Raita Recipes

CUCUMBER RAITA RECIPE

Steps:

• Rinse cucumber and peel it. Chop to tiny bite size pieces (about ¼ to ½ inch). If you prefer you may even grate it. Grated cucumbers let out moisture so make sure you use only greek yogurt if you want to grate them. Otherwise cucumber raita becomes runny.
• Also fine chop coriander and mint leaves (optional).
• Deseed the green chilli and chop. (optional)
• Whisk chilled yogurt in a large mixing bowl.
• Add chopped cucumber, green chilies, coriander leaves, mint leaves and salt. Mix all of them.
• Taste test and add more salt if needed. Drizzle cumin powder, ground black pepper & chaat masala (optional).
• Serve cucumber raita as a side in an Indian meal. It is usually eaten with Vegetable biryani or chicken biryani.
• Cucumber raita is best served fresh but can be chilled for a few hours.

RAITA RECIPE

Steps:

• Place all ingredients in a bowl and stir.
• Refrigerate until ready to serve.

RAITA RECIPE WITH 12 VARIATIONS

Steps:

• Chill the yogurt. Rinse & chop the onions & green chilies. Rinse & peel the cucumbers. If needed deseed them & chop to bite sizes.
• Rinse coriander leaves in ample amount of water. Drain completely and chop them fine.
• Optional - Roast 1 tsp cumin seeds on a low flame until it smells good. Cool this and crush them to fine powder in a spice jar.
• Add curd and salt to a mixing bowl. Whisk them until smooth with a fork or a whisk.
• Next add chopped cucumbers, onions, cumin powder, coriander leaves and green chilies.
• Stir gently. If required add more yogurt. Taste test and add more salt if required.
• Garnish with cumin powder on top. Serve raita with biryani, pulao, kebabs or paratha.

CUCUMBER RAITA

Steps:

• Cut the cucumber into very small dice or grate on the large holes of a grater. Sprinkle with a generous amount of salt, toss and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl.
• Beat the yogurt with a fork or a whisk and add the cayenne and garam masala. Toss with the cucumbers. Add the cilantro and chile and toss again. Taste and adjust salt. Chill until ready to serve.

CUCUMBER RAITA

Steps:

• Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

RAITA

Steps:

• Mix all the ingredients and season. Serve sprinkled with extra garam masala.

TRADITIONAL INDIAN RAITA

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

CUCUMBER RAITA

Steps:

• Combine the yogurt, herbs, cucumber, lime zest and juice. Season with salt and pepper.

RAITA

Steps:

• Slice the cucumber in half. Use a spoon to scrape out the seeds, then grate it onto paper towels. Squeeze the cucumber in the paper towels to remove the excess moisture, then set aside.
• In a bowl, stir together the yogurt, cumin, coriander, cayenne, lemon juice, salt and pepper. Add the cucumber and stir to combine, then stir in the mint. Taste and adjust the seasoning as you desire.
• Cover and refrigerate for a couple of hours to allow the flavors to combine. Serve as a dip with pita wedges.

RAITA

Steps:

• In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
• Add cucumbers and tomatoes; toss and chill before serving.