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Raita way
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Enjoy various yoghurt preparations this summer
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YOGHURT PLAYS an important role in the preparation of many different kinds of raitas. Raita is the name given to the yoghurt-based cuisine which is a side dish served in almost all Indian meals during the hot summer months. It is a very soothing dish.
Mixed vegetable raita
Ingredients
Thick curd or yogur
- 3 cups
Cucumber large - 1
Tomatoes - 2
Onions - 2
Capsicum - 1
Green peas, cooked - 2 tbs
Mustard seeds - ¼ tsp
Cumin seed, roasted - 2 tsp
Green chillies - 2
Coriander leaves - 2 tbs
Sugar - 1 tsp
Salt to taste
Method: Tie the curd in a muslin cloth. Let all water drain. It should be of a smooth consistency. Peel and cut the cucumber into small pieces. Cut the tomatoes, capsicum and onions into small pieces. Finely chop the green chillies.
Add all the vegetables along with the green peas to the curds.
Heat the oil. Fry the mustard seeds till you hear a popping sound. Add it to the yoghurt with all the other remaining ingredients.
Stir well and chill it. Serve cold with pullaos.
Cole slaw yoghurt delight:
Ingredients:
Cabbage, finely sliced - 1 teacup
Carrot, grated - ½ teacup
Capsicum, finely sliced - 1
Apple, finely sliced
- ½ teacup
Thick yoghurt - 3 cups
Salt to taste
Sugar to taste
Pepper to taste
Fresh cream - ¼ teacup
Method: Mix the curd and cream. Add sugar, salt and pepper. The curd should be of a smooth consistency.
Add the vegetables to the above mixture. Mix well and serve chilled.
Fruit raita
Ingredients:
Curd - 4 cups
Apple - 1
Slices of tinned pineapple
- 4
Fresh pomegranate seeds
- 1 cup
A few grapes
Jeera powder, roasted
- 2 tsp
Red chilli powder - ½ tsp
Salt to taste
Method: Beat the curd for a smooth consistency. Add jeera powder, salt and chilli powder.
Cut the apple into small cubes without removing the skin. Cut the pineapples into small pieces.
Cut the grapes into halves. Add all the fruits to the above curd. Mix well and serve chilled.
Boondi pudina raita
Ingredients:
Curd - 4 cups
Boondi (made from
gramflour) - ½ cup
Potato, boiled and cut into
cubes - 1
Pudina leaves, finely
chopped - ½ cup
Green chilli, finely chopped
- 1
Red chilli powder - 1 tsp
Jeera powder - 2 tsp
Salt to taste
Method: Beat the curd for a smooth consistency.
Wash the pudina leaves and cut it very finely.
Add it to the curd along with the boondi and potato.
Add the remaining seasonings. Mix well and serve chilled.
SUJATA MALANI
(Swad: 27730165)
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