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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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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PINEAPPLE RAITA

Pineapple Raita is a cooling and refreshing side dish for any meal. Not only this, any raita recipe has that cooling effect on your body. During the summer, I make sure to include yoghurt based dish in my diet.
Do try this pineapple 🍍🍍raita at home and trust me, you and your family are going to relish it like anything.
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INGREDIENTS :

1 cup yoghurt
½ cup + 2 tablespoons pineapple, chopped(I used canned pineapple )
¼ teaspoon cumin powder
¼ teaspoon mint flakes, more to sprinkle
1 teaspoon sugar
¼ teaspoon black salt
10 coriander leaves
some grapes for garnish

INSTRUCTIONS:

  1. Measure 1 cup of yoghurt in a strainer and let it sit for 15 minutes. This is to drain excess water from the yoghurt.
  2. After 15 minutes, transfer the yoghurt to a bowl and add black salt, mint flakes, cumin powder and sugar.
  3. Whisk the yoghurt till spices are well mixed.
    Add the chopped pineapple pieces to the yoghurt and mix.
  4. Finally, add some chopped coriander leaves and mix.
  5. Pour the raita into a serving bowl and garnish with chopped pineapple pieces and pomegranate.
  6. Sprinkle some mint flakes on top and chill the raita before serving..

NOTES:

  • You can use fresh or canned/tinned pineapple for dahi raita.
  • Adjust the sugar level according to sweetness/sourness of pineapple.
  • Replace sugar with honey to make a healthier version of pineapple raita.
  • If you want spice in your raita then finely chop green chilli and add it for extra spice.
  • Try to use plain yoghurt/dahi which is not very sour to make raita. Sour yoghurt might not taste that great in this raita.
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JAMUN RAITA/ JAVA PLUM OR INDIAN BLACK BERRY RAITA

Indian blackberry or Java Plum or Jamun is loaded with full of nutrients which is really great for improving health. Try to make Jamun Raita as a seasonal fruit dish which could be delicious for its unique flavour and tangy taste. You can easily serve this raita with pulao or any other mid-day meal.
I love curd and obviously raitas. And Fruit raitas are my favourite kind. So here is a twist to the simple raita with the added flavour of Jamun.
Whenever you make any spicy dishes, the perfect cooling company with it is Raita. Jamun has great nutritional properties and is absolutely delicious whether added to curd or to cold milk. So let’s dive right into the recipe of refreshing Jamun raita.
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INGREDIENTS:
1/2 cup deseeded and finely chopped ripe black jamuns
1 cup whisked low-fat curds
 Black salt to taste
1/2 tsp roasted cumin seeds (jeera) powder
1 tbsp Mint leaves
1 tsp sugar ( purely optional  I love my raita little sweeter side so I used sugar )
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INSTRUCTIONS:
  1. Combine the curds, jamuns, salt, cumin seeds powder and mint in a bowl and mix well.
  2. Refrigerate for at least 1 hour.
  3. Serve chilled garnished with mint leaves and jamun. picsart_07-01-096443964960576610383.jpg
SEE MY OTHER RAITA RECIPES HERE..BEETROOT WALNUT RAITA
NOTES: 
  • Select sweet and ripe jamuns that are soft pulpy, for best results. Serve this raita with a pulao or even as a dip with fat-free khakhras.
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BEETROOT WALNUT RAITA

This is a healthy, nutritious and beautiful raita. When I saw the colour of the beetroot raita..the first word I uttered was- WOW.

The curd is a very good source of vegetarian protein. Beetroot reduces toxic cells from the blood and also fights inflammation. Both beetroot and curd help in lowering the blood pressure

Beetroot is my favourite and because of its nutritional values, I’ve always wanted to use it in my recipes.
Walnut has never been my bowl of dry fruits yet I used it here for it is highly nutritious.
My kids simply loved it!

The goodness of beetroot with the crunchiness of walnut in this raita makes it a unique and must try the recipe .

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INGREDIENTS :

1 tablespoon beetroot puree
8 -10walnuts
1/2 cup yoghurt
1/2tsp red chilli powder
1 tsp roasted cumin (jeera)powder
salt to taste
1tsp sugar
4-6 mint leaves
Beetroot slices for decoration

PicsArt_11-19-09.00.10.jpg

INSTRUCTIONS :
  1. Heat sufficient water in a non-stick pan.add walnuts and blanch them. Remove from heat, cool and roughly chop.PicsArt_11-20-06.51.31.jpg
  2. Mix together yoghurt, beetroot puree, chopped walnut, chilli powder, cumin powder, sugar, salt in a bowl.PicsArt_11-19-08.58.31.jpg
  3. add mint leaves, mix well and refrigerate to chill.
  4. Garnish with beetroot slices cut into the heart shape and chopped walnuts.

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NOTES :

I have not tempered the raita. If you would like to add more flavour, you could temper it.

You can add bell peppers too for crunchiness.

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MANGO MINT RAITA

I love ♥♥ to explore and experiment new recipes every day… It has also become my favorite pass time, stress reliever and my passion too.
I am a die hard fan of mangoes. I love to use it in my recipes..today I would like to share with you all the recipe of Mango Raita…Raita is one of my everyday lunch’s part.
This time I tried a really good combination in raita. The perfect blend of-mango and mint.
PicsArt_1492702766094
Recipe source …Sanjeev Kapoor

INGREDIENTS:

Alphanso Mango Ripe ripe, peeled  1
Yogurt 1/2 cup
Yogurt chilled 1 1/2 cups
Green chilli 1
Salt to taste
Black salt to taste
roasted cumin powder 1tsp
sugar 2tsp
Crushed red chillies for sprinkling
Fiki boondi 2tbsp

PicsArt_1492742181508

INSTRUCTIONS:

  1. Roughly chop green chilli and mint leaves.
  2. Slice the mango and discard the seed. Roughly chop 2 mango slices and place in a blender jar with green chilli and mint leaves and blend well.PicsArt_1492742228610
  3. Add 1 tbsp water and blend again into a fine paste.PicsArt_1492742270397
  4. Roughly chop remaining mango slices for garnishing.
  5. Put yogurt in a bowl. Add ground paste, salt, sugar, cumin powder and black salt and mix well.PicsArt_1492742323606
  6. Transfer into individual serving bowls, top with chopped mangoes, sprinkle crushed red chillies and serve chilled.NOTES:
  • you may adjust mango and mint quantity according to your taste.

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