Raitas those delectable side dishes that can make any Indian meal more interesting in an instant, are not only easy to make, but offer a great variety too for ex pa punch. Raitas are healthy as they are made of yoghurt and the condiments too are healthy as they’re either fresh produce or whole spices. Serve these healthy and easy raitas with biryani, as a dip to add an Indian flavour, or simply on their own.
- 300 gms Yogurt
- 1/4 cup Milk
- 1/2 Peeled and chopped cucumber
- 1 Diced Tomato
- 1/2 Finely chopped Onion
- 1/4 tsp Freshly ground black pepper
- 1 tsp Salt
- 1/2 tsp Cumin Seeds
- 4-5 Chopped Mint Leaves
- 1-2 Finely chopped Green Chilli
- Pour milk into yogurt and stir to make thick creamy paste.
- Wash the chopped onions if you don’t like the sharp taste of onion
- Now add all other ingredients and the raita is ready.
A popular North Indian raita variety made with fresh or readymade boondis. Very simple to make, this goes well with rice, roti or parathas.
Gram Flour – 100 gms Curd – 2 cups
Salt as per taste
Red Chilli Powder – 1/2 tsp
Pomegranate Seeds – handful (optional)
Garam Masala Powder – a pinch (optional)
Oil as required
Coriander Leaves – little, chopped
– Add enough water to the gram flour and mix well to a thick, pourable batter.
– Heat oil in a deep frying pan.
– Add the batter to a boondi plate placed over the hot oil.
– Take extra care to prevent any of the hot oil splattering onto the skin.
– Fry until golden brown.
– Remove, drain excess oil and add to the curd.
– Add salt, red chilli powder, pomegranate seeds and mix gently.
– Garnish with coriander leaves.
– Serve at once.