RAITA | YOGURT DIPS – 13 WAYS

Raita or Pachadi is an Indian condiment consisting of yogurt, spices, herbs along with diced or grated vegetables or fruits. Owing to a lot of our recipes being prepared with hot spices and the weather being mostly hot and humid throughout the year in most parts of the country, Raita is a staple in every Indian Household since yogurt is known for its cooling properties. Raita is often served as an accompaniment or a side dish with the usual Dal, Rice or Roti and especially a must alongside Biryani. It has the power to make any boring meal, satisfying. Yogurt is such a versatile ingredient, yet most homes make a very basic raita everyday but today I’m going to tell you 13 easy ways you can make delicious yogurt based thick raita which you can have with your meals. I don’t know what you’d call this in English, but the closest I could think of was a dip! For your ease, I’ve created an Index below. simply click on the headings to jump to the recipe. There are no specific measurements of ingredients. So be free to adjust as per your taste.

INDEX


Vegetable Raita

Aloo Raita

Boondi Raita

Pudina Raita

Pomegranate Raita

Spiced Raita

Fruit Raita

Colourful Raita

Palak/Bathua Raita

Makhana Raita

Cool Herbs Raita

Sour Raita

Okra (Bhindi) Raita

My Grandma’s Tempered (Tadka) Raita

INGREDIENTS USED IN DIFFERENT RECIPES:
1 Cup Thick Yogurt (Dahi)
Chopped Tomato
Chopped Onion
Chopped Cucumber
Boiled Potatoes
Chopped Coriander Leaves
Chopped Mint Leaves
Chopped Green Chilli
Chopped Pineapple
Chopped Mango
Pomegranate Seeds
Grated Beetroot
Grated Carrot
Spinach Leaves (Palak)
Bathua (Lamb’s Quarter)
Dill Leaves
Okra (Bhindi)
Ginger
Garlic
Lemon Juice/ White Vinegar
Carom Seeds (Ajwain)
Cumin Powder
Red Chilli Powder
Pepper Powder
Saunf Powder (Fennel Seeds Powder)
Store Bought Boondi
Makahna (Fox Nuts)
Milk
Rock Salt as per taste


METHOD 1 – Vegetable Raita

  • Beat Yogurt till it looks smooth and creamy.
  • In a bowl, add chopped Tomato, Onion and Cucumber along with Coriander and/or Mint Leaves.
  • Add Salt & Red Chilli Powder.
  • Also add in the beaten Yogurt and mix well.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 2 – Aloo Raita

  • Beat Yogurt till it looks smooth and creamy.
  • In a bowl, add chopped boiled Potatoes.
  • Also add chopped Coriander Leaves and chopped Green Chilli.
  • Add the beaten Yogurt.
  • Add salt and mix well.
  • Sprinkle some Red Chilli Powder and Cumin Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 3 – Boondi Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl. .
  • Add store-bought Boondi.
  • Add little salt since the Boondi will be a little salty.
  • Add chopped Coriander and Mint Leaves.
  • Add some milk, because the boondi will absorb the water from the curd and make it thick if stored. Mix well.
  • Sprinkle some Red Chilli Powder and Cumin Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 4 – Pudina Raita

  • In a mixer-grinder or blender, add washed 1/2 cup of Coriander and Mint Leaves mix.
  • Add Salt, 1 Tsp Cumin Powder, 1/2 Inch Ginger and 2 Garlic Cloves, 1/2 Green Chilli.
  • Add a cup on Yogurt.
  • Blend everything very well.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 5 – Pomegranate Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl. .
  • Add Pomegranate Seeds.
  • Add Chopped Mint Leaves.
  • Add Salt and mix well.
  • Sprinkle some Cumin Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 5 – Spiced Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add Red Chilli Powder, Cumin Powder, Chaat Masala, Pepper Powder and Salt.
  • Add some chopped Coriander Leaves, Mint Leaves and Green Chilli.
  • Mix well and serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 6 – Fruit Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add Red Chilli Powder, Cumin Powder and Salt.
  • Add some chopped Mint Leaves.
  • Add chopped Pineapple/Mango Pieces. You can also add Pomegranate Seeds.
  • You can add sweetener of your choice, but it’s totally optional. Mix well.
  • Sprinkle some Saunf Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 7 – Colourful Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add grated Beetroot and grated Carrot.
  • Add chopped Green Chilli along with some Salt.
  • Mix well and garnish with chopped Coriander Leaves or Mint Leaves.

METHOD 8 – Palak/Bathua Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add washed and blanched, cooled-off and chopped Spinach (Palak) or Bathua Leaves.
  • Crush some Carom (Ajwain) Seeds with your palm and add to this.
  • Add salt. Mix well.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 9 – Makhana Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add roasted crunchy, crushed Makahna (Fox Nuts).
  • Add Salt, Cumin Powder, chopped Coriander Leaves and Mint Leaves. Mix well.
  • Sprinkle some Red Chilli Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 10 – Cool Herbs Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add any one or all 3 of these leaves – Mint Leaves, Coriander Leaves, Dill Leaves.
  • Also add chopped Green Chilli, Grated Ginger and Cucumber.
  • Add Salt and some crushed Carom Seeds. Mix well
  • Sprinkle with some Red Chilli Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 11 – Sour Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add Lemon Juice or White Vinegar.
  • Add Salt and Pepper Powder.
  • Mix well and serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.
  • Best served with Mexican recipes like Burrito Rice Bowl and Tacos, like Sour Cream.

METHOD 12 – Okra (Bhindi) Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add chopped and sauteed Okra.
  • Add Red Chilli Powder, Cumin Powder and Salt.
  • Mix well and serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 13 – My Grandma’s Tempered (Tadka) Raita

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MOONG DAL KHICHDI (RICE & LENTIL PORRIDGE) – GLUTEN FREE

This is the easiest Dal Khichdi you’ll ever make! There is no tempering, no chopping and absolutely no peeling! No fuss, whatsoever! And even though it’s made with just a few ingredients, it’s still so satisfying and feels wholesome! This is Gluten Free and can be made Vegan too if you avoid the Ghee. It is usually made in Indian Households when someone is ill or to feed babies as this food is soft, easily digestible and has no spices. Such a simple recipe, yet so delicious. You can enjoy this quick recipe for breakfast, lunch or dinner.

INGREDIENTS
1 Cup Moong Dal (Without Skin)
1 Cup Rice
Water
1 Tsp Turmeric Powder
1 Tbsp Ghee
Salt

METHOD

  • In a large pressure cooker, add the dal and rice. Wash it thoroughly and then soak in enough water for 15 minutes at least. I normally soak this after I’m done eating breakfast and around half an hour before lunch time I start preparing to make the Khichdi, so it’s soaking well for 3 hours. If you are diabetic, you can use more of lentils and less of rice.
  • Discard the water. I use the water for my plants. If you are using organic unpolished lentils and rice, you can cook in the same soaked water. If not, add fresh water, around 4-5 cups. The rice and dal should be submerged under water. Add more if required.
  • Now add the turmeric powder and salt. Give it a mix.
  • Now add ghee and close the lid of the pressure cooker. Replace ghee with some oil if you are Vegan/Lactose Intolerant.
  • I let this pressure cook on a high flame for 2-3 whistles.
  • Switch off the flame and let it cool. Takes around 15 mins. Open the lid when all the steam has escaped. Give it a good mix.
  • Check for salt and add water if required. Since it’s Khichdi, the consistency should be that of a thick porridge and easy to eat. So add water accordingly and give it a boil.
  • Top this creamy khichdi with an additional dollop of ghee. You can serve this with Achaar (Pickles), Papad (Indian Fried Snack) and any flavourful dry sabji. I like Karela (Bitter Gourd) sabji with this. But even just a bowl of curd or Raita tastes great. Do let me know if you enjoyed this tasteful recipe.
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SATTU PROTEIN DRINK – VEGAN | GLUTEN FREE | DIABETIC FRIENDLY

A great protein packed summer drink tastes best when served chilled. Made from the star ingredient – Sattu, which is a staple in North Indian Cuisine, it’s also known as Poor Man’s Protein Shake. Ignore the name, because it’s nothing close to being poor in terms of nutritional benefit. Apart from being rich in protein, calcium and fibre, it also has cooling properties and helps keep your body hydrated to beat the heat.

Since Sattu contains many essential vitamins and minerals like potassium and magnesium, it reduces bloating, boosts metabolism and helps the body burn calories effectively. And therefore a tasty beverage for people suffering from Diabetes or looking to lose weight.

If you are Vegan, Lactose Intolerant or want a Gluten Free nutritious yet filling beverage, try this delicious option. Also a great breakfast drink and when you pair this with some fruits, you are good to go! And next time you feel like reaching for that bag of chips, replace unhealthy snacking with this drink.

INGREDIENTS
3 Tbsp Sattu Powder (Roasted Chickpea/Bengal Gram Flour)
1 Tsp Roasted Cumin Powder
2 Tsp Dry Mango Powder (Amchur)
1 Pinch Yellow Mustard Powder/ Cold Pressed Oil (Optional)
1/2 Lemon Juice
1 Glass Cold Water
2 Ice Cubes
2 Mint Leaves & Lemon Wedge (Optional)
Himalayan Salt/ Regular Salt

METHOD

  • In a tall glass, add in all the dry ingredients – Sattu Powder, Roasted Cumin Powder, Dry Raw Mango Powder and Salt. You can also use your blender/smoothie maker for this.
  • If you don’t have ready made Sattu Flour, you can roast Bengal Gram and then grind to a fine powder. Some stores also sell roasted Bengal Gram. If you get those, simply grind at home and there’s your Sattu Flour.
  • You can add Mustard Powder too or a couple drops of Cold Pressed Mustard Oil if you like a little zing to this. This is completely optional.
  • Mix all the powders well.
  • Add little cold water at first and mix into a paste.
  • Now keep adding little water at a time and mix well every time. This ensures there are no lumps formed and the powders don’t stick to the insides of the glass.
  • Once you have your glass filled with cold water, add some lemon juice and give it a good mix.
  • Top this with some ice cubes, a few mint leaves and a lemon wedge if you like it a little pretty.
  • You can also make a big batch of ready to drink instant Sattu Drink Powder and store in an airtight container. Use all the dry ingredients only. Then all you need to do is mix water and drink with a squeeze of fresh lemon.
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BADAM HALWA | ALMOND PORRIDGE – KETO | PALEO | DIABETIC FRIENDLY

Another super easy recipe for those days when you are in no mood to cook anything for yourself or when you crave something sweet and have nothing around. And this healthy take on one of the most famous Indian Desserts, Suji Ka Halwa or Sheera, takes only about 10 mins to make. Being Keto, Paleo, Diabetic Friendly, Gluten Free and Anti-Inflammatory, almost anyone can enjoy this Halwa guilt-free. It’s super nutritious (healthy fats, fibre and protein) & packed with flavours. So do try this one out and let me know in the comments below if you enjoyed this recipe.

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SUJI HALWA | PINEAPPLE SHEERA | KESARI BHAAT | SEMOLINA DESSERT

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Semolina is a such a versatile grain thats made after milling wheat! Though it’s devoid of bran and wheat germ and has super high gluten content, it still is nutritious – it being a good source of phosphorous, magnesium, vitamin b-complex and low in sodium. This is one such ingredient that tastes amazing when made savoury or into a sweet dessert like this sheera! You may dislike the savoury Upma but most of you love eating this common Indian sweet dish made in almost every household for festivals and gatherings and especially served at temples too. It goes by many names (title says it all) in different parts of our country, India and is made with variations using kesar, nuts or even pineapple. It takes very little time, so those looking for a quick dessert fix, look no further! This one’s an effortless dessert recipe and you won’t have to shop for ingredients – most will be readily available in your kitchen.

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INGREDIENTS
1 Cup Semolina (Suji/Rava)
3/4th Cup Ghee
2 Cups Water
1/2 Cup Sugar or as per taste
1/2 Tsp Cardamom (Elaichi) Powder
4-5 Dry Fruits of your choice (Almonds, Cashews or Raisins)
1 Pinch Saffron Strands (Kesar) – Optional

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METHOD

  • Dry roast Semolina in a deep pan for 3-4 minutes on high heat.
  • Reduce flame and add Ghee. It may look like a lot of ghee, but you don’t eat this often. So go ahead.
  • Keep stirring for a few more minutes until the semolina changes colour to a light brown.
  • At this point you can carefully pour water into this and stir in quickly.
  • Make sure the flame is on low. Soon you’ll see that the water will start getting soaked into the semolina.
  • Add in the saffron strands, powdered cardamom and chopped nuts. You can mix saffron with a little water and then mix in so it gives a nice yellow orange tinge to the sheera.
  • Once the water is well absorbed, add in the sugar and mix everything well.
  • Cook this only until the sugar melts and immediately switch off the gas. the longer you keep, the harder the halwa will turn and you don’t want that. You’re looking for moist sheera.
  • If you are planning to make Pineapple Sheera, you can cook pineapple pieces in ghee along with nuts and add in separately roasted semolina and water afterwards, followed by sugar until everything comes together.
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MALAI PANEER (COTTAGE CHEESE) BHURJI – SUBSTITUTE FOR EGG

This is a quick, easy, tasty and healthy recipe for breakfast or lunch. This masaledaar bhurji is a great alternative for vegetarians. This protein packed recipe is an ideal breakfast option. I’ve tried this with Malai Paneer, but you can use regular fresh Paneer as well or replace with eggs to make Anda Bhurji.

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INGREDIENTS
200 Grams Malai Paneer / 3 Eggs
2 Tsp Oil
1 Tsp Cumin Seeds
1 Onion
1 Tomato
1 Green Chilli
1/2 Inch Ginger & 3 Garlic Cloves Paste
1/4 Tsp Kashmiri Red Chilli Powder
1 Tsp Turmeric Powder
1 Tsp Tandoori Chicken Masala or Garam Masala
2 Tbsp Coriander Leaves
Salt

METHOD

  • In a wide pan, heat oil. I used Olive Oil.
  • Splutter Cumin Seeds.
  • Now add the chopped Green Chilli.
  • Add a finely chopped Onion.
  • Sauté for a few minutes.
  • Now add the Ginger Garlic paste.
  • Sauté until the onions brown a little.
  • Add finely chopped Tomato.
  • Add Salt to this and sauté until the Tomatoes soften.
  • Now add the spice powders – Turmeric Powder, Kashmiri Red Chilli Powder and Tandoori Chicken Masala. The Masala is 100% veg. If you don’t have this, use Garam Masala. Adjust the spice accordingly.
  • Mix everything well and cook for a minute.
  • Now scramble the Malai Paneer and add to the masala. You can use eggs instead!
  • Gently combine everything. Malai Paneer is extremely soft as the name suggests and very dense, quite creamy. So you don’t want to mash everything and make it look all pasty. So be extremely careful while mixing it. You can use normal fresh Paneer too. Avoid packed Paneer since they are a little chewy and hard.
  • Cook for a minute more and add chopped Coriander Leaves.
  • Serve hot with crispy bread toast or serve in a Pav (Dinner Roll) for breakfast or you can eat this at Lunch with Roti or Naan.
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PALAK KADHI | SPINACH IN YOGURT CURRY

Just the way we use Spinach leaves to make Dal Palak, I used them to make kadhi. It’s like a normal Kadhi, just with the addition of Palak. Tastes great with Bajra or Jowar Rotis or even with Rice and regular Rotis. It’s healthy and gluten free too.

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INGREDIENTS
1/2 Bunch Spinach Leaves
1 Tsp Oil
1/2 Tsp Cumin Seeds
1/2 Tsp Mustard Seeds
1/4 Tsp Fenugreek Seeds (Methi Dana)
1 Pinch Asafoetida (Hing)
1 Dry Red Chilli
1/2 Inch Ginger
3-4 Garlic Cloves
1 Onion
2 Tbsp Gram Flour (Besan)
4 Tbsp Yogurt (Dahi)
1 Tsp Turmeric Powder
1/2 Tsp Kashmiri Red Chilli Powder
Water
Salt

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METHOD

  • Wash Spinach Leaves thoroughly, finely chop them and keep aside.
  • In a wide deep pan, heat oil.
  • Crackle Cumin & Mustard Seeds.
  • Now add Fenugreek Seeds, Asafoetida and Dry Red Chilli. You can use Green Chillies instead.
  • Also add finely chopped Ginger & Garlic. Saute for a few seconds.
  • Add thinly sliced Onion and cook until they brown a little.
  • Now add the Spinach Leaves, mix well and let it cook on low flame. The leaves will start to wilt and reduce in size within minutes. Stir occasionally.
  • In the meantime, mix Gram Flour with Yogurt.
  • Also add Turmeric Powder, Kashmiri Red Chilli Powder and Salt.
  • You can additionally also add in other spice powders like Cumin, Coriander and Garam Masala. I haven’t.
  • Combine everything well to form a lump free thick batter.
  • To this add 2-3 cups of water. Mix well.
  • Add this Yogurt mix to the Spinach and keep stirring continuously till it reaches a boil.
  • Add more water as per your preference.
  • You can increase the flame and cook but remember that stirring is important to avoid the yogurt from breaking and the gram flour from clumping.
  • You can now simmer the flame and cook until you no longer can feel the raw taste of gram flour.
  • Serve hot with rotis, bhakris or rice 🙂
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ALOO PYAAZ KI SABJI | POTATO ONION MASALA

An easy to make, tasty sabji that goes well with just about anything. The sweetness from the onions and the herby flavour from coriander leaves, gives this sabji a very fresh taste. There are so many ways to make Potato sabji and this one never fails!

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INGREDIENTS
3 Potatoes
2 Onions
2 Tbsp Mustard Oil
1 Tsp Cumin Seeds
1 Pinch Asafoetida (Hing)
1 Tsp Turmeric Powder
2 Tsp Kashmiri Red Chilli Powder
1 Tsp Dry Mango Powder (Amchur)
2 Tsp Garam Masala Powder
2 Tbsp Water
1/2 Cup Coriander Leaves
Salt

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METHOD

  • Peel and chop potatoes into small cubes. Wash them thoroughly with water and pat them dry with a towel. This is to remove starch from the potatoes so they don’t stick to the pan when shallow frying.
  • Heat half of the mustard oil in a pan and when it starts to smoke, add cumin seeds.
  • Now add thinly sliced onions and fry till they turn brown. Transfer to a plate.
  • In the same pan, add the remaining oil. Once it smokes, add asafoetida.
  • Now add the chopped potatoes and mix well. Lower the flame and let this cook for 5 minutes with occasional stirring.
  • Now add salt and mix well. Also add a little water. Mix and cover and cook until they completely cook. Keep stirring in between. You can skip the water and saute the potatoes a little longer until cooked.
  • Now add the sauteed onions you prepared earlier. Mix well.
  • Add the spice powders – Turmeric Powder, Kashmiri Red Chilli Powder, Garam Masala Powder and Dry Mango Powder (Lemon Juice/Tamarind as a substitute). Adjust as per taste.
  • Combine everything and stir and cook for another 2 minutes. Check for salt if required.
  • Add some freshly chopped coriander leaves. Mix and serve with rotis or naan 🙂
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PATTA GOBI MASALA | CABBAGE MASALA

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Tried this for the first time and turned out so good! I’ve always eaten the bland version and was never a big fan. I would mix it up with my dal rice just to camouflage the taste. But this masala version changed the whole idea of cabbage sabji for me. Didn’t know this cruciferous vegetable could taste so divine! I loved it and I hope you love it too ❤

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ALOO MATAR | POTATO & GREEN PEAS IN A TANGY GRAVY

This is such an interesting recipe! Who doesn’t love potatoes? And if it’s got tanginess with a little bit of spice in every bite, you’ll love this even more, won’t you? I made this recipe when I had a few extra boiled potatoes in the fridge and had to come up with a quick recipe to pack for lunch. What’s your excuse?

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