3 Raita Recipes Which Are Perfect For Winters

Curd is super beneficial for a healthy gut and and digestive system. It also boosts your immune system. But when it comes to winters, most of us are scared to have it. But not now, as you can mix other vegetables in curd to alter its quantity and taste to suit those winter cravings.

Bathua raita– Pluck the bathua leaves and wash them nicely with water to get rid of all the dust. Now put these leaves in a pan and add 2 tbsp water to it. Cook the leaves on low flame for bout 10 minutes with the lid on. Once done transfer the leaves in a mixer grinder and add a bit of curd and salt. The amount of curd you want to use for this recipe is upto you. The amount of curd in this recipe will give varying taste, so choose the quantity accordingly. Once the raita is done transfer it to a bowl and add a bit of black salt and a bit of tempering and mix everything nicely. For tempering heat a wok and add oil. Once the oil is hot enough switch off the gas and add mustard seeds, jeera, hing and a bit of red chilli powder. Transfer this tempering to the raita and enjoy.

Palak raita– Use washed and cleaned palak or spinach leaves and chop them finely. Take a pan and heat oil, once done add mustard and cumin seeds and a bit of red chilli powder. Once the seeds crackle add chopped spinach leaves, salt and cook them on low flame until they are done. Meanwhile take curd in a bowl and whisk it until its lump free and smooth. To this add black salt, pepper powder, cumin powder and a pinch of sugar. Mix everything well and add the cooked spinach once it cools down completely.

Beetroot raita– Prepare beetroot puree by boiling or steaming beetroot and then grinding them. Or you can also use grated and cooked beetroot for this recipe. The taste will be different in both the recipes. In a pan take curd and add salt, black salt, pinch of sugar, jeera powder, black pepper powder and grated or pureed beetroot. Mix everything well and add tempering. For tempering add mustard seeds, jeera, hing, curry leaves and red chilli powder in hot oil and once cooked transfer it to raita.

Leave a Reply