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Yogurt
with Cucumber Raita Recipe (Punjab - North India) |
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Ingredients:
2 green cucumbers
Salt and black pepper to taste
2 tablespoons finely chopped spring onion
2 cups yogurt
1'/2 teaspoons roasted cumin seeds (optional)
Garnish:
1 tablespoon chopped fresh coriander or mint |
Method:
Peel the cucumbers, halve them lengthways and remove the seeds. Cut the cucumbers
into small dice, sprinkle with salt and leave for 15 minutes, then drain away liquid and
rinse the cucumbers quickly in cold water. Drain well. Combine with onion, yogurt, lemon
juice and taste to see if more salt is required. Roast the cumin seeds in a dry pan,
shaking pan or stirring constantly, until brown. Bruise or crush seeds and sprinkle over
yogurt. Serve chilled, garnished with mint or coriander. |
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Palak Pachchadi
Shop here for Raita Spices like cumin seeds, mustard seeds, coconut, curry
leaves, fresh ginger and ghee |
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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. |
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| Yogurt and Onion Salad
- Dahi Kachumbar -(Maharashtra) |
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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 corianderCut
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. |
Shop here for Raita Spices like cumin seeds, mustard seeds, coconut, curry
leaves, fresh ginger and ghee
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| Yogurt with Bananas -
Kela Raita |
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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. |
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Beetroot Raita or
Chukander ka Raita
Ingredients
• 1 small beetroot, boiled, peeled and diced
• 1/2 cup grated coconut
• 2 cups plain yoghurt
• Salt to taste
• 1 tsp. ghee
• 1/2 tsp. mustard seeds
• 1 tsp. black gram or urad/urd/urid dal
• 5-6 curry leaves (meetha neem)
• 2 whole red chillies-broken up into small pieces.
Mix yogurt, coconut, salt, beetroot. Place in a serving bowl. Heat oil in a small pan and
add mustard seeds, curry leaves and gram dal. When seeds splutter, add red chillies. Stir
for a few seconds. Pour over the raita. Serve chilled.
Shop here for Raita Spices like cumin seeds, mustard seeds, coconut, curry
leaves, fresh ginger and ghee
Boondi Raita
• 1 cup boondi from our store
• 2 cups plain yoghurt
• Salt, black pepper, sugar to taste
• 2 tbsp. cilanto minced
Mix all ingredients and transfer to a in a serving bowl.
Cabbage Raita or Pattar Gobi ka 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.
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.
Shop here for Raita Spices like cumin seeds, mustard seeds, coconut, curry
leaves, fresh ginger and ghee
Carrot Raita or Gajjar Raita
2 cups plain yogurt or dahi
• 1 cup grated carrots parboiled
• 1 green chilli-finely chopped (optional
• 1/2 tsp. black salt available in our store
• 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
Mix all ingredients and transfer to a in a serving bowl.
Shop here for Raita Spices like cumin seeds, mustard seeds, coconut, curry
leaves, fresh ginger and ghee
Baingan Raita or Eggplant Raita
• 1 large Eggplant, baked in the oven till insides are soft and scoop out the meat
and keep aside.
• 1-2 garlic cloves minced
• 1/2 inch piece fresh ginger, peeled and minced
• 1 green chillies minced
• A small bunch of cilantro leaves, minced
• 1 tsp. dry roasted cumin, coarsely ground in a mortar
• 1 small red onion minced
• Salt, blackpepper to taste
• 1 cup yoghurt
6. Add the mix to the yoghurt and fold it in (mix).
7. You can garnish it with a few chopped coriander leave s and a drizzle of olive oil.
8. Serve cool, as a side dish or as a starter, like a dip, with Nan bread or similar.
Mix all ingredients and transfer to a in a serving bowl.
Shop here for Raita Spices like cumin seeds, mustard seeds, coconut, curry
leaves, fresh ginger and ghee
Cucumber, Tomato and Onion Raita also called
Kheera, Tamatar aur Pyaz ka Raita
• 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)
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.
Lauki or Zucchini Raita
• 1 cup fresh plain yoghurt
• 1 cup grated fresh zucchini, opo squash or sweet gourd or lauki or ghiya, peeled
and coarsely grated and boiled
• 1 tsp. roasted cumin, coarsely ground
• 1 level tsp salt, adjust to taste
• A large pinch of freshly ground black pepper
• 1 green chilli, thinly sliced
• 1 tbs. chopped mint or cilantro leaves
Mix all ingredients and transfer to a in a serving bowl.
Shop here for Raita Spices like cumin seeds, mustard seeds, chili powder,
mint, coconut, curry leaves, fresh ginger and ghee
Garlic or Lasun Raita
• 2 cups plain yogurt
• 5 cloves garlic (less if large cloves), peeled and minced
• 1-2 green chillies minced
• A bunch of cilantro leaves minced
• Salt to taste
• 1/2 tsp. mint
Mix all ingredients and transfer to a in a serving bowl.
Mint and Onion Raita
• 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
Mix all ingredients and transfer to a in a serving bowl.
Shop here for Raita Spices like cumin seeds, mustard seeds, coconut, curry
leaves, fresh ginger and ghee |
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