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Go the raita way

Enjoy various yoghurt preparations this summer


YOGHURT PLAYS an important role in the preparation of many kinds of raitas. Raita is the name given to the yoghurt-based cuisine which is a side dish served in almost all Indian meals during the summer months. It is a soothing dish.

Mixed vegetable raita

Ingredients

Thick curd or yoghurt - 3 cups
Cucumber large - 1
Tomatoes - 2
Onions - 2
Capsicum - 1
Green peas, cooked - 2 tbs
Mustard seeds - 1/4 tsp
Cumin seed, roasted - 2 tsp
Green chillies - 2
Coriander leaves - 2 tbs
Sugar - 1 tsp

Salt to taste

Method: Tie the curd in a muslin cloth. Let the water drain. It should be of a smooth consistency. Peel and cut the cucumber into small pieces. Cut the tomatoes, capsicum and onions into small pieces. Finely chop the green chillies.

Add all the vegetables along with the green peas to the curds.

Heat the oil. Put the mustard seeds. Wait till they splutter. Add the seasoning to the yoghurt with all the other ingredients.

Stir well and chill it. Serve cold with pulaos.

Cole slaw yoghurt delight

Ingredients:

Cabbage, finely sliced - 1 teacup
Carrot, grated - 1/2 teacup
Capsicum, finely sliced - 1
Apple, finely sliced - 1/2 teacup
Thick yoghurt - 3 cups
Salt to taste
Sugar to taste
Pepper to taste
Fresh cream - 1/4 teacup

Method: Mix the curd and cream. Add sugar, salt and pepper. The curd should be of a smooth consistency.

Add the vegetables to the above mixture. Mix well and serve chilled.

Fruit raita

Ingredients:

Curd - 4 cups Apple - 1
Slices of tinned pineapple - 4
Fresh pomegranate seeds - 1 cup
A few grapes
Roasted and powdered Jeera - 2 tsp
Red chilli powder - 1/2 tsp

Salt to taste

Method: Beat the curd to a smooth consistency. Add jeera powder, salt and chilli powder.

Cut the apple into small cubes without removing the skin. Cut the pineapples into small pieces. Cut the grapes into halves. Add all the fruits to the curd. Mix well and serve chilled.

Boondi pudina raita

Ingredients:

Curd - 4 cups
Boondi (made from gramflour) - 1/2 cup
Potato, boiled and cut into cubes - 1
Pudina leaves, finely chopped - 1/2 cup
Green chilli, finely chopped - 1
Red chilli powder - 1 tsp
Jeera powder - 2 tsp

Salt to taste

Method: Beat the curd to a smooth consistency.

Wash the pudina leaves and chop them fine.

Add the chopped leaves to the curd along with the boondi and potato.

Add the remaining seasoning. Mix well and serve chilled.

SUJATA MALANI

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