Raita
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Raita is a very healthy, fresh and extremely delicious dish. It`s a wonderful treat in hot summers.
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 Raita is a curd based recipe which can be used either as a sauce or dip, or a salad. Raita is the best accompaniment with any meal especially with dry vegetable preparations. The word raita first appeared around the 19th century. It comes from the Hindi language. The word raita in Hindi and Urdu is a derivative of the Sanskrit word rajika. It is specially consumed as a side dish with rice and curry or with one of the Indian breads. It is very healthy, fresh and extremely delicious. It's a wonderful treat in hot summers. There are various types of Raita some of which are as follows:
Cucumber Yogurt Ingredients
2 cups yogurt
2 green cucumbers
2 tablespoons finely chopped spring onion
Half teaspoons roasted cumin seeds (optional)
1 tablespoon chopped fresh coriander or mint
Salt and black pepper to taste
 Method
Peel the cucumbers, halve them lengthways and remove the seeds.
Cut the cucumbers into small pieces, sprinkle with salt and leave for 15 minutes, then drain away liquid and rinse the cucumbers quickly in cold water. Drain well.
Combine with onion, yogurt, lemon juice and taste to see if more salt is required.
Roast the cumin seeds in a dry pan or shaking pan stirring constantly, until brown.
Bruise or crush seeds and sprinkle over yogurt.
Serve chilled, garnished with mint or coriander.
Palak Raita Ingredients
2 cups yogurt
1 large bunch spinach
2 teaspoons ghee or oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground cumin
1/2 teaspoon fenugreek seeds
1/8 teaspoon chilli powder (optional)
Salt and black pepper to taste
 Method
Wash spinach thoroughly in several changes of water.
Remove any tough stems and put the leaves into a saucepan with very little water.
Cover and steam over low heat until spinach is tender.
Drain and chop finely.
In a small pan heat ghee or oil and fry the mustard seeds until they start to pop.
Add cumin seeds, ground cumin and fenugreek seeds and continue to fry, stirring with a wooden spoon, until the fenugreek seeds are golden brown, but do not allow to burn. Remove from heat, stir in chilli powder and salt and allow to cool.
Mix in the yogurt then stir this mixture into the spinach.
Serve cold or at room temperature.
Celery Raita Ingredients
2 celery sticks
1 small onion
2 green chillies
200 gms yoghurt (beaten)
Salt to taste
Mustard and cumin for seasoning oil
Method
Finely chop celery and onion.
Cut chillies into 2 halves.
Heat oil in a pan, add mustard and cumin seeds.
Once mustard starts to splutter, add celery, onion and green chillies.
Fry for a couple of minutes and let it cool down.
Add this in yogurt with salt and mix well.
Garnish it with coriander leaves.
 Mango Raita Ingredients
1 ripe mango
100ml or 4 cups fresh curd (plain yogurt)
200gms or 8 oz condense milk
1 table spoon crushed cashew
1 table spoon crushed almonds
1 table spoon crushed pistachio
2-3 pinch cardamom powder
Method
Peel and cut mango in small pieces.
Mix condense milk and curd, beat till smooth.
Add crushed nuts and cardamom powder in this curd.
Add mango pieces in this mix.
If it feels it's not sweet enough, one may add some sugar.
Mix well and chill 1/2 an hour before serving.
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