Category Archives: Raita recipe

Mixed Veg Raita recipe – Mixed Vegetable Raita- Recipes

Mixed Veg Raita recipe – Mixed Vegetable Raita- Recipes

Raita make an amazing side dish with any and every meal. You can make this tempting raita and serve to guests too. You might have usually tried out the boondi raita or cucumber raita . Its time you try out this tempting variation with a bowl of Mix veg Raita.

Here is a quick recipe with pictures to make mouth drooling Mix veg  raita. Relish the condiment with meals during lunch and dinner.

Directions

Getting ready:

Cut the cucumber from both the ends and peel it using a peeler. Then chop it in small chunks and keep them in a plate.raita

Remove the stalk from the tomato and chop it into fine pieces. Keep them on the plate.raita

Peel the potato and chop it into small chunks as well. Place them on the plate.raitaMaking:

Take whisked curd in a big bowl and add the tomato, potato and cucumber in it.raita

Then add the salt, black salt, black pepper powder, sugar, red chilly powder, half amount of cumin powder and half amount of green coriander in the curd. Mix all the ingredients thoroughly. Mix veg raita is ready.raitaServing:

Garnish this appetizing and lip-smacking mix veg raita with some cumin powder and green coriander and serve it along with any meal.raita Suggestion

  • You can add finely chopped carrot, onion, snake cucumber or any other veggie in this raita.

Mixed Veg Raita recipe - Mixed Vegetable Raita- Recipesraita
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Curd – 2 cups (whisked)
  • Potato – 1 (boiled)
  • Tomato – 1
  • Cucumber – 1
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Roasted cumin powder - ½ tsp
  • Black pepper powder – less than ¼ tsp
  • Red chilly powder – less than ¼ tsp (optional)
  • Sugar - ½ tsp
  • Black salt - ¼ tsp
  • Salt - ¼ tsp
Instructions
  1. Cut the cucumber from both the ends and peel it using a peeler. Then chop it in small chunks and keep them in a plate.
  2. Remove the stalk from the tomato and chop it into fine pieces. Keep them on the plate.
  3. Peel the potato and chop it into small chunks as well. Place them on the plate.
  4. Take whisked curd in a big bowl and add the tomato, potato and cucumber in it.
  5. Then add the salt, black salt, black pepper powder, sugar, red chilly powder, half amount of cumin powder and half amount of green coriander in the curd. Mix all the ingredients thoroughly. Mix veg raita is ready.
  6. Garnish this appetizing and lip-smacking mix veg raita with some cumin powder and green coriander and serve it along with any meal.

 

Lauki Raita- Recipes – Doodhi Raita – Bottle Gourd Raita

Lauki Raita- Recipes – Doodhi Raita – Bottle Gourd Raita

Lauki raita is a delicious variation to the usual raita made of cucumber. Bottle gourd raita is a healthy raita made from bottle gourd, curd, ghee, coriander and a mix of flavorful spices.  Doodi raita or Lauki raita is quite liked by even those who don’t like bottle gourd. This refreshing raida can be served as a side dish. It not only saves time but is also very easy to make with basic ingredients available at home.

So here, follow this simple recipe with step by step pictures and add a new flavor to your meal with delicious Lauki Raita. Enjoy!

Directions

Getting ready:

Wash the bottle gourd thoroughly with water then pat dry it. Later, peel the bottle gourd and chop it into small chunks. Keep them in a bowl. You can grate the bottle gourd if desired.

Bottle gourd raita

Making:

Place a vessel on flame and put the bottle gourd in it along with ½ cup of water. Cover the vessel and boil the bottle gourd for 8 to 10 minutes until they turn tender.Bottle gourd raita After 10 minutes, bottle gourd will become soft. Turn off the flame and transfer the bottle gourd in a bowl. You can also pressure cook the bottle gourd and the grated bottle gourd will take less time to cook.Bottle gourd raita

Now slightly mash the bottle gourd with the back of a spoon. You can grind the bottle gourd to make fine paste.Bottle gourd raitaAdd the whisked curd in the bottle gourd along with green chilly, green coriander and salt. Mix all the ingredients really well. You can add red chilly powder to make the raita more spicy.Bottle gourd raitaFor tempering, heat a small pan and pour the ghee in it. When the ghee melts, add the cumin seeds to it. As the seeds crackle, turn off the flame and add asafoetida in the pan. Tempering is ready. You can substitute cumin seeds with red mustard seeds.Bottle gourd raitaPour the tempering on the raita and mix properly. Bottle gourd raita is ready.
Bottle gourd raita

Serving

Serve this appetizing and luscious bottle gourd raita along with any meal. Enjoy!

Lauki Raita- Recipes - Doodhi Raita - Bottle Gourd Raita
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • Ingredients
  • Bottle gourd – 250 grams
  • Curd – 2 cups (whisked)
  • Ghee – 1 tsp
  • Green coriander – 1 tbsp (finely chopped)
  • Green chilly – 1 (finely chopped)
  • Salt - ¼ tsp
  • Cumin seeds - ½ tsp
  • Asafoetida – 1 pinch
Instructions
  1. Wash the bottle gourd thoroughly with water then pat dry it. Later, peel the bottle gourd and chop it into small chunks. Keep them in a bowl. You can grate the bottle gourd if desired.
  2. Place a vessel on flame and put the bottle gourd in it along with ½ cup of water. Cover the vessel and boil the bottle gourd for 8 to 10 minutes until they turn tender.
  3. After 10 minutes, bottle gourd will become soft. Turn off the flame and transfer the bottle gourd in a bowl. You can also pressure cook the bottle gourd and the grated bottle gourd will take less time to cook.
  4. Now slightly mash the bottle gourd with the back of a spoon. You can grind the bottle gourd to make fine paste.
  5. Add the whisked curd in the bottle gourd along with green chilly, green coriander and salt. Mix all the ingredients really well. You can add red chilly powder to make the raita more spicy.
  6. For tempering, heat a small pan and pour the ghee in it. When the ghee melts, add the cumin seeds to it. As the seeds crackle, turn off the flame and add asafoetida in the pan. Tempering is ready. You can substitute cumin seeds with red mustard seeds.
  7. Pour the tempering on the raita and mix properly. Bottle gourd raita is ready.
  8. Serve this appetizing and luscious bottle gourd raita along with any meal. Enjoy!

 

Kheera Raita Recipe – Cucumber raita recipe

Kheera Raita Recipe – Cucumber raita recipe

Cucumber raita is a delicious variation of raita that is enjoyed with any meal. Kheera raita is made of freshly chopped cucumber, green chili, coriander and sprinkled with spices like black pepper, roasted cumin powder.  Cucumber and curd in the raita together act as a cooling balance with any spicy food.

Here we make refreshing Cucumber Raita to accompany any meal. So, try making Cucumber raita with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:
Cut about ½ to ¾ inch of cucumber from top and rub them together to remove the bitterness of cucumber. Slightly cut it from back and then peel it using a peeler.

Cucumber raita

Afterward, grate the cucumber manually with a grater on a plate. Grate only the upper portion and discard the seedy part.

cucumber raitaMaking:
Take whisked curd in a big bowl and add the grated cucumber in it.

Kheera raita Further add half amount of cumin powder, green chilly, green coriander, black pepper powder, black salt and salt in the curd and mix everything thoroughly. Cucumber raita is ready. If desired add red chilly powder in it as well.

Cucumber raitaServing:
Garnish this appetizing and refreshing cucumber raita with some cumin powder and green coriander and serve it along with any meal. Place it in refrigerator for 30 minutes before serving it to make it more delectable.

Cucumber raita

Kheera Raita Recipe - Cucumber raita recipe
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Cucumber – 2
  • Curd – 2 cups (whisked)
  • Roasted cumin powder - ¾ tsp
  • Green chilly – 1 (finely chopped)
  • Green coriander – 2 tbsp (finely chopped)
  • Black pepper powder – less than ¼ tsp
  • Black salt - ¼ tsp
  • Salt - ¼ tsp or to taste
Instructions
  1. Cut about ½ to ¾ inch of cucumber from top and rub them together to remove the bitterness of cucumber. Slightly cut it from back and then peel it using a peeler.
  2. Afterward, grate the cucumber manually with a grater on a plate. Grate only the upper portion and discard the seedy part.
  3. Take whisked curd in a big bowl and add the grated cucumber in it.
  4. Further add half amount of cumin powder, green chilly, green coriander, black pepper powder, black salt and salt in the curd and mix everything thoroughly. Cucumber raita is ready. If desired add red chilly powder in it as well.
  5. Garnish this appetizing and refreshing cucumber raita with some cumin powder and green coriander and serve it along with any meal. Place it in refrigerator for 30 minutes before serving it to make it more delectable.

 

Tomato Cucumber raita – Kakdi Tomato Raita Recipe

Tomato Cucumber raita – kakdi Tomato Raita Recipe

Tomato cucumber raita is a delicious accompaniment that can be served with any main course dish.  Kakdi Raita is a variation of raita that can be served as a side dish. Made of ingredients like curd, cucumber, tomato, curry leaves, mint leaves and spices.  Kakdi Raita is an important part of North Indian cuisine.

Here is a detailed recipe for making Tomato cucumber raita  at your home with step-by-step picture. Try it out and enjoy the delicious raita.

Directions

Getting ready:

Take curd in a bowl and whisk it manually with a beater or use an electric beater.

Tomato cucumber raitaRemove the stalks from both the ends of the cucumber then cut them into 2 inch long pieces. Further cut them into fine pieces.

Tomato cucumber raita Finely chop the tomatoes as well. If you want then you can discard their seeds. Finely chop the curry leaves in a bowl.

Tomato cucumber raita

Making:

Add tomatoes and cucumber in the whisked curd followed by salt, black salt and green chilies.

Tomato cucumber raitaFinely chop the mint leaves and add them directly in the raita. Mix everything thoroughly. You can substitute mint leaves with green coriander.

Tomato cucumber raita For tempering, heat a small pan with 1 to 2 tsp of oil. When the oil gets heated, add cumin seeds and asafoetida in it.

Tomato cucumber raita As the cumin seeds starts crackling, add the curry leaves and saute for a while.

Tomato cucumber raita Then turn off the flame and pour the tempering on the raita and mix well. Tomato cucumber raita is ready.

Tomato cucumber raita

Serving:
Serve this appetizing and luscious tomato cucumber raita along with any meal.

Suggestion

  • Don’t add too much quantity of asafoetida otherwise raita will become bitter in taste.
  • If desired then add a pinch of red chilly powder in the tempering after turning off the flame.
  • Instead of adding a tempering of asafoetida and cumin seeds you can add roasted cumin powder in the raita.

Tomato Cucumber raita - Kakdi Tomato Raita Recipetomato cucumber raita
Author: 
Recipe type: Misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cucumber – 2 (100 grams)
  • Tomatoes – 2 (100 grams)
  • Curd – 2 cups (500 grams)
  • Oil – 1 to 2 tsp
  • Mint leaves – 10 to 12
  • Curry leaves – 10 to 12
  • Asafoetida – 1 pinch
  • Green chilly – 1 (finely chopped)
  • Salt – less than ¼ tsp or to taste
  • Black salt - ½ tsp
  • Cumin seeds - ½ tsp
Instructions
  1. Take curd in a bowl and whisk it manually with a beater or use an electric beater.
  2. Remove the stalks from both the ends of the cucumber then cut them into 2 inch long pieces. Further cut them into fine pieces.
  3. Finely chop the tomatoes as well. If you want then you can discard their seeds. Finely chop the curry leaves in a bowl.
  4. Making:
  5. Add tomatoes and cucumber in the whisked curd followed by salt, black salt and green chilies. Finely chop the mint leaves and add them directly in the raita. Mix everything thoroughly. You can substitute mint leaves with green coriander.
  6. For tempering, heat a small pan with 1 to 2 tsp of oil. When the oil gets heated, add cumin seeds and asafoetida in it. As the cumin seeds starts crackling, add the curry leaves and saute for a while.
  7. Then turn off the flame and pour the tempering on the raita and mix well. Tomato cucumber raita is ready.Serve this appetizing and luscious tomato cucumber raita along with any meal.

 

Fruit Raita Recipe – Mixed Fruit Raita- How To Make Fruit Raita

Fruit Raita Recipe – Mixed fruit raita- How To Make Fruit Raita

Fruit raita prepared with fresh creamy curd and lots of fruits makes a perfect and simple recipe that goes well along with your meals or during fasting. Fruit raita makes a best way to include vitamins and proteins in your fasting food. Raitas, ideally make a perfect accompaniment with pulao or rice and can be prepared instantly.

This recipe of mix fruit raita is a sweet raita and can be served as it it. We used apple, banana, pear and pomegranate seeds for this raita recipe. But you can use any as per the availability and your taste as well. Your kids will surely relish eating this mix fruit raita and they can enjoy multiple fruits in single preparation. So, here’s a simple and easy recipe for fruit raita with step-by-step pictures. Enjoy!

Directions

Getting ready:

For the fruit raita let us whisk the curd until smooth.

fruit raita

Stone grind the green cardamom to make powder.

fruit raita

Peel the pear and chop down in small chunks. Also, peel the apple and chop in small chunks.

fruit raita

Similarly peel the banana as well and chop it directly to the curd.

fruit raitaMaking:

Now to the whisked curd add ½ glass milk to remove sourness from the curd. In this recipe of raita the curd should be fresh. We need really sweet curd for making this fruit raita recipe. Mix well.

fruit raita

Add the chopped pear and apple to the curd and mix really well.

fruit raita

Then add sugar and black salt to the curd as well. If you are making this curd for fats then skip the use of black salt. Salt is added just to enhance the flavor of raita. Stir to mix everything really well.

fruit raita

To the curd, now add cardamom powder and fresh mint sprigs. If the mint leaves are not available, skip the use of it. Mix everything really well. Fruit raita is ready.

fruit raitaServing:

Garnish this lip-smacking and soothing fruit raita with some pomegranate seeds and refrigerate the raita for 1 hour before serving. You can serve this lip smacking fruit raita along with your meals or have it as it.

fruit raitaSuggestions:

  • If you are using fresh curd, then skip the use of milk. But if you have kept the curd in a refrigerator for a day or two then add little milk to it.
  • We used apple, pear, and pomegranate seeds in the raita but you can use any other fruit as well as per your taste or availability. You can use mangoes, pineapple, grapes or litchi.

Fruit Raita Recipe - Mixed Fruit Raita- How To Make Fruit Raita fruit raita
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Curd – 2 cups
  • Milk – ½ cup milk
  • Apple – 1
  • Banana – 1
  • Pear - 1
  • Pomegranate seeds – 2 tbsp
  • Sugar – 2 tsp
  • Mint leaves – 8 to 10
  • Green cardamom – 2
  • Black salt – ¼ tsp
Instructions
  1. For the fruit raita let us whisk the curd until smooth. Stone grind the green cardamom to make powder. Peel the pear and chop down in small chunks. Also, peel the apple and banana and chop them in small chunks.
  2. Now to the whisked curd add ½ glass milk to remove sourness from the curd. In this recipe of raita the curd should be fresh. We need really sweet curd for making this fruit raita recipe. Mix well.
  3. Add the chopped pear and apple to the curd and mix really well. Then add sugar and black salt to the curd as well. If you are making this curd for fats then skip the use of black salt. Salt is added just to enhance the flavor of raita. Stir to mix everything really well.
  4. To the curd, now add cardamom powder and fresh mint sprigs. If the mint leaves are not available, skip the use of it. Mix everything really well. Fruit Raita is ready.
  5. Add some pomegranate seeds to garnish the raita. Refrigerate the fruit raita for 1 hour and serve chilled. It takes super scrumptious.

 

Pineapple Raita Recipe | Ananas Raita | Sweet & Sour Pineapple Dip with Curd

Pineapple Raita Recipe | Ananas Raita | Sweet & Sour Pineapple Dip with Curd

Pineapple raita is sweet and tangy raita prepared with pineapple and hung curd makes a delicious side assortment with any dish. It is the best way to include this nutritious fruit in your diet. Prepare pineapple raita for your special guests. They will love it for sure!

We all want something tasty as an accompaniment with main course and this easy to prepare pineapple raita will make your meal more delectable. You must have prepared various types of raita either with fruits or veggies. So, this time try out making pineapple raita with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take 500 grams of curd in a mixing bowl and whisk it well until smooth.

pineapple raitaMaking:

For making the pineapple raita, start with roasting the pineapple. For this, take a pan or a wok and place it on flame and turn on the flame. To the wok add pineapple paste and sauté for a while. To make the paste, finely chop the pineapple and grind in mixer jar.

pineapple raita

Now add ¼ cup (50 grams) sugar to the paste. You can adjust the quantity of sugar as per your taste.

pineapple raita

Then to the pan add 100 grams chopped pineapple and mix everything really well. Sauté the pineapple for a while or until the rawness finishes off. When the pineapple turns thick and dense in consistency and releases good aroma, turn off the flame.

pineapple raita

Transfer the roasted pineapple to a plate and let it cool down completely.

pineapple raita

 

When the pineapple cools down, add it to the curd, followed by 1/3 tsp salt or to taste, 1 tbsp green coriander and mix everything really well.

pineapple raitaServing:

Super delectable and yummy pineapple raita is ready. Garnish the raita with some cumin powder and serve as side assortment with your meals and relish eating.

pineapple raitaSuggestions:

  • We have used fresh pineapple but you can also use frozen pineapple as well.
Pineapple Raita Recipe | Ananas Raita | Sweet & Sour Pineapple Dip with Curd pineapple raita
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Hung curd - 500 grams
  • Chopped pineapple - ½ cup (100 grams)
  • Pineapple paste - ½ cup (100 grams)
  • Sugar - ¼ cup (50 grams)
  • Green coriander - 2 tbsp (finely chopped)
  • Roasted cumin powder - ½ tsp
  • Salt - ⅓ tsp or to taste
Instructions
  1. Take 500 grams of curd in a mixing bowl and whisk it well until smooth. For making the pineapple raita, start with roasting the pineapple. For this, take a pan or a wok and place it on flame and turn on the flame. To the wok add pineapple paste and sauté for a while. To make the paste, finely chop the pineapple and grind in mixer jar.
  2. Now add ¼ cup (50 grams) sugar to the paste. You can adjust the quantity of sugar as per your taste. Then to the pan add 100 grams chopped pineapple and mix everything really well. Sauté the pineapple for a while or until the rawness finishes off. When the pineapple turns thick and dense in consistency and releases good aroma, turn off the flame.
  3. Transfer the roasted pineapple to a plate and let it cool down completely. When the pineapple cools down, add it to the curd, followed by ⅓ tsp salt or to taste, 1 tbsp green coriander and mix everything really well.
  4. Super delectable and yummy pineapple raita is ready. Garnish the raita with some cumin powder and serve as side assortment with your meals and relish eating.

Makhana Raita / Puffed Lotus seeds Raita

Makhana Raita / Puffed Lotus seeds Raita

Makhana raita tastes better than the regular prepared raita. We all often use puffed lotus seeds, also popularly known as Makhana for making paag, snacks, namkeen, sabzi and so on. Today I am presenting a simple and quick recipe of Makhana raita. I usually prepare different types of raita for my meals, especially during summers. These tempting raita bring some newness and variety to our meals.

I have not tempered or seasoned the raita but you can do that as per your desire. This raita taste different once roasted puffed lotus seeds are soaked in curd for a while. Serve this mild spicy makhana raita as side accompaniment in your meals. Do try this recipe. Just follow the below mentioned step-by-step method for making makhana raita.

Directions

Getting ready:

Start with whisking the curd in a big mixing bowl. You can do it manually with a spoon or with hand blender.

makhana raita

Slit the chilly and remove its seeds. Chop mint leaves as well. Keep them in separate bowls.

makhana raitaMaking:

Heat a pan and place lotus seeds to it. Stir fry until they get crispy and you see slight change in color. This will take 2-3 minutes.

makhana raita

Now add cumin powder, black salt, plain salt, finely chopped green chilly, mint leaves, sugar in the curd.

makhana raita

Then add the roasted lotus seeds into it. Stir to mix all the ingredients well. Within 15 minutes the lotus seeds will soak up the curd. Makhana raita is ready to serve.

makhana raitaServing:

Garnish with mint sprig and serve chilled temping makhana raita with your meals and relish eating.

Suggestions

  • Always use fresh curd for making raita.
  • For 4-5 members
  • Time- 5 minutes

Makhana Raita / Puffed Lotus seeds Raita makhana raita
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Curd – 2 cup (500 grams)
  • Louts seeds – 1 cup (20 grams)
  • Mint leaves – 10 to 12
  • Cumin powder – ½ tsp (roasted)
  • Black salt – ½ tsp
  • Salt – less than ½ tsp
  • Green chilly – 1
  • Sugar – 1 tsp
Instructions
  1. Start with whisking the curd in a big mixing bowl. Slit the chilly and remove its seeds. Chop mint leaves.
  2. Heat a pan and place lotus seeds to it. Stir fry until they get crispy and you see slight change in color.
  3. Now add cumin powder, black salt, plain salt, finely chopped green chilly, mint leaves, sugar, roasted lotus seeds in the curd.
  4. Stir to mix all the ingredients well. Within 15 minutes the lotus seeds will soak up the curd. Makhana raita is ready to serve.
  5. Garnish with mint sprig and serve chilled temping makhana raita with your meals and relish eating.