RAITA

raita
1. anaar ka raita
2. paalak saag ka raita
3. kheera/kakri+onion+tomato+green chilly ka raita
4. aalu ka raita (called kachaalu !)
5. lauki ka raita
6. shimla mirchi ke pakode wala raita

Raita is curd preparation, mainly consumed as a side dish with the main vegetarian or non vegetarian course. The basic method of making raita remains more or less same…just a few minor changes at some places. In Bihar we keep a raita powder prepared in an airtight container which can be used along with kaala namak, white salt , and the desired fruits/vegetables in the curd. If you don’t have time to make it, then chaat masaala can be used in its place.
Milk is boiled for a while to make it thick for better quality curd. A little sugar is mixed into the milk for making curd, so that it does get soured soon. Biharis prefer making curd in a clay pot to bring about the “sondha khushboo” in the curd which comes through the clay pots. That’s the traditional way of making curd…a well made curd looks pinkish in color, is thick in consistency, and has very little water in it.

Raita Masala :
On a heated tava, put 2 tbsp dhania seeds, 2 tbsp pepper seeds, 4 dried red chillies and 2 tbsp jeera. Sauté everything dry on slow flame till masalas start to give out their smell and jeera turns brownish. Keep in mind not to burn the masalas. These masalas can then be crushed or ground in a completely dry mixie. Store this prepared masala in an airtight container…preferably transparent on the dining table, along with bottles of common salt and kaala namak. These three can be used to make instant raitas. Make sure you close the raita masala container tightly after use.


Anaar ka raita. ( red raita !!!)

Anaar (pomegranates) – 2
Thick Curd – 2 cups
Raita masala ( or chaat masala + pepper powder ) – 2 tsp
Kaala namak – to taste
Common salt - to taste
Peel off the anaar, separate the small fruitlets (juicy seeds ) from it, and keep it in container. Mix the curd well to make it smooth, put the anaar and refriferate. Mix all the masalas and salts to the raita just before serving the raita.






Paalak Saag Ka Raita. ( Green Raita !!!)

Paalak leaves : 250 gm. ( washed and chopped )
Thick Curd – 2 cups
Raita masala ( or chaat masala + pepper powder ) – 2 tsp
Kaala namak – to taste
Common salt - to taste
Green chilly – 2 ( chopped finely)
Boiling water – 500 ml.

Put the chopped paalak in boiling water for 2 minutes. Then drain off the water and mash the paalak using hands or a ladle. You can also grind it in a mixie as a course paste. Mix the curd well to make it smooth, put the paalak and green chilly and refrigerate. Mix all the masalas and salts to the raita just before serving the raita.


Kheera/Kakri+Onion+Tomato+Green Chilly Ka Raita

Chopped vegetables:
Tomato – 1
Kheera – 1 medium
Onion – 1 small
Green chilly - 2
Thick Curd – 2 cups
Raita masala ( or chaat masala + pepper powder ) – 2 tsp
Kaala namak – to taste
Common salt - to taste

Mix the curd well to make it smooth, put the chopped vegetables and refrigerate. Mix all the masalas and salts to the raita just before serving the raita.


Aalu Ka Raita (Called Kachaalu !)

Boiled potato – 2 medium size
Thick Curd – 2 cups
Raita masala ( chaat masala + pepper powder ) – 2 tsp
Kaala namak – to taste
Common salt - to taste

Chop off the potatoes into 1 cube pieces or a little smaller. Mix the curd well to make it smooth, put the chopped potatoes and refrigerate. Mix all the masalas and salts to the raita just before serving the raita.



Lauki Ka Raita

Lauki – 400 gms
Thick Curd – 2 cups
Green chilly – 2 (chopped)
Ginger – 1 inch ( finely chopped)
Garlic flakes – 8 ( finely chopped)
Dhania patta – 1 bunch ( finely chopped)
Mustard (for powdering ) – 2 tbsp
Mustard for tadka – 1 tsp
Oil – 2 tsp
Raita masala ( or chaat masala + pepper powder ) – 2 tsp
Kaala namak – to taste
Common salt - to taste

Peel off the lauki and Kaddukash it. Boil the lauki in 500 ml water and salt for 10 minute. Drain off excess water from lauki. Let it cool.
On a dry tava, heat the mustard seed ( for powdering) till it starts changing color. Put off the flame. Grind this mustard without water.
Mix the curd well to make it smooth, add the lauki, chopped chillies, ginger, garlic dhania patta and mustard powder, raita masala, salt, kaala namak to it.
Heat oil and put mustard for tadka in it. Heat till mustard begins to splutter. Add to raita and refrigerate the raita.


Shimla Mirchi Ke Pakode Wala Raita

Capsicum ( Shimla mirch) – 6 medium size ( choose thin capsicum for ease in frying)
Aamchur powder – 2 tbsp
Besan – 4 tbsp
Raita masala ( or chaat masala + pepper powder ) – 2 tsp
Kaala namak – to taste
Common salt
powder masala :
haldi – ½ tsp
red chilly powder – 1 tsp
dhania powder – 1.5 tbsp
jeera powder – 1 tsp.
Khaane wala soda ( sodium bicarbonate) – 1 pinch

cut a slit into the capsicum across its length taking care that the capsicum is not broken into half. Take out all the seeds. Put capsicum into boiling water with 1 tsp salt in it for 3 minutes. Drain off water from capsicum.
Prepare a mixture of aamchur powder and 1tbsp dhania powder. Coat the inside of capsicum fully with this mixture.
prepare a batter of besan, leftover powdered masala, salt and khane wala soda. Dip capsicum into the besan batter covering it fully, and fry it in hot oil, turning over so it gets crisp on all sides.
Mix the curd well to make it smooth, put the raita masala, salt, kaala namak in it. Put capsicum pakoras in a plate spread the masala curd over it. Put some tomato ketchup or other mithi chatni ( e.g tamarind sweet chatni) . Garnish with dhania patta and serve as evening snacks.