2 Ways of Raita

FYI,gasm
Jun 2, 2019
2 min read

Essential complementary food item Raita here are two different kind of raita,s recipes

easy to make and simple recipe.

Raw Mango Raita and Lady finger Raita

MAKE EASY AND SIMPLE RAITA JUST IN FEW MINUTES — RAITA

Kacche Aam Ka Raita( Raw Mango Raita )

RAW MANGO RAITA EASY TO MAKE AND SIMPLE — RAW MANGO RAITA

Servings - 2 - 3

INGREDIENTS Raw mangoes - 380 grams Yogurt - 450 grams Black salt - 1 teaspoon Chilli flakes - 1 teaspoon Cumin powder - 1/2 teaspoon Oil - 10 milliliters Mustard seeds - 1 teaspoon Dry red chili - 1 Curry leaves - 10 - 12 Asafoetida - 1/4 teaspoon Mint - for garnishing

PREPARATION 1. Take a raw mango and peel the skin. 2. Grate the mango with the help of a food grater. 3. Keep aside. 4. In a mixing bowl, add 450 grams yogurt and whisk it well. 5. Add the grated mangoes, 1 teaspoon black salt, 1 teaspoon chilli flakes, 1/2 teaspoon cumin powder and mix it well. 6. Heat 10 milliliters oil in a pan, add 1 teaspoon mustard seeds, 1 dry red chili, 10 - 12 curry leaves and stir for 1 - 2 minutes. 7. Add 1/4 teaspoon asafoetida and stir again. 8. Pour the tempering over the curd mixture and mix it well. 9. Garnish with mint. 10. Serve.

LDY FINGER RAITA EASY TO MAKE AND SIMPLE JUST IN FEW MINTUES — LADY FINGER RAITA

Bhindi Raita ( Lady finger Raita )

Servings - 2 - 3

INGREDIENTS Okra - 250 grams Oil - 30 milliliters Yogurt - 400 grams Chaat masala - 1 teaspoon Cumin powder - 1/2 teaspoon Salt - 1 teaspoon Red chili - 1/2 teaspoon Oil - 20 milliliters Mustard seeds - 1 teaspoon Cumin seeds - 1 teaspoon Asafoetida - 1/4 teaspoon

PREPARATION 1. Take 250 grams okra and cut it’s sides. 2. Cut it into pieces. 3. Heat 30 milliliters oil in a pan, add the okra in it and roast until it turns golden brown in color or fully cooked. 4. Remove it from heat and keep aside. 5. In a mixing bowl, add 400 grams yogurt and whisk it well. 6. Add the cooked okra, 1 teaspoon chaat masala, 1/2 teaspoon cumin powder, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well. 7. Heat 20 milliliters oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds and stir for 1 - 2 minutes. 8. Add 1/4 teaspoon asafoetida and stir again. 9. Pour the tempering over the curd mixture and mix it well. 10. Garnish with cooked okra. 11. Serve.