DAHI KA CHAUKA

INGREDIENTS:

• Curd(dahi)- 1cup,
• Water(pani)- ¾ cup,
• Salt(namak)- to taste,
• Chopped green chili(hari mirch)- 1,
• Chopped coriander leaves(hara dhaniya)- ½ tbsp,
• Mustard seeds(rai)- ½ tsp,
• Asafetida(hing)- 1pinch,
• Oil- 3tsp,
• Curry leaves(curry patta)- 4-5,
• Turmeric powder(haldi)- ¼ tsp.

METHOD:

1.    Place curd in bowl. Beat well.

2.    Now add salt in curd and mix well.

3.    Heat oil in pan; add mustard seeds, hing, curry leaves, green chili and turmeric powder. Pour water, stir well.

4.    Turn off gas. Pour this mixture in curd. Mix well.

5.     Add coriander leaves. Serve as a Raita with meal.

It should not be hot or cold. Keep it at room temperature.

LAUKI KA RAITA

INGREDIENTS:

• Curd(dahi)- 4cups,
• Grated bottlegourd (lauki)- 2 cup,
• Roasted Cumin powder(jeera)- ½  tsp,
• Chopped coriander leaves(hara dhaniya)- ½  tbsp,
• Salt(namak)- to taste,
• Red chili powder(lal mirch)- ¼ tsp,
• Green chili(hari mirch)- ½
• Ginger(adarakh)- ½ inch piece,
• Mint leaves(pudina)- 4-5,
• Black rock salt(kala namak)- ½ tsp.
• Sugar(chini)- 1 tsp.

METHOD:

.

1.    Grind mint leaves, green chili and ginger.

2.    Add salt, red chili powder, mint paste, coriander leaves, black rock salt, sugar, jeera powder and grated bottlegourd, in whisked curd.

3.    Mix well. Keep it in fridge for 1-2 hrs.

4.     Serve chilled.

KHEERE KA RAITA

INGREDIENTS:

• Curd(dahi)- 4cups,
• Grated cucumber(kheera)- 2 cup,
• Roasted Cumin powder(jeera)- ½  tsp,
• Chopped coriander leaves(hara dhaniya)- ½  tbsp,
• Salt(namak)- to taste,
• Red chili powder(lal mirch)- ¼ tsp,
• Green chili(hari mirch)- ½
• Ginger(adarakh)- ½ inch piece,
• Mint leaves(pudina)- 4-5,
• Black rock salt(kala namak)- ½ tsp.
• Sugar(chini)- 1 tsp.

METHOD:

.

1.    Grind mint leaves, green chili and ginger.

2.    Add salt, red chili powder, mint paste, coriander leaves, black rock salt, sugar, jeera powder and grated cucumber, in whisked curd.

3.    Mix well. Keep it in fridge for 1-2 hrs.

4.     Serve chilled.

BOONDI KA RAITA

INGREDIENTS:

• Curd(dahi)- 4cups,
• Boondi(salted)- 1 ½  cup,
• Roasted Cumin powder(jeera)- ½  tsp,
• Chopped coriander leaves(hara dhaniya)- ½  tbsp,
• Salt(namak)- to taste,
• Red chili powder(lal mirch)- ¼ tsp,
• Green chili(hari mirch)- ½
• Ginger(adarakh)- ½ inch piece,
• Mint leaves(pudina)- 4-5,
• Black rock salt(kala namak)- ½ tsp.
• Sugar(chini)- 1 tsp.

METHOD:

1.   Soak the boondi in water for 2-3 minutes. Drain the water.

2.   Grind mint leaves, green chili and ginger.

3.   Add salt, red chili powder, mint paste, coriander leaves, black rock salt, sugar, jeera powder and soked boondi, in whisked curd.

4.  Add some water and mix well. Keep it in fridge for 1-2 hrs.

5.   Serve chilled.