Raitas

Raitas are a delicious cooling accompaniment to any meal. Raitas are a favorite among almost all cooks who like to add a variety of textures to their offerings. Raita’s have been known to aid in cooling the system and aiding in digestion. The following recipes provide a good starting point. All Raitas should be chilled before being offered.

 

Yogurt with Banana Raita

 
4 large ripe bananas lemon juice
1 teaspoon cumin seeds
1 cup yogurt
3 tablespoons freshly grated or desiccated coconut
1/2 teaspoon salt
2 teaspoons sugar

Slice the bananas and sprinkle with lemon juice. Roast cumin seeds in a dry pan, shaking or stirring constantly until brown. Crush or grind. Combine the yogurt with all the ingredients except the banana. If desiccated coconut is used, moisten it first by sprinkling with about 2 tablespoons water and tossing it with the fingers until it is no longer dry. Fold banana into yogurt mixture. Chill and serve.
 
 
 
 
 

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Yogurt with Cucumbers

 Ingredients:
2 green cucumbers
Salt and black pepper to taste
2 cups yogurt
1'/2 teaspoons roasted cumin seeds (optional)
Garnish:
1 tablespoon chopped fresh coriander or mint

Method:
Peel the cucumbers, halve them lengthwise and remove the seeds. Cut the cucumbers into small dice, sprinkle with salt and leave for 15 minutes, then drain away liquid and rinse the cucumbers quickly in cold water. Drain well. Combine with yogurt, lemon juice and taste to see if more salt is required. Roast the cumin seeds in a dry pan, shaking pan or stirring constantly, until brown. Bruise or crush seeds and sprinkle over yogurt. Serve chilled, garnished with mint or coriander.
 
 

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Spinach Raita

1 cup spinach fine chopped , boiled and drained
2 cups tied curds
2 cups milk
1 tsp. cumin powder
1 small green grated chili
salt to taste
2 tsp. ground sugar
1/4 tsp. black powdered salt
1/2 tbs.. coriander finely chopped
 
 

Tie curds for 1 hour.
Mix together curds and milk till smooth.
Add all other ingredients, mix well.
Chill for an hour before serving.
 
 
 

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Tomatoes in Curd Raita

7-8 firm ripe tomatoes
200 gms. kabuli channa (soaked overnight)
3 tbs.. gram dal channa dal
2 tbs.. mix spices (red chili powder, dhania powder, garam masala, salt, turmeric, etc.)
1 tsp. cumin powder
1 tbs.. channa masala
1/4 tsp. cinnamon clove powder
2 tbs.. ground sugar
1/2 tsp. black salt powder
salt to taste
1/2 tsp. red chili powder
1 1/2 cups fresh tied beaten curd.
1 tbs.. coriander finely chopped

Pressure cook kabuli channa, dal, salt to taste, till very soft.
Drain excess water, keep aside.
Cut tops off tomatoes. Hollow tomatoes out .
Add pulp to the boiled channa.
Mash coarsely, add all mix masala, salt to taste, channa masala, cinnamon clove powder.
Boil further till a soft lump is formed and water has evaporated.
Stuff the tomatoes with this mixture.
Secure tops with a toothpick and place in microwave for 1 minute.
Cool, and chill in a refrigerator.
Meanwhile, beat the curd till smooth.
Add sugar, salt and chill.
Just before serving, transfer tomatoes straight up to a shallow bowl.
Remove toothpicks. Pour beaten curd all over them.
Sprinkle cumin powder, red chili powder and salt.
 
 
 

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Tamarind Jaggery Raita

50 gms. tamarind
1/2 cup grated jaggery
1 tbs.. coriander finely chopped
1 tsp. ghee
1/2 tsp. each cumin & mustard seeds
1 tsp. red chili powder
1/4 tsp. black salt powdered
1 tsp. cumin powder
2-3 pinches asafetida
 

Soak tamarind in a large bowl of water for an hour.
Add jaggery and mix well till dissolved.
Strain taking care not to pour in the sandy sediment.
Add all other ingredients, except seeds, ghee and asafetida.
To season, heat ghee in a small saucepan with a small amount ghee.
Add seeds and asafetida, allow to splutter.
Pour over raita and cover immediately.
Allow to cool, after cooling mix well.
Chill for at least for an hour before serving.
 
 
 
 

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Mint Raita

175 ml plain yogurt Garnish:
fresh chopped coriander
pinch of nutmeg
Salt and pepper to taste
½ teaspoon chili powder
½ teaspoon garam masala
Paprika for garnish

Drain liquid off the yogurt, then whisk until completely smooth
Add salt and pepper and the spices
Add 1 teaspoon finely chopped fresh mint

Chill, then garnish prior to serving with fresh coriander and nutmeg. Alternatively, paprika sprinkled  between thumb and forefinger in decorative lines (e.g. star shapes) makes a raita look particularly attractive

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Radish  Raita

175 ml plain yogurt
fresh chopped coriander
pinch of nutmeg
Salt and pepper to taste
½ teaspoon chili powder
½ teaspoon garam masala
Paprika for garnish

Drain liquid off the yogurt, then whisk until completely smooth
Add salt and pepper and the spices
Add 1/4 cup of diced radishes.

Chill, then garnish prior to serving with fresh coriander and nutmeg. Alternatively, paprika sprinkled  between thumb and forefinger in decorative lines (e.g. star shapes) makes a raita look particularly attractive.
 
 
 

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Patatoes in spiced Yogurt  Raita

3 cups Yogurt

2 medium Potatoes, boiled, peeled and cubed (approximately 1 cup)
½ tbs. Black pepper powder
½ tbs. Coriander powder
½ tbs. Cumin powder
1 1/4 tbs. asafetida powder
1 tbs. Sugar
Salt to taste
 

Dry roast the cumin, coriander and black pepper powders in a pan. Beat the yogurt and add all the spices and potato cubes.  Chill thoroughly then serve.
 

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Cucumber Raita II    Fried mustard seeds are added to raitas.  They introduce a pungent taste the contrasts to the bladness of the cucumber.

l cucumber, peeled and chopped
salt to taste
l teaspoon ghee
l/4 teaspoon mustard seeds
l/4 cup coconut, peeled and grated
l small tomato, chopped
l/2 inch ginger root, grated
pinch hing
l cup yogurt
handful coriander leaves

Heat ghee.  Add  mustard seeds and hing.  Cook till mustard seeds stop popping.  Add cucumber and tomato.  Remove from the flame. Mix in the rest of the ingredients.