Cool Raitas

Here’s some recipes cool both for a cooking and eating, specially in the ongoing festive season with all the fried stuff, its going to be super cool with stomach ………. yes you are guessing right these are cool raitas, easy to make and delicious to eat ……… today I will share some of the raita recipes that can be easily prepared by commonly found ingredients in the kitchen, that enhances the taste of your meal by means unmeasured …………

Cumin Raita

Ingredients:

1. 1 tsp cumin seeds
2. 500g fresh curd
3. ½ tsp freshly powdered black pepper
4. Salt to taste

Method:

• Take the curd in a wide bowl and blend with a hand blender, add water according to the curd to maintain medium consistency (not too thick, nor too thin).
• Roast the cumin seeds on hot plate till it starts changing colour to brown , now quickly take them off the plate( otherwise instead of roast, it will be rusted) on the board and crush it to powder with rolling pin. I always get enticed with its rich aroma.
• Add this cumin powder, black pepper and salt to blended curd. Mix well.
• Serve cool raita, garnished with pinch of cumin powder and black pepper powder on the top.

Boondi Raita

Ingredients:

1. ½ bowl Boondi (fried gram flour balls)
2. 500g fresh curd
3. Freshly powdered black pepper
4. Red pepper powder to taste
5. Freshly roasted and  grounded cumin seed powder
6. Salt to taste

Method:

•  Soak the boondi in lukewarm water for 10 minutes.
•  Sieve and squeeze the boondi and throw away the water.
• Take the curd in a wide bowl and blend with a hand blender, add water according to the curd to maintain medium consistency (not too thick, nor too thin).
• Add the squeezed boondi, black pepper, red pepper powder, cumin seed powder, salt to blended curd. Mix well.
• Serve cool raita, garnished with pinch of pepper powder and few coriander leaves on the top.

Note:

There are two common types of boondi available in the market simple and masala boondi (spiced version), you can choose according to your taste buds.

Cucumber Raita

Ingredients:

1. 1 freshly peeled and grated cucumber
2. 500g fresh curd
3. 1 Deseeded and a, finely chopped green chili
4. Salt to taste
5. Chat Masala for garnishing

Method:

• Take the curd in a wide bowl and blend with a hand blender, add water according to the curd to maintain medium consistency (not too thick, nor too thin).
• Add the grated cucumber, chopped green chilli and salt to blended curd. Mix well.
• Serve cool raita, garnished with pinch of chat masala powder and chopped green chilli on the top.

Bottle Gourd (Ghiya) Raita

Ingredients:

1. 1 small fresh Bottle gourd (approx. 250gm)
2. 500g fresh curd
3. 1 Deseeded, finely chopped green chilli
4. Salt to taste
5. Chat Masala for garnishing

Method:

• Peel and grate the Bottle guard.
• Put it in pan with boiling water. Close the lid and boil for another 15 mnts.
• Sieve it and squeeze the extra water from it and keep it aside for cooling.
• Take the curd in a wide bowl and blend with a hand blender, add water according to the curd to maintain medium consistency (not too thick, nor too thin).
• Add the squeezed bottle gourd, chopped green chilli and salt to blended curd. Mix well.
• Serve cool raita, garnished with pinch of chat masala powder and chopped green chilli on the top.

Tip: Don’t throw away the sieved water; you can use it in dough, gravy or dal. One can also use it as face wash, it is very good cleanser.

Onion-Tomato mixed raita

Ingredients:

1. 1 small onion
2. 1 fresh tomato
3. 500g fresh curd
4. 1 Deseeded, finely chopped green chilli
5. Salt to taste
6. Coriander leaves for garnishing

Method:

• Peel and finely chop the onion and tomato
• Take the curd in a wide bowl and blend with a hand blender, add water according to the curd to maintain medium consistency (not too thick, nor too thin).
• Add the finely chopped onion, tomato and green chili to blended curd. Add salt and mix well.
• Serve cool raita, garnished with finely chopped coriander leaves and green chili on the top.

Aloo Raita (Potato raita)

Aloo Raita

Ingredients:

1. 1 small potato
2. 500g fresh curd
3. 1 Deseeded, finely chopped green chili
4. Salt to taste
5. Freshly roasted and grounded cumin powder for garnishing

Method:

• Boil, peel and dice the potato.
• Take the curd in a wide bowl and blend with a hand blender, add water according to the curd to maintain medium consistency (not too thick, nor too thin).
• Add the diced potato and finely chopped green chili to blended curd. Add salt and mix well.
• Serve cool raita, garnished with fresh cumin powder and green chili on the top.