Raita (Yoghurt)
Potato Raita
Ingredients
- 2 Cups Yogurt
- 3 Boiled Potatos (medium size)
- 1 tbsp Mint leaves (minced) .
- 1 tbsp Green chilli (minced) .
- 1/2 tsp Red chilli powder ( accord. to taste)
- 1/2 tsp Cumin seeds (roasted) powder .
- 1/2 tsp Black pepper powder .
- Black Salt (Rock salt) accord. to taste
- Vegetable oil for frying
Method
- Beat the yogurt to get smooth consistency. Add salt, black pepper powder, red chilli powder, paste of green chillies and mint leaves. Mix well.
- Cut boiled potatoes into small pieces.
- Heat oil in a pan. Fry the boiled potatoes until light golden brown in color.
- Add these fried potatoes to curd and mix well.
- Sprinkle roasted cumin powder on the top.
Boondi Raita
Ingredients
Yogurt 2 cup
Milk/Water 1/2 cup
Plain boondi 1/2 cup
Red chilli powder 1/4 tsp.
Cumin seed powder (roasted) 1/2 tsp
Black pepper powder 1/2 tsp
Coriander leaves chopped finely 1 tbsp
Salt to taste
Method
1. Add boondi to warm water and let it stand for 2-3 minutes so that it becomes soft. Then drain it.
2. Beat the yogurt and milk to get smooth consistency. Add salt, black pepper powder and chili powder. Mix well.
3. Add boondi and mix well.
4. Sprinkle roasted cumin seeds powder on the top.
5. Chill it for 1-2 hours.
Garnish with chopped coriander leaves. Serve chill or as you wish.
Carrot Raita
Ingredients
Yogurt 1 cup
Grated Carrots 1/4 cup
Roasted peanuts 1 tbsp.
Mustard seeds 1 tsp
Vegetable oil 1 tbsp.
Cumin seeds (roasted) 1 tsp.
Black pepper powder 1/2 tsp.
Salt to taste
Coriander leaves 1 tbsp.
Method
1. Make powder of roasted peanuts and roasted cumin seeds.
2. Beat the yogurt to get smooth consistency. Add salt, black pepper powder and above powdered mixture. Mix well.
3. Add grated carrots and mix.
4. Heat oil in a pan. Add mustard seeds.When the seeds begin to splutter, remove the pan from heat.
5. Add this to the curd mixture.
Garnish with chopped coriander leaves. Serve chill.
Onion Tomato Raita
Ingredients
Onion(medium sized) 1
Tomato 1
Green Chillies 2 to 3(according to taste)
Roasted Peanuts powder 2 tsp
Yogurt 1 cup
Mustard seeds 1 tsp
Jeera 1 tsp
Asafoetida one pinch
Vegetable oil 1 tbsp
Salt to taste
Fresh coriander chopped finely for garnish
Method
1. Chop onion, green chillies and tomato finely.
2. Beat yogurt and add onion, tomato, green chillies, peanut powder and salt.
3. In a small kadai heat oil and add mustard seeds and jeera and let them crackle and turn off the stove as soon as they start crackling.
4. Then add hing to it and let it cool.
5. Pour over the raita and garnish with coriander.
Cucumber Tomato Raita
Ingredients
Yogurt 1/2 kg.
Cucumber 250 grams
Mint leaves (minced) 1 tbsp.
Tomatoes 2
Green chilli (minced) 1 tbsp.
Black cumin seed (roasted) 1 tbsp.
Black pepper powder 1 tbsp.
Salt to taste
Method
1. Grate the peeled cucumbers and keep aside
2. Cut tomatoes into small pieces and keep aside
3. Beat the yogurt to get smooth consistency. Add salt, black pepper powder, paste of green chillies and mint leaves. Mix well.
4. Add grated cucumbers and diced tomatoes. Mix well.
5. Sprinkle roasted cumin seeds on the top.
Fruit Raita
Ingredients
Yogurt 3 cups
Bananas 2
Apple 1
Mango 1
Chikoo 2
Pomegranate seeds 1 cup
Strawberry 1
Sugar to taste
Black Salt to tase
Method
1. Cut all the fruits into small pieces and keep aside.
2. Beat the yogurt to get smooth consistency.Add black salt and sugar and mix well.
3. Add all the fruits (keep 1/4 cup of mixed fruits and strawberry aside)
Decorate with these fruits and strawberry (in the center) and serve chill.
(Variation: you can add any other fruit of your choice)
Potato Raita
Ingredients
Yogurt 2 cups
Boiled Potato (medium size) 3 boiled potatoes
Mint leaves (minced) 1 tbsp.
Green chilli (minced) 1 tbsp.
Red chilli powder 1/2 tsp.( accord. to taste)
Cumin seeds (roasted) powder 1/2 tsp.
Black pepper powder 1/2 tsp.
Black Salt (Rock salt) accord. to taste
Vegetable oil for frying
Method
1. Beat the yogurt to get smooth consistency. Add salt, black pepper powder, red chilli powder, paste of green chillies and mint leaves. Mix well.
2. Cut boiled potatoes into small pieces.
3. Heat oil in a pan. Fry the boiled potatoes until light golden brown in color.
4. Add these fried potatoes to curd and mix well.
5. Sprinkle roasted cumin powder on the top.
