Mint Relish 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 RECIPE
Mint Raita also known as Pudina ka Raita is a perfect summer delicacy, which has amazing cooling properties and goes well with almost every Indian meal.Are you someone who is absolutely in love with the aromatic raita served with Biryanis and delicious Indian thalis at restaurants and always thought of recreating the same at home. Well, we have got you covered, here's a simple Mint Raita which you can make at home anytime with some easily available ingredients and enjoy with your meals.
Provided by TNN
Categories Dinner
Time 12m
Yield 2
Number Of Ingredients 9
Steps:
- To make this quick and easy Mint raita recipe, wash the mint leaves and drain the water and keep aside. In the meantime, grate the cucumber and chop onion.
- Take a blender and add in the mint leaves along with curd and green chilies, blend it well. Transfer it to a bowl and add chopped onion and grated cucumber to it.
- Lastly, sprinkle some cumin powder, salt and chili powder. Serve cold and garnish with mint leaves.
Nutrition Facts : ServingSize 1 bowl, Calories 80 cal
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
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
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.
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.
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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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QUICK MINT RAITA | HARI GHOTRA
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MINT RAITA | RECIPE CART
¾ cup mint leaves (/pudina (loosely measured), fresh) coriander leaves (few (optional)) ½ tsp cumin (/ jeera) ¼ to ½ tsp sugar salt (as needed) 1 ¼ cup curd (or Greek yogurt, thick) ½ green chili (small (deseeded) (optional)) 1 to 2 tbsp cucumber (chopped) 1 to 2 tbsp onions (chopped)
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From recipes.timesofindia.com
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2014-10-30 2 cups Beaten Curd/yogurt/dahi. . 2 tablespoon Mint Coriander chutney. . 1 teaspoon Red chili powder. . Salt to taste. Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used.
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