GREEN APPLE RAITA

 Raita is a yogurt-based condiment. It usually contains cooked or raw vegetables/fruits/pulses, mixed with the Yogurt/Dahi and tempered with Mustard and Jeera. The Raita is usually served with Biriyani, Pulav, Parathas, Naan, or can be served as a dip for Kebabs too.

Raitas are a regular feature at my house. Whenever I make Parathas I usually pair it with a Raita instead of plain curd, and it goes without saying that Biriyani is almost always served with raita. I use raitas such as Mint raita as a dip for Kebabs too. I have different Raita varieties like Bhindi/Okra Raita, Mint Raita, Baigan/Eggplant Raita, Pineapple Raita, to my repertoire, please check them out while you are here.

This recipe of Green Apple Raita Is a very simple one and takes around 15 minutes to assemble. During the apple season, I make this raita very frequently. It tastes good just by itself too, and I usually pair it with Parathas or Jeera Rice.

This recipe does not have step wise instructions as it is very simple to put together

Here is this simple recipe for you-

PREP TIME: 10 Mins                            COOK TIME: 5 Mins

TOTAL TIME: 15 Mins                            COURSE:  MAIN 

CUISINE: INDIAN                                  SERVINGS: 4

     

     Ingredients:

     Green Apple 1 grated with peel

     Yogurt/Curd 300 gm

     Salt as required

     Roasted cumin powder 1 tsp

     Sugar 1 tsp

     Red chilli powder 1/2 tsp (optional)

Directions: In a bowl smoothen out the curd with a ladle gently. Do not whisk, only fold.

Grate the apple with the peel, and drop into the curd, add salt, sugar and roasted cumin powder, red chilli powder(if using), and mix everything very well. put it in the refrigerator until ready to serve.

    NOTE: 

1. Use only Green apples as they give the right tartness and texture. The taste may change with regular eating apples. Green apples are the cooking variety.

2. I have not added red chilli powder here. But it can be added.

3. Fresh and finely chopped coriander leaves can also be added.

4. Use more apples for a stronger flavour/taste.

PINEAPPLE RAITA

 Raita is a yogurt-based condiment. It usually contains cooked or raw vegetables/fruits/pulses, mixed with the Yogurt/Dahi and tempered with Mustard and Jeera. The Raita is usually served with Biriyani, Pulav, Parathas, Naans, or can be served as a dip for Kebabs too.

Raitas are a regular feature at my house. Whenever I make Parathas I usually pair it with a Raita instead of plain curd, and it goes without saying that Biriyani is almost always served with raita. I use raitas such as Mint raita as a dip for Kebabs too. I have different Raita varieties like Bhindi/Okra Raita, Mint Raita, Baigan/Eggplant Raita to my repertoire, please check them out while you are here.

This recipe of Pineapple Raita Is a very simple one and takes around 15 minutes to assemble. During the Pineapple season, I make this raita very frequently. It tastes good just by itself too, and I usually pair it with Parathas or Jeera Rice.

Here is this simple recipe for you-

PREP TIME: 10 Mins                             COOK TIME: 5 Mins

TOTAL TIME: 15Mins                            COURSE:  MAIN 

CUISINE: INDIAN                                  SERVINGS: 4

     

          

Ingredients:

Pineapple 100 gm (if buying slices 3 slices)

Curd 400 gm

Sugar 2 tsp (divided)

Salt as per taste

Red chilli powder 1/2 tsp  

Green chillies 2 chopped finely

Oil for tempering

Directions:

Gently smoothen out the curd with a whisk. Be gentle and avoid over whisking. Just 3 whisks will do. Put the Curd in the refrigerator in the meanwhile. Now dice the Pineapple to small cubes and cook them with 1/4 cup water and a pinch of salt and a teaspoon of sugar. The Pineapple pieces should be just cooked, prick a knife/fork, and if it goes without resistance, put off the flame. Cool the cooked Pineapple completely. Remove the curd from the refrigerator, add salt, 1 teaspoon sugar, red chilli powder and fold nicely. Now stir in the cooled Pineapple cubes and chill in the refrigerator until ready to serve. In a tadka Kadai/pan add 1 tsp oil and heat. Add the chopped green chillies to this and fry for 10 secs. Pour this tempering into the raita. The delicious Pineapple Raita is ready to serve. 

Serving Suggestions: With Parathas, Roti, Jeera rice, Masala rice or just by itself😀.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Dice the Pineapple and whisk the curd and put it in the refrigerator until required.

2. Cook the Pineapple pieces in 1/4 cup water, add a pinch of salt and 1 tsp sugar to it. Cook until just done and cool them completely.

3. Now get the curd out and add salt, followed by red chilli powder. In a small pan/Kadai heat some oil. Add the finely chopped green chillies and fry for 10 seconds. Pour this tempering into the Raita and chill in the refrigerator until ready to serve.

NOTES:

1. Over whisking the curd will make runny, so just smoothen out the curd with a ladle or whisk.

2. Adding sugar to the pineapple while cooking is optional, if the Pineapple is sweet, adding sugar can be avoided. I strongly recommend adding sugar to the curd though. The quantity of sugar in curd can be increased or decreased as per taste.

3. The green chilli tempering really elevates the raita to a different level, so try not skipping that step. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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BAIGAN RAITA/KATHRIKAI THAIR PACHCHADI

Raita is a yogurt-based condiment. It usually contains cooked or raw vegetables/fruits/pulses, mixed with the Yogurt/Dahi and tempered with Mustard and Jeera. The Raita is usually served with Biriyani, Pulav, Parathas, Naans, or can be served as a dip for Kebabs too.

Raitas are a regular feature at my house. Whenever I make Parathas I usually pair it with a Raita instead of plain curd, and it goes without saying that Biriyani is almost always served with raita. I use raitas such as Mint raita as a dip for Kebabs too.

This recipe of Baigan raita is a very simple one, gets done in 15 minutes, at the end of a tiring working day when one wants to eat veggies but isn't up to cooking a proper subji, is when this Raita comes in. I have used the Big Bharta Baigan(Kathrikai) in this recipe. The small ones will work fine too, but the big ones give it a special taste. 

This method of making the Raita really gives a very nice flavour and taste. 

In South India this Raita is usually made by roasting the Eggplant over a flame, mashing it, and then adding it to curd along with a tempering of green chilies and ginger. 

The big Baigans get mushy too soon, so the trick lies in cutting them appropriately(mentioned in the recipe), the rest is just whisking the curd and adding the masala and the raita is ready.

While you are here please visit other Raita recipes of mine like Bhindi Raita and       Mint Raita more Raita recipes will be uploaded soon.

Here is the recipe of Baigan Raita for you--

PREP TIME: 10 Mins                             COOK TIME: 5 Mins

TOTAL TIME: 15Mins                            COURSE:  MAIN 

CUISINE: SOUTH INDIAN/                    SERVINGS: 4

                 NORTH INDIAN 

Ingredients:

Baigan/Kathrikai(big one/Bharta Baigan) 1 medium-sized                                        Curd 500 ml                                                                                                                  Salt as per taste                                                                                                            Red chilli powder 1 tsp( for more spice can add more)                                              Roasted Cumin/Jeera powder 1 tsp                                                                              Sugar 1 tsp      

Directions:

Cutting of the Baigan: Big Eggplants/Baigan tend to get very mushy when cooked. So it is important to cut the Baigan such that every piece retains the peel(skin). The Baigan must be cubed into small pieces. Cutting in a way that every cube has the peel ensures that they don't get mushy, and cubed Baigan must be fried in 1 tablespoon oil on high flame until they get a light brown tint. Add a small amount of salt while frying them. The Baigan/ eggplant must not lose shape. It should have cooked, but remain firm. Set these fried pieces aside to cool.

Now take the curd in a bowl and lightly whisk it, just smoothening it will also do, as too much whisking will make the curd runny. Add the salt, red chilli powder and roasted cumin powder, sugar and mix well. Now add the cooled and cooked Baigan pieces to the curd and spice mix and put it in the refrigerator until you serve. The delicious Baigan Raita is ready.

Serving suggestions: Parathas, Kebabs, Biriyani, Pulav, Jeera rice, coriander rice, Masala rice, Flavoured rice, and other rice varieties.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Cut the eggplants/Baigan as stated in the directions for cutting above.

2. Now in a Kadai or pan take 1 tbsp oil and heat. Put in the Cubed Baigan and fry on high flame adding a minute amount of salt. Do not add too much salt. The Baigan should get a light brown tint, should be cooked, and yet retain its shape and not turn limp.

3. Now lightly whisk the curd. Add the salt, red chilli powder, roasted cumin powder, sugar and stir nicely.

4. Add the cooled and cooked Baigan pieces to the curd mix and refrigerate until ready to serve.

NOTES:

1.  If using the big Eggplants cutting them as recommended is a crucial step.

2. Adding sugar gives a very nice taste to the Raita, so try not skipping this step.

If you tried this recipe and liked it please comment below. I would love to hear from you.

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icon. Whenever we have a new post,  the recipe will be mailed to you. Thank you for showing interest in Rajjo's Kitchen.

         

BHINDI RAITA

Raita is a yoghurt-based condiment. It usually contains cooked or raw vegetables/fruits/pulses, mixed with the Yogurt/Dahi and tempered with Mustard and Jeera. The Raita is usually served with Biriyani, Pulav, Parathas, Naans or can be served as a dip for Kebabs too.

Today I chose to make Bhindi(Lady's Finger) Raita as an accompaniment for Masala Rice( recipe given in Rice section), as the crisply cooked Bhindi combines beautifully with the spiced curd and imparts a lovely texture and flavour to the Yoghurt. This Raita goes well with both North Indian and South Indian dishes.

Let's get to the recipe right away.

PREP TIME: 5 Mins                COOK TIME: 15 Mins

TOTAL TIME: 20                            COURSE:ACCOMPANIMET    CUISINE: NORTH /                                                          SOUTH INDIAN                                                                                               AUTHOR: RAJNI RAM 

Ingredients:    

Curd /Yogurt 400 gm(fresh not sour)

Bhindi /Okra/Lady's Finger 6 to 8 big ones

Jeera /Cumin powder 1.5 tsp 

Red chilli powder 1/2 tsp, for more spice, add 1 tsp

Salt as per taste( some will be added while cooking Bhindi too)

Mustard 1 tsp

Jeera / Cumin whole  1 tsp

Urad dal split 1 tsp

Dry red chilli 1 big broken to bits

Curry leaves few

Asafoetida powder/ Hing 1/2 tsp 

Oil 2 tbsp 

Directions:

Take 400 gm curd, smoothen it with a ladle, do not whip or churn it. Add the spice powders- red chilli powder, Jeera powder and salt to the curd. Mix gently and keep in the refrigerator to chill. Next, take 2 Tbsp oil in a Karahi/ Pan and heat. Add the tempering of Mustard, Jeera, Urad dal, dry Red chilli, Curry leaves and Hing ( asafoetida), fry to a golden colour and add in the Bhindi. On high flame saute by stirring continuously for 2 mins, add salt and continue to saute. Keep stirring from time to time until the Bhindi is cooked and turns crisp. Put off the stove and cool it. Once cooled it can now be added to the chilled spiced curd. Yummy Bhindi Raita is ready to serve. 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.                   

 

 2. Take 400 gm Curd and smoothen it out with a ladle, don't beat or whip it vigorously. To this add the spice mix of cumin powder, red chilli powder and add salt. Stir nicely and put it in the refrigerator to chill

3.In a Karahi/ Pan heat 2 Tbsp oil and add in the tempering of mustard, jeera, hing, urad dal, dry red chilli and fry until golden in colour. Add in the Bhindi. 

                                                             

4. Fry the Bhindi on high flame for 2 mins, add salt and continue to saute. Keep at it until the Bhindi turns crisp(will shrink in size). Put off the stove and cool the Bhindi. Once cool the bhindi can be added to the chilled spiced curd.

5. Bhindi Raita is ready to serve. Serve it will Parathas, Biriyanis, Pulav's or serve with Masala Rice( recipe in Rice section). Enjoy!

Notes:

1. Ensure you cool the fried Bhindi before you add it to the spiced curd mixture. If it is hot the curd will thin down.

2. Always fry Bhindi on high heat and constant stirring or else it can turn slimy. 

3. If in case the Bhindi does turn slimy, then add either Idli Podi( gunpowder that's used as an accompaniment for Idlis, Check recipes under Masala Powders) or Dal powder(check recipe under powders).

another tip is to cut Bhindi few hours prior and put it in the refrigerator for an hour or two. Remove it from the refrigerator and don't thaw, put it in the Karahi directly.

3. why am I giving so many instructions on cooking the Bhindi?, because a crunchy Bhindi makes a good Raita.

If you tried this recipe and liked it, comment below. Would love to hear from you.

MINT/PUDINA RAITA

Mint by itself is such a flavourful herb, it heightens the taste of everything else. Since it has a strong flavour it should be used in moderation. Here I have made a Raita(curd sauce) with Mint, which goes well with Parathas, Naans, Kebabs and with any mixed rice variety. The lovely green colour and the minty freshness gets the salivary buds in action. This is a simple recipe and takes under 7 minutes to make if you have all ingredients ready.

Well, one may think why am I blogging something so simple, something that anyone can make. Well, its just to establish the fact that something as simple as a well made Raita can lift the effect of a recipe gone wrong. People trying their hand at cooking for the first time will be encouraged by its simplicity to try cooking more often.

Let's get to the recipe right away.

PREP TIME: 10 Mins                             COOK TIME: 5 Mins

TOTAL TIME: 15Mins                            COURSE:  MAIN 

CUISINE: SOUTH INDIAN/                    SERVINGS: 4

                 NORTH INDIAN 

 Ingredients:                                                   Author: Rajni Ram

Mint leaves 1/2 a bunch

Green chilli 1(if not hot enough can add one more)

Curd 400 gms

Roasted Jeera powder 1/2 tsp

Salt as per taste.

Directions:

Wash the Mint leaves well and let the water drain. Smoothen the curd( do not beat or whip). Put the Mint leaves, Green chillies, roasted Jeera powder and salt in a blender and give it a good spin. Add about a cup of curd from the 400 gms to the blender and grind to a smooth paste. Now add this paste to the remaining curd and mix well. Put it in the refrigerator until ready to serve. Enjoy the Mint Raita with your meal. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Wash Mint leaves and drain the water.

2. Put the mint leaves(you can put the tender stems too), green chillies, roasted Jeera powder and salt in a blender and blend.

3. Now add a cup of curd to the ground mix and give it a good spin. It should become a fine paste.

4. Add this paste to the remaining curd and mix well. The Mint Raita is ready. Put it in the refrigerator until ready to serve.

Notes:

1. You can temper the raita with mustard and jeera if you wish. I haven't done it, as I think the Mint by itself is enough.

2. You can add grated Cucumbers, Carrot or finely chopped onion or Boondi to this raita. 

3. This Raita can also be used to soak Dahi Vadas.

 If you tried this recipe and liked it, comment below. Would love to hear from you.