half centimeter sized

cubes. Dry roast shahi jeera and grind to a powder.

Whisk yogurt till smooth. Add salt, sugar, pepper

powder and half the roasted shahi jeera powder.

Add potato cubes, chopped onion and chopped mint

leaves. Mix well. Garnish with the remaining roasted

shahi jeera powder and serve chilled.

Ingredients

Serves 4

1 large sized Potato (boiled)

1 tsp Caraway seeds (shahi jeera)

2 cups Yogurt

Salt to taste

1 tsp Sugar

1/2 tsp Pepper powder

1 small sized Onion (chopped)

1/4 medium bunch Fresh mint leaves (chopped)

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Bottle gourd (lauki/doodhi), grated 1/4 kilogram

Cumin seeds 1 teaspoon

Yogurt 1 cup

Green chilli, chopped 1

Red chilli powder 1/4 teaspoon

Asafoetida a pinch

Salt to taste

Method

1. Boil bottle gourd in one cup of water for five to ten minutes or till the vegetable is tender.Drain and squeeze it dry. 2. Dry roast the cumin seeds and grind to a coarse powder. 3. Takeyogurt in a bowl and whisk till smooth. 4. In another bowl mix the bottle gourd, whisked yogurt,ground cumin seed, chopped green chilli, red chilli powder, asafoetida and salt well. 5. Servechilled.

ALOO KA RAITA

Lip smacking potato raita served chilled garnished with coriander leaves


Ingredients

Potatoes 2 large

Fresh coriander leaves Sprigs a few


Yogurt 2 cups

Salt to taste

Black pepper powder 1/4 teaspoon


Method 1. Boil, cool, peel and cut potatoes into half centimeter sized pieces. Clean, wash and chopcoriander leaves. Dry roast cumin seeds and grind to a powder. 2. Whisk yogurt till smooth. Addsalt, pepper powder, half the roasted cumin seed powder and half the chopped coriander leaves.3. Add potato pieces and mix well. 4. Garnish with the remaining roasted cumin seed powder,coriander leaves and red chilli powder and serve chilled.

BATATA NU RAITA



Stir fried potato dices tossed with cumin,red chillies and mixed with yoghurt

Preparation Time : 25-30 minutes

Ingredients

Potatoes 275 grams

Yogurt 450 millilitre

Salt to taste


Oil 2 tablespoons



Fresh coriander leaves, chopped 1 tablespoon

Method

1. Boil the potatoes, drain and leave them aside for some time to cool. 2. Hang the yogurt in amuslin cloth for some time till all the excess water drains out. Take it out in a bowl and add littlesalt and pepper powder. Beat lightly. 3. Peel the potatoes and cut them in dices. Heat oil in amedium pan over a medium heat. Add the potatoes with little salt, red chilli powder. Stir andcook the potatoes for few minutes. Take the pan off the heat and allow the potatoes to cool. 4.Transfer the potatoes into a serving bowl along with the oil and the seasoning. Add the yogurt

and mix. 5. Serve garnished with chopped coriander leaves.

BATHUE KA RAITA

A raita preparation with coarsley grind bathua leaves and yoghurt served chilled garnished withred chilli powder and roasted cumin seeds

Preparation Time : 10 minutes Cooking Time : 10 minutes

Ingredients

Bathua bunch 1 big

Cumin seeds 2 teaspoons

Yogurt 2 cups



Salt to taste



Method

1. Clean and wash bathua leaves thoroughly. Blanch them in two cups of water for two to threeminutes. Drain, cool and grind coarsely. 2. Dry roast cumin seeds and grind to a fine powder. 3.Whisk yogurt with salt, pepper powder, half the roasted cumin seed powder and half the red chillipowder. Add the ground bathua and mix well. 4. Transfer into a serving dish, garnish with theremaining roasted cumin seed powder and red chilli powder and serve chilled

BEETROOT RAITA

A curd based beetroot accompaniment, flavoured with cumin powder.


Ingredients

Beetroot sized 2 medium


Yogurt 3 cups

Red chilli powder 1 teaspoonSalt to taste

Method

Boil beetroot. Cool, peel and dice into half centimeter sized cubes. Keep aside.Roast cumin seedsand grind to a powder. Beat yogurt to a smooth consistency. Alternatively, strain the yogurtthrough a muslin cloth to get a smooth consistency. Mix chopped beetroot with yogurt. Addroasted cumin powder, red chilli powder and salt to taste. Mix well and serve chilled.

BHINDI RAITA

A delightful raita of fried ladyfingers in spiced yogurt




Ingredients

Ladyfingers (bhindi) 100 grams

Oil to deep fry

Yogurt 4 cupsSalt to taste

Red chilli powder a pinch

Cumin powder a pinch

Method

Wash, dry and slice the ladyfingers diagonally into two millimetre thick piecesHeat oil and deepfry till crisp and golden. Drain onto an absorbent paper so that excess oil is absorbed. Whisktogether yogurt, salt, red chilli powder and cumin powder. Chill till the time of service. Justbefore serving add the fried bhindis to the chilled curd but do not mix.

BOONDI RAITA

One of the most popular raitas in Northern parts of India.


Ingredients

Boondi 100 grams

Yogurt 1 cup

Salt to taste

Roasted cumin powder 1/2 teaspoon

Fresh coriander leaves, chopped 2 tablespoons


Method

Whisk yogurt till smooth. Add salt, half the roasted cumin seed powder and half the choppedcoriander leaves.Add boondi and mix well. Garnish with the remaining roasted cumin seedpowder, coriander leaves and red chilli powder and serve chilled.

BUZ VANGUN

Roasted brinjal raita serves as a good accompaniment.




Ingredients

Brinjal sized 1 large

Yogurt 1 1/2 cups

Cumin seeds 1/2 teaspoon

Green chillies 2

Oil 1 teaspoon


Asafoetida a pinch

Salt to taste Method

1. Wash brinjals and rub them with a little oil. Make long slits on them and roast them on lowheat till the outer skin chars. 2. Remove from heat and soak them in cold water. Peel and mashthe brinjals 3. Whisk yogurt till smooth. Dry roast cumin seeds to a coarse powder. Removestems, wash and finely chop green chillies. 4. In a bowl mix the mashed brinjals, yogurt, redchilli powder, roasted cumin powder, green chillies, asafoetida and salt. Mix well. 5. Serve cold.

CABBAGE RAITA

A cabbage and yogurt preparation


Ingredients

Yogurt, whisked 2 cups

Cabbage, shredded 4-5 leaves

Green chillies, minced 2

Ginger, minced 1 inch piece

Fresh coriander leaves, chopped sprigs a few

Roasted cumin powder 1 teaspoon




Salt to taste

Sugar 1 teaspoon

Method

1. Mix together yogurt, cabbage, green chilies, ginger, coriander leaves. 2. Add cumin powder,

red chilli powder, salt and sugar and mix well. 3. Serve chilled

CHILLI PINEAPPLE AND ANAR RAITA

Pineapple cubes, pomegranate pearls mixed with chilli flakes and yogurt goes well as anaccompniment Preparation Time : 15 minutes

Ingredients

Pineapple, cubed Tinned 3-4 slices

Pomegranate seeds (anardana) 1/2 cup

Yogurt 2 cups

Sea salt to taste


Red chilli flakes 1/4 teaspoon

Fresh mint leaves, chopped sprigs+for garnish a few

Method

1. Whisk the yogurt and add sea salt. Dry roast cumin seeds and crush coarsely. 2. Mix choppedpineapple, pomegranate seeds, red chilli flakes and chopped mint leaves into the yogurt. 3.Garnish with cumin powder and a sprig of mint. Serve chilled

CUCUMBER AND RAISIN RAITA

A raita preparation of cucumber and raisin served chilled.


Ingredients



Salt to taste

Cucumbers, chopped 4 medium

Raisins, chopped 3 tablespoons

Yogurt 1 1/2 cups

Cumin seeds 1 tablespoon


Fresh coriander leaves, chopped 1 tablespoon

Honey 2 tablespoons

Method

1. Whisk yogurt well and place in the refrigerator to chill. Dry roast cumin seeds and pound to acoarse powder. 2. Combine cucumber, raisins, yogurt, cumin powder, green chilli, corianderleaves, honey and salt and mix well. 3. Transfer into a serving bowl and serve chilled

CUCUMBER PACHDI

Spicy cucumber and coconut raita.


Ingredients

Cucumbers 2 small

Ginger 1/2 inch piece

Green chillies 2-3

Coconut, scraped , optional 2 tablespoons

Skimmed milk yogurt 1 1/2 cups

Oil 1 teaspoon

Mustard seeds 1/2 teaspoon

Curry leaves 5-6

Dry Sankeshwari chillies 2Salt to taste

Method

Wash and scrub cucumbers thoroughly and then grate with the skin. Pour skimmed milk yogurtinto a clean muslin cloth and hang it for half an hour, preferably in a cool place. Peel, wash andfinely chop ginger. Wash green chillies, remove stem and finely chop. Grind together scrapedcoconut, green chillies and ginger to a fine paste. Mix together the grated cucumber, ground



coconut masala and yogurt. Add salt to taste. Heat oil in a small pan, add mustard seeds. Whenthey start to crackle, add curry leaves, dried red chillies broken into two, stir for a moment. Pourit on to the yogurt mixture. Stir it thoroughly. Serve chilled.

FRUIT AND VEGETABLE RAITA

An crunchy yogurt relish with fresh fruits


Ingredients

Yogurt 1 cup

Apple, chopped 1 medium

Cucumber, chopped 1 medium

Cabbage, shredded 1/4 small

Sugar 1 teaspoon



Grapes 1/4 cup

Salt to taste

Method 1.Whisk yogurt. 2. Mix in apple, cucumber, cabbage, sugar, pepper powder, green chilli, grapesand salt. 3. Place in the refrigerator to chill. 4. Serve cold.

FRUIT AND VEGETABLE RAITA

An crunchy yogurt relish with fresh fruits and cream goes well as accompaniment.


Ingredients



Pineapple, cubed 4 slices

Apple, cubed 1 medium

Pear, cubed 1 medium

Tomato, cubed deseeded 1 large

Cucumber, cubed deseeded 1 medium

Onion , chopped 1 medium

Fresh mint leaves, chopped 15

Yogurt, roasted 1 cup

Cumin seeds, roasted and powdered 1 teaspoon

Salt to taste

Black peppercorns, crushed freshly 1/4 teaspoon

Fresh cream 1/2 cup


Method

1. Add the roasted cumin powder to the yogurt in a bowl. Add salt, freshly crushed peppercornsand fresh cream and whisk. 2. Add all the chopped fruits and vegetables and mint leaves and mixwell. 3. Serve sprinkled with red chilli powder.

FRUIT RAITA

Fresh fruits like Apple,Pear,Mango with dates,cream and yogurt creates wonders in relish.


Ingredients

Pear 1

Apple 1

Peaches 2

Plums 2Pineapple 4 slices

Dates 4

Banana 1

Mango 1

Almonds 4

Fresh mint leaves 15




Yogurt 2 cups

Salt to taste

Black peppercorns, crushed freshly 1/4 teaspoon

Fresh cream 1/2 cup


Method

1. Wash and chop pear, apple, peach, plums, pineapple and fresh dates. Peel and chop banana,mango, green almonds. 2. Clean, wash and chop mint leaves. Dry roast the cumin seeds andpowder. 3. Add the roasted cumin powder to the yogurt in a bowl. Add salt, freshly crushedpeppercorns, fresh cream and whisk. 4. Add all the chopped fruits and mint leaves and mix well.5. Serve garnished with red chilli powder.

FRUITS AND WALNUT RAITA

A fruit mixture of grapes and banana with walnut all together in yogurt tastes very well.


Ingredients

Yogurt, whisked 2 cupsSalt to taste

Sugar 1 1/2 teaspoons


Green grapes, halved nos 15

Banana, cubed small 1 medium

Walnuts, chopped 1/4 cup


Red chilli powder pinch 1 large

Method 1. Place the yogurt in a bowl, add salt, sugar and cumin powder and stir to mix well. 2. Addgrapes, bananas, walnuts and fresh coriander and fold in gently. Put to chill in the refrigerator. 3.Sprinkle red chilli powder and serve

GRAPES AND WALNUT RAITA



Grapes and walnuts in seasoned yoghurt.


Ingredients

Green grapes, halved 25-30

Walnut kernels, chopped 1/2 cup


Salt to taste

Sugar 1 1/2 teaspoons


Fresh mint leaves, chopped 2 tablespoons

Red chilli powder a pinch

Method

Whisk yogurt in a large bowl adding salt, sugar and cumin powder. Add grapes, walnuts and mintleaves and fold in gently. Place in refrigerator to chill. Sprinkle red chilli powder and serve.

IRANI RAITA

A sweet relish made from honey, walnut, cucumber and yogurt in Irani style


Ingredients


Cucumbers, chopped 4 medium

Honey 1 1/2 tablespoons

Walnuts, chopped 5-6

Raisins, chopped 7-8


Salt to taste




Method

1. In a large bowl combine chopped cucumbers, yogurt, honey, walnuts, raisins, cumin powder,salt to taste and half of the fresh coriander leaves and mix well. 2. Garnish with remainingcoriander leaves. Serve chilled as an accompaniment

KAKDI NU RAITU

Grated cucumbers mixed with spiced yogurt and served chilled as an accompaniment


Ingredients

Cucumbers 2 medium

Yogurt 200 grams


Cumin powder, roasted 1 teaspoon

Green chillies, chopped 2

Salt to taste

Method

1. Peel and grate the cucumbers. Put in a muslin cloth and squeeze to extract extra moisture. 2.Mix together yogurt, chopped coriander leaves, chopped green chillies, cumin powder and salt. 3.Add the grated cucumbers just before serving. Serve chilled.

KELA ANAR RAITA

Delicious raita preparation of pomegrantes and bananas served chilled garnished with mintleaves Preparation Time : 15 minutes

Ingredients

Bananas riped 2 medium

Pomegranate seeds (anardana) 1 cup



Yogurt, whisked 1 1/2 cups

Lemon juice 1 teaspoon

Fresh mint leaves sprigs a few


Sugar 1 teaspoon

Rock salt (sendha namak) to taste

Method

1. Peel bananas, cut into half inch sized cubes and rub a little lemon juice on them to avoiddiscolouring. Finely chop mint leaves reserving a few for garnish. 2. In a large bowl combinebananas, pomegranate pearls, whisked yogurt, chopped mint leaves, roasted cumin powder,sugar and rock salt. Mix well and chill in the refrigerator. 3. Serve garnished with remaining mintleaves.

KELYACHE KOSHIMBIR

A sweet and savoury side dish made with ripe bananas and yogurt.


Ingredients

Ripe bananas 4 mediumGreen chillies 2

Fresh coriander leaves sprigs a few

Yogurt 500 grams

Sugar 1 tablespoon

Salt to taste

Method

1. Peel bananas, cut into small cubes. 2. Remove stems, wash and chop green chillies finely. 3.Clean, wash and chop coriander leaves. 4. Beat yogurt until smooth, add sugar, chopped greenchillies and coriander leaves, mix well. 5. Add banana cubes and salt, mix well. 6. Serve chilledas an accompaniment with the meal.

LADYFINGER PACHIDI

An accompaniment made from fried ladyfingers with yogurt and tempered with sesame oil.




Cooking Time : 15 minutes

Ingredients

Ladyfingers (bhindi) 15-20

Yogurt 2 cups

Salt to taste

Asafoetida 1/4 teaspoon

Oil to deep fry

Curry leaves 10-12

Sesame oil (til oil) 1 tablespoon


Fenugreek seeds (methi dana) 1/4 teaspoonWhole dry red chilli 2

Method

1. Wipe and finely slice the ladyfinger and spread it out on an absorbent paper for about tenminutes. Wash and wipe dry curry leaves.2. Heat sufficient oil in a kadai and deep-fry theladyfingers till crisp. Drain onto an absorbent paper. 3. Whisk yogurt and add a little water if it istoo thick. Mix salt and asafoetida powder into it. Stir in fried ladyfinger. 4. Heat sesame oil andadd mustard seeds, when it starts to crackle, add fenugreek seeds, dry red chilli and curryleaves. Pour the tempering on the pachidi and cover immediately to trap the flavours. 5. Mix andserve.

LAUKI RAITA

Spiced grated bottle gourd with curd served as an accompaniment


Ingredients

Bottle gourd (lauki/doodhi) 250 grams

Salt to taste

Yogurt 3 cups





Method

1. Peel and grate lauki. Boil grated lauki with a little salt for five minutes. Drain out water and letthe lauki cool. 2. Whisk chilled yogurt and mix salt and red chilli powder. Add boiled lauki andmix well. 3. Dry roast cumin and make a coarse powder. Serve lauki raita sprinkled with cuminpowder.

MAKHANE KA RAITA

Exotic accompaniment to a meal made from lotus seeds soaked in milk and mixed with flavoredcurd.


Ingredients

Lotus seeds puffed 50 grams

Yogurt 3 cups

Milk 2 cups

Fresh cream 1/2 cup

Ghee 3 tablespoons

Sunflower seeds (charoli/chironji) 2 tablespoons

Raisins 1 tablespoon

Salt to tasteSugar 2 teaspoons

Method

1. Remove the hard black flakes from makhane. 2. Boil makhane in milk till soft. Drain milk andkeep aside. 3. Wash and pat dry raisins. 4. Heat ghee in a kadai and fry the raisins and chironji.Drain. 5. Beat together yogurt and fresh cream. Sieve it through a muslin cloth. 6. Mix all theingredients. Serve chilled

MIXED VEGETABLE RAITA

A healthy yogurt and mixed vegetable preparation.




Ingredients

Yogurt 2 cups

Tomato 1 small

Onion 1 smallCarrot 1 small

Cucumber 1 small

Green chillies 2

Fresh coriander leaves 3-4 sprigs

Fresh mint leaves 1-2 sprigs

Dry ginger, powdered 1/2 teaspoon


Sugar 1 teaspoon


Salt to taste Method

1. Wash, peel and cut onion, cucumber and carrot finely. Wash and cut tomato finely. Wash andmince green chillies. Clean, wash and chop coriander and mint leaves. 2. Roast and powder thecumin seeds. Beat the yogurt. 3. Mix all the remaining ingredients with the vegetables. 4. Servechilled.

MOOLI KA RAITA

A tangy mix of spiced yogurt and grated radish


Ingredients

White radish, grated 4 medium

Yogurt 1 cupSalt to taste


Method

Mix together grated mooli and salt and keep aside for five minutes, squeeze out excesswater.Whisk yogurt till smooth. Add mooli and chopped green chillies and serve cold.



MIXED FRUIT RAITA

Guava,Apple,Pineapple,Banana and pomegranate mixed with yoghurt and topped with chiliflakes. Preparation Time : 20 minutes

Ingredients

Guava, chopped deseeded 1

Pineapple, deep fried tinned 2 slices

Ripe banana, chopped peeled 1

Apple, chopped peeled 1 largePomegranate seeds (anardana) 1/4 cup

Yogurt 2 cups

Fresh mint leaves, chopped sprigs a few

Yellow mustard seeds 1/4 teaspoon


Black peppercorns 6-8

Sea salt to taste

Red chilli flakes 1/4 teaspoon

Method

1. Whisk yogurt and add all the fruits along with pomegranate seeds. 2. Add chopped mint leavesto the raita. 3. Dry roast mustard seeds, cumin seeds, peppercorns and sea salt. Add red chilliflakes and crush. 4. Add the crushed masala and mix well. Serve chilled.

NILGIRIS PACHADI

Colourful vegetables and fruits combined together wirh yogurt and brings out a different taste.


Ingredients



Carrot 1 medium

Cabbage 1 small

Red capsicum 1/2

Green capsicum 1/2

Cucumber 1

Green grapes 10-15

Black grapes 10-15

Peach 2

Apple 1 small

Sunflower seeds (charoli/chironji) 1 tablespoon

Walnuts, chopped 1 tablespoon

Tomatoes 2

Yogurt 4 tablespoons

Fresh coriander leaves sprigs a few Method

1. Grate the carrot fine. Finely slice the onions. 2. Cut the red and green capsicum and cucumberinto small cubes. 3. Halve the grapes and peel and slice the peaches. 4. Peel and slice apple.Wash and chop the coriander leaves. 5. Place all the ingredients in a mixing bowl, add thesunflower seeds and walnuts. 6. Add yogurt, mix gently. 7. Garnish it with chopped corianderleaves

MUJI RAITA

Radish raita served garnished with coriander


Ingredients

Radishes 1 large

Salt to taste


Green chilli 1

Yogurt 1 cup



Asafoetida a pinch



Method

1. Peel, wash and grate radish. Rub a little salt and keep for five to six minutes. 2. Squeeze outthe excess water and keep aside. Clean, wash and finely chop coriander leaves. Remove stems,wash and finely chop green chilli. 3. Whisk the yogurt till smooth and keep aside. Dry roastcumin seeds and grind coarsely. 4. In a large bowl, combine the radish, yogurt, ground cumin,red chilli powder, chopped green chilli, asafoetida powder, salt and mix well. 5. Serve garnishedwith chopped coriander

ONION RAITA

Chopped onion dunked in cumin flavoured yogurt, an ideal accompaniment.


Ingredients

Yogurt 2 cups

Onion , chopped 1




Fresh mint leaves, chopped sprigs a few


Ginger, chopped 1/2 inch piece


Salt to taste

Method

1. Roast and powder cumin seeds. Powder mustard seeds. 2. Put the chopped onions in water forfifteen minutes, drain thoroughly and keep aside. 3. Blend yogurt with two tablespoons of waterand seasonings and beat till smooth. 4. Stir in the rest of the ingredients, except the corianderleaves. 5. Serve garnished with chopped coriander leaves.

PALAK RAITA

A very popular accompaniment – spinach and yogurt make a yummy combination





Ingredients

Spinach bunches 2 medium

Yogurt 1 1/2 cups

Salt to taste

Black salt (kala namak) 1/2 teaspoon

Green chillies 2

Cumin seeds 2 teaspoons


Oil 2 tablespoons

Method

Wash the spinach leaves well. Cut one bunch roughly and put them in a microwave bowl. Addsalt and cook in the Microwave oven on HIGH (100%) for one and a half minutes. Or blanch inhot water for the same time. Whisk yogurt and salt together in another bowl. Add black salt andwhisk again. Grind the cooked spinach with green chillies in a mixer. Roast cumin seeds andpeppercorns in a pan. Cool slightly and pound to a coarse powder. Add ground spinach to thewhisked yogurt and mix properly. Keep it in the refrigerator to chill. Shred the remaining spinachleaves. Heat oil in a pan, add the shredded spinach leaves and sauté. Drain and keep aside. Addsome of the roasted and pounded cumin seeds and peppercorns to the yogurt mixture and mix.Sprinkle some on top. Garnish with the sautéed spinach and serve.

PAPDI NU RAITU

A raita for special occasions - papdi, boondi and potatoes mixed with spiced yogurt anddecorated with silver warq.


Ingredients

Yogurt 2 1/2 cups

Papdi Maide ki 250 grams

Boondi 1/2 cup

Potato, boiled and diced 1 medium

Salt to taste





Sweet tamarind chutney 1/2 cup

Silver warq 2-3 sheets


Method 1. Whisk yogurt. Add boondi, boiled potato, salt, roasted cumin powder and red chilli powder. 2.Keep in a flat-sided dish in the fridge. 3. At the time of serving arrange two to three rows of papdis standing upright on the sides. 4. Pour sweet tamarind chutney on the papdis. Gently sticksome silver varq on papdis. Do not let the papdis slip into the yogurt. 5. Put some sprigs of coriander in the centre of the yogurt and make rings of red chilli powder surrounding it. 6. Serveimmediately.

PERFECT YOGURT

Preparation Time : 4-5 hours Cooking Time : 15-20 minutes

Ingredients

Milk (full cream) 5 cups

Yogurt 1 tablespoon

Method

Heat whole milk, bring it to boil and reduce to around four cups. Remove from heat and cool it tillit comes to a temperature of 45° C. Add one tablespoon of thick yogurt and mix evenly with aspoon or churner/whisker. Transfer the mixture into an earthenware pot and allow to set in awarm place (at 43°C) for four hours (in summer, otherwise may take longer). In winter or inplaces at higher altitudes one can always wrap the pot in which you are setting the yogurt in ablanket or a similar warm wrapping. Always remove a small quantity aside for setting the yogurtfor the following day before you consume the rest. Refrigerate once set.

SHIMLA MIRCH RAITA

Char grilled capsicum and chilled yogurt makes a delicious raita.




Ingredients

Green capsicums 4 medium

Yogurt 4 cups

Salt to taste

Roasted cumin powder 3 teaspoons



Method

1. Prick fork into each capsicum stem to hold it and then roast it on direct flame until soft.Alternately you can even roast them in a preheated oven. Cut into half, remove seeds, peel theburnt outer skin by dipping in cold water. Wash well and roughly chop. 2. Whisk yogurt, add salt,

cumin powder, onion, green chilli and half of the capsicums. Mix well and keep in the refrigeratorto chill. 3. Pour into serving bowls, sprinkle remaining capsicums on top and serve chilled.

SPROUTED MOONG RAITA

Healthy sprouts and chilled yogurt makes a delicious raita.


Ingredients

Moong sprouts 1 cup

Yogurt 1 1/2 cups

Sugar 1/2 teaspoon

Salt to taste

Rock salt (sendha namak) to taste

Cinnamon 1 inch stick


Tomato, chopped 1 medium

Cucumber, chopped 1 medium

Carrot, chopped 1 medium






Method

1. Lightly blanch moong sprouts. Drain and keep aside. 2. Whisk yogurt with sugar, salt and rocksalt. 3. Heat a tawa and dry roast cinnamon stick and peppercorns lightly. Cool and powder. 4.Mix blanched moong sprouts, tomato, cucumber, carrot, onion and green chilli into the whiskedyogurt. 5. Sprinkle spice powder and serve chilled, garnished with chopped coriander leaves.

SEB KACHUMBER

Apple and almond salad with minty yogurt dressing


Ingredients

Apple cored, cut into ½ inch cubes 2 medium

Lemon juice 1 tablespoon

Yogurt 2 tablespoons

Almonds blanched, crushed 12-15

Rock salt (sendha namak) 1/2 teaspoon

Dates seeded & quartered 2 tablespoons

Fresh mint leaves, torn 6

Method

1. Add lemon juice to the apple cubes and mix well so that they do not get discoloured. 2. Mixtogether yogurt, almonds and rock salt in a bowl. 3. Add the apple cubes and quartered datesand mix well. 4. Chill in the refrigerator. 5. Serve chilled garnished with torn mint leaves.

TOMATO PACHADI

Plum red tomatoes sautéed with mustard seeds and asafetida


Ingredients



Tomatoes 2 small

Whole dry red chillies 3

Oil 1 teaspoon


Split black gram skinless (dhuli urad dal) 1/4 teaspoon

Asafoetida a pinch

Yogurt 1/2 cup

Salt to taste

Method

1. Wash and chop tomatoes. Remove stems and break whole red chillies into two.2. Heat oil andadd mustard, urad dal, whole red chillies and asafoetida. 3. Add chopped tomatoes and fry forabout five minutes over a low heat. Set aside to cool. 4. After it has cooled down, mix it well withyogurt and salt. 5. Serve cold.

WALNUT RAITA

Walnut and yogurt blended beautifully


Ingredients

Walnuts, shelled 1/2 cup

Yogurt 1 cup



Cumin seeds, roasted and crushed 1 teaspoon

Sugar 1 teaspoon

Salt to taste

Method 1. Heat one cup of water in a pan, add walnuts and bring to a boil. Reduce heat and allow tocook for two to three minutes. Drain and discard the water. Roughly chop the cooked walnuts. 2.In a large bowl combine chopped walnuts, green chillies, coriander leaves, crushed cumin,yogurt, sugar and salt and mix well. 3. Serve chilled.

TOMATO PACHDI



A tasty and delicious tomato raita.


Cooking Time : 20-25 minutes

Ingredients

Tomatoes 3 large

Sugar 1/3 cup

Green cardamom powder 1/4 teaspoon

Black grapes 10-12

Green grapes 10-12

Pure ghee 2 teaspoons

Cashewnuts, halved 10-12

Method

Wash and roughly chop the tomatoes. Add sugar and blend in a blender to a fine paste. Put themixture in a thick-bottomed pan and cook till it is quite thick. Add cardamom powder and removefrom heat. Heat ghee and sauté the cashewnuts till golden. When the tomato mixture coolsslightly add the black and green grapes and the sautéed cashewnuts. Mix and serve.

MINT RAITA

A simple accompaniment for your favourite paratha. Mint and curds - the two ingredients in this dish abound incalcium. Green chillies give the perfect spice effect to this delectable raita.

Preparation Time : 5 mins.Cooking Time : Nil.

Serves 4.

Ingredients

1/4 cup mint leaves (phudina), chopped

1 cup fresh curds

2 green chillies, chopped

1 teaspoon sugar

salt to taste

Method

















1.Blend all the ingredients in a food processor.

2.Chill and serve.

Tips

You can add more sugar if you wish.

ALOO KA RAITA

Lip smacking potato raita served chilled garnished with coriander leaves


Ingredients

Potatoes 2 large

Fresh coriander leaves Sprigs a few


Yogurt 2 cups

Salt to taste





Method

1. Boil, cool, peel and cut potatoes into half centimeter sized pieces. Clean, wash and chopcoriander leaves. Dry roast cumin seeds and grind to a powder.

2. Whisk yogurt till smooth. Add salt, pepper powder, half the roasted cumin seed powder andhalf the chopped coriander leaves.

3. Add potato pieces and mix well.

4. Garnish with the remaining roasted cumin seed powder, coriander leaves and red chilli powderand serve chilled.

KADDU KA RAITA

You have to taste this dish to believe how wonderful it is ! It tastes great with a spicyparatha.

Preparation Time : 10 mins.Cooking Time : 15 mins.

Serves 4.

Ingredients

2 cups red pumpkin (kaddu), finely chopped

1 teaspoon cumin seeds ( jeera)

2 to 3 green chillies, chopped

1 teaspoon sugar

1 cup fresh curds

1 tablespoon ghee

salt to taste

For the garnish

2 teaspoons chopped coriander

1 tablespoon roasted peanuts, crushed

Method

























1. Heat the ghee and add the cumin seeds.

2.When they crackle, add the green chilles and saute for 15 seconds.

3. Add the pumpkin and saute for 10 to 12 minutes till it is cooked.

4. Add the sugar and salt and mix well.

5. Mash lightly and cool completely.

6. Whisk the curds till smooth and add to the cooked pumpkin. Mix well.

7. Serve chilled, garnished with the coriander and peanuts.

Mixed Raita

Ingredients:

1/2 - cucumber 1 - onion

1 - tomatao

1/2 - capsicum

a pinch - salt bunch - coriander leaves

black peeper

red peeper edible oils

rock salt

each masala, little bit

home curd thick 1/2 tsp - pudinaMethod

1. Mix all the ingredients thoroughly so that deeply soaked in each other.2. Now beat the curd thoroughly.

For Garnishing:



1. After mixing curd and vegetables in each other decorate with bit of coriander and of

course with jeera, in the end add paste of pudina.

2. Now the mixed Raita is ready.

Documents

Raita Recipes