Category: Raita

MAKHANA BASIL RAITA

Spiced cooling raita made with phool makhana or fox nut.I added a twist to this recipe by adding basil leaves which gave a pretty fresh outlook to the raita.

I often pair it with a raita in the summers. So I make different types of raita just to have some newness and variety in the food.

This makhana raita is interesting raita. I did not know raita can be made with makhana too. It was only when I was browsing web, that I came to know about this healthy raita in taral dalal’s page . I added a twist to this recipe by adding basil leaves which gave a pretty fresh outlook to the raita. I first felt it would have a similar taste like Boondi raita. but it did not taste like boondi raita. It tasted even better than boondi raita. Do give it a try.

INGREDIENTS:

  • 1 cup fresh chilled yogurt (curd)
  • ⅔ cup makhana (phool makhana or fox nut or eurayle ferox)
  • ¼ teaspoon red chili powder
  • 1 tsp sugar
  • ½ teaspoon roasted cumin powder
  • 1 tablespoon chopped basil  leaves
  • black salt or rock salt or regular salt as required

INSTRUCTIONS:

  1. Heat a small frying pan or kadai/wok and add 2/3 cup phool makhana in it.
  2. On a low flame dry roast the phool makhana till they become crunchy and crisp. Stir at intervals while roasting. Take them in a plate and allow to cool.
  3. Then coarsely crush them with a rolling pin in a zip lock bag or in a mixer or dry grinder.

    Making Makhana Raita :

  4. Whisk 1 cup fresh chilled curd/yogurt in a bowl.
  5. Spice the curd with 1/4 tsp red chili powder, 1/2 tsp roasted cumin powder and sugar . Season also with black salt. Stir very well.
  6. Then add the coarsely crushed phool makhana in the spiced curd.
  7. Add 1 tbsp chopped basil  leaves.
  8. Stir and serve phool makhana raita immediately. If you chill the raita further, it thickens slightly. So you can add some water to thin the raita.
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GRAPES AND WALNUT RAITA

Popularly known as Angoor aur Akhrot Raita in hindi.

Here is different kind of raita with the combination of curd,green grapes and walnut. Succulent grapes that look like green jewels makes this raita truly inviting.

Thick curd whisked and folded with grape slices and walnuts has mild sweet flavors along with fresh mint and roasted cumin powder. The red chili powder gives a lick to your palate initially and then the sweetness soothes it all with crunchy and juicy bites.

INGREDIENTS:

  1. Take yogurt or thick curd in a large mixing bowl and whisk to make it smooth and creamy.
  2. Season it well with black salt, brown sugar, roasted cumin powder and red chilli powder.wp-16204059559673225193574364014312.jpg
  3. Add the sliced grapes, coarsely chopped walnuts and finely chopped fresh mint leaves and mix gently.
  4. Place in refrigerator for 20-30minutes
  5. Garnish with mint leaves, chopped walnut and few sliced grape pieces.
  6. Serve chilled as an accompaniment to any biryanis, curries or Indian breads.

For Garnishing:

  1. Few chopped walnuts (akhrot), sliced grapes and chopped fresh mint leaves.

NOTES:

  • Use sweet and seedless grapes of your choice.

  • I prefer to use black salt to enhance flavours, table salt can also be used.

     
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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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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.
picsart_08-17-081737377677337507036.jpg

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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