Raita Recipes

CARROT ONION RAITA VEGETARIAN

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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.

INGREDIENTS

  • 150 gm Curd
  • 100 gm Carrot (Shredded)
  • 50 gm Onion/ Shallots (Minced)
  • 5 gm Sugar
  • 5 ml Lemon Juice
  • 50 ml Cold Water (If required)
  • Ginger (grated)
  • Black Salt
  • Green chilli
  • Coriander Leaves
  • Mint Leaves
  • For tadka:
  • 5 ml Oil
  • Mustard seeds
  • Curry Leaves
  • Kashmiri red chilli powder

Nutrition

  • ENERGY: 215 kcals
  • PROTEIN: 5 g
  • CHO: 15 g
  • FIBER: 10 g
  • FATS: 5 g

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PINEAPPLE POMEGRANATE RAITA VEGETARIAN

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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.

Ingredients

  • 150 gm Curd
  • 50 gm Pineapple (Chopped)
  • 30 gm Pomegranate seeds
  • 5 gm Sugar (Optional)
  • 50 ml Cold Water (If required)
  • Coriander Leaves
  • Dill Leaves
  • Red Chilli Powder
  • Cumin Powder (Roasted)
  • Black Salt

Nutrition

  • ENERGY: 170 kcal
  • PROTEIN: 5 g
  • CHO: 20 g
  • FATS: 0 g
  • FIBER: 2.58 g

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BRINJAL RAITA

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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.

Ingredients

  • 150 gm Curd
  • 100 gm Brinjal (Chopped)
  • 50 gm Onion
  • 5 ml Oil
  • Garlic
  • Coriander Leaves
  • Mint Leaves
  • Green Chilli
  • Cumin Powder (Roasted)
  • Salt

Nutrition

  • ENERGY: 170 kcal
  • PROTEIN: 5 g
  • CHO: 20 g
  • FATS: 0 g
  • FIBER: 2.58 g

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SPINACH METHI RAITA VEGETARIAN

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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.

Ingredients

  • 150 gm Curd
  • 100 gm Spinach (Chopped)
  • 5 gm Methi seeds
  • 5 gm Sugar (Optional)
  • 50 ml Cold Water (If required)
  • Coriander Leaves
  • Dill Leaves
  • Red Chilli Powder
  • Cumin Powder (Roasted)
  • Black Salt

Nutrition

  • ENERGY: 170 kcal
  • PROTEIN: 5 g
  • CHO: 20 g
  • FATS: 0 g
  • FIBER: 2.58 g

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MANGO RAITA

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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.

Ingredients

  • 150 gm Curd
  • 100 gm Mango (Chopped)
  • 5 gm Sugar (Optional)
  • 50 ml Cold Water (If required)
  • Coriander Leaves
  • Mint Leaves
  • Green Chilli
  • Cumin Powder (Roasted)
  • Black Salt

Nutrition

  • ENERGY: 170 kcal
  • PROTEIN: 5 g
  • CHO: 20 g
  • FATS: 0 g
  • FIBER: 2.58 g