5 Types of Raita I 5 तरह के रायते I Pankaj Bhadouria
Sharing here the recipe of 5 types of Raita! Raita is an integral part of our Indian Thali. Plain yoghurt gets a lot of flavours added to in the form of fruits and vegetables to make 5 different types of raita. I am sharing here the recipe of Pineapple Raita, Onion Tomato Raita or Kachumar Raita, Boondi Raita, Burani Raita, also known as Dahi ki Chutney or Garlic Raita and Tadka Raita.
So enjoy these 5 types of Raita and make each meal different and special.
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Recipe
5 Types of Raita
Pineapple Raita:
Ingredients:
1 cup Fresh Pineapple tit bits
1 cup yoghurt
¼ tsp salt
¼ cup + 2 tbsp sugar
Method:
Cook the pineapple titbits with ¼ cup sugar and 1 cup water till the pineapple pieces are soft. Drain and cool. Whisk the yoghurt and add the salt and sugar. Mix well. Add the pineapple titi bits, chill and serve. Garnish with chili flakes (optional)
Boondi Raita:
Ingredients:
¼ cup besan
A pich of baking powder
Oil to fry
1 cup yoghurt
1 tsp salt
½ tsp cumin seeds
Method:
Make a thin batter with besan, baking powder and water.
Heat oil in a pan. Place a perforated ladle over the oil and pour a tbsp of batter over it. Tap to allow droplets of besan to fall in oil. Fry till crisp and remove.
Repeat. Soak the boondi in water. Whisk theyoghurt. Add th boondi, salt, chilies.
Heat 1 tbsp oil in a pan. When oil in very hot, add the cunmin seeds and allow to splutter. Immediately pour the tempering over the raita, cover and cook for a few minutes. Chill and serve.
Kachumar Raita
Ingredients;
¼ cup chopped onions
¼ cup chopped tomatoes
¼ cup chopped cucumber
2 green chiles, chopped
2 tbsp chopped coriander
1 cup yoghurt
Salt to taste
Method:
Mix together all ingredients well. Chill & serve.
Garlic Raita (Burani)
Ingredients:
1 tbsp crushed Garlic
1 cup yoghurt
½ tsp salt
½ tsp red chili flakes.
Method:
Mix together all ingredients well. Chill & serve.
Tadka Raita
Ingredients:
1 cup yoghurt
Salt to taste
1 tbsp oil
1 tsp chana dal
1 tsp urad dal
½ tsp mustard seeds
2-3 whole red chilies
5-6 curry leaves
Method:
Heat oil in a pan. Add the mustard seeds and then the dals. Allow the dals to turn golden. Add in the remaining ingredients and allow to splutter. Pour the tadka over the yoghurt, add salt and mix well. Serve.
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