Easy Raita With Mint And Cilantro Food

10-MINUTE MINT RAITA (RESTAURANT-STYLE)

Steps:

• Optional - Heat a small skillet over medium heat. Add the cumin seeds and toast, stirring and shaking the skillet often, for 1-2 minutes. The seeds will deepen in color and become highly aromatic. Remove from heat and allow to cool slightly. Then use a mortar and pestle to grind to a powder. Set aside.
• Add the cilantro leaves, mint leaves, Serrano, garlic clove, ground cumin, salt, lemon juice, and 2 tbsp water into a (preferably small) blender. Blend, scraping down the spice grinder/blender as needed, until it reaches a fine consistency. If needed, add another tablespoon or two of water to make it easier to blend. It should become a runny paste, with the leaves no longer visible.
• In a small bowl, whisk the yogurt until smooth and no longer grainy. Stir in the crushed green paste. Taste and add salt or more lemon juice, if desired. For a thinner, restaurant-like consistency, add ½-1 tbsp of water. See notes for how to store.

CUCUMBER AND CILANTRO RAITA

Steps:

• In a medium bowl, combine yogurt and salt. Mix well. Add scallion, cucumber and cilantro. Mix again, and transfer to a small serving bowl.

YOGURT RAITA WITH CHILE AND MINT

Steps:

• Put yogurt in a bowl. Stir in ginger, diced chile and salt.
• Put oil in a small skillet over medium heat. Add mustard and cumin seeds and let sizzle until seeds begin to pop, about 1 minute. Carefully stir hot contents of skillet into yogurt.
• Add chopped mint, cover and let flavors mingle for at least 15 minutes. Raita may be prepared several hours before serving.

TRADITIONAL INDIAN RAITA

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

RAITA - CUCUMBER, CARROT AND MINT

Steps:

• De-seed and grate the cucumber and squeeze out all the juice, place in a medium siezed bowl. Grate the carrot and add.
• Add remaining ingredients and stir. let rest for 30 minutes in the fridge and serve.

MINT RAITA

Steps:

• Drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 3 hours.
• Pulse all ingredients in a blender until mint is finely chopped. Transfer to a bowl and chill, covered, at least 3 hours.

CORIANDER & MINT RAITA

Steps:

• Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.

TOMATO-MINT RAITA

Steps:

• Combine mint leaves, cilantro leaves, and green chile in a mini food processor. Pulse until blended, adding a bit of water to create a paste. Pour into a bowl and add dahi, mixing until fully incorporated.
• Cut tomatoes in half and remove the seeds. Dice tomatoes and add to dahi. Season with ground cumin and ground coriander. Mix well, cover, and refrigerate for at least 1 hour before serving.