October 17, 2014

Tip #68: Different Raitas for Different Ocassions...

Raita is a curd or yoghurt based salad side dish that serves as the cool side dish for any variety rice and parathas. Onion raita is the most common and well known raita that we make for Vegetable Briyani. It is a very simple and easy preparation that can be made rich and tasty by adding fruits or vegetables to the beaten curd. Here are some Smart Samayal Tips to make tasty Raitas and relish:



1. For any type of  Raita use fresh beaten curd without sourness.

 

2. Don't add the salt to the curd in the beginning before adding the stuff.it will make the curd watery.


3. After finished cooking all items make Raita in the last.

 

4. Add half tea spoon of roasted cumin seed powder to any raita to make it more tasty.

 

5. While making raita for kids add a pinch of chat masala powder.


Here are some simple raita recipes:


1. Add finely chopped cucumber, green chillies and tomatoes to the beaten thick curd and salt at the last. Garnish with Cilantro.


2. Boiled and cooled Sweet corns, pepper powder and salt can be added to curd for a different tasty Raita.


3. For the side dish for Parathas, grind 2 green chillies,a ginger piece, and a tomato with salt and add to curd. Do the seasoning with mustard seeds and serve.


4. Adding finely chopped onions to any raita gives an extra crunchy taste and flavour.

 


5. Dry roast 2  teaspoons of Urad dhal and powder it finely. Add it to the fresh curd with salt and mix well. Do the seasoning with mustard seeds and curry leaves. It tastes excellent with Tamarind rice and Lemon rice.


6. Boil or Microwave 3 goose berries . Remove the seed. Grind it with 2 green chillies and a small piece of ginger. Mix with the curd. Excellent raita with rich Vitamin C.

 

7. Pomegranates may be added to any raita to make it colorful and rich during parties.

 

8. Use a scissor and finely chop the fresh cilantro and add to the raita as toppings before serving.

 

9. Before serving add some crunchy boondhis to raita to give spicy feeling.

 

10. Boil potatoes softly. Peel off the skin. Cut them to small cubes. Add to the curd and put some salt. Add half tea spoon of roasted cumin seed powder.


11. Roasted cumin seed and raosted fenugreek seed powder can be used in raitas alternatively for flavouring.

 

12. Fry finely chopped ladyfingers in oil to dark brown and add to curd before serving with salt. This is the perfect raita for traditional meals.

 

13. For Cucumber Raita, after grating squeeze it and extract the water and add the grated cucumber to the curd to avoid it becoming watery. Otherwise remove the skin and finely chop it and add to the curd.


14. Radish and Bottle gourd can also be used for making raitas. It is very healthy.

 

15. Cut the green, yellow and red bell peppers to small pieces and microwave them for just 30 seconds. After they become cool, add them to curd. Add some salt and cumin seed powder and serve. 








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