A side dish in Indian & Pakistani Cuisine made of yogurt and used as a dipping sauce for any rice varieties such as Pulav and Biryani including kebabs.
Yogurt is seasoned with coriander leaves, mint leaves, toasted cumin seeds (in powder form) and other herbs and spices.
This yogurt is then added to any raw vegetables such as cucumber, grated carrots, tomato, onion, toasted bread pieces or boondi.
Raita is served chilled with Pulav & Biryani rice.
 |
| 1 SMALL CUCUMBER |
 |
FINELY CHOPPED
|
 |
| 1/2 CUP COCONUT |
 |
SALT TO TASTE
|
 |
| 1/2 TSP. TOASTED MUSTARD SEEDS |
 |
1.5 CUPS PLAIN YOGURT
|
 |
| 1/2 TSP. HING POWDER |
 |
1/4 TSP. CUMIN POWDER
|
 |
| READ TO SERVE |
 |
Radish Raita - 1
medium sized white radish - grated, salt to taste, mustard seeds &
hing for seasoning, 2 cup plain yogurt, 1 tsp. finely chopped coriander
leaves - combined together in a large bowl, served with Spring onion Pulao.
|
Ingredients - 2 cup yogurt, 3 bread slices (sliced into small pieces & toasted), 1-2 green chillies (finely chopped), salt to taste, 1 tsp. sugar, red chilli powder to taste, 1/2 tsp. roasted coriander & cumin powders, finely chopped coriander leaves.
Method - Mix yogurt with all ingredients (except toasted bread slices) and add toasted bread slices just before serving. (extra chilli & cumin powders may be added for garnishing)
