Shallot Raita Recipes

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RAITA RECIPE WITH 12 VARIATIONS



Raita Recipe with 12 Variations image

Raita is a quick side dish made with curd, veggies, spices & herbs. It is usually eaten as a side with pulao, biryani, kebabs or snacks.

Provided by Swasthi

Categories     Side

Time 6m

Number Of Ingredients 7

1 cup curd ((fresh plain yogurt, more if required))
1 medium onion (chopped (2 to 4 tbsps))
½ cup cucumbers ((peeled & chopped))
¼ teaspoon salt ((adjust to taste))
1 to 2 green chilies (deseeded & chopped)
1 to 2 tablespoons coriander leaves ((chopped finely cilantro))
½ teaspoon cumin powder (or roasted jeera (optional))

Steps:

  • Chill the yogurt. Rinse & chop the onions & green chilies. Rinse & peel the cucumbers. If needed deseed them & chop to bite sizes.
  • Rinse coriander leaves in ample amount of water. Drain completely and chop them fine.
  • Optional - Roast 1 tsp cumin seeds on a low flame until it smells good. Cool this and crush them to fine powder in a spice jar.
  • Add curd and salt to a mixing bowl. Whisk them until smooth with a fork or a whisk.
  • Next add chopped cucumbers, onions, cumin powder, coriander leaves and green chilies.
  • Stir gently. If required add more yogurt. Taste test and add more salt if required.
  • Garnish with cumin powder on top. Serve raita with biryani, pulao, kebabs or paratha.

Nutrition Facts : Calories 108 kcal, Carbohydrate 13 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 15 mg, Sodium 280 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

SHALLOT RAITA



Shallot Raita image

Make and share this Shallot Raita recipe from Food.com.

Provided by Andtototoo

Categories     Asian

Time 7m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups plain yogurt
1/4 cup water
3 -4 large shallots, finely diced
salt, as needed
1 tablespoon oil
1/2 teaspoon black mustard seeds
cayenne powder, dash
2 tablespoons minced cilantro

Steps:

  • Put the yougurt into a serving bowl.
  • Add water, more or less, depending on how thick you want the yogurt to be, and stir until smooth.
  • Add the shallots and salt and blend.
  • In a small frying pan put the oil and mustard seeds. Heat over high heat until the mustard seeds have popped for about 5 seconds.
  • Quickly add the cayenne and then pour the mixture into the yogurt. Stir.
  • Garnish with the cilantro.
  • Set in the fridge for a time so that the flavors can marry. Good served with vegetable biriyani.

Nutrition Facts : Calories 78.4, Fat 5, SaturatedFat 2, Cholesterol 10.6, Sodium 39.1, Carbohydrate 5.6, Fiber 0.1, Sugar 3.8, Protein 3.2

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