Mint Raita Recipes
MINT RAITA (PUDINA RAITA) RECIPE
Mint raita, a popular Indian style simple Mint Dip made from fresh mint leaves and curd (plain yogurt) is a perfect accompaniment for stuffed parathas, various types of pulaos and vegetable biryani. It is also known as Pudina Raita as mint leaves are known as Pudina ke Patte in Hindi. Preparing Mint Raita at home doesn't require any special cooking techniques or any special ingredients, and can be prepared within minutes with this recipe's step by step photos and easy to follow directions.
Provided by Foram
Yield 3 servings
Number Of Ingredients 8
Steps:
- Take 1/2 cup loosely packed mint leaves, 2 tablespoons coriander leaves, 2 tablespoons curd, 1 teaspoon sugar and salt in the small jar of a mixer grinder.
- Grind until smooth puree.
- Take remaining 1 cup + 2 tablespoons curd in a bowl.
- Whisk it using a wire whisk or a spoon until smooth.
- Add mint paste prepared in step-2, 1/2 teaspoon roasted cumin powder and a pinch of black salt.
- Mix well.
- Add 1/4 cup finely chopped onion and mix well. Mint Raita is ready for serving. Serve it with vegetable biryani or with your choice of pulao in lunch or dinner.
MINT RAITA
Categories Condiment/Spread Sauce Blender Quick & Easy Yogurt Cucumber Spring Gourmet
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 3 hours.
- Pulse all ingredients in a blender until mint is finely chopped. Transfer to a bowl and chill, covered, at least 3 hours.
CUCUMBER MINT RAITA
Steps:
- Transfer the yogurt to a large glass mixing bowl. Whisk until smooth, about a minute. Fold in the cucumbers, mint, honey and cumin. Stir until completely incorporated. Finish with the lemon juice and salt and pepper to taste. Cover with plastic and chill until ready for use. Serve garnished with the lemon zest and mint. Can be made ahead of time and refrigerated in an airtight container for up to 3 days.
TOMATO-MINT RAITA
A cool and tangy raita without cucumber. This salad goes very well with spicy Indian foods like biryani, tandoori, or kebab.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine mint leaves, cilantro leaves, and green chile in a mini food processor. Pulse until blended, adding a bit of water to create a paste. Pour into a bowl and add dahi, mixing until fully incorporated.
- Cut tomatoes in half and remove the seeds. Dice tomatoes and add to dahi. Season with ground cumin and ground coriander. Mix well, cover, and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 7.6 g, Cholesterol 22.5 mg, Fat 10.4 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 5 g, Sodium 72.5 mg, Sugar 6 g
PAKISTANI MINT RAITA
This easy raita should be served thick and used as a dip for samosas and other similar fried snacks.
Provided by Andtototoo
Categories Pakistani
Time 6m
Yield 2 cups, 6-7 serving(s)
Number Of Ingredients 7
Steps:
- Put all of the ingredients into a food processor or blender and puree.
- The sour cream is optional.
- Put the raita into a serving bowl.
- If it is too thick, stir in a little water, 1 Table. at a time.
- This is great used as a dip for fried Indian snacks such as samosas.
MINT RELISH & RAITA
Two spicy Indian dips in one, perfect for a few poppadums
Provided by Sara Buenfeld
Categories Condiment
Time 15m
Number Of Ingredients 8
Steps:
- Put the herbs in a food processor along with the chillies, salt, sugar, lemon, 1 tbsp water and 2 tbsp yogurt. Blend really well to make a green paste. Tip into a bowl.
- Spoon off 4 tbsp and mix with the rest of the yogurt to make raita. Cover and chill both overnight.
Nutrition Facts : Calories 37 calories, Fat 1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 3 grams protein, Sodium 0.52 milligram of sodium
CUCUMBER-MINT RAITA
Raita (a cold yogurt condiment) is often served with Indian food to cut the heat of the spicy dishes.
Categories Condiment/Spread No-Cook Yogurt Mint Cucumber Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.
CORIANDER & MINT RAITA
Try this creamy raita as a side dish in an Indian feast. As well as cooling coriander and mint, it has a little kick from the addition of green chilli
Provided by Elena Silcock
Categories Side dish
Time 7m
Number Of Ingredients 7
Steps:
- Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.
Nutrition Facts : Calories 51 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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- Wash mint and coriander leaves in lot of water and drain them. Dry roast cumin and cool it. Add cumin to a blender jar and powder.
- Add 1 tbsp of yogurt, mint, coriander, sugar, salt and chili to the jar. Blend well and mix with the rest of the yogurt.
- If desired you can add few chopped onions or cucumber pieces. (refer notes) Serve mint raita with any pulao, biryani, tehri or with kababs.
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Tomato Mint Raita Recipe. For the relish, chop 250g vine tomatoes and mix with ½ finely chopped red onion, 1 deseeded and chopped green chilli, lime juice, 30g chopped coriander and a pinch each of cumin and caster sugar. Season and set aside. 2. For the raita, coarsely grate ¼ cucumber and strain out any liquid through a sieve. 3.
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Method. Wrap the grated cucumber in a tea towel and squeeze out any excess water. Mix together all the ingredients and serve chilled as an accompaniment to any curry or …
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Instructions. Take a spoon and squeeze the excess water content from the grated cucumber. Add yogurt, cayenne, paprika, salt and pepper in a small bowl. Add the grated cucumber to this yogurt mixture. Garnish the raita with fresh mint leaves. Keep it in the refrigerator and serve it chilled.
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Mint Raita Recipe, Learn how to make Mint Raita (absolutely delicious recipe of Mint Raita ingredients and cooking method) About Mint Raita Recipe | Raita Recipe: A must-have summer recipe! Mint Raita is a refreshing accompaniment that goes well with any Sabzi or bread for lunch or dinner. Mint leaves, pomegranate seeds and a tangy bit of lemon ans sugar blended …
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HOW TO MAKE MINT RAITA | PUDINA RAITA | MINT RAITA RECIPE FOR …
2021-10-21 Add the mint leaves, green chili, salt, black salt, cumin powder, red chili powder, sugar, and 2 tablespoons yogurt to a blender jar and blend into a paste. The mint paste is ready. Add the mint paste and chopped onion to yogurt. Mix well to combine. Refrigerate Mint Raita for 1 hour to marinate. Garnish with mint leaves, chili powder, and ...
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