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 raita
100g pumpkin, boiled, drained, mashed
100g whisked yogurt
¼ tsp salt
¼ tsp roasted cumin powder
1 green chilli, minced
1 tsp finely chopped cilantro
tadka optional: heat 1 tsp oil and crackle 1 dried red chilli and 1 tsp cumin seeds.
spinach raita
50g spinach, finely shredded
125g whisked yogurt
¼ tsp roasted cumin powder
¼ tsp salt
1 green chilli, finely chopped
30g dates, finely chopped
cucumber almond raita
10 almonds, slivered
100g whisked yogurt
50g shredded cucumber, squeeze water
¼ tsp roasted cumin powder
¼ tsp salt
¼ tsp chaat masala
2 tsp finely chopped mint
Roast almonds in oven at 190C for a couple of minutes until golden brown
beet raita
50g beets, peel, shred, boil and drain
100g whisked yogurt
2 tsp finely chopped mint
¼ tsp chat masala
¼ tsp roasted cumin powder
¼ tsp salt
naani’s cucumber raita
50g shredded cucumber, squeeze water
1 tbsp + 1 tsp finely chopped cilantro
¼ tsp mustard powder
1 green chilli
½ inch knob ginger
¼ tsp salt
In a food processor, blend green chilli, ginger and 1 tbsp cilantro to a fine paste.
potato raita
100g potato, peeled, small cubes, boiled
100g whisked yogurt
¼ tsp salt
¼ tsp roasted cumin powder
¼ tsp chilli powder
¼ tsp pepper
1 tsp finely chopped cilantro