Raita Food

CUCUMBER RAITA

Steps:

• Grate the cucumber then drain the excess water created in the process.
• Place the grated cucumber in a large bowl then stir in the yogurt, garlic and cumin.
• Season with salt and pepper and top with mint leaves.
• Serve as a starter with pappadums or as a side dish to an Indian meal.

CUCUMBER RAITA

Steps:

• Rinse the cucumber. Then peel and finely chop it. You can also grate cucumber.
• In a bowl, whisk the curd (yogurt) until smooth.
• Add the grated cucumber to the curd.
• Add all the ground spice powders, salt as needed and chopped coriander leaves.
• Combine well and serve.
• You can garnish it with some coriander leaves or mint leaves.

RAITA RECIPE

Steps:

• Place all ingredients in a bowl and stir.
• Refrigerate until ready to serve.

RAITA RECIPE WITH 12 VARIATIONS

Steps:

• Chill the yogurt. Rinse & chop the onions & green chilies. Rinse & peel the cucumbers. If needed deseed them & chop to bite sizes.
• Rinse coriander leaves in ample amount of water. Drain completely and chop them fine.
• Optional - Roast 1 tsp cumin seeds on a low flame until it smells good. Cool this and crush them to fine powder in a spice jar.
• Add curd and salt to a mixing bowl. Whisk them until smooth with a fork or a whisk.
• Next add chopped cucumbers, onions, cumin powder, coriander leaves and green chilies.
• Stir gently. If required add more yogurt. Taste test and add more salt if required.
• Garnish with cumin powder on top. Serve raita with biryani, pulao, kebabs or paratha.

CUCUMBER RAITA RECIPE

Steps:

• Rinse cucumber and peel it. Chop to tiny bite size pieces (about ¼ to ½ inch). If you prefer you may even grate it. Grated cucumbers let out moisture so make sure you use only greek yogurt if you want to grate them. Otherwise cucumber raita becomes runny.
• Also fine chop coriander and mint leaves (optional).
• Deseed the green chilli and chop. (optional)
• Whisk chilled yogurt in a large mixing bowl.
• Add chopped cucumber, green chilies, coriander leaves, mint leaves and salt. Mix all of them.
• Taste test and add more salt if needed. Drizzle cumin powder, ground black pepper & chaat masala (optional).
• Serve cucumber raita as a side in an Indian meal. It is usually eaten with Vegetable biryani or chicken biryani.
• Cucumber raita is best served fresh but can be chilled for a few hours.

TRADITIONAL INDIAN RAITA

Steps:

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

RAITA

Steps:

• Mix all the ingredients and season. Serve sprinkled with extra garam masala.

CUCUMBER RAITA

Steps:

• Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

CUCUMBER RAITA

Steps:

• Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.

RAITA WITH LOVE FROM INDIA

Steps:

• Mix all the ingredients together in a bowl.
• Let them sit pretty in the serving dish (preferably glass) getting chilled for half an hour or so.
• Sprinkle a bit of cumin powder& red chilli poweder on the top to add a riot of colors to the dish just before serving.
• Serve as an accompaniment to Indian dishes.

RAITA (YOGURT-DILL SAUCE)

Steps:

• Put the yogurt in a medium nonreactive bowl.
• Halve the cucumber lengthwise and scoop out the seeds.
• On the large holes of a box grater, grate the cucumber into the bowl of yogurt.
• Add the dill, salt, and cumin and stir well to combine.
• Refrigerate the sauce for at least 15 minutes for the flavors to combine.
• Serve cold.
• You can also add some halved cherry tomatoes for a colorful, quick salad.

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.

RAITA

Steps:

• In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
• Add cucumbers and tomatoes; toss and chill before serving.

RAITA

Steps:

• In a large bowl, combine all of the ingredients. Season with the salt and pepper, to taste.