Beetroot In A Lightly Seasoned Yougurt /Beetroot Raita/ Chakundar Ka Raita

Raw beets gives a nice crunch and color when added to yogurt. This raita has a wonderful flavor and crispiness along with the sesame seeds that adds a nutty flavor.

Ingredients:-

Uncooked Beet, peeled and finely diced:- 1 small
Plain Yogurt:- 1 Cup
Salt & Pepper To taste
Oil:- 1 Tsp
Mustard Seeds:- 1 Tsp
Sesame Seeds:- 1 Tsp


Procedure:-

1) Mix together the beet, yogurt, salt and pepper.

2) Heat the oil in a small pan. When hot add mustard seeds and as they start to crackle add sesame seeds.

3) Cook until the seeds are coloring and pour into the raita/

Serve immediately or chill to serve later.

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Refreshing Cucumber Raita Recipe

This is traditional Indian side dish a classic yogurt sauce that is cool, refreshing and delightful especially when accompanied with spicy curries.



Serves 2

Ingredients:-

Curd/Yougurt/Dahi:- 1/2 Cup
Water:- 1/4 Cup
Cucumber/Kheera (Peeled & Cut into small pieces):- 1/2 Cup
Salt as per taste
Cumin Powder:- 1/8 Tsp
Black Salt:- 1/8 Tsp
Sugar:- 1/2 Tsp
Mint/Pudina leaves:- 2 Tbsp (Chopped finely)
Coriander/Cilantro/Dhania leaves:- 2 Tbsp (Chopped finely)
Onion:-2 Tbsp (Chopped finely)


Procedure:-

1)In a big bowl put yogurt and water, mix thoroughly until its smooth.

2)Add all rest of the ingredients in the yogurt and mix well.

Refrigerate atleast for an hour before serving..

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Lauki Ka Raita ( Yougurt With Grated Bottle Gourd )

Raita is made my mixing yogurt, veggies(of your choice) and spices.

This can be served as a simple raita or as a side dish with any traditional meal.Make this as a nutritious and healthy side dish by preparing it with low fat yogurt..


Ingredients:-

Lauki/bottle gourd/ghiya:- 1 cup (Peeled and grated, don't squeeze out the water)
Curd/yogurt:- 1 cup
Toasted cumin powder:- 1 Tsp
Black Salt:-1/4 Tsp
Black Pepper;- 1/4 Tsp
Salt
Coriander Leaves(chopped):- 2 Tbsp

Procedure:-

1)Peel and grate the lauki, keep it aside, don't squeeze out the water

2)Add 4 cups of water in a pan along with the grated lauki. Boil it on the medium heat for about 4-5 minutes.

3) Drain the lauki from the water and squeeze out all the water by pressing it between your palms.

4)Take a bowl add curd, grated lauki , spices and coriander leaves..Mix everything well..This will the thick raita but if you like you can add some water/milk or make desired consistency.

Serve it chilled with any meal..Enjoy:)






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Bandgobhi aur Gajjar ka Raita (Cabbage and Carrot raita)

Raita have always been a part of any tradition Indian meal..It can be served as a side dish alongwith chutney and salad. This recipe has great mix of flavors.


Source:- Mridula Baljekar's Balti Cookbook

Serves 4-6

Ingredients:-

White Cabbage( Finely grated or Chopped):- 100g /4 oz
Carrots(grated):- 100g/ 4oz
Onion(preferably red & finely chopped:-75 g/ 3oz
Green Chili(seeded & finely chopped):- 1
Coriander Leaves(finely chopped):- 30 ml/ 2 Tbsp
Thick Natural Yogurt:- 150g / 5 oz
Bottled Mint sauce:- 10ml/ 2 Tsp
Sugar:- 5ml/ 1 Tsp
Salt to taste
Roasted Salted Peanuts, lightly crushed:- 25g/1oz

Procedure:-

1)In a bowl combine the first five ingredients.
2)Beat the yogurt with a fork until smooth.
3)Mix in the mint sauce and sugar, then add to the cabbage mixture.
4)Cover and chill.
5)Stir in the salt and peanuts just before serving.

Enjoy:)






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