RAITA RECIPES
Raita is a condiment made of curd or yogurt that is used as a sauce or dip in Asian countries like India, Bangladesh and Pakistan. It is a cool and creamy accompaniment for the hot and spicy Indian dishes It is mostly used a s side dish in an Indian dinner. Usually cucumber and onion are mixed with curd for preparing Raita. It particularly goes well with Parathas, Biryanis and all types of Pulaos for which the Indian cuisine is known for. The main purpose of using Raita in meals is as a coolant for the hot and spicy dishes.
YOGURT WITH CUCUMBER RAITA (PUNJAB - NORTH INDIA) 
Ingredients
- 2 green cucumbers
- Salt and black pepper to taste
- 2 tablespoons finely chopped spring onion
- 2 cups yogurt
- 1'/2 teaspoons roasted cumin seeds (optional)
Garnish:
- 1 tablespoon chopped fresh coriander or mint
Method
- Peel the cucumbers, halve them lengthways and remove the seeds.
- Cut the cucumbers into small dice, sprinkle with salt and leave for 15 minutes, then drain away liquid and rinse the cucumbers quickly in cold water.
- Drain well. Combine with onion, yogurt, lemon juice and taste to see if more salt is required.
- Roast the cumin seeds in a dry pan, shaking pan or stirring constantly, until brown.
- Bruise or crush seeds and sprinkle over yogurt.
- Serve chilled, garnished with mint or coriander.
PALAK PACHCHADI
Ingredients
Method
- Wash spinach thoroughly in several changes of water.
- Remove any tough stems and put the leaves into a saucepan with very little water.
- Cover and steam over low heat until spinach is tender.
- Drain and chop finely.
- In a small pan heat ghee or oil and fry the mustard seeds until they start to pop.
- Add cumin seeds, ground cumin and fenugreek seeds and continue to fry, stirring with a wooden spoon, until the fenugreek seeds are golden brown, but do not allow to burn. Remove from heat, stir in chili powder, if used, and salt and allow to cool.
- Mix in the yogurt, then stir this mixture into the spinach.
- Serve cold or at room temperature as a side dish with rice and curry or with one of the Indian breads.
YOGURT AND ONION SALAD - DAHI KACHUMBAR(MAHARASTRA)
Ingredients
-
3 medium onions
- Salt and black pepper to taste
- 1 cup yogurt
- 1 teaspoon finely grated fresh ginger
- 2 medium tomatoes, peeled and chopped
- 3 fresh green chilies, seeded and chopped
- 3 tablespoons chopped fresh cilantro or coriander
Method
- Cut the onions into thin slices, sprinkle with the salt and set aside for 20 minutes.
- Squeeze out as much liquid as possible. Mix together the yogurt and ginger, then fold in the onions and the rest of the ingredients.
- Cover and chill thoroughly before serving.
YOGURT WITH BANANAS- KELA RAITA
Ingredients
- 4 large ripe bananas lemon juice
- 1 teaspoon cumin seeds
- 1 cup yogurt
- 3 tablespoons freshly grated or desiccated coconut
- 1/2 teaspoon salt
- 2 teaspoons sugar
Method
- Slice the bananas and sprinkle with lemon juice.
- Roast cumin seeds in a dry pan, shaking or stirring constantly until brown.
- Crush or grind. Combine the yogurt with all the ingredients except the banana.
- If desiccated coconut is used, moisten it first by sprinkling with about 2 tablespoons water and tossing it with the fingers until it is no longer dry.
- Fold banana into yogurt mixture.
- Chill and serve.
BOONDI RAITA
Ingredients
- 100 gms boondi
- 500 gms curd (yogurt)
- 1/2 tsp cumin powder
- 1/2 tsp chili powder
- Salt to taste
- 2-3 sprigs coriander leaves
Method
- Pour the curd in a bowl and beat well by adding salt.
- Add the boondi in water for few seconds to soak.
- Remove and add in the beaten curd.
- Sprinkle cumin powder, chili powder and mix well.
- Garnish with coriander leaves and serve.
Note :Serves 4
BEETROOT RAITA / CHUKANDER KA RAITA
Ingredients
- 1 small beetroot, boiled, peeled and diced
- 1/2 cup grated coconut
- 2 cups plain yoghurt
- Salt to taste
- 1 tsp. ghee
- 1/2 tsp. mustard seeds
- 1 tsp. black gram or urad/urd/urid dal
- 5-6 curry leaves (meetha neem)
- 2 whole red chillies-broken up into small pieces.
Method
- Mix yogurt, coconut, salt, beetroot.
- Place in a serving bowl.
- Heat oil in a small pan and add mustard seeds, curry leaves and gram dal. When seeds splutter, add red chillies.
- Stir for a few seconds.
- Pour over the raita.
- Serve chilled.
CABBAGE RAITA / PATTAR GOBI KA RAITA
Ingredients
- 2 cup shredded cabbage parboiled
- 1/2 cup grated coconut
- 2 cups plain yoghurt /
- Salt to taste
- 1 tsp. ghee
- 1 tsp. mustard seeds
- 5-6 curry leaves (meetha neem)
- 2 whole red chillies-broken up into small pieces
Method
- Mix yogurt, salt, cabbage.
- Place in a serving bowl.
- Heat oil in a small pan and add mustard seeds, curry leaves.
- When seeds splutter, add red chillies.
- Stir for a few seconds.
- Pour over the raita.
- Serve chilled.
CARROT RAITA / GAJJAR RAITA
Ingredients
-
2 cups plain yogurt or dahi
- 1 cup grated carrots parboiled
- 1 green chilli-finely chopped (optional
- 1/2 tsp. black salt available in our store
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. coarsely ground, roast cumin seeds (dry roast in microwave or in a wok or frying pan
Method
- Mix all ingredients and transfer to a in a serving bowl
BAINGAN RAITA / EGGPLANT RAITA
Ingredients
- 1 large Eggplant, baked in the oven till insides are soft and scoop out the meat and keep aside.
- 1-2 garlic cloves minced
- 1/2 inch piece fresh ginger, peeled and minced
- 1 green chillies minced
- A small bunch of cilantro leaves, minced
- 1 tsp. dry roasted cumin, coarsely ground in a mortar
- 1 small red onion minced
- Salt, blackpepper to taste
- 1 cup yoghurt
Method
- Add the mix to the yoghurt and fold it in (mix).
- You can garnish it with a few chopped coriander leave s and a drizzle of olive oil.
- Serve cool, as a side dish or as a starter, like a dip, with Nan bread or similar.
- Mix all ingredients and transfer to a in a serving bowl.