Top 5 Healthy and Easy Recipes of how to Make Raitas

So, in this segment we are going to talk about how to make Raita which is very easy to make and delicious Raitas, that will make your “Just another” meal to “I want that” meal.

Welcome back all! on this relishing journey of our segment “Khaane Ke Saath”. In this segment, we are gonna talk about and make a very special Indian accompaniment “Raita”. A Raita is a yogurt preparation that is eaten mainly along to compliment the taste of a Biryani or Pulao, but a good Raita can uplift any Biryani or Pulao for that matter. The concept of Raita as an accompaniment was to cleanse the palate and to aid digestion while eating robust and heavy dishes like Biryani and Pulao, which consisted of a lot of fat and proteins. But one can not deny the fact that a good Raita is a relish in itself.

Burani Raita – The Super easy Raita to compliment your Biryani

Burani Raita or Biryani ka Raita, as the name suggests is the most commonly eaten raita with Biryani/Pulao. A garlic blended yogurt with roasted cumin powder, this Raita is an excellent accompaniment and very easy to make and gets ready in minutes. Continue to read to know how to make a raita.

Tools Required

• Sharp Knife
• Mortar & Pestle
• Fry Pan
• Muslin Cloth
• Cutting Board
• SS Mixing Bowl
• Kitchen Tissues
• Whisk

How to make Raita Burani

1. Hang the curd in a Muslin cloth for an hour before starting the raita. This helps to prevent the raita from getting too sour and the end product is also not too watery.
2. Peel three garlic cloves and mince it finely using a mortar and pestle.
3. Combine the curd, minced garlic, and garlic juice in the mixing bowl. Whisk the raita to the desired consistency by adding water little at a time.
4. Season the raita by adding the black salt and red chili powder to your taste and whisk again.
5. Finely slice a clove of garlic and roast it lightly in a frying pan.
6. Sprinkle the raita with roasted cumin powder and shallow fried garlic slices, chill in the refrigerator.
7. The raita is ready. Dig in! with your Biryani.

Chef Notes for making a perfect Burani Raita –

1. I won’t recommend using a grater as a lot of garlic and its juices are lost as they remain stuck to the grater. You can go for the grater if you don’t have a Mortar & Pestle. That’s the reason I’ve also suggested to use garlic juice separately as well, to fill in for the lost garlic flavor.
2. I like to hang my curd prior to making raita as it makes the final product creamy and delicious.

Irani Raita – Goodness filled gift from Persia

The second raita in this segment is gifted to Indian cuisine by Persia and is accepted and loved with arms open by our country. Eaten in Persia along with Pilafs (Pulao in India). This yummy Raita preparation is very easy to make and consists of hung curd, walnut & raisins, and honey. Now, who will say raitas are cheap side dishes when it is loaded with dry fruits and honey, or in my words, you can call it “Shahi Raita”. Here is how to make the Irani raita in an easy and correct method.

Prep Time: 15 Minutes

Assembling Time: 5 Minutes

Expertise Level: Easy

Portion Size: 4 Nos

Tools Required

• Sharp Knife
• Sauce Pan
• Kitchen Cloth
• Cutting Board
• SS Mixing Bowl
• Kitchen Tissues
• Whisk

How to Make Irani Raita

1. Peel and wash the cucumber and remove the seeds completely.
2. Finely chop the de-seeded cucumber and set aside for use.
3. Soak the raisins in warm water for at least an hour before use.
4. Boil the water in a pan and add the walnut kernels to it. Let the kernels be in boiling for 10-15 seconds.
5. Strain the walnuts from the water and place the hot walnut kernels in a clean kitchen cloth. Rubbing the cloth with both your hand remove the walnut kernels skin, this will not allow the bitterness from the walnut skins to ruin your Raita.
6. Allow the walnut to cool down and chop them finely.
7. Now, in a mixing bowl combine your prepared dry fruits, cucumber, hung curd, and honey.
8. Whisk the raita using a whisk and adding very little water making sure it should not be very thin.
9. Season the raita using salt and roasted cumin powder.
10. Serve this one topped with a mint sprig and some chopped dry fruits and a dollop of honey.

Presentation Notes by Chef for Irani Raita

1. I would recommend serving this raita in a Martini glass or in a shot glass, as it is made of thick curd, it would lift the presentation of your raita.
2. Walnuts and raisins call for authenticity, but you can use any dry fruit you wish.

Beetroot Raita – This Raita makes you skip a “Beet”

There are no prizes for guessing what’s in this one. But this Raita is surely a prized one for the health freaks. Perfect for summers and to compliment spicy dishes. A melange of colors and nutrition, this accompaniment is here to hit all the right chords with your appetite.

Prep Time: 35 Minutes

Assembling Time: 5 Minutes

Expertise Level: Easy

Portion Size: 4 Nos

Tools Required

• Sharp Knife
• Sauce Pan
• Grater
• Cutting Board
• SS Mixing Bowl
• Kitchen Tissues
• Whisk

Here is how to Make Raita Beetroot

1. Peel and wash the beetroot and thinly sliced one-third of the beetroot, cut into thin strips, and place it in cold water in a refrigerator to be used later.
2. Boil the remaining beetroot in hot boiling water till its soft and cooked.
3. Strain the cooked beetroot and keep it in cold water to avoid overcooking and let it cool. Grate the cooked beetroot.
4. Wash and finely chop the mint leaves and green chilies.
5. In the mixing bowl combine the curd along with grated cooked beetroot, mint leaves, and green chilies.
6. Whisk the raita adding little water at a time and adjust the seasoning using black salt and cumin powder.
7. Chill the prepared raita and to serve top with strips of beetroot and mint sprig.

Tips for cooking beetroot raita : –

1. I have used boiled beetroot in this one but you can always roast and use the beetroot as well.
2. I would recommend using hung curd for this raita preparation as the beetroot itself is very watery.

Mooli – Akhrot Raita – The Kashmiri “Root & Nut” Raita

This immunity booster kashmiri recipe is the next in our segment of some amazing and extremely easy to make raitas. Traditionally eaten as a chutney, these ingredients provide a delicious touch to your meal as a raita too.

Prep Time: 20 Minutes

Assembling Time: 5 Minutes

Expertise Level: Easy

Portion Size: 4 Nos

Tools Required

• Sharp Knife
• Sauce Pan
• Grater
• Kitchen Cloth
• Cutting Board
• SS Mixing Bowl
• Kitchen Tissues
• Whisk

Method of Making Mooli Akhrot Raita

1. To start with, peel and wash the radish and grate it finely using a grater. less pungent ones would be good for this raita.
2. Squeeze out the excess water from the grated radish using a kitchen cloth.
3. Blanch the walnuts in hot boiling water and remove the skin by rubbing the blanched walnuts in a kitchen cloth. Coarsely crush the walnut using the flat side of your knife.
4. Wash and chop the coriander and green chili finely.
5. Combine the curd (hung for about an hour before use), grated radish, walnuts, and chopped coriander and green chilies in a mixing bowl.
6. Whisk in the seasoning that is the black salt, red chili powder, and roasted cumin powder by adding a little water and combining everything.
7. Refrigerate and serve chilled, topped with coriander leaves.

Notes

1. Lightly salt the grated radish, this will bring out the excess moisture from the radish.
2. Try a variation, by adding and mixing, a Tadka of curry leaves, mustard seeds, cumin seeds and sesame seeds. Heaven!

Pineapple Raita – The sweet taste of Health

The last but not the least in our segment of Raitas is the Pineapple raita. How good it would be to end the segment on a sweet note! This sweet and spicy raita is a thing to show off in front of your guests. Move over the usual cucumber raita and give this a try.

Prep Time: 10 Minutes

Assembling Time: 5 Minutes

Expertise Level: Easy

Portion Size: 4 Nos

Tools Required

• Sharp Knife
• Kitchen Cloth
• Cutting Board
• SS Mixing Bowl
• Kitchen Tissues
• Whisk

Here is how to make Pineapple Raita

1. Peel the outer surface of the pineapple and cut it into neat medium dices.
2. Wash the Mint leaves and shred it finely.
3. Combine the curd (hung overnight would be perfect for this), pineapple, and mint in a bowl and whisk adding water.
4. Season using black salt, cumin powder, and red chili powder.
5. Serve chilled with mint leaf on top.

Notes

1. If you are not able to find good ripe fresh pineapple, I would recommend going for tinned pineapple chunks they would also be as good as the fresh one.