Steps for Cooking:
1. Whisk the curd till it's smooth, using a wired whisk.
2. Add the dry ingredients to the curd. Mix well.
3. Add the shredded carrot, minced onion, and wet ingredients and mix gently.
4. Add cold water if the raita is too thick.
5. In a small saucepan, heat oil over
medium-high heat until shimmering. Add mustard seeds to the oil wait till the seeds splatter then add curry leaves and remove the pan from heat and then add Kashmiri red chilli powder.
6. Add this tadka to the curd mixture.
7. While serving garnish with chopped coriander & mint leaves.
Method: 1. Whisk the curd till it's smooth, using a wired whisk. 2. Add the dry ingredients to the curd. Mix well. 3. Add the chopped pineapple cubes and half of the pomegranate seeds. 4. Add cold water if the raita is too thick. 5. While serving garnish pineapple raita with the remaining pomegranate seeds and chopped coriander leaves and dill leaves. 6. Serve pineapple pomegranate raita immediately, as keeping it for more hours can make the taste bitter.
Method: 1. Coat the brinjal with the haft of the oil and roast it in the oven or on the stove. 2. Let the brinjal cool down, and cut it into cubes. 3. Whisk the curd till it's smooth, using a wired whisk. 4. Add all the ingredients to the curd. Mix well. 5. Heat the remaining oil and add garlic and green chilli. 6. Add the tadka to the curd mix. 7. While serving garnish the raita with chopped coriander leaves and mint leaves. 8. Serve cold.
Method: 1. Whisk the curd till it's smooth, using a wired whisk. 2. Add the dry ingredients to the curd. Mix well. 3. Add the chopped spinach and methi seeds. 4. Add cold water if the raita is too thick. 5. While serving garnish with chopped coriander leaves and dill leaves. 6. Serve cold.
Method: 1. Whisk the curd till it's smooth, using a wired whisk. 2. Add the dry ingredients to the curd. Mix well. 3. Add the chopped mango cubes and mix gently. 4. Add cold water if the raita is too thick. 5. While serving garnish mango raita with chopped coriander leaves and mint leaves. 6. Serve cold.