Raita Recipes

JAMUN RAITA
Try and have at least a few of these fruits when they are in season for their medicinal value, if not for their unusual
flavour.
Jamun is a fruit that is most commonly avoided by many, due to its sharp and tangy taste. However, this fruit is
said to be a boon for diabetics as the enzyme 'jamboline' in it helps to control the blood sugar levels. So I've
specially made this raita in which the taste of jamun is very nicely enhanced by the blend of cumin powder and
coriander with low fat curds. Select sweet and ripe jamuns that are soft pulpy, for best results.
Serve this raita with a pulao or even as a dip with fat free khakhras.
Preparation Time : 15 mins.

Cooking Time : Nil.
Serves 4.
Ingredients
½ cup ripe black jamuns, deseeded and finely chopped
1 cup low fat curds, beaten
½ teaspoon roasted cumin (jeera) powder
1 teaspoon chopped coriander
salt to taste
Method
1.
Combine the jamuns, cumin powder, coriander and salt and mix well.
2.
Add the curds, mix well and refrigerate till chilled.
3.
Serve chilled.
Tips
You can also make this raita using other fruits like black grapes or pomegranate.
Pyaaz ka Raita (Onion and Yoghurt)

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Chef: Kishore.D.Reddy
Ingredients: 300 gm yoghurt

50 ml cream
salt to taste
05 gm roasted cumin crushed
50 gm sliced onions
10 gm green chillies
10 gm coriander leaves
Garnish
chilli powder
roasted cumin crushed
Method: Whisk the yoghurt along with the cream and the salt.
Mix in the cumin powder, sliced onions, chopped green chillies and the coriander leaves.
Serve garnished with cumin and chilli powder.
Dhaniya and Pudina Raita
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Ingredients: 25 gm chopped coriander

25 gm chopped mint
4 green chillies
1/2 tsp sugar
1 tbsp chopped spring onion
1/2 litre whipped curd
1 tsp roasted ground cumin seeds
2 tbsp chopped ginger
salt
Method: Blend all the ingredients together. Season and serve chilled.
KADDU KA RAITA
You have to taste this dish to believe how wonderful it is ! It tastes great with a spicy paratha.
Cooking Time : 15 mins.
Serves 4.
Ingredients
2 cups red pumpkin (kaddu), finely chopped
1 teaspoon cumin seeds (jeera)
2 to 3 green chillies, chopped
1 teaspoon sugar
1 cup fresh curds
1 tablespoon ghee
salt to taste
For the garnish
2 teaspoons chopped coriander
1 tablespoon roasted peanuts, crushed
Method
1.Heat the ghee and add the cumin seeds.
2.When they crackle, add the green chilles and saute for 15 seconds.
3.Add the pumpkin and saute for 10 to 12 minutes till it is cooked.
4.Add the sugar and salt and mix well.
5.Mash lightly and cool completely.
6.Whisk the curds till smooth and add to the cooked pumpkin. Mix well.
7.Serve chilled, garnished with the coriander and peanuts.
KHEERE KI RAITA
Ingredients :
Curds : 2 cups
Cucumber : 1 small
Cumin : 1/2 teaspoon powder
Salt ; a pinch of
Red Chilli : to taste
Preparation :
Lightly beat the curds. Treat the cucumber. Cut off a little cap from the steam end
Make a few cuts with a knife in the cut edges. Rub them together. A frothy, white
substance will come out. Do this for about 2 minutes then cut off and bit of the
cucumber. Peel it and grate it. Put it into the colander and sprinkle a little salt over it.
Leave it to drain. You can put a plate underneath so the counter top does not get
messed up. Leave it like this for half an hour. the cucumber will extrude water. Pick it
up in your hand , squeeze the water out and drop the cucumber into the beaten curds.
Add the rest of the ingredients and taste to see if you need to add anything more. Chill
well before serving. Top
Aloo Pudine Ka Raita Ingredients
Veg | Non Spicy | Punjab Serves 4
Method 1 large sized Potato (boiled)
Peel and cut potatoes into half centimeter sized 1 tsp Caraway seeds (shahi jeera)
cubes. Dry roast shahi jeera and grind to a powder.
Whisk yogurt till smooth. Add salt, sugar, pepper 2 cups Yogurt
powder and half the roasted shahi jeera powder.
Add potato cubes, chopped onion and chopped mint Salt to taste
leaves. Mix well. Garnish with the remaining roasted
shahi jeera powder and serve chilled.
1 tsp Sugar
1/2 tsp Pepper powder
1 small sized Onion (chopped)
1/4 medium bunch Fresh mint leaves (chopped)
AL RAITA
Spicy grated Lauki mixed with yoghurt and served
Preparation Time : 15 minutes
Ingredients
Bottle gourd (lauki/doodhi), grated 1/4 kilogram
Cumin seeds 1 teaspoon
Yogurt 1 cup
Green chilli, chopped 1
Red chilli powder 1/4 teaspoon
Asafoetida a pinch
Salt to taste
Method
1. Boil bottle gourd in one cup of water for five to ten minutes or till the vegetable is tender.
Drain and squeeze it dry. 2. Dry roast the cumin seeds and grind to a coarse powder. 3. Take
yogurt in a bowl and whisk till smooth. 4. In another bowl mix the bottle gourd, whisked yogurt,
ground cumin seed, chopped green chilli, red chilli powder, asafoetida and salt well. 5. Serve
chilled.
ALOO KA RAITA
Lip smacking potato raita served chilled garnished with coriander leaves
Ingredients
Potatoes 2 large
Fresh coriander leaves Sprigs a few
Yogurt 2 cups
Salt to taste
Black pepper powder 1/4 teaspoon
Method
1. Boil, cool, peel and cut potatoes into half centimeter sized pieces. Clean, wash and chop
coriander leaves. Dry roast cumin seeds and grind to a powder. 2. Whisk yogurt till smooth. Add
salt, pepper powder, half the roasted cumin seed powder and half the chopped coriander leaves.
3. Add potato pieces and mix well. 4. Garnish with the remaining roasted cumin seed powder,
coriander leaves and red chilli powder and serve chilled.
BATATA NU RAITA
Stir fried potato dices tossed with cumin,red chillies and mixed with yoghurt
Preparation Time : 25-30 minutes
Ingredients
Potatoes 275 grams

Yogurt 450 millilitre
Salt to taste
Oil 2 tablespoons
Fresh coriander leaves, chopped 1 tablespoon
Method
1. Boil the potatoes, drain and leave them aside for some time to cool. 2. Hang the yogurt in a
muslin cloth for some time till all the excess water drains out. Take it out in a bowl and add little
salt and pepper powder. Beat lightly. 3. Peel the potatoes and cut them in dices. Heat oil in a
medium pan over a medium heat. Add the potatoes with little salt, red chilli powder. Stir and
cook the potatoes for few minutes. Take the pan off the heat and allow the potatoes to cool. 4.
Transfer the potatoes into a serving bowl along with the oil and the seasoning. Add the yogurt
and mix. 5. Serve garnished with chopped coriander leaves.
BATHUE KA RAITA
A raita preparation with coarsley grind bathua leaves and yoghurt served chilled garnished with
red chilli powder and roasted cumin seeds
Cooking Time : 10 minutes
Ingredients
Bathua bunch 1 big

Cumin seeds 2 teaspoons
Yogurt 2 cups
Salt to taste
Method
1. Clean and wash bathua leaves thoroughly. Blanch them in two cups of water for two to three
minutes. Drain, cool and grind coarsely. 2. Dry roast cumin seeds and grind to a fine powder. 3.
Whisk yogurt with salt, pepper powder, half the roasted cumin seed powder and half the red chilli
powder. Add the ground bathua and mix well. 4. Transfer into a serving dish, garnish with the
remaining roasted cumin seed powder and red chilli powder and serve chilled
BEETROOT RAITA
A curd based beetroot accompaniment, flavoured with cumin powder.
Ingredients
Beetroot sized 2 medium

Yogurt 3 cups
Red chilli powder 1 teaspoon
Salt to taste
Method
Boil beetroot. Cool, peel and dice into half centimeter sized cubes. Keep aside.Roast cumin seeds
and grind to a powder. Beat yogurt to a smooth consistency. Alternatively, strain the yogurt
through a muslin cloth to get a smooth consistency. Mix chopped beetroot with yogurt. Add
roasted cumin powder, red chilli powder and salt to taste. Mix well and serve chilled.
BHINDI RAITA
A delightful raita of fried ladyfingers in spiced yogurt

Ingredients
Ladyfingers (bhindi) 100 grams

Oil to deep fry
Yogurt 4 cups
Salt to taste
Red chilli powder a pinch
Cumin powder a pinch
Method
Wash, dry and slice the ladyfingers diagonally into two millimetre thick piecesHeat oil and deep
fry till crisp and golden. Drain onto an absorbent paper so that excess oil is absorbed. Whisk
together yogurt, salt, red chilli powder and cumin powder. Chill till the time of service. Just
before serving add the fried bhindis to the chilled curd but do not mix.
BOONDI RAITA
One of the most popular raitas in Northern parts of India.
Ingredients
Boondi 100 grams

Yogurt 1 cup
Salt to taste
Roasted cumin powder 1/2 teaspoon
Fresh coriander leaves, chopped 2 tablespoons
Method
Whisk yogurt till smooth. Add salt, half the roasted cumin seed powder and half the chopped
coriander leaves.Add boondi and mix well. Garnish with the remaining roasted cumin seed
powder, coriander leaves and red chilli powder and serve chilled.
BUZ VANGUN
Roasted brinjal raita serves as a good accompaniment.

Ingredients
Brinjal sized 1 large

Yogurt 1 1/2 cups
Cumin seeds 1/2 teaspoon
Green chillies 2
Oil 1 teaspoon
Asafoetida a pinch
Salt to taste
Method
1. Wash brinjals and rub them with a little oil. Make long slits on them and roast them on low
heat till the outer skin chars. 2. Remove from heat and soak them in cold water. Peel and mash
the brinjals 3. Whisk yogurt till smooth. Dry roast cumin seeds to a coarse powder. Remove
stems, wash and finely chop green chillies. 4. In a bowl mix the mashed brinjals, yogurt, red
chilli powder, roasted cumin powder, green chillies, asafoetida and salt. Mix well. 5. Serve cold.
CABBAGE RAITA
A cabbage and yogurt preparation
Ingredients
Yogurt, whisked 2 cups

Cabbage, shredded 4-5 leaves
Green chillies, minced 2
Ginger, minced 1 inch piece
Fresh coriander leaves, chopped sprigs a few
Roasted cumin powder 1 teaspoon
Salt to taste
Sugar 1 teaspoon
Method
1. Mix together yogurt, cabbage, green chilies, ginger, coriander leaves. 2. Add cumin powder,
red chilli powder, salt and sugar and mix well. 3. Serve chilled
CHILLI PINEAPPLE AND ANAR RAITA
Pineapple cubes, pomegranate pearls mixed with chilli flakes and yogurt goes well as an
accompniment
Ingredients
Pineapple, cubed Tinned 3-4 slices

Pomegranate seeds (anardana) 1/2 cup
Yogurt 2 cups
Sea salt to taste
Red chilli flakes 1/4 teaspoon
Fresh mint leaves, chopped sprigs+for garnish a few
Method
1. Whisk the yogurt and add sea salt. Dry roast cumin seeds and crush coarsely. 2. Mix chopped
pineapple, pomegranate seeds, red chilli flakes and chopped mint leaves into the yogurt. 3.
Garnish with cumin powder and a sprig of mint. Serve chilled
CUCUMBER AND RAISIN RAITA
A raita preparation of cucumber and raisin served chilled.
Ingredients
Salt to taste
Cucumbers, chopped 4 medium
Raisins, chopped 3 tablespoons
Yogurt 1 1/2 cups
Cumin seeds 1 tablespoon
Fresh coriander leaves, chopped 1 tablespoon
Honey 2 tablespoons
Method
1. Whisk yogurt well and place in the refrigerator to chill. Dry roast cumin seeds and pound to a
coarse powder. 2. Combine cucumber, raisins, yogurt, cumin powder, green chilli, coriander
leaves, honey and salt and mix well. 3. Transfer into a serving bowl and serve chilled
CUCUMBER PACHDI
Spicy cucumber and coconut raita.
Ingredients
Cucumbers 2 small
Ginger 1/2 inch piece
Green chillies 2-3
Coconut, scraped , optional 2 tablespoons
Skimmed milk yogurt 1 1/2 cups
Oil 1 teaspoon
Mustard seeds 1/2 teaspoon
Curry leaves 5-6
Dry Sankeshwari chillies 2
Salt to taste
Method
Wash and scrub cucumbers thoroughly and then grate with the skin. Pour skimmed milk yogurt
into a clean muslin cloth and hang it for half an hour, preferably in a cool place. Peel, wash and
finely chop ginger. Wash green chillies, remove stem and finely chop. Grind together scraped
coconut, green chillies and ginger to a fine paste. Mix together the grated cucumber, ground
coconut masala and yogurt. Add salt to taste. Heat oil in a small pan, add mustard seeds. When
they start to crackle, add curry leaves, dried red chillies broken into two, stir for a moment. Pour
it on to the yogurt mixture. Stir it thoroughly. Serve chilled.
FRUIT AND VEGETABLE RAITA
An crunchy yogurt relish with fresh fruits
Ingredients
Yogurt 1 cup
Apple, chopped 1 medium
Cucumber, chopped 1 medium
Cabbage, shredded 1/4 small
Sugar 1 teaspoon
Grapes 1/4 cup
Salt to taste
Method
1.Whisk yogurt. 2. Mix in apple, cucumber, cabbage, sugar, pepper powder, green chilli, grapes
and salt. 3. Place in the refrigerator to chill. 4. Serve cold.
FRUIT AND VEGETABLE RAITA
An crunchy yogurt relish with fresh fruits and cream goes well as accompaniment.
Ingredients
Pineapple, cubed 4 slices
Apple, cubed 1 medium
Pear, cubed 1 medium
Tomato, cubed deseeded 1 large
Cucumber, cubed deseeded 1 medium
Onion , chopped 1 medium
Fresh mint leaves, chopped 15
Yogurt, roasted 1 cup
Cumin seeds, roasted and powdered 1 teaspoon
Salt to taste
Black peppercorns, crushed freshly 1/4 teaspoon
Fresh cream 1/2 cup
Method
1. Add the roasted cumin powder to the yogurt in a bowl. Add salt, freshly crushed peppercorns
and fresh cream and whisk. 2. Add all the chopped fruits and vegetables and mint leaves and mix
well. 3. Serve sprinkled with red chilli powder.
FRUIT RAITA
Fresh fruits like Apple,Pear,Mango with dates,cream and yogurt creates wonders in relish.
Ingredients
Pear 1
Apple 1
Peaches 2
Plums 2
Pineapple 4 slices
Dates 4
Banana 1
Mango 1
Almonds 4
Fresh mint leaves 15
Yogurt 2 cups
Salt to taste
Black peppercorns, crushed freshly 1/4 teaspoon
Fresh cream 1/2 cup
Method
1. Wash and chop pear, apple, peach, plums, pineapple and fresh dates. Peel and chop banana,
mango, green almonds. 2. Clean, wash and chop mint leaves. Dry roast the cumin seeds and
powder. 3. Add the roasted cumin powder to the yogurt in a bowl. Add salt, freshly crushed
peppercorns, fresh cream and whisk. 4. Add all the chopped fruits and mint leaves and mix well.
5. Serve garnished with red chilli powder.
FRUITS AND WALNUT RAITA
A fruit mixture of grapes and banana with walnut all together in yogurt tastes very well.
Ingredients

Salt to taste
Sugar 1 1/2 teaspoons
Green grapes, halved nos 15
Banana, cubed small 1 medium
Walnuts, chopped 1/4 cup
Red chilli powder pinch 1 large
Method
1. Place the yogurt in a bowl, add salt, sugar and cumin powder and stir to mix well. 2. Add
grapes, bananas, walnuts and fresh coriander and fold in gently. Put to chill in the refrigerator. 3.
Sprinkle red chilli powder and serve
GRAPES AND WALNUT RAITA

Grapes and walnuts in seasoned yoghurt.
Ingredients
Green grapes, halved 25-30

Walnut kernels, chopped 1/2 cup
Salt to taste
Sugar 1 1/2 teaspoons
Fresh mint leaves, chopped 2 tablespoons
Red chilli powder a pinch
Method
Whisk yogurt in a large bowl adding salt, sugar and cumin powder. Add grapes, walnuts and mint
leaves and fold in gently. Place in refrigerator to chill. Sprinkle red chilli powder and serve.
IRANI RAITA
A sweet relish made from honey, walnut, cucumber and yogurt in Irani style
Ingredients

Cucumbers, chopped 4 medium
Honey 1 1/2 tablespoons
Walnuts, chopped 5-6
Raisins, chopped 7-8
Salt to taste
Method
1. In a large bowl combine chopped cucumbers, yogurt, honey, walnuts, raisins, cumin powder,
salt to taste and half of the fresh coriander leaves and mix well. 2. Garnish with remaining
coriander leaves. Serve chilled as an accompaniment
KAKDI NU RAITU
Grated cucumbers mixed with spiced yogurt and served chilled as an accompaniment
Ingredients
Cucumbers 2 medium
Yogurt 200 grams
Cumin powder, roasted 1 teaspoon
Green chillies, chopped 2
Salt to taste
Method
1. Peel and grate the cucumbers. Put in a muslin cloth and squeeze to extract extra moisture. 2.
Mix together yogurt, chopped coriander leaves, chopped green chillies, cumin powder and salt. 3.
Add the grated cucumbers just before serving. Serve chilled.
KELA ANAR RAITA
Delicious raita preparation of pomegrantes and bananas served chilled garnished with mint
leaves
Ingredients
Bananas riped 2 medium

Pomegranate seeds (anardana) 1 cup
Yogurt, whisked 1 1/2 cups
Lemon juice 1 teaspoon
Fresh mint leaves sprigs a few
Sugar 1 teaspoon
Rock salt (sendha namak) to taste
Method
1. Peel bananas, cut into half inch sized cubes and rub a little lemon juice on them to avoid
discolouring. Finely chop mint leaves reserving a few for garnish. 2. In a large bowl combine
bananas, pomegranate pearls, whisked yogurt, chopped mint leaves, roasted cumin powder,
sugar and rock salt. Mix well and chill in the refrigerator. 3. Serve garnished with remaining mint
leaves.
KELYACHE KOSHIMBIR
A sweet and savoury side dish made with ripe bananas and yogurt.
Ingredients
Ripe bananas 4 medium

Green chillies 2
Fresh coriander leaves sprigs a few
Yogurt 500 grams
Sugar 1 tablespoon
Salt to taste
Method
1. Peel bananas, cut into small cubes. 2. Remove stems, wash and chop green chillies finely. 3.
Clean, wash and chop coriander leaves. 4. Beat yogurt until smooth, add sugar, chopped green
chillies and coriander leaves, mix well. 5. Add banana cubes and salt, mix well. 6. Serve chilled
as an accompaniment with the meal.
LADYFINGER PACHIDI
An accompaniment made from fried ladyfingers with yogurt and tempered with sesame oil.

Ingredients
Ladyfingers (bhindi) 15-20

Yogurt 2 cups
Salt to taste
Asafoetida 1/4 teaspoon
Oil to deep fry
Curry leaves 10-12
Sesame oil (til oil) 1 tablespoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Whole dry red chilli 2
Method
1. Wipe and finely slice the ladyfinger and spread it out on an absorbent paper for about ten
minutes. Wash and wipe dry curry leaves.2. Heat sufficient oil in a kadai and deep-fry the
ladyfingers till crisp. Drain onto an absorbent paper. 3. Whisk yogurt and add a little water if it is
too thick. Mix salt and asafoetida powder into it. Stir in fried ladyfinger. 4. Heat sesame oil and
add mustard seeds, when it starts to crackle, add fenugreek seeds, dry red chilli and curry
leaves. Pour the tempering on the pachidi and cover immediately to trap the flavours. 5. Mix and
serve.
LAUKI RAITA
Spiced grated bottle gourd with curd served as an accompaniment
Ingredients
Bottle gourd (lauki/doodhi) 250 grams

Salt to taste
Yogurt 3 cups
Method
1. Peel and grate lauki. Boil grated lauki with a little salt for five minutes. Drain out water and let
the lauki cool. 2. Whisk chilled yogurt and mix salt and red chilli powder. Add boiled lauki and
mix well. 3. Dry roast cumin and make a coarse powder. Serve lauki raita sprinkled with cumin
powder.
MAKHANE KA RAITA
Exotic accompaniment to a meal made from lotus seeds soaked in milk and mixed with flavored
curd.
Ingredients
Lotus seeds puffed 50 grams

Yogurt 3 cups
Milk 2 cups
Fresh cream 1/2 cup
Ghee 3 tablespoons
Sunflower seeds (charoli/chironji) 2 tablespoons
Raisins 1 tablespoon
Salt to taste
Sugar 2 teaspoons
Method
1. Remove the hard black flakes from makhane. 2. Boil makhane in milk till soft. Drain milk and
keep aside. 3. Wash and pat dry raisins. 4. Heat ghee in a kadai and fry the raisins and chironji.
Drain. 5. Beat together yogurt and fresh cream. Sieve it through a muslin cloth. 6. Mix all the
ingredients. Serve chilled
MIXED VEGETABLE RAITA
A healthy yogurt and mixed vegetable preparation.

Ingredients
Yogurt 2 cups
Tomato 1 small
Onion 1 small
Carrot 1 small
Cucumber 1 small
Green chillies 2
Fresh coriander leaves 3-4 sprigs
Fresh mint leaves 1-2 sprigs
Dry ginger, powdered 1/2 teaspoon
Sugar 1 teaspoon
Salt to taste
Method
1. Wash, peel and cut onion, cucumber and carrot finely. Wash and cut tomato finely. Wash and
mince green chillies. Clean, wash and chop coriander and mint leaves. 2. Roast and powder the
cumin seeds. Beat the yogurt. 3. Mix all the remaining ingredients with the vegetables. 4. Serve
chilled.
MOOLI KA RAITA
A tangy mix of spiced yogurt and grated radish
Ingredients
White radish, grated 4 medium

Yogurt 1 cup
Salt to taste
Method
Mix together grated mooli and salt and keep aside for five minutes, squeeze out excess
water.Whisk yogurt till smooth. Add mooli and chopped green chillies and serve cold.
MIXED FRUIT RAITA
Guava,Apple,Pineapple,Banana and pomegranate mixed with yoghurt and topped with chili
flakes.
Ingredients
Guava, chopped deseeded 1

Pineapple, deep fried tinned 2 slices
Ripe banana, chopped peeled 1
Apple, chopped peeled 1 large
Pomegranate seeds (anardana) 1/4 cup
Yogurt 2 cups
Fresh mint leaves, chopped sprigs a few
Yellow mustard seeds 1/4 teaspoon
Black peppercorns 6-8
Sea salt to taste
Red chilli flakes 1/4 teaspoon
Method
1. Whisk yogurt and add all the fruits along with pomegranate seeds. 2. Add chopped mint leaves
to the raita. 3. Dry roast mustard seeds, cumin seeds, peppercorns and sea salt. Add red chilli
flakes and crush. 4. Add the crushed masala and mix well. Serve chilled.
NILGIRIS PACHADI
Colourful vegetables and fruits combined together wirh yogurt and brings out a different taste.
Ingredients
Carrot 1 medium
Cabbage 1 small
Red capsicum 1/2
Green capsicum 1/2
Cucumber 1
Green grapes 10-15
Black grapes 10-15
Peach 2
Apple 1 small
Sunflower seeds (charoli/chironji) 1 tablespoon
Walnuts, chopped 1 tablespoon
Tomatoes 2
Yogurt 4 tablespoons
Method
1. Grate the carrot fine. Finely slice the onions. 2. Cut the red and green capsicum and cucumber
into small cubes. 3. Halve the grapes and peel and slice the peaches. 4. Peel and slice apple.
Wash and chop the coriander leaves. 5. Place all the ingredients in a mixing bowl, add the
sunflower seeds and walnuts. 6. Add yogurt, mix gently. 7. Garnish it with chopped coriander
leaves
MUJI RAITA
Radish raita served garnished with coriander
Ingredients
Radishes 1 large
Salt to taste
Green chilli 1
Yogurt 1 cup
Asafoetida a pinch
Method
1. Peel, wash and grate radish. Rub a little salt and keep for five to six minutes. 2. Squeeze out
the excess water and keep aside. Clean, wash and finely chop coriander leaves. Remove stems,
wash and finely chop green chilli. 3. Whisk the yogurt till smooth and keep aside. Dry roast
cumin seeds and grind coarsely. 4. In a large bowl, combine the radish, yogurt, ground cumin,
red chilli powder, chopped green chilli, asafoetida powder, salt and mix well. 5. Serve garnished
with chopped coriander
ONION RAITA
Chopped onion dunked in cumin flavoured yogurt, an ideal accompaniment.
Ingredients
Yogurt 2 cups
Onion , chopped 1
Fresh mint leaves, chopped sprigs a few
Ginger, chopped 1/2 inch piece
Salt to taste
Method
1. Roast and powder cumin seeds. Powder mustard seeds. 2. Put the chopped onions in water for
fifteen minutes, drain thoroughly and keep aside. 3. Blend yogurt with two tablespoons of water
and seasonings and beat till smooth. 4. Stir in the rest of the ingredients, except the coriander
leaves. 5. Serve garnished with chopped coriander leaves.
PALAK RAITA
A very popular accompaniment – spinach and yogurt make a yummy combination

Ingredients
Spinach bunches 2 medium

Yogurt 1 1/2 cups
Salt to taste
Black salt (kala namak) 1/2 teaspoon
Green chillies 2
Cumin seeds 2 teaspoons
Oil 2 tablespoons
Method
Wash the spinach leaves well. Cut one bunch roughly and put them in a microwave bowl. Add
salt and cook in the Microwave oven on HIGH (100%) for one and a half minutes. Or blanch in
hot water for the same time. Whisk yogurt and salt together in another bowl. Add black salt and
whisk again. Grind the cooked spinach with green chillies in a mixer. Roast cumin seeds and
peppercorns in a pan. Cool slightly and pound to a coarse powder. Add ground spinach to the
whisked yogurt and mix properly. Keep it in the refrigerator to chill. Shred the remaining spinach
leaves. Heat oil in a pan, add the shredded spinach leaves and sauté. Drain and keep aside. Add
some of the roasted and pounded cumin seeds and peppercorns to the yogurt mixture and mix.
Sprinkle some on top. Garnish with the sautéed spinach and serve.
PAPDI NU RAITU
A raita for special occasions - papdi, boondi and potatoes mixed with spiced yogurt and
decorated with silver warq.
Ingredients
Yogurt 2 1/2 cups

Papdi Maide ki 250 grams
Boondi 1/2 cup
Potato, boiled and diced 1 medium
Salt to taste
Sweet tamarind chutney 1/2 cup
Silver warq 2-3 sheets
Method
1. Whisk yogurt. Add boondi, boiled potato, salt, roasted cumin powder and red chilli powder. 2.
Keep in a flat-sided dish in the fridge. 3. At the time of serving arrange two to three rows of
papdis standing upright on the sides. 4. Pour sweet tamarind chutney on the papdis. Gently stick
some silver varq on papdis. Do not let the papdis slip into the yogurt. 5. Put some sprigs of
coriander in the centre of the yogurt and make rings of red chilli powder surrounding it. 6. Serve
immediately.
PERFECT YOGURT
Preparation Time : 4-5 hours
Cooking Time : 15-20 minutes
Ingredients
Milk (full cream) 5 cups

Yogurt 1 tablespoon
Method
Heat whole milk, bring it to boil and reduce to around four cups. Remove from heat and cool it till
it comes to a temperature of 45° C. Add one tablespoon of thick yogurt and mix evenly with a
spoon or churner/whisker. Transfer the mixture into an earthenware pot and allow to set in a
warm place (at 43°C) for four hours (in summer, otherwise may take longer). In winter or in
places at higher altitudes one can always wrap the pot in which you are setting the yogurt in a
blanket or a similar warm wrapping. Always remove a small quantity aside for setting the yogurt
for the following day before you consume the rest. Refrigerate once set.
SHIMLA MIRCH RAITA
Char grilled capsicum and chilled yogurt makes a delicious raita.

Ingredients
Green capsicums 4 medium

Yogurt 4 cups
Salt to taste
Roasted cumin powder 3 teaspoons
Method
1. Prick fork into each capsicum stem to hold it and then roast it on direct flame until soft.
Alternately you can even roast them in a preheated oven. Cut into half, remove seeds, peel the
burnt outer skin by dipping in cold water. Wash well and roughly chop. 2. Whisk yogurt, add salt,
cumin powder, onion, green chilli and half of the capsicums. Mix well and keep in the refrigerator
to chill. 3. Pour into serving bowls, sprinkle remaining capsicums on top and serve chilled.
SPROUTED MOONG RAITA
Healthy sprouts and chilled yogurt makes a delicious raita.
Ingredients
Moong sprouts 1 cup

Yogurt 1 1/2 cups
Sugar 1/2 teaspoon
Salt to taste
Rock salt (sendha namak) to taste
Cinnamon 1 inch stick
Tomato, chopped 1 medium
Cucumber, chopped 1 medium
Carrot, chopped 1 medium
Method
1. Lightly blanch moong sprouts. Drain and keep aside. 2. Whisk yogurt with sugar, salt and rock
salt. 3. Heat a tawa and dry roast cinnamon stick and peppercorns lightly. Cool and powder. 4.
Mix blanched moong sprouts, tomato, cucumber, carrot, onion and green chilli into the whisked
yogurt. 5. Sprinkle spice powder and serve chilled, garnished with chopped coriander leaves.
SEB KACHUMBER
Apple and almond salad with minty yogurt dressing
Ingredients
Apple cored, cut into ½ inch cubes 2 medium

Lemon juice 1 tablespoon
Yogurt 2 tablespoons
Almonds blanched, crushed 12-15
Rock salt (sendha namak) 1/2 teaspoon
Dates seeded & quartered 2 tablespoons
Fresh mint leaves, torn 6
Method
1. Add lemon juice to the apple cubes and mix well so that they do not get discoloured. 2. Mix
together yogurt, almonds and rock salt in a bowl. 3. Add the apple cubes and quartered dates
and mix well. 4. Chill in the refrigerator. 5. Serve chilled garnished with torn mint leaves.
TOMATO PACHADI
Plum red tomatoes sautéed with mustard seeds and asafetida
Ingredients
Tomatoes 2 small
Whole dry red chillies 3
Oil 1 teaspoon
Split black gram skinless (dhuli urad dal) 1/4 teaspoon
Asafoetida a pinch
Yogurt 1/2 cup
Salt to taste
Method
1. Wash and chop tomatoes. Remove stems and break whole red chillies into two.2. Heat oil and
add mustard, urad dal, whole red chillies and asafoetida. 3. Add chopped tomatoes and fry for
about five minutes over a low heat. Set aside to cool. 4. After it has cooled down, mix it well with
yogurt and salt. 5. Serve cold.
WALNUT RAITA
Walnut and yogurt blended beautifully
Ingredients
Walnuts, shelled 1/2 cup

Yogurt 1 cup
Cumin seeds, roasted and crushed 1 teaspoon
Sugar 1 teaspoon
Salt to taste
Method
1. Heat one cup of water in a pan, add walnuts and bring to a boil. Reduce heat and allow to
cook for two to three minutes. Drain and discard the water. Roughly chop the cooked walnuts. 2.
In a large bowl combine chopped walnuts, green chillies, coriander leaves, crushed cumin,
yogurt, sugar and salt and mix well. 3. Serve chilled.
TOMATO PACHDI
A tasty and delicious tomato raita.
Cooking Time : 20-25 minutes
Ingredients
Tomatoes 3 large
Sugar 1/3 cup
Green cardamom powder 1/4 teaspoon
Black grapes 10-12
Green grapes 10-12
Pure ghee 2 teaspoons
Cashewnuts, halved 10-12
Method
Wash and roughly chop the tomatoes. Add sugar and blend in a blender to a fine paste. Put the
mixture in a thick-bottomed pan and cook till it is quite thick. Add cardamom powder and remove
from heat. Heat ghee and sauté the cashewnuts till golden. When the tomato mixture cools
slightly add the black and green grapes and the sautéed cashewnuts. Mix and serve.
MINT RAITA
A simple accompaniment for your favourite paratha. Mint and curds - the two ingredients in this dish abound in
calcium. Green chillies give the perfect spice effect to this delectable raita.

Cooking Time : Nil.
Serves 4.
Ingredients
1/4 cup mint leaves (phudina), chopped
1 cup fresh curds
2 green chillies, chopped
1 teaspoon sugar
salt to taste
Method
1.
Blend all the ingredients in a food processor.
2.
Chill and serve.
Tips
You can add more sugar if you wish.
ALOO KA RAITA
Lip smacking potato raita served chilled garnished with coriander leaves
Ingredients
Potatoes 2 large
Fresh coriander leaves Sprigs a few
Yogurt 2 cups
Salt to taste

Method
1. Boil, cool, peel and cut potatoes into half centimeter sized pieces. Clean, wash and chop
coriander leaves. Dry roast cumin seeds and grind to a powder.
2. Whisk yogurt till smooth. Add salt, pepper powder, half the roasted cumin seed powder and
half the chopped coriander leaves.
3. Add potato pieces and mix well.
4. Garnish with the remaining roasted cumin seed powder, coriander leaves and red chilli powder
and serve chilled.
KADDU KA RAITA
You have to taste this dish to believe how wonderful it is ! It tastes great with a spicy
paratha.

Cooking Time : 15 mins.
Serves 4.
Ingredients
2 cups red pumpkin (kaddu), finely chopped
1 teaspoon cumin seeds (jeera)
2 to 3 green chillies, chopped
1 teaspoon sugar
1 cup fresh curds
1 tablespoon ghee
salt to taste
For the garnish
2 teaspoons chopped coriander
1 tablespoon roasted peanuts, crushed
Method
1. Heat the ghee and add the cumin seeds.
2. When they crackle, add the green chilles and saute for 15 seconds.
3. Add the pumpkin and saute for 10 to 12 minutes till it is cooked.
4. Add the sugar and salt and mix well.
5. Mash lightly and cool completely.
6. Whisk the curds till smooth and add to the cooked pumpkin. Mix well.
7. Serve chilled, garnished with the coriander and peanuts.
Mixed Raita
Ingredients:
1/2 - cucumber
1 - onion
1 - tomatao
1/2 - capsicum
a pinch - salt
bunch - coriander leaves
black peeper
red peeper
edible oils
rock salt
each masala, little bit
home curd thick
1/2 tsp - pudina
Method
1. Mix all the ingredients thoroughly so that deeply soaked in each other.
2. Now beat the curd thoroughly.
For Garnishing:
1. After mixing curd and vegetables in each other decorate with bit of coriander and of
course with jeera, in the end add paste of pudina.
2. Now the mixed Raita is ready.

Raita Recipes

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Raita Recipes

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JAMUN RAITA

Preparation Time : 15 mins.

½ cup ripe black jamuns, deseeded and finely chopped

1 cup low fat curds, beaten

½ teaspoon roasted cumin (jeera) powder

1 teaspoon chopped coriander

Pyaaz ka Raita (Onion and Yoghurt)

Ingredients: 300 gm yoghurt

Serve garnished with cumin and chilli powder.

Dhaniya and Pudina Raita

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Ingredients: 25 gm chopped coriander

2 cups red pumpkin (kaddu), finely chopped

1 teaspoon cumin seeds (jeera)

2 to 3 green chillies, chopped

1 cup fresh curds

For the garnish

2 teaspoons chopped coriander

1 tablespoon roasted peanuts, crushed

1.Heat the ghee and add the cumin seeds.

3.Add the pumpkin and saute for 10 to 12 minutes till it is cooked.

4.Add the sugar and salt and mix well.

5.Mash lightly and cool completely.

7.Serve chilled, garnished with the coriander and peanuts.

Aloo Pudine Ka Raita Ingredients

Veg | Non Spicy | Punjab Serves 4

Method 1 large sized Potato (boiled)

1/2 tsp Pepper powder

1 small sized Onion (chopped)

1/4 medium bunch Fresh mint leaves (chopped)

Spicy grated Lauki mixed with yoghurt and served

Preparation Time : 15 minutes

Preparation Time : 15 minutes

Preparation Time : 25-30 minutes

Potatoes 275 grams

Preparation Time : 10 minutes

Cooking Time : 10 minutes

Bathua bunch 1 big

A curd based beetroot accompaniment, flavoured with cumin powder.

Preparation Time : 15 minutes

Cooking Time : 10 minutes

Beetroot sized 2 medium

A delightful raita of fried ladyfingers in spiced yogurt

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Ladyfingers (bhindi) 100 grams

One of the most popular raitas in Northern parts of India.

Preparation Time : 10-15 minutes

Boondi 100 grams

Roasted brinjal raita serves as a good accompaniment.

Cooking Time : 15 minutes

Brinjal sized 1 large

A cabbage and yogurt preparation

Preparation Time : 15 minutes

Yogurt, whisked 2 cups

CHILLI PINEAPPLE AND ANAR RAITA

Preparation Time : 15 minutes

Pineapple, cubed Tinned 3-4 slices

CUCUMBER AND RAISIN RAITA

A raita preparation of cucumber and raisin served chilled.

Preparation Time : 15 minutes

Spicy cucumber and coconut raita.

Preparation Time : 40 minutes