Pineapple Raita Recipe

pineapple raita

Pineapple raita or ananas ka raita is a perfect accompaniment to meals in summers. Fresh sweet pineapple is best for this recipe. I forgot to add black pepper powder, hence it is missing in the picture.
2 cups curd (dahi/yogurt)
1 cup diced pineapple (ananas)
2 tsp sugar
Salt to taste
1/2 tsp black pepper powder
1. Place curd in a bowl and add salt and sugar. Whisk till smooth and sugar dissolves.
2. Stir in pineapple pieces and black pepper powder. Mix well.
3. Place in refrigerator to chill. Serve pineapple raita cold.

(Cucumber Raita) Kheere Ka Raita

cucumber raita

Summer is here and with it we feel the need for some cool, refreshing accompaniment to our meals. Cucumber or kheera comes in abundance in summers. Cool cucumber along with cool yogurt makes for a winning combination. Here is my recipe (actually my mom's) recipe of cucumber raita to beat the heat.

Recipe of cucumber raita or kheere ka raita

1 cucumber (kheera) - grated

2 cup curds (yogurt) - well beaten

Salt to taste

A pinch of black salt (kaala namak)

1/2 tsp cumin seeds- dry roasted and coarsely ground

1/4 tsp red chilli powder

1/4 tsp black pepper powder

1. Add all the above ingredients to whisked yogurt. Also add the juice you get while grating cucumber. Mix well.

2. Refrigerate and serve cucumber raita chilled.

Bhindi Raita (Fried Okra in Yogurt)

bhindi raita

Bhindi raita or okra raita is a South Indian style raitha where it is also called 'Vendaikai Thayir Pachadi'. Small sized bhindi is good for this raita.

Recipe of bhindi raita/ okra raita

200 gms bhindi (okra) - cut into small pieces

2 cups dahi (curds/ yogurt) - whisked

4 tbsp + 1 tsp oil

Salt to taste

1/4 tsp mustard seeds

1 dry red chilli

1. Heat 4 tbsp oil in a pan and fry the okra. Keep aside.

2. Heat 1 tsp oil in a pan and add mustard seeds and dry red chilli. When they splutter, remove.

3. Add fried bhindi, salt and above tempering of mustard seeds and red chilli to the well beaten yogurt. Serve okra raita chilled.

(Onion raita) Pyaz ka Raita Recipe

Onion raita or pyaz ka raita is very easy to make and tastes good when chilled. If you do not like green chilly pieces coming in your mouth, then you can put white pepper powder or red pepper powder (cayenne pepper) for spiciness.

Recipe of onion raita or pyaz ka raita

2 cup curd (dahi)

1 big pyaz (onion)- chopped finely

1 green chilly- chopped finely

Black salt (kaala namak) - to taste

¼ tsp small mustard seeds (rai)

1 tsp oil

1. Beat curd with a beater.
2. Add onion, green chilly and black salt.
3. Heat oil in a big spoon (karchhi) and add small mustard seeds. When they pop, add them to the curd.
4. Mix everything well and serve pyaz ka raita cold.

Chukandar ka Raita (Beetroot Curd Preparation)

chukandar ka raita

Chukandar ka raita or beetroot raita is rather unusual raita but quite tasty and nutritious. If you use chukandar only in salad, then try this raita for a change. This raita is very appealing to eyes and also chukandar is rich in Iron which makes it a great raita, good for anaemics.

Recipe of chukandar ka raita

1 chukandar (beetroot)

1/2 tsp red chilli powder

3 cup curd (dahi/yogurt)

1/2 tsp roasted and crushed cumin seeds

Salt to taste

chukandar (beetroot)

How to make chukandar ka raita

1. Remove top and bottom of chukandar and peel. Wash and grate the chukandar.

2. Beat curd till smooth and lump free.

3. Add chukandar and rest of the ingredients to curd. Serve chukandar ka raita with meals.

Lauki ka Raita (Bottle gourd Curd Preparation)

lauki ka raita

Lauki ka raita is not just tasty but also very nutritious. If you use curd made from low fat milk, lauki raita can be a part of low calorie diet.

Recipe of lauki ka raita

2 cups curd (yogurt/ dahi)

1 cup grated lauki (doodhi/ ghiya/ bottle gourd)

Salt to taste

1/4 tsp red chilli powder

1 tsp dry roasted and coarsely ground cumin seeds

1. Boil grated lauki with 1 tablespoon water, covered, on a low heat for about 5 minutes.

2. Beat curd with a mathani or a beater till smooth and lump free.

3. Add lauki, salt and red chilli powder to curd and mix well. If the curd is too thick, add some water. Sprinkle ground cumin seeds over the raita.

4. In this winter season, serve lauki raita at room temperature and in summers, refrigerate and serve chilled.

Bathua Raita (Pigweed Curd Preparation)

bathua raita

Bathua also known as pigweed comes in winter season in India so this is the time to prepare bathua raita or bathua paratha. Here I am sharing the recipe of bathua ka raita. This raita is not just delicious but also full of nutrition since bathua is a rich source of Iron and Calcium. So enjoy!

Recipe of bathua raita

2 cups curd (yogurt)

1 cup bathua leaves (pigweed)

1 tsp cumin seeds- dry roasted and coarsely ground

1/2 tsp red chilli powder

Black salt or ordinary white salt to taste

bathua leaves

1. Pick leaves of bathua and discard the stems. Wash bathua thoroughly under running water.

2. Boil bathua leaves with 1/2 cup of water for few minutes. Strain. Grind them to a coarse paste using a blender.

3. Whisk curd till smooth and lump free. Add some water to the curd if it is too thick.

4. Add bathua, salt and red chilli powder to the beaten curd. Sprinkle ground cumin seeds over the raita. Since its too cold these days, serve bathue ka raita at room temperature. You can also refrigerate it before serving.

Aloo ka Raita (Potatoes with Yogurt)

aloo ka raita

Aloo ka raita is loved by all potato lovers. This cool accompaniment to hot meals tastes absolutely delicious.

Recipe of aloo ka raita

3 cups yogurt (dahi/ curd)

2 medium sized aloo (potatoes) - boiled, peeled and cubed

1/2 tsp red chilli powder

1/2 tsp roasted cumin seeds- ground coarsely

Salt to taste

1. Whisk yogurt till smooth. Add salt, red chilli powder and cumin powder.

2. Add cooled aloo cubes. Serve aloo ka raita chilled.

Boondi Raita

boondi raita

Boondi raita is the most common raita in Indian homes and even served when entertaining some guests. Boondi raita is served as an accompaniment to meals.

It’s easy and quick to make once you have readymade boondi on hand. Soaking boondi in water is not a necessary step but I recommend it since it prevents excess oil going into our stomachs and saves some unnecessary calories.

Recipe of Boondi Raita

2 cups curd (yogurt/dahi)

½ cup boondi

½ tsp red chilli powder (cayenne pepper) or black pepper powder

Salt to taste

½ tsp cumin seeds- roasted and coarsely ground

1. Soak boondi in water for 2-3 minutes. Drain, squeeze them very lightly. This step will make the boondi soft as well as drain off some oil from them.

2. Beat curd well with a beater or a mathani. If it is too thick, add some water. Add red chilli powder, salt and roasted cumin seeds. Mix well.

3. Add boondi. Refrigerate and serve boondi raita chilled in summers and at room temperature in winters.