Raita

Spicy Buttermilk

2008-08-15T15:11:00.000-07:00

Ingredients:

4 cups buttermilk
⅛ tsp fresh ginger, grated
1 tsp salt
4 tsp sugar
½ jalapeno, grated or sliced
1 tbsp cilantro, chopped

Directions: Combine all ingredients and serve cold in tall glasses.

Preparation time: 7-10 minutes

Tomato Onion Raita

2008-08-15T15:10:00.000-07:00

Ingredients:

2 tomatoes, chopped
1 small onion, chopped
1 cup plain yogurt
½ tsp salt
1 jalapeno, sliced in strips
1 tbsp sugar
1 tbsp cilantro, chopped

Directions: Combine all ingredients and serve.

Preparation time: 10 minutes

PUDINA RAITA (Mint Raita)

2008-07-17T14:21:00.000-07:00

Ingredients:

1. Green Coriander 1/2 Bunch Finely Chopped
2. Mint 1/2 Bunch Finely Chopped
3. Green Chilli 1 Finely Chopped
4. Yoghurt 3 Cups or 750 ml
5. Jeera (Cumin Seeds)
6. Salt to taste
7. Black Pepper 1/2 Teaspoon
8. Kala Namak ( Black Rock Salt) 1/4 Teaspoon

Preparation:

1. Take the Jeera and dry fry it ( Heat the Tava or a Fry Pan and put the Jeera and let it cook till it turns dark brown, its flavour is greately enhanced when it is dry roasted like this), tkae it off the pan let it cool down.
2. Put this roasted jeera in a mortar and Pestle and ound it a bit to turn the jeera into a thick and coarse powder.
3. Whip the yoghurt in a blender or a hand mixer.
4. Add all the ingredients in the yoghurt.
5. Put it in the fridge.

Tips:

If you like to convert into a mint sauce or mint chutney then take this mixture and put it in the blender and blend it and you would get the green mint sauce, which you would have seen in the restaurants as an accompaniment to your Samosa or Chicken Tikkas.

You might also add lime or lemon juice in this chutney to enhance the tanginess

GHIYA(LAUKI) RAITA

2008-07-17T14:05:00.000-07:00

Ingredients:

2 Cups Curd (Yogurt)
1 cup grated Ghiya (lauki)
1tsp Cumin (jeera) powder
salt to taste
Red chili powder to taste

Preparation:

How to make ghiya (lauki) raita :
Boil grated ghiya till soft, drain and cool it.
Stir the curd with hand mixer.
Add ghiya and mix well. If curd is thick mix little milk or water.
Now add salt, cumin powder and chili powder, mix well.
Keep in refrigerator for an hour or so.
Serve ghiya raita chilled.

PINEAPPLE RAITA

2008-07-17T13:59:00.000-07:00

Ingredients:

Half of a can of pineapple chunks, drained
Yoghurt
Salt
A little chopped fresh mint (or a pinch or two of dried)

Preparation:

One of the simpler raita recipes. Just mix everything together. Pineapple raita is excellent served with a spicy veg biriyani.

CHILLI AND GINGER RAITA

2008-07-17T13:57:00.000-07:00

Ingredients:

Chopped green chillies
Peeled and chopped fresh root ginger
Salt
Yoghurt
Water

Preparation:

Mix the chilli, ginger and yoghurt together, then thin with water to the consistency of milk. Salt to taste. This is a good raita for pouring over rice and goes well with slightly sweet dishes.

TOMATO AND CORIANDER RAITA

2008-07-17T13:52:00.000-07:00

Ingredients:

4 firm tomatoes
A small bunch of green coriander
Half of a small onion
A pinch each of red chilli and dried mint
Salt
250-300g of yoghurt

Preparation:

Chop the tomatoes quite finely and pour off any excess juice and seeds. Finely chop the onion and coriander. Mix everything together.

POTATO RAITA

2008-07-17T13:50:00.000-07:00

Ingredients:

2 medium potatoes
1/2 an onion
1/2 tsp. whole mustard seeds, roasted and crushed
1 sprig or 5 or 6 leaves of fresh mint
A pinch of salt
250g natural yoghurt

Preparation:

Cut the potatoes into quarters (peel them first if you like) and boil them until you can stick a fork in them but not until they start falling apart. Drain them then cover with cold water. Chop the onion and mint finely and mix everything together except the potatoes which will still be cooling. After a few minutes, drain the potatoes, cut into 1 cm cubes, rinse in cold water and add to the mixture. It doesn't matter if they are still a little warm

MIXED RAIITA

2008-07-17T13:48:00.000-07:00

Ingredients:

1 small cucumber, peeled
1 tomato
1/2 an onion
1/2 tsp. each of whole cumin seed and whole mustard seed, roasted and crushed
1/4 tsp. red chilli powder
A pinch of salt
250-300g of natural yoghurt

Preparation:

Chop the vegetables finely and mix everything together. You can try varying the seasoning by adding herbs, such as mint, coriander leaves or methi and leaving out any of the spices

CUCMBERS RAITA

2008-07-17T13:40:00.000-07:00

Ingredients:

2 pints thick yogurt
1/2 bunch cilantro leaves, chopped
1 teaspoon cumin seed
1 lemon, juiced
salt and freshly ground black pepper
2 cucumbers, peeled, seeded and chopped
2 tablespoons chopped mint leaves
Extra-virgin olive oil, for drizzling

Preparation:

Put the yogurt, cilantro, cumin, lemon juice, and salt and pepper, to taste, into a blender and puree until the mixture is smooth and green. Pour it into a bowl and fold in the cucumber and mint. Refrigerate at least 1/2 hour before serving to allow the flavors to develop. Taste and adjust the seasoning before serving and drizzle with a little olive oil.

ONION RAITA

2008-07-17T13:35:00.000-07:00

Ingredients:

1/2 kg curd
2 onion (finely chopped)
1 green chiily (finely chopped)
1 ginger (finely chopped)
few coriander leaves (finely chopped)
1 tsp oil for tadka
1/4 mustard seeds (small)
1 tsp salt

Preparation:

Beat curd.
Add onion, salt, green chilly and coriander leaves.
Heat oil in a large spoon. Add mustard seeds.
Add it to the raita. Mix well.
Refrigerate for 1-2 hours before serving.
Serve the onion raita with imli rice.

MIX FRUIT RAITA

2008-07-17T13:21:00.000-07:00

Ingredients:

2 cups Curd (yogurt)
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
1 cup Pomegranate seeds
Chopped coriander leaves
Sugar to taste
Salt to taste
Black pepper powder to taste

Preparation:

Stir the curd with hand mixer (Mathni) properly and mix salt, sugar, and curd is thick add little milk or water.
Cup all fruits in small cubes and add to the curd.
Garnish the fruit raita with chopped coriander and pomegranate.

BOONDI RAITA

2008-07-17T12:55:00.000-07:00

Ingredients:

2 Cups Curd (Yogurt)
100 gms Gram flour(Besan)
1/2tsp Roasted Cumin(jeera) powder
salt to taste
Red chili powder to taste
very little garam masala
Finely Chopped coriander leaves
Oil to fry

Preparation:

Add water to gram flour and mix well to spreading consistency.
Add salt & beat till becomes light. Heat oil & pass the paste through draining spoon. Fry till golden & crisp.
Stir the curd with hand mixer(mathani).
Add boondi and mix gently. If it becomes thick add little milk and mix it.
Now add salt, cumin powder and chili powder, mix well.
Sprinkle garam masala and garnish with chopped coriander.
Keep in refrigerator for an hour or so.
Serve boondi raita chilled.

BATHUE KA RAITA

2008-07-17T12:54:00.001-07:00

Ingredients:

1 Cup Curd (Yogurt)
1/2 cup Bathua (boiled and mashed)
1tsp roasted Cumin (jeera) powder
Salt to taste
Red chili powder to taste

Preparation:
Stir the curd with hand mixer (mathani).
Add bathua paste and mix well. If it becomes thick add little milk and mix it.
Now add salt, cumin powder and chili powder, mix well.
Keep in refrigerator for an hour or so.
Serve chilled bathue raita with rice, parathas etc.