Mint Raita Food

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.

MINT RAITA (PUDINA RAITA) RECIPE

Steps:

• Take 1/2 cup loosely packed mint leaves, 2 tablespoons coriander leaves, 2 tablespoons curd, 1 teaspoon sugar and salt in the small jar of a mixer grinder.
• Grind until smooth puree.
• Take remaining 1 cup + 2 tablespoons curd in a bowl.
• Whisk it using a wire whisk or a spoon until smooth.
• Add mint paste prepared in step-2, 1/2 teaspoon roasted cumin powder and a pinch of black salt.
• Mix well.
• Add 1/4 cup finely chopped onion and mix well. Mint Raita is ready for serving. Serve it with vegetable biryani or with your choice of pulao in lunch or dinner.

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.

CUCUMBER MINT RAITA

Steps:

• Transfer the yogurt to a large glass mixing bowl. Whisk until smooth, about a minute. Fold in the cucumbers, mint, honey and cumin. Stir until completely incorporated. Finish with the lemon juice and salt and pepper to taste. Cover with plastic and chill until ready for use. Serve garnished with the lemon zest and mint. Can be made ahead of time and refrigerated in an airtight container for up to 3 days.

RAITA

Steps:

• Slice the cucumber in half. Use a spoon to scrape out the seeds, then grate it onto paper towels. Squeeze the cucumber in the paper towels to remove the excess moisture, then set aside.
• In a bowl, stir together the yogurt, cumin, coriander, cayenne, lemon juice, salt and pepper. Add the cucumber and stir to combine, then stir in the mint. Taste and adjust the seasoning as you desire.
• Cover and refrigerate for a couple of hours to allow the flavors to combine. Serve as a dip with pita wedges.

CUCUMBER-MINT RAITA

Steps:

• Coarsely grate cucumber and pat dry with a kitchen towel.
• Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend.
• Add grated cucumber and toss to coat. Season raita to taste with salt and pepper.
• Cover and refrigerate for at least 2 hours.(Can be prepared 1 day ahead, keep refrigerated.).
• Sprinkle raita with a pinch of cayenne pepper and serve.

EASY RAITA WITH MINT AND CILANTRO

Steps:

• Combine Greek yogurt, cucumber, mint, cilantro, cumin, salt, and pepper in a bowl; mix well.

PAKISTANI MINT RAITA

Steps:

• Put all of the ingredients into a food processor or blender and puree.
• The sour cream is optional.
• Put the raita into a serving bowl.
• If it is too thick, stir in a little water, 1 Table. at a time.
• This is great used as a dip for fried Indian snacks such as samosas.

CUCUMBER-MINT RAITA

Steps:

• Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.