Raita Recipes
Bondi Raita Recipe
Ingredients
Yogurt (1 ½ c), milk (1/4c), salt (to taste), pepper (to taste), chat masala (to taste), besan (1/4c), water (1/2c) and ghee for frying.
Method of preparation:-
Take a bowl, mix besan and water in it to make a pouring paste. Take a frying pan, heat ghee in it for frying. Drop the paste of besan and water in the hot ghee through a slotted spoon to get little drops that fall in the ghee one by one. Fry them until get golden brown. Now take out the boondis from the ghee and dry them on the paper towel to remove the extra oil from them. Soak these boondhis in warm water. Take a bowl, put yogurt in it and add milk, salt, pepper and the chat masala to the yogurt. Squeeze the water from the boondhis and add into the yogurt. Now put this boondhi raita in a serving bowl and garnish it with chopped coriander leaves if desire. Serve it with rice or vegetables.
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Onion and Tomato Raita Recipe
Ingredients
Plain yogurt (8oz), tomato (1small), onion (1small), ground black pepper (1/2tsp), salt (1tsp or to taste), chat masala (1tsp optional) and milk (1/2c).
Method of preparation:-
Take a bowl; put the yogurt in the bowl. Beat the yogurt and then add ¼ cup of milk in the yogurt and again beat it until it gets smooth. Take onion and tomato and then chop them into very small pieces. Add them into the yogurt. Add salt and pepper according to taste and then sprinkle the chat masala on it. Serve it in a serving bowl with rice, pullao or with the vegetables.
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Beetroot Raita Recipe
Ingredients
Beetroot (1), yogurt (1c), ghee or oil (2tbsp), green chilli (1/4tbsp), asafoetida (a pinch), coriander leaves (1tbsp), karipatta (5-6leaves), cumin seeds (1/2tsp), mustard seeds (1/2tsp), sugar and salt (to taste).
Method of preparation:-
Take beetroot and cut it into 4-5 pieces. Boil the pieces with water, peel the skin and then grate it finely. Take a bowl, put curd in it and then beat it lightly. Add the grated beetroot into the beaten curd. Take a pan, heat oil in it. Add mustard seeds and the cumin seeds in the hot oil and fry until they get splutter. Add asafoetida and karipatta, finely chopped green chilli. Add the oil to the grated beetroot curd. Now add sugar and salt and mix them together. Keep the raita in the refrigerator and serve it chilled.
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Ghiya Raita Recipe
Ingredients
Curd or yogurt (2c), cumin powder (1tsp), grated ghiya or lauki (1c), red chilli powder (to taste) and salt (to taste).
Method of preparation:-
Take a pan, boil the grated ghiya with a little water in the pan until it gets soft. Drain it and then kep it to cool. Beat the curd with the hand mixer in a bowl. Add the cooked ghiya in the curd, mix it well. Add a little water or milk if the curd is thick. Now add salt, chilli powder and cumin powder and mix well. Now keep the bowl of raita in the refrigerator for about 1 hour or more. Serve the ghiya raita chilled in the lunch or dinner.
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Mixed Fruit Raita Recipe
Ingredients
Curd or Yogurt (2c), pineapple (1small), ripe mango (1), bananas (3), apples (2), pomegranate seeds (1c), sugar (to taste), salt (to taste) and black pepper powder (to taste).
Method of preparation:-
Take a bowl, put curd in it and mix it with hand mixer and then mix the salt and sugar in the curd. Add a little water or milk in the curd if it is thick. Take all the fruits, wash them and then cut them into small cubes and add to the curd. Mix all the cubed fruits in the curd properly. Garnish the fruit raita with pomegranate seeds and chopped coriander leaves. Mix it well and then keep it in the refrigerator to cool. When the raita gets chilled then it is ready to serve.
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Mishti Doi (Sweetened Curd) Recipe
Ingredients
Ful cream milk (1litre), curd (2tsp) and palm jiggery (300gms).
Method of preparation:-
Take a heavy based pan, add milk in the pan. Heat the milk until it gets reduced to 1/4th of its quantity. Take a heavy saucepan, melt the jiggery in the pan by using 10 ml of water. Now add the jiggery to the boiling milk and stir it well. Cook it for another 5 minutes and then cool it. Then mix the curd in it. Pour the mixture into the clay pot and then keep it in the warm place to set. When the curd gets set in the pot, then keep it in the refrigerator to get chill. Serve it chilled.
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Cucumber In Yogurt (kheera Ka Raita) Recipe
Ingredients
Finely chopped or grated cucumber (2c), cumin powder (2tsp), very finely chopped onion (1small), green chilies, finely chopped or crushed with salt (2), lightly beaten yogurt (4c), finely chopped coriander leaves (1tbsp), salt and sugar (to taste).
Method of preparation:-
Take a bowl, put the lightly beaten curd in it and then season it with salt and sugar. Add the grated or chopped cucumber and then sprinkle the salt over it and keep it aside for about 10 minutes. Then gently squeeze the water from the cucumber. Now mix the cucumber into the yogurt along with the chopped onions, green chilies and coriander leaves. Keep the cucumber raita in the refrigerator to cool. Sprinkle the cumin seeds powder all over the raita just before serving.
No. of servings – 4
Cooking time – 10 minutes
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Potatoes In Yogurt (Aloo Raita) Recipe
Ingredients
Potatoes (4med.), lemon juice (1tsp), water (4c), lightly beaten yogurt (2c), cumin seeds powder (1tsp), red chili powder (1tsp), salt, pepper and sugar (to taste) and fresh coriander and parsley (to garnish).
Method of preparation:-
Take a pan, boil potatoes with water in the pan on medium heat for about 15 minutes or until gets cooked. Keep them to cool and then peel and cut them into cubes. Now put the boiled and cubed potatoes, half of the red chilies, cumin seeds powder, lemon juice, salt, sugar and pepper in the lightly beaten curd. Mix the curd well with all these ingredients. Add the remaining red chili powder and cumin powder on the top to decorate the curd. Then garnish the raita with fresh chopped coriander or parsley. Keep it in the refrigerator to cool it. Serve it chilled.
No. of servings – 4
Cooking time – 15 minutes
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Spinach In Yogurt (Palak Raita) Recipe
Ingredients
Lightly beaten yogurt (3c), spinach leaves (2c), cumin seeds (1tsp), red chili powder (1tsp), ghee or oil (1tbsp),asafoetida (1/2tsp), chopped green chilies (2small) and salt (to taste).
Method of preparation:-
Take the spinach leaves and wash them well. Cook them with a little water for about 5 minutes until the leaves get tender. Keep it to cool and then make the puree of the cooked spinach with green chilies in the blender. Take a bowl, mix yogurt, spinach puree and salt in it. Take a pan, heat ghee or oil in the pan for about 2 minutes. Add the cumin seeds and fry them to splutter. Now add the asafoetida and red chili powder. Fry it on low heat for few seconds. Now add this mixture to the yogurt and spinach puree mixture and mix it. Now keep the spinach raita in the refrigerator until it gets chill and then serve it with rice.
No. of servings – 4
Cooking time – 5 to 7 minutes
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Tomato In Yogurt (Tamatar Ka Raita) Recipe
Ingredients
Finely chopped tomatoes (4large), chopped green chilies (4), oil (1tbsp), mustard seeds (1tsp), lightly beaten yogurt (4c) salt and pepper (to taste).
Method of preparation:-
Take a bowl, add the light beaten yogurt in the bowl and then season it with salt and pepper. Take a pan, heat oil in it on high flame until it gets hot. Add the mustard seeds in the hot oil and fry them until get splutter. Add the chopped tomatoes, green chilies and mix them well. Fry them for about 4 minutes until the fat gets separate from the sides of the pan. Keep it to cool and then pour the mixture over the seasoned yogurt and then mix it lightly. Now place the bowl of raita in the refrigerator to keep it cool and then serve it chilled.
No. of servings – 4
Cooking time – 4 to 5 minutes
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