Raita Recipes
Bhindi Raita Recipe
Ingredients
Lady fingers or bhindi (100gms), yogurt (4c), cumin powder (a pinch), red chili powder (a pinch), oil (to deep fry) and salt (to taste).
Method of preparation:-
Take ladyfingers, wash them and pat dry them and then cut them diagonally into 2 millimeter thick pieces. Take a pan, heat oil in it and then deep fry the ladyfingers in the oil until gets golden and crispy. Drain them on the absorbent paper so that the excess oil gets absorbed. Take a bowl, put yogurt, salt, cumin powder and red chilli powder in the bowl and then whisk them together. Keep the bowl of curd in the refrigerator to chill it. Just before serving add the fried bhindis over the chilled curd and serve it.
No. of servings – 4
Cooking time – 20 minutes
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Colorful Vegetable Raita Recipe
Ingredients
Dahi or plain yogurt (3c), finely chopped onion (1/2), finely chopped tomato (1), finely chopped carrot (1), mustard seeds (1/2tsp), oil (1tsp), some maize or bhutta danas (already parboiled), capsicum cut into thin strips (1/2), milk (2tsp) salt and black pepper (to taste) and jeera (for decorating).
Method of preparation:-
Take a bowl, put curd with a little milk and beat it until it gets creamy. Add salt and black or red pepper in the beaten curd. Take a pan, heat 1 teaspoon of oil and sauté the sarson in the oil. When it starts to splutter then add chopped onion and carrot and also add the maize Danas. Sprinkle few drops of water on them, cover the pan and cook for 1 to 2 minutes. Now add the capsicum strips and the chopped tomato. Saute then for 1 minute. Take care that the tomato does not get soft. Now add these vegetables into the dahi and then mix them nicely. Sprinkle the bhuna jeera over the curd and then garnish the top with tomato slices and capsicum slices. Keep it in the refrigerator and then serve it cool.
No. of servings -4 to 5
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