Burani Raita

Yum

                       This is a very simple raita from Hyderabad & goes great with biryani, grilled chicken, parathas etc. There are so many variations of this raita, I have have used crushed garlic. Some  raita recipes makes use of ginger garlic paste, milk and fried garlic instead of garlic. Red chilli powder can be used instead of flakes.

Ingredients:
Thick curd             -      1 cup
Garlic, crushed      -       2 cloves
Cumin powder       -       ¼ tsp.
Chilli flakes           -        ½ tsp.

Salt to taste

Method:

Whisk all the ingredients listed above in a bowl & serve! 

Carrot Raita

Yum

Ingredients:
Serves:3-4
Thick Curd        -      1 cup     
Carrots, washed & grated   -     1 Cup           
Green chili, finely  chopped   -  1      
Oil           -     2 Tbsp.
Mustard seeds   -   ½ tsp.         
cumin seeds       -   ½ tsp.          
asafoetida           -   1 Pinch           
Few cilantro leaves, chopped 
Salt to taste


Method:

1.  Gently combine the grated carrots and salt into the curd.
2.  Heat the oil in a small saucepan and splutter mustard seeds, cumin seeds and asafoetida. Add the chili and cilantro saute for a minute. Remove from  heat.
3.  Combine this seasoning along with  salt into the carrot-curd mixture & serve.

Cucumber Raita

Yum

Ingredients:
Serves:2
2 cups             -    curd
1 no.               -     cucumber, grated
1/2 tsp.           -     roasted cumin powder 
1 no.               -     small green chili, finely chopped
Few sprigs of coriander for garnish
Salt to taste 



Method:

1. Soak the grated cucumber in salt for 10 mins. Squeeze out the water after soaking.
2. Whisk the curd and combine the green chili and the cucumber.
3. Sprinkle the roasted cumin powder and garnish with coriander leaves. Serve chilled. (Goes well with chapati)

Onion Raita

Yum

Ingredients:(Serves 2)
1 1/4 cup thick curd
1 onion chopped finely
1 green chilli
1/4 tsp. salt
1/4 tsp. mustard seeds
1-2 tsp. chopped coriander leaves
1 tsp. Oil

Method:

1. Whisk the curd until smooth.
2. To this add the onions, green chillies and salt.
3. In a pan heat oil and splutter mustard seeds.(Take care not to burn them) and immediately pour  it over the prepared curd and mix well.
4. Garnish with Coriander leaves.
5. Cover and refrigerate until required. Serve chilled.