raitas Raitas work as cooling agents for Indian dishes. They can be paired with any of the Indian breads or Indian rice dishes! In a bowl, mix all the ingredients. Tadka is an additional & optional topping. Adjust water per consistency desired. pumpkin raita100g pumpkin, boiled, drained, mashed 100g whisked yogurt ¼ tsp salt ¼ tsp roasted cumin powder 1 green chilli, minced1 tsp finely chopped cilantro tadka optional: heat 1 tsp oil and crackle 1 dried red chilli and 1 tsp cumin seeds. spinach raita50g spinach, finely shredded 125g whisked yogurt ¼ tsp roasted cumin powder¼ tsp salt 1 green chilli, finely chopped 30g dates, finely chopped cucumber almond raita10 almonds, slivered100g whisked yogurt 50g shredded cucumber, squeeze water¼ tsp roasted cumin powder¼ tsp salt ¼ tsp chaat masala 2 tsp finely chopped mintRoast almonds in oven at 190C for a couple of minutes until golden brown beet raita50g beets, peel, shred, boil and drain100g whisked yogurt 2 tsp finely chopped mint¼ tsp chat masala ¼ tsp roasted cumin powder¼ tsp salt naani’s cucumber raita50g shredded cucumber, squeeze water 1 tbsp + 1 tsp finely chopped cilantro¼ tsp mustard powder1 green chilli½ inch knob ginger¼ tsp saltIn a food processor, blend green chilli, ginger and 1 tbsp cilantro to a fine paste. potato raita100g potato, peeled, small cubes, boiled100g whisked yogurt ¼ tsp salt ¼ tsp roasted cumin powder¼ tsp chilli powder ¼ tsp pepper 1 tsp finely chopped cilantro