raita

Serve your crispy onion bhajis with cooling cucumber and mint raita as a snack, or eat alongside a homemade Indian curry. You'll be surprised by how easy they are to make

Easy onion bhajis

onions,finely sliced

gram flour

gluten-free baking powder

½ tsp chilli powder

turmeric

green chilli,deseeded and very finely chopped

vegetable oilfor frying

cucumber

tub Greek-style yogurt

mint

Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.

For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber – squeezing out any extra moisture with your hands – then spoon into a small serving bowl.

Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.

Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.

Raita is a delicious Indian side that has a cooling effect. It's made with whisked plain yogurt and is really versatile - so you can add your favorite mix ins to it. Its similar to tzatziki but not as thick and can be made sweet or savory.

Indian Raita - How to make it and its many variations!

Thick plain Yogurt (Note 1)

Salt (Note 2)

Cumin Powder

Green Chilli (finely chopped (or Serrano Pepper optional))

Red Chilli Powder (or cayenne pepper)

Onion (finely chopped (small))

Persian Cucumbers (finely chopped)

Tomato (finely chopped (large))

Green Bell Pepper (finely chopped)

Loosely packed Cilantro (finely chopped (Note 3))

Whisk together yogurt, salt, cumin powder, green chilli and chilli powder till smooth. Add all the vegetables and mix well. Refrigerate for half an hour before serving. You will notice after refrigeration that the veggies will leave a little water. Just give it a quick mix and you are ready to go.

Who doesn't love a tasty rice bowl! This one is packed with fresh salad, vegetable and tender spiced chicken! Save leftovers for a delicious lunch the next day!

Brown Rice Bowl With Spiced Chicken

(200 grams) brown rice

paprika

cumin

coriander

butternut pumpkin, peeled, seeded, cut into 2cm pieces

olive oil

Coles RSPCA Approved Australian Chicken Thigh Fillets

(210 grams) Greek-style yoghurt

mint leaves

coriander leaves

avocado, stoned, peeled, thinly sliced

mixed medley tomatoes, halved

pepitas (pumpkin seeds), toasted

Brown rice bowl with spiced chicken

A herby yogurt dip to serve with curry recipes and spiced food. If you want to make this sauce ahead, keep the cucumber separate until the last minute

Chunky cucumber raita

Greek yogurt

Tip the yogurt into a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> with the&nbsp;mint, coriander and &frac12; tsp salt, then blitz until smooth. Halve the&nbsp;cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds, then thinly slice. Stir into the herby yogurt just before serving.

Raita Recipe- an Indian yogurt sauce with cucumber, mint and cilantro. Cooling and refreshing, serve this with spicy Indian dishes to cool the palate.

Raita Recipe 

¾ cup whole milk plain yogurt

cucumber (removed seeds first)

onion

lemon juice,

½ teaspoon cumin seeds, toasted, crushed

coriander seeds, toasted, crushed

cilantro

¼ teaspoon salt, more to taste

pepper

chive blossoms or chili flakes

Place all ingredients in a bowl and stir.

Just made this tonight...delicious and refreshing!

Misplaced my old recipe and so was excited to find this one, which is very similar (and what gorgeous photography! Absolutely delicious. Signed up for the newsletter because I really love the vegetarian-focused global flavours here. So much looks delicious!

Exactly the flavour I was looking for, it's delicious!

Sylvia.  Sorry for all the comments, but I can't figure out how your site works. 
Thank you for the feedback on the photo and flowers.  The raita in the photograph looks absolutely delicious.  A sigh for the senses as well as the palate.

Very nice and MUCH better than the plain yoghurt we had been eating as I experimented with various chicken curry recipes.  I liked the touch of mint.  Definitely will make this again.

I made this with coconut yogurt as I don’t eat do dairy. I used Cocojune , it’s the best brand I’ve tried by far. It has a nice creamy consistency. I also added a pinch of marash pepper for a subtle heat.

Is there a substitute  for clilantro? Or is it a must?

Awesome! Thanks for sharing! Totally hit the spot!

Loved this! Lots of flavor and went great with my homemade naan.

I followed your Raita recipe and was very happy with the results.

https://content.jwplatform.com/videos/yvnKVai5.mp4

How to make authentic Raita – a cooling Indian yogurt sauce to serve with flavorful, spicy Indian dishes to help cool the palate. Video

How to make Raita! 

Raita is a cooling yogurt-based Indian sauce with cucumber and mint. This vegan version is quick and easy to make and tastes just like the original!

Vegan Raita: Indian Cucumber and Mint Yogurt Sauce

vegan plain and unsweetened yogurt

sour cream

tbsp onion

cayenne

tsp cumin

1/2-1 tsp salt,

Mix everything togeter in a mixing bowl, starting...

Mix everything togeter in a mixing bowl, starting with 1/2 tsp of salt. Taste and adjust seasonings as desired.

Eat immediately or make in advance, store in...

Eat immediately or make in advance, store in a sealed container in the fridge.

Two spicy Indian dips in one, perfect for a few poppadums

Mint relish & raita

green chillies

salt

tsp caster sugar

lemon juice

x 150 milliliters pots natural yogurt

Put the herbs in a food processor along with the chillies, salt, sugar, lemon, 1 tbsp water and 2 tbsp yogurt. Blend really well to make a green paste. Tip into a bowl.

Spoon off 4 tbsp and mix with the rest of the yogurt to make raita. Cover and chill both overnight.

How to celebrate Govardhan puja and make Govardhan puja Prasad thali.

Govardhan Puja Prasad Thali | Annakut

Karela (deskinned / chopped)

potato (cubed)

(cut)

mooli/raddish (chopped)

gheeya (cube)

gms Palak (chopped)

6-7 Tomatoes (finely chopped)

Parwal (chopped)

french beans (chopped)

4-5 long beans/ polo beans (chopped)

Kundru /Ivy Gourd (chopped)

Arbi / Colocasia (de-skinned/ chopped)

carrot (chopped)

salt (or taste)

tsp Kashmiri red chili powder/Degi Mirch (or to taste)

green chilies (chopped)

tsp haldi/turmeric powder

coriander powder/ Dhania Powder

gms Pumpkin-orange (with skin)

tbsp ghee (to cook)

water

300 gms curd / dahi (beaten)

tsp kasoori methi /Fenugreek leaves

tsp cumin seed jeera

tsp methra seeds (Fenugreek seeds)

mustard seeds

coriander seeds (sabut dhania)

tbsp oil / mustard oil

tsp Kashmiri red chili powder/Degi Mirch (for tempering)

tsp Asafoetida /Hing (optional)

ginger powder (optional)

coriander leaves (garnish)

tbsp Semolina sooji

atta

tsp Ajwain/ Carom Seeds

water (to knead the flour)

Raita is a quick side dish made with curd, veggies, spices &amp; herbs. It is usually eaten as a side with pulao, biryani, kebabs or snacks.

Raita Recipe with 12 Variations

curd ((fresh plain yogurt, more if required))

onion (chopped (2 to 4 tbsps))

cucumbers ((peeled & chopped))

salt ((adjust

green chilies (deseeded & chopped)

coriander leaves ((chopped finely cilantro))

cumin powder (or roasted jeera (optional))

Chill the yogurt. Rinse &amp; chop the onions &amp; green chilies. Rinse &amp; peel the cucumbers. If needed deseed them &amp; chop to bite sizes.

Rinse coriander leaves in ample amount of water. Drain completely and chop them fine.

Optional - Roast 1 tsp cumin seeds on a low flame until it smells good. Cool this and crush them to fine powder in a spice jar. 

Preparation

Add curd and salt to a mixing bowl. Whisk them until smooth with a fork or a whisk.

Next add chopped cucumbers, onions, cumin powder, coriander leaves and green chilies.

Stir gently. If required add more yogurt. Taste test and add more salt if required.

Garnish with cumin powder on top. Serve raita with biryani, pulao, kebabs or paratha.

How to make raita

Excellent dish! I accidentally added a little cumin to it and that tasted great too. Happy mistake. Thank you for sharing.

Great recipes...pity though that you refer to adding animals to some of them..why not go completely cruelty free?

This traditional Indian dip will cool your palette when you are eating those spicy tikkas and curries. Then again, you just might like it so much that you make it your go-to summer cool-down dish.

Tomato Cucumber Raita

tomatoes

yogurt

jalepenõ

Salt

Sugar

peanuts

Tbsp cooking oil

tsp cumin seeds (jeera)

curry leaves

Chop cucumber, onions and tomatoes. Mix it with...

Chop cucumber, onions and tomatoes. Mix it with yogurt, salt, sugar, cilantro and half chopped jalepenõ.

Add coarsely chopped peanuts and mix.

Heat oil in a small vessel. When smoking...

Heat oil in a small vessel. When smoking hot, add cumin seeds and mustard seeds. When it starts sputtering, add remaining half chopped jalepenõ, being careful not to splash oil on to yourself. Add curry leaves. When leaves begin to crisp, pour this hot tempering into your raita. Mix well.

Cover and chill before serving.

Cucumber dipping sauce offers a refreshing contrast to these spicy curry puffs.

Beef curry puffs with pickled cucumber dipping sauce

peanut oil

brown onion, halved, finely chopped

garlic cloves, crushed

tsp ginger

beef mince

desiree potato, peeled, finely chopped

(1 cup) frozen peas

20.00 gm mild curry powder

125.00 ml finely chopped fresh coriander

Vegetable oil, to deep-fry

cucumber dipping sauce

milliliters (1/2 cup) rice vinegar

(1/2 cup) caster sugar

Lebanese cucumber, halved lengthways, deseeded, finely chopped

red chilli, halved, deseeded, finely chopped

Raita is a cool, fresh chutney that takes seconds to make. Use it to top fiery curries or as a dip for poppadoms.

Cucumber and mint raita

250 milliliters/8fl oz natural yoghurt

mint leaves, chopped

green chilli, de-seeded and finely chopped (optional)

Table of Content Hide 1 Recipe Video 5 (1) In Maharashtra raita is called koshimbir.&hellip;

Top 22 raita recipes from across the web

The most viewed raita recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Raita Recipe with 12 Variations

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Top 22 raita recipes from across the web

The most viewed raita recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy onion bhajis

Indian Raita - How to make it and i...

Brown Rice Bowl With Spiced Chicken

Chunky cucumber raita

Raita Recipe

Vegan Raita: Indian Cucumber and Mi...

Mint relish & raita

Govardhan Puja Prasad Thali | Annak...

Raita Recipe with 12 Variations

Raita Recipe

Tomato Cucumber Raita

Beef curry puffs with pickled cucum...

Cucumber and mint raita

4 Types Koshimbiri - Marathi Recipe

Easy Raita Recipe

Lamb biryani

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Butter bean curry

Raita, así se prepara la salsa indi...

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Beet and Cucumber Raita

The most viewed raita recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine