CUCUMBER RAITA

Cucumber raita is a popular savory condiment dip made with cucumber and curd (yogurt). It is simple, refreshing, and cooling to the palate. This cucumber raita recipe comes together in 5 minutes and tastes fabulous when paired with biryani, pulao, or any Indian meal.

Of course, we Indians like to spice it up with light sprinkles of roasted cumin powder, chaat masala, rock salt, or black salt and garnished with cilantro or mint.

INGREDIENTS:

  • 1 cup grated cucumber or 1 medium-sized cucumber
  • 1 cup Curd (dahi or yogurt)
  • ½ teaspoon kashmiri red chili powder 
  • 1 teaspoon roasted cumin powder 
  • ½ teaspoon chaat masala powder or as required
  • salt as required, can add food grade rock salt or black salt
  • 1 tablespoon chopped coriander leaves or 1 tablespoon chopped mint leaves
  • 1/4 cup pomegranate arils

INSTRUCTIONS:

  1. Rinse the cucumber. Then peel and grate it .
  2. You can also chop cucumber.
  3. In a bowl, whisk the curd (yogurt) until smooth.
  4. Add the grated cucumber to the curd.
  5. Add all the ground spice powders, salt as needed and chopped coriander leaves.
  6. Combine well and serve.
  7. You can garnish it with some coriander leaves or mint leaves and pomegranate arils .
     

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WATERMELON CUCUMBER AND QUINOA SALAD

I absolutely love salads and try to incorporate them in everyday meals.
The most amazing and prettiest Watermelon Cucumber and Quinoa Salad! Made with 5 simple ingredients like Watermelon, crisp cucumber, shaved  onion, feta and fluffy quinoa with a mint and basil vinaigrette for a delicious Summer in a bowl meal. 

INGREDIENTS:

  • 1 cucumber diced, skin on
  • 2 cups cubed watermelon
  • 1/2 cup dry quinoa
  • 1/2 cup thinly shaved onion
  • 1/2 cup crumbled feta cheese I used paneer here

BASIL AND MINT VINAIGRETTE:

  • 1/4 cup finely sliced fresh basil leaves
  • 1/4 cup finely sliced fresh mint leaves
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tbsp raw honey
  • 1/2 lemon juiced
  • pinch of salt and black pepper

INSTRUCTIONS:

  1. In a medium saucepan, add in dry quinoa and water on medium-high heat, stir and bring to a boil.
  2. Once water has reached a boil, reduce heat to medium-low and simmer covered for 12-15 min until cooked.
  3. Fluff with a fork and set aside aside to cool.
  4. In a large salad bowl, add in all ingredients and gently toss.

BASIL AND MINT VINAIGRETTE:

  1. In a glass jar add in all ingredients and shake well until emulsified together.
     

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CHATPATE AMRUD AUR KALE ANGOOR KI CHUTNEY

Here’s a fun and creative way to eat your fruits to fill your bhukh(hunger).
Saw this recipe on Epic channel by Sakshi tanvar’s  and decided to try it out myself.
And it turned out to be a summer delight!

INGREDIENTS FOR CHATPATE AMRUD :

  • 2-3 medium guavas
  • black salt to taste
  • 1 tsp black pepper coarsely crushed
  • 1tsp asafoetida
  • 1tsp lemon juice
  • 1 tsp roasted jeera powder
  • vegetable oil

INSTRUCTIONS:

  1. Make sure guavas are not too soft not to hard .
  2. Cut it into roundles with oil, pepper, black salt , roasted jeera powder and lemon juice .coat it well.
  3. Heat a grill pan with vegetable oil .
  4. Pan seer the guavas on a grill pan for 2 mins.
  5. serve with micro greens on top .

INGREDIENTS FOR ANGOOR KI CHUTNEY:

  • 2 cups of green, black grapes
  • 1 tsp asafoetida
  • 1 tsp fenugreek ( methi ) seeds
  • 1 tsp black mustard ( sarso) seeds
  • 1 inch grated fresh ginger
  • 1 tsp red chilli flex
  • 2 tbs sugar
  • 1 tbsp oil
  • 1 tsp lemon juice / vinegar
  • Salt as per taste

INSTRUCTIONS:

  1. To prepare green Grapes chutney, wash and clean the grapes and cut each of them in to halves, the process cutting them in to halves will take time but its essential to get maximum flavors from grapes in chutney .
  2. Now in a heated pan with oil in it, add asafoetida ( hing ) powder along with fenugreek ( methi)and black mustard seeds .Mix them well for 10 seconds or till mustrad seeds stary spluttering .
    it on medium flame for 10 second .
  3. Add grated fresh ginger to it and mix it well. saute for 10 seconds .
  4. Add grapes in to it amd mix well .also add sugar ,salt, water and lemon juice to it and mix it.
  5. Now add red chilly flex .Now cook it on medium high flame till the mixture starts
    boiling .
  6. Once its starts to boil turn the flame to low .Till its reduce but saucy , Serve chatpate amrud with angoor chutney.
     

STRAWBERRY AND BLACK GRAPE RAITA

strawberry and black grape raita is a healthy strawberry black grape raita made from strawberries, black grapes, low fat curds, cumin seed powder and black salt. There is zero sugar used in strawberry and black grape raita and it’s quick to make.

This strawberry and black grape raita is super quick and easy to make and it is made with minimum of ingredients. All you need to is mix all the ingredients together and it will be ready in a blink of eye.

If you are making for fast , skip normal salt .

What are Raitas ? Raita is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd. 
South Indians temper the raita with mustard and red chillies, while in the North it is served with a sprinkling of spice powders. A raita can be standalone, like Tomato Raita, Pineapple Raita or Onion Raita. Or, it can be a combo of fruits and veggies like Dill and Cucumber Raita.

Recipe adapted :Tarla dalal ji

INGREDIENTS:

  • 1/2 cup roughly chopped strawberries
  • 1/2 cup black grape halves
  • 1 cup chilled low fat curds (dahi)
  • 1/2 tsp cumin seeds (jeera) powder
  • 1/2 tsp black salt (sanchal)
  • salt to taste

INSTRUCTIONS:

  1. To make strawberry and black grape raita, combine the curds, cumin seeds powder, black salt and little salt in a deep bowl and whisk well.
  2. Add the strawberries and black grapes and mix well
  3. Serve strawberry and black grape raita immediately.
     
     

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ORANGE SPINACH AND PANEER SALAD

Here is a lovely salad that gives you a bit of everything – tanginess, juiciness, crunch, cheesiness and spice!

Paneer,  spinach and orange make a fabulous salad combo, which is enhanced further by the peppy, flavour-packed dressing
Mixed herbs and pepper add a dash of spice to this dressing, which combines the sweet notes of honey and the pungency of lemon juice .

You can try other salads like the GRILLED PINEAPPLE AND CORN SALAD, ROASTED BEETROOT AND ORANGE SALAD, HEALTHY CHICKPEA SALAD, WATERMELON BLUEBERRY COTTAGE CHEESE SALAD WITH CUCUMBERS, Crunchy Munchy Sprouts Salad in Cabbage Cups, Fresh Salad In Watermelon Bowl from my page.

INGREDIENTS:

  • 1/2 cup orange segments
  • 3 cups spinach (palak)
  • 1/4 cup crumbled paneer
  • 1/2 cup quartered strawberries
  • 1/4 cup cucumber

To Be Mixed Into A Dressing:

  • 1 1/2 tbsp olive oil
  • 1/2 tbsp lemon juice
  • 1/2 tsp dried mixed herbs
  • 1 tbsp organic honey
  • 1/2 spoon black pepper
  • salt to taste

INSTRUCTIONS:

  1. Combine all the ingredients in a deep bowl, along with the dressing and mix gently.
  2. Add the crumbled paneer, mix very gently.
  3. Serve immediately.

I love to make my recipes in heart shape so i use cookie cutter and shape heart shape.

I used paneer here , you can use feta cheese too.

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CARROT RAITA / GAJAR KA RAITA

For something this simple, Raita can add such a special touch to any Indian meal. This is particularly true when the meal is rich and/or spicy.

I am very fond of Raita recipes. I make sure that at least a bowl of yogurt or raita is served with my lunch meals.

Carrot Raita or Gajar Ka Raita is an Indian accompaniment made using fresh yogurt, grated carrots, and few spices. It comes together in just 10 minutes and can be paired with any Indian meal. Here is how to make it.

INGREDIENTS:

  • 2 cups thick plain Yogurt (make sure its not sour.
  • 1 black and red Carrots (or use 1 cup of regular grated Carrots)
  • 1/2 – 1 tsp roasted Cumin powder
  • Black salt to taste
  • 1-2 green Chillies, sliced thin (optional)
  • chilli powder/ground pepper for garnish (optional)
  • Few sprigs of carrot greens/cilantro as garnish (optional)

INSTRUCTIONS:

  1.  I used one black and one reguler carrot. Scrub and wash them. Peel the skins, Chop the hard ends.Grate them.
  2. Steam them for 2-3 minuteswp-16107651297932670432196884850241.jpg
  3. While that’s steaming, add the rest of the ingredients together.
  4. Whisk them until smooth.wp-16107651300205765165165944046247.jpg
  5. You can add some water/milk to it to reach your desired consistency.
  6. Add in the steamed carrots to the curd mixture. I usually set aside some for garnish before adding the rest of them to the yogurt.
  7. Whisk well until combined. Do a taste test and season accordingly.
  8. Garnish with the remaining carrots and carrot greens/cilantro. A little sprinkle of more roasted cumin powder does not hurt 🙂wp-16110387983837912334261820511643.jpg

NOTES:

  • You can also try other variations such as Corn and Carrot Raita, with Beetroot, Carrot Peanut Raita, Carrot Orange Walnut Raita, Carrot, and Dill Leaves Raita, Carrot Ginger Raita, Cucumber, and Carrot Raita, and many more that you can experiment to make this Raita even more healthy.
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