Pomegranate Raita Recipes
POMEGRANATE RAITA
Provided by Nigella Lawson : Food Network
Time 10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Add a squeeze of pomegranate juice from the husks of the seeded pomegranate at the end.
- Stir everything together, and serve in a bowl scattering the reserved pomegranate seeds over as a garnish.
POMEGRANATE RAITA
Pomegranate raita is a sweet raita made with fresh pomegranates and spiced with roasted cumin powder, black pepper and chaat masala.
Provided by Dassana Amit
Categories Side Dish
Time 10m
Number Of Ingredients 9
Steps:
- Whisk the yogurt till smooth.
- Now add sugar as required. Stir well till sugar is dissolved.
- Season with roasted cumin powder, black pepper powder, red chili powder, chaat masala powder (optional) and salt. Mix well.
- Add the pomegranate arils and reserve a few for garnish.
- Stir and pour the pomegranate raita in serving bowls. Garnish with the pomegranate pearls and coriander or mint leaves.
- You can also chill and serve the pomegranate raita later.
Nutrition Facts : Calories 174 kcal, Carbohydrate 22 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 23 mg, Sodium 205 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
POMEGRANATE RAITA
This delicious tasting pomegranate raita has a combination of sweet and salty taste with refreshing flavors. It requires only 10 minutes and no cooking is required.
Provided by Kanan
Categories Side Dish
Time 10m
Number Of Ingredients 10
Steps:
- Take the yogurt in a bowl and whisk it until it is smooth.
- Add pomegranate arils, chopped cucumber, onion and cilantro. Mix well into the yogurt.
- Add salt, chaat masala, black pepper and roasted cumin powder.
- Mix everything together and serve. If not serving right away then keep it refrigerated and serve chilled.
Nutrition Facts : Calories 73 kcal, Carbohydrate 9 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 283 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
POMEGRANATE RAITA
Tasty, healthier version of Indian raita with pomegranate.
Provided by Raysa
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Stir yogurt, sugar, salt, cumin, black pepper, and chile pepper together in a bowl until fluffy, about 2 minutes. Add pomegranate seeds; mix until well combined. Garnish with mint leaves.
Nutrition Facts : Calories 90.2 calories, Carbohydrate 17.2 g, Cholesterol 3.7 mg, Fat 1.2 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 123 mg, Sugar 16.5 g
RAITA ANARKALI (POMEGRANATE SEEDS RAITA)
This is from today's Weekend magazine. Anardana or pomegranate seeds are something I just love cracking between my teeth and singing the famous song from the Bollywood movie, Heena, that starts like this, "Nar dana...anar dana...asa runi topi wale nal jana"...hehe...did you quite get the tune?!? It means, "O pomegranate seeds, I want to get married to the guy with the pretty cap!" hehehehe...One of my favourite songs and I love the way its done in the movie...very romantic;)
Provided by Charishma_Ramchanda
Categories Asian
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Remove seeds from the fresh pomegranate.
- Refrigerate.
- Mix the yogurt with the seeds in a bowl.
- Add in almonds and mint leaves.
- Mix well.
- Refrigerate until ready to serve.
- Add salt and pepper before serving.
- Garnish with pomegranate seeds, mint leaves and almonds before serving.
- Serve with a spicy curry and rice.
Nutrition Facts : Calories 300.5, Fat 15.6, SaturatedFat 5.8, Cholesterol 31.9, Sodium 158.5, Carbohydrate 31.3, Fiber 5.1, Sugar 24.4, Protein 12.7
CHANA MASALA WITH POMEGRANATE RAITA
Warm up on chilly evenings (and pack in three of your 5-a-day) with this fragrant chana masala curry that's healthy and low in fat. Serve with pomegranate raita
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick pan, then cook the onions, ginger, garlic and chilli for 15-20 mins.
- Add the spices, chickpeas, the liquid from the can, ¾ can cold water, the tomatoes and bouillon. Cover and simmer for 10 mins.
- Meanwhile, mix the ingredients for the raita in a small bowl, reserving a few coriander leaves. Roughly mash some of the curry to thicken it. Spoon into bowls with rice, if you like. Scatter over the reserved coriander and serve with the raita on the side.
Nutrition Facts : Calories 351 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium
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