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Refreshing raitas
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Serve these raitas for a change of taste.
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Photo: K. Ramesh Babu
CHILL OUT: A tasty way to beat the heat.
IT'S THE time of the year when one wants to have curd rice and just more curd to beat the heat. There is nothing soothing than curd. Raitas too make their entry on the dining table. If you are fed up of the usual cucumber, tomato and onion raitas and run out of imagination on how to make more, here are few different ones.
Boorani raita
Ingredients:
Curd (hung curd) - 150 gms
Salt to taste
Red chilli powder - 10 gms
Red chillies (whole) - 2
Ginger paste - 5 gms
Garlic paste - 5 gms
Jeera (white) - 2 gms
Double cream: 50 gms
Method: Beat the hung curd with a whisk.
Add salt, chilli powder, ginger and garlic paste to the curd. Make a tempering (tadka) in oil with red chilli and jeera. Temper the curd with the above masala. Finish with cream in the end.
Baingan ka raita
Ingredients:
Small diced baingan - 50gms
Salt to taste
Coriander (chopped) -1/2 tsp
Ginger (chopped) - 1/2 tsp
Hung curd - 150 gms
Curry powder - 1/2 tsp
Saffron - 1/2 gm
Lemon juice - 5 ml
Kasoori methi - 1/2 tsp
Method: Beat the curd with a whisk. Deep fry the baingan dices and drain the oil. Add powder masalas along with baingan. Add saffron, lemon juice. Garnish with ginger and chopped coriander.
Minty pineapple raita
Ingredients:
Hung curd - 150 gms
Black salt - 1/2 tsp
Pineapple - 1 slice
Mint (chopped) - few sprigs
Anardana powder - 1/2 tsp
Honey - 1 tsp
Roasted coriander powder - 1/2 tsp
Green chillies (chopped) - 1/2 tsp
Roasted crushed walnut - 2
Method: Beat the curd with a whisk and add all powders. Add green chilli chopped, mint and pineapple. Lightly flavour with honey and garnish with crushed walnut.
Leban Zajik (Arabic raita)
Ingredients:
Hung curd: 150 gms
Samak (rock salt) to taste
Olive oil - 10 ml
Coriander powder - 1/2 tsp
Roasted jeera powder - 1/2 tsp
Cinnamon powder - 1/2 tsp
Cream - 50 ml
Parsley (chopped) - 1/2 tsp
Tomatoes (chopped) - 10 gms
Cucumber (chopped) -10gms
Tahina (sesame seeds
paste) paste - 1 tsp
Garlic (chopped) 1/2 tsp
Method: Beat the curd, add cream and rest of the ingredients. Correct the seasoning and serve in a bowl. Garnish with chopped tomatoes, cucumber, parsley and a pinch of broiled jeera.
O.P. KHANTWAL
The writer is Executive Chef at ITC Kakatiya Sheraton Hotel and Towers.
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