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Raita days are here again

Check out these cool, tasty raitas.


YO TO YOGURT: The right go-along to chill out on hot summer days.

SUMMER IS the time for cool stuff and curds and lassi are definitely part of the menu. Raitas too are cooling, healthy, nutritious and easy to rustle up. They are good accompaniments to rotis and pullavs. Here is a range of raitas which can be made easily.

Pudina aloo raita

Ingredie<15,0m,,0>nts:

Thick<15,0m,,0> curds - 1 1/2 cup

Pudina (finely chopped) - 1/2 cup

Potatoes ( Boiled, peeled and cut into big pieces) 2 large

Green chillies (finely chopped) - 1-2

Red chilli powder - 1/4 tsp

Black salt - 1/4

Roasted jeera powder - 1/4 tsp

Salt to taste

Method: Tie the curd in a muslin cloth so that all the excess water drains out. Beat the curd until smooth and fluffy. Add the finely chopped pudina leaves to the curd along with the potatoes, green chillies, red chilli powder, black salt, roasted jeera powder and salt. Pour it into a bowl. Garnish with fresh pudina leaves. Serve with parathas.

Pomegranate raita

Ingredients:

Fresh thick curd - 1/2 kg

Red pomegranate (anar ke dana) - 1 cup

Boondi - 1/2 cup

Roasted jeera powder -1/2 tsp

Salt to taste

For garnishing:

Red anar ke dana - 1tbsp

Chopped coriander leaves

Method: Tie the curd in a muslin cloth so that water drains out. Add anar, boondi, red chilli powder, roasted jeera powder and salt to the beaten curd. Mix well. Garnish with fresh anar and coriander leaves. Serve chilled.

Raw mango raita

Ingredients:

Fresh curd - 1/2 kg

Raw mango - 2 medium size

Urad dal - 1/2 tsp

Whole red chillies (dry saboot lal mirch) - 2-3

Sugar - 3 tsp

Mustard seeds (rai) - 1/4 tsp

Cooking oil - 1 tsp

Salt to taste

Method: Peel and grate the raw mango. Sprinkle 1/4 tsp salt over it. Leave it for a few minutes. Squeeze out the excess water by pressing with your palms. Tie the curd in a muslin cloth so that excess water drains out and you get thick yoghurt. Add sugar, salt and raw mango. Mix well. Take oil in a small frying pan. Add whole red chillies, urad dal and mustard seeds.

Allow them to splutter. Immediately add it to the above curd mixture. Garnish with coriander leaves and serve with a spicy pullav.

Fruit and vegetable raita

Ingredients:

Fresh curd - 2 1/2 cups

Apples (chopped) - 1/2 cup

Tinned pineapple (chopped) - 3-4 slices

Cucumber (chopped) -1/2 cup

Cabbage (chopped)- 1/4 cup

Seedless green grapes (sliced into two) - 1/4 cup

Sugar - 1 tsp

Green chillies (finely chopped) -1-2

Red chilli powder - 1/2 tsp

Roasted jeera powder - 1/2 tsp

Salt and pepper to taste

Method: Beat the curd. Add the chilli powder, roasted jeera powder, sugar, salt and pepper.

Chill it. Add all the fruits and vegetable to the above curd. Mix well and serve chilled.

Macaroni raita

Curd 2 1/2 cups

Cut macaroni (boiled) -1/2 cup

Capsicum (finely chopped) - 1

Tomato (finely chopped) - 1

Onion (finely chopped) -1

Small cucumber (finely chopped) -1

Sugar -1 tsp

Salt and pepper to taste

For seasoning:

One tsp oil and 1/4 tsp mustard seeds

Method: Beat the curd. Add sugar, salt and pepper. Chill it. Boil the macaroni and all the other vegetables to the curd. Mix well. Heat a little oil in a frying pan. Add mustard seeds. When they start to splutter sprinkle over the raita. Serve chilled.

Peanut Coconut raita

Ingredients:

Curd -2 1/2 cups

Coconut (grated) - 1/2 cup

Cabbage (finely sliced) - 1/2 cup

Cucumber (finely sliced) -1 small

Peanuts (roasted) -1/2 cup

Ginger (finely sliced) -a piece

Green chillies (chopped finely) -2-3

Red chilli powder -1/4 tsp

For seasoning:

Oil -1 tsp

Mustard seeds - 1/4 tsp

Jeera - 1/4 tsp

Curry leaves - 3-4

Method: Beat the curd until smooth and fluffy. Mix the cabbage, cucumber, coconut, green chillies and salt. Remove the skin of the peanut and crumble it coarsely. Add the red chilli powder. Mix well. Heat the oil. Add jeera, mustard seeds and curry leaves. When they crackle add it to the prepared raita. Serve chilled.

SUJATA MALANI

Swad: 7730165

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