Showing posts with label Raita. Show all posts
Showing posts with label Raita. Show all posts

October 23, 2018

BOTTLE GOURD RAITA

Ingredients:
Bottle gourd - 400 gms (peeled and grated)
Mustard oil - 1 tsp
Cumin seeds - 1/4 tsp
Green chillies - 2 (finely chopped)
Thick curd - 750 ml
Cumin powder - 1/2 tsp
Chilli powder - 1/2 tsp
Black salt and salt to taste
Mustard paste - 1/2 tsp
Coriander leaves - 2 tbsp (chopped)

Method:
  • Heat oil in a pan and season with cumin seeds.
  • Add grated bottle gourd and half cup water. Cook till done and dry.
  • Spread the gourd on a plate and mash it with fork, till homogeneous.
  • Add green chillies, cumin powder, black salt, salt, mustard paste and mashed bottle gourd to the whipped curd. 
  • Mix well. Serve chilled, garnished with coriander leaves.

June 16, 2018

SURAN RAITA

Ingredients:
Beaten curds - 2 cups
Suran or Jami kand - 100 gms (boiled)
Sugar - 1 tsp
Coriander leaves -  2 tsp (chopped)
Salt and chilli powder to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp

Method:

  • Mash the suran to a paste and mix with all the above ingredients except oil, mustard seeds.
  • Heat oil in small pan; add mustard seeds and allow to splutter.
  • Pour this over raita and decorate with coriander leaves.

July 08, 2017

ALOO KA RAITA

Ingredients:
Fresh curd – 2 cups
Potatoes – 3
Pepper powder  -1/2 tsp
Chilli powder – ½ tsp
Salt to taste          
Cumin seeds  - ½ tsp
Bland oil – 1 tbsp
Coriander leaves – 1 tbsp

Method:

  • Beat the curd till smooth and blended. Wash the potatoes, boil, peel and cut them into medium dice. Wash and chop the coriander leaves. 
  • Heat the oil and fry the cumin seeds; allow them to splutter.
  • Add the potatoes, salt, pepper and chilli powder; stir for 4-5 minutes.
  •  Remove from the heat and allow to cool for a few minutes, then add to the curd. Stir lightly to mix.
  • Garnish with the coriander leaves and serve at room temperature.

February 26, 2017

SPINACH RAITA

Ingredients:
spinach  leaves - 100 gms (finely chopped)
Greek yoghurt or fresh curd  - 450 gms
Green chillies - 2-3 (finely chopped)
Salt to taste

Method:

  • Blanch spinach leaves in hot water for 5 minutes. Drain and keep aside.
  • Whip the curd and mix with other ingredients.
  • Serve chilled.

February 02, 2017

VEGETABLE RAITA

Ingredients:
Curd - 500 gms
Cabbage - 250 gms
Carrots - 100 gms
Green chillies -2
Coriander leaves -1 tbsp
Roasted jeera powder - 1 tsp
Mustard seeds -1 tsp
Salt to taste
Pepper - 1/2 tsp
Sesame oil - 2 tsp

Method:

  • Beat the curd. Add some water, salt and pepper and keep aside.
  • Finely chop cabbage and grate the carrots and put them salted hot water for few minutes then drain.
  • Squeeze out the excess water.
  • Finely chop green chillies and coriander leaves.
  • Now mix all vegetables into curd. Add roasted cumin powder.
  • Heat the oil and fry mustard until it crackles.
  • Pour this over raita.
  • Garnish with coriander leaves.

October 08, 2016

CAULIFLOWER RAITA

Ingredients:
Cauliflower - 1 (small)
Fresh coconut - 1 cup (grated)
Yoghurt - 250 ml
Cumin powder - 1 tsp
Coriander leaves - 2 tbsp (chopped)
Salt to taste
Pepper - 1/2 tsp

Method:

  • Cut cauliflower into small florets. Steam the florets till tender but crispy.
  • Whip the curd.
  • Cool the florets and mix with all other ingredients.
  • Chill and serve.

August 27, 2016

RADISH RAITA

Ingredients:
Radish – 4-6
Yogurt – 250 gms
Chilli powder – 1/3 tsp
Salt to taste
Coriander leaves – 1 tbsp (chopped)

Method:
  • Peel and grate radish. Sprinkle salt and keep aside for 15 minutes.
  • Squeeze out the excess water.
  • Whip the curd with salt and chilli powder.
  • Add grated radish; mix well and refrigerate.
  • Before serving garnishing with coriander leaves.

August 26, 2016

CABBAGE RAITA

Ingredients:
Firm cabbage – 1 small size
Onion – 1 (finely chopped)
Apple – 1 (peeled and cored)
Cherry tomatoes – few (halved)
Vinegar or lime juice – 2 tbsp
Oil – 1 tbsp
Sugar – ½ tsp
Salt to taste

Method:

  • Shred cabbage. Sprinkle salt and set it aside for one hour.
  • Squeeze out the liquid and place on a plate along with the onion.
  • Beat together vinegar, oil and sugar and pour over the cabbage.
  • Then arrange the apple slices and tomatoes on top with a dash of salt.

January 06, 2016

SPICY POTATO RAITA

Ingredients:
Potatoes - 3  (medium, boiled)
Curd - 2 1/2 cups (lightly beaten)
Salt and pepper to taste
Green chillies - 2 (deseeded and finely chopped)
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Tomato - 1 (finely chopped)

Method:

  • Cool the potatoes completely, then peel and cube them and stir in the curds. Season with salt and pepper. Add the chillies.
  • Heat the oil, add mustard and curry leaves. Allow them to splutter. Add tomato; fry, stir occasionally til the oil separates Immediately pour over the curd.
  • Serve immediately.. 

December 15, 2015

CHINESE RAITA

Ingredients:
Curd - 1 cup
Small onion - 1 (chopped)
Capsicums - 1/2 (small) (chopped)
Cabbage - 1/5 cup (shredded)
Salt and pepper to taste

Method:

  • Beat the curd well.
  • Add all other ingredients and mix well.
  • Serve cold.

November 03, 2015

ONION RAITA

Ingredients:
Onions - 2 (finely chopped)
Sour curd - 1 cup
Coriander leaves - 1 tbsp (finely chopped)
Salt to taste

For Talimpu:
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Dry red chillies - 2 
Curry leaves - few

Method:

  • Break the red chilies into small bits, discard the seeds.
  • Heat the oil; add mustard, urad dal, red chillies and curry leaves.Fry till mustard crackles.
  • Whip the curd, add onions, coriander leaves and salt. Mix well.
  • Pour talimpu over curd mixture. Mix well.
  • Put it in the fridge and serve chilled.



August 12, 2015

COCONUT RAITA

Ingredients:
Curd - 1 cup
Fresh coconut - 1/4 (grated)
Sugar - 1 tsp
Green chilli - 1
Salt to taste

For Seasoning:
Oil - 1 tsp
Asafoetida- a pinch
Mustard seeds - 1/2 tsp
Curry leaves- 5-6

Method:

  • Beat curd with salt and sugar.
  • Mix grated coconut, chopped green chilli to the curd.
  • heat oil,add seasoning ingredients and allow to splutter pour this over curd.
  • Mix lightly.
  • Chill and serve..

June 01, 2015

LABNA

Ingredients:
Thick fresh yoghurt - 1 kg
Garlic cloves - 2 (peeled)
Fresh mint - 1 tbsp (chopped)
Olive oil - 2 tbsp
Cucumbers - 2 (peeled and sliced)
Salt and pepper to taste

For garnishing:
Mint leaves 
Chilli powder

Method:

  • Pour yoghurt in a muslin cloth. Tie edges of the cloth together and hang this bag overnight so that all the water from yoghurt drains out.
  • Place the mint and garlic together in a salad bowl and crush adding little salt.
  • Now mix all the ingredients in a bowl, mix well and then chill it.
  • Garnish with mint leaves and a dash of red chilli powder before serving.-



May 05, 2015

MANGO RAITA

Ingredients:
Full cream yogurt- 500 ml
Mangoes- 2 (diced)
Ghee- 30 g
Red chillies- 2 (chopped and seeds removed)
Fenugreek seeds - 1/2 tsp
Coriander leaves for garnishing

Method:
  • Combine mangoes and yogurt in a bowl.
  • Heat ghee in a frying pan, fry mustard seeds, chillies and fenugreek for 1 min
  • Strain ghee and discard seeds.Stir ghee into yogurt mixture.
  • Garnish with coriander.



August 25, 2014

CUCUMBER AND MINT RAITA

Ingredients:
Yogurt - 2 cups (lightly whisked)
Hung curd - 1 cup
Garlic paste- 1 tsp
Sugar - 1/2 tsp
Mint leaves - 1 cup (chopped)
Grated cucumber - 2 cups
Spring onions - 1 cup (chopped)
Salt and pepper to taste
Roasted cumin powder - 1/2 tsp
Mint leaves -  few springs

Method:

  • Whisk together the yogurt, sugar, garlic and hung curd until smooth.
  • Add the mint, cucumber and spring onions. Mix well.
  • Add salt and pepper.
  • Chill and serve garnished with mint leaves and roasted cumin powder.




March 07, 2014

PUDINA (MINT) RAITA

Ingredients:
Curd - 3 cups
Mint leaves - 1/4 cup
Coriander leaves - 1 cup
Green chillies - 3
Sugar - 1/2 tsp
Salt to taste

Method:

  • Grind mint leaves, coriander leaves, green chillies and sugar to a smooth paste.
  • Now beat the curd till smooth then mix salt and ground paste. 
  • Stir them well.
  • Chill and serve with chapati or rice.

February 24, 2014

Pomegranate and Corn Raita

Ingredients:
Curd - 250 gm
Castor Sugar - 2-3 tbsp
Pomegranate seeds - 1 cup
Corn - 100 gm
Salt to taste
Green chillies - 2-3  (finely chopped)
Mustard seeds - 1 tsp
Cumin powder - 1 tsp
Asafoetida -  a pinch
Curry leaves - few
Oil- 1 tbsp

Method:

  • Whip the curd with sugar and keep aside.
  • Heat oil in a pan, add mustard seeds and curry leaves. Fry till mustard crackles.
  • Add the corn, green chillies and salt to taste and cook the corn for another 3-4 minutes over a low flame.
  • Add the cumin powder and mix well. Remove from fire and cool.
  • Mix the prepared corn and pomegranate seeds to the whipped curd.
  • Serve chilled.



January 17, 2014

WALNUT RAITA

Ingredients:
Curd - 2 cups
Walnuts - 1/2 cup
Onion - 1 tbsp (chopped)
Green chilli - 1 (chopped)
Coriander leaves - 1 tbsp (chopped)
Cucumber - 1/2 cup (finely chopped)
Salt - 1/2 tsp
Pepper/ chilli powder  - 1/2 tsp

Method:

  • Blend salt and pepper/chilli powder  with curd.
  • Add chopped walnuts, onion and cucumber to the curd.
  • Sprinkle the chopped chilli and coriander leaves on it.


December 19, 2013

Pudina Raita

Ingredients:
Curd - 3 cups
Fresh mint leaves - 1/2 cup
Coriander leaves - 1 cup
Green chillies - 3
Sugar - 1/2 tsp
Salt to taste

Method:
  • Grind mint leaves, coriander leaves, green chillies, sugar and salt to make fine paste.
  • Whip the curd then mix ground paste to the curd. Mix well.
  • Serve chilled with chapati or pulao. 

November 13, 2013

Grape Raita

Ingredients:
Curd - 1 cup (fresh and thick)
Green seedless grapes - 3/4 cup (chopped)
Cucumber - 3/4 cup (chopped)
Spring onions - 1/4 cup(only green part)
Salt to taste
Green chillies - 2-3 (finely chopped)
Lemon juice - 1 tbsp
Coriander leaves - 1 tbsp (chopped)

Method:

  • Whip the curd  then Combine all the ingredients in a bowl.
  • Refrigerate.
  • Serve cool.
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