PALAK PACHCHANDI (SPINACH RAITA)

INGREDIENTS

• 1 large bunch spinach
• 2 teaspoons ghee or oil
• 1 teaspoon black mustard seeds
• l teaspoon cumin seeds
• 1 teaspoon ground cumin
• 1/2 teaspoon fenugreek seeds
• 1/8 teaspoon chili powder (optional)
• Salt and black pepper to taste
• 2 cups yogurt

• METHOD
• 1. Wash spinach thoroughly in several changes of water. Remove any tough stems and put the leaves into a saucepan with very little water. Cover and steam over low heat until spinach is tender. Drain and chop finely.
• 2. In a small pan heat ghee or oil and fry the mustard seeds until they start to pop. Add cumin seeds, ground cumin and fenugreek seeds and continue to fry, stirring with a wooden spoon, until the fenugreek seeds are golden brown, but do not allow to burn. Remove from heat, stir in chili powder, if used, and salt and allow to cool. Mix in the yogurt, then stir this mixture into the spinach. Serve cold or at room temperature as a side dish with rice and curry. or with one of the Indian breads.

ONION RAITA

INGREDIENTS

• 3 medium onions
• Salt and black pepper to taste
• 1 cup yogurt
• 1 teaspoon finely grated fresh ginger
• 2 medium tomatoes, peeled and chopped
• 3 fresh green chilies, seeded and chopped
• 3 tablespoons chopped fresh cilantro or coriander

• METHOD
• Cut the onions into thin slices, sprinkle with the salt and set aside for 20 minutes.
• Squeeze out as much liquid as possible.
• Mix together the yogurt and ginger, then fold in the onions and the rest of the ingredients.
• Cover and chill thoroughly before serving.

KELA RAITA

INGREDIENTS

• 4 large ripe bananas
• lemon juice
• 1 teaspoon cumin seeds
• 1 cup yogurt
• 3 tablespoons freshly grated or desiccated coconut
• 1/2 teaspoon salt
• 2 teaspoons sugar

• METHOD
• Slice the bananas and sprinkle with lemon juice.
• Roast cumin seeds in a dry pan, shaking or stirring constantly until brown. Crush or grind.
• Combine the yogurt with all the ingredients except the banana.
• If desiccated coconut is used, moisten it first by sprinkling with about 2 tablespoons water and tossing it with the fingers until it is no longer dry. Fold banana into yogurt mixture. Chill and serve.

CABBAGE RAITA

INGREDIENTS

• 2 cup shredded cabbage parboiled
• 1/2 cup grated coconut
• 2 cups plain yoghurt
• Salt to taste
• 1 tsp. ghee
• 1 tsp. mustard seeds
• 5-6 curry leaves (meetha neem)
• 2 whole red chillies-broken up into small pieces.

• METHOD
• Mix yogurt, salt, cabbage. Place in a serving bowl.
• Heat oil in a small pan and add mustard seeds, curry leaves. When seeds splutter, add red chillies. Stir for a few seconds.
• Pour over the raita. Serve chilled.

CARROT RAITA

INGREDIENTS

• 2 cups plain yogurt or dahi
• 1 cup grated carrots parboiled
• 1 green chilli-finely chopped (optional )
• 1/2 tsp. black salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. coarsely ground, roast cumin seeds (dry roast in microwave or in a wok or frying pan)

• METHOD
• Mix all ingredients and transfer to a in a serving bowl.

CUCUMBER, TOMATO AND ONION RAITA

INGREDIENTS

• 2 cups plain yogurt
• 1 small red onion, finely minced
• 1 medium tomato - finely minced
• 1/2 cup finely chopped cucumber (kheera or kakri)
• 2 green chillies, finely minced
• 1 tbs. chopped cilantro leaves minced
• Salt to taste
• 1/2 tsp. coarsely ground roast cumin seeds.
• 1/4 tsp. coarsely ground roast cumin seeds for garnish
• 1/4 tsp. red chilli for garnish (optional)

• METHOD
• 1. To make, mix all ingredients together in a large bowl and transfer to a serving bowl.
• 2. Garnish with a sprinkle of roast cumin and chopped red chilli.
• 3. Serve chilled.

GARLIC RAITA

INGREDIENTS

• 2 cups plain yogurt
• 5 cloves garlic (less if large cloves), peeled and minced
• 1-2 green chillies minced
• A bunch of coriander leaves minced
• Salt to taste
• 1/2 tsp. mint

• METHOD
• Mix all ingredients and transfer to a in a serving bowl.

MINT AND ONION RAITA

INGREDIENTS

• 2 cups plain yogurt or dahi
• 2 tbs. fresh mint leaves, washed and finely minced
• 1 small red onion, peeled and finely minced .
• Salt and sugar to taste
• 1/4 tsp. black pepper

• METHOD
• Mix all ingredients and transfer to a in a serving bowl.

CURD PACHADI

INGREDIENTS

• 2 Cups curd
• 1 Cup grated cucumber
• 1/2 Cup milk
• 3 tbsp Crushed peanuts
• 1/2 Cup grated carrot
• 1 Cup grated coconut
• Salt to taste
• For Seasoning:
• Few mustard seeds
• 1/4 tsp Urad dal
• 3-4 tsp Crushed curry leaves
• 2 Green chilies, slit
• 1 tsp Oil

• METHOD
• Combine together milk and curd.
• Add all remaining ingredients and mix well. Leave aside.
• Heat one tsp of oil. Add mustard seeds and urad dal.
• Allow the mixture to splutter.
• Add green chilies and crushed curry leaves.
• Combine this seasoning with the curd mixture and stir properly.
• Curd Pachidi is ready. Serve it with roti or rice.

CUCUMBER RAITA

INGREDIENTS

• 2 slicing cucumbers, peeled, seeded, and grated or chopped
• 1 cup plain nonfat yogurt
• 1 teaspoon chopped fresh mint leaves
• 1/4 teaspoon ground cumin

• METHOD
• 1. Press the cucumbers through a strainer to remove some of the water.
• 2. Combine with other ingredients and serve.

PACHADI

INGREDIENTS

• 2 cups tied curds
• 2 cucumbers grated
• 2 green chillies slit
• 2 tbsp. peanut crush
• 2 tsp. ground sugar
• 1/2 tsp. cumin powder
• 1/2 tbsp. coriander finely chopped
• 1/2 tsp. mint leaves finely chopped
• 1 tbsp. fresh beaten cream
• 1 tsp. oil

• METHOD
• Beat curds till smooth and thick.
• Squeeze out water from cucumber.
• Heat oil , add chilli, pressed down with a spoon.
• Add to curds.
• Add all other ingredients, mix well.
• Chill for an hour before serving.
• Serve chilled with polaos, biryanis, parathas, etc.

ONION RAITA

INGREDIENTS

• 1/2 kg curd
• 2 onion (finely chopped)
• 1 green chiily (finely chopped)
• 1 ginger (finely chopped)
• few coriander leaves (finely chopped)
• 1 tsp oil for tadka
• 1/4 mustard seeds (small)
• 1 tsp salt

• METHOD
• Beat curd.
• Add onion, salt, green chilly and coriander leaves.
• Heat oil in a large spoon. Add mustard seeds.
• Add it to the raita. Mix well.
• Refrigerate for 1-2 hours before serving.
• Serve the onion raita with imli rice.

GHIYA RAITA

INGREDIENTS

• 2 Cups Curd (Yogurt)
• 1 cup grated Ghiya (lauki)
• 1tsp Cumin (jeera) powder
• salt to taste
• Red chili powder to taste

• METHOD
• Boil grated ghiya till soft, drain and cool it.
• Stir the curd with hand mixer.
• Add ghiya and mix well. If curd is thick mix little milk or water.
• Now add salt, cumin powder and chili powder, mix well.
• Keep in refrigerator for an hour or so.
• Serve ghiya raita chilled.

MIX FRUIT RAITA

INGREDIENTS

• 2 cups Curd (yogurt)
• 3 Bananas
• 1 small Pineapple
• 2 Apples
• 1 Ripe Mango
• 1 cup Pomegranate seeds
• Chopped coriander leaves
• Sugar to taste
• Salt to taste
• Black pepper powder to taste

• METHOD
• Stir the curd with hand mixer (Mathni) properly and mix salt, sugar, and curd is thick add little milk or water.
• Cup all fruits in small cubes and add to the curd.
• Garnish the fruit raita with chopped coriander and pomegranate.

BOONDI RAITA

INGREDIENTS

• 2 Cups Curd (Yogurt)
• 100 gms Gram flour(Besan)
• 1/2tsp Roasted Cumin(jeera) powder
• salt to taste
• Red chili powder to taste
• little garam masala
• Finely Chopped coriander leaves
• Oil to fry

• METHOD
• Add water to gram flour and mix well to spreading consistency.
• Add salt & beat till becomes light. Heat oil & pass the paste through draining spoon. Fry till golden & crisp.
• Stir the curd with hand mixer(mathani).
• Add boondi and mix gently. If it becomes thick add little milk and mix it.
• Now add salt, cumin powder and chili powder, mix well.
• Sprinkle garam masala and garnish with chopped coriander.
• Keep in refrigerator for an hour or so.
• Serve boondi raita chilled.

BATHUE RAITA

INGREDIENTS

• 1 Cup Curd (Yogurt)
• 1/2 cup Bathua (boiled and mashed)
• 1tsp roasted Cumin (jeera) powder
• Salt to taste
• Red chili powder to taste

• METHOD
• Stir the curd with hand mixer (mathani).
• Add bathua paste and mix well. If it becomes thick add little milk and mix it.
• Now add salt, cumin powder and chili powder, mix well.
• Keep in refrigerator for an hour or so.
• Serve chilled bathue raita with rice, parathas etc.