BAINGAN KA RAITA / EGGPLANT RAITA

Ingredients:

2 small eggplants
1 1/2 cup yogurt
Salt to taste
1/4 tsp red chili powder or to taste
1/8 tsp Garlic
mint leaves for garnishing

For tempering:
1 tbsp oil
2-3 cloves garlic
1/2 tsp cumin seeds
   
Method:

1. Slice the eggplant with skin into slim rounds.
2. Heat oil in a frying pan and fry on medium heat until they become crisp and brown. then drain on paper towel.
3. Sprinkle lightly salt and put a layer down in the dish you are using
4. Now whip the yogurt, salt, red chili powder and garlic together with a little water. Adjust for consistency and then adjust seasoning.
5. Gently pour over your sliced eggplant.
6. Heat 1 tbsp of oil in a small pan . 
7. Add thinly sliced garlic to the pan along with cumin seeds.
   Cook the garlic so that it is golden on each side and then gently pour the tempering on top of the raita.
8. Garnish with some fresh mint leaves and serve as an accompaniment.

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PUNJABI RAITA

Preparation time: 10 minutes
Serves: 4

Ingredients:
2 cups hung curd
1/2 cup milk or water
1 onion medium sized
1 tomato medium sized
1/2 cucumber
1-2 green chilies
5-6 mint leaves
salt  and degi mirch to taste
1/2 tsp roasted cumin powder

Method: 

1. Beat hung curd along with milk or water till it becomes smooth. 
2. Peel, wash and finely chop onion.
3. De- seed tomato,cucumber and chili and chop them as well.
4. Add chopped veges to the curd and mix well.
5. Add chopped mint leaves.
6. Keep the curd in the fridge till the time of serving.
7. Add salt while serving and mix well.
8. Sprinkle roasted cumin powder and degi mirch powder and serve chilled.

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SOUTH INDIAN RAITA / SOUTH INDIAN STYLE DAHI BHALLA

Preparation time: 5 minutes
Cooking time: 0
Serves: 2

Ingredients:

200 gms hung curd
1/2 cup milk
2 tsp powder sugar
1" ginger grated
5-6 curry leaves
1 green chili
salt to taste
2 tsp boondi


Method:

1. Mix hung curd,milk and sugar with the help of blender.
2. Grate ginger and squeeze out it's juice, and mix it in the curd discard rest of it or use it in ginger tea or in any other vegetable.
3. Break the curry leaves with hands in small pieces and mix them in curd as well.
4. Cut the green chili lengthwise in small pieces and mix these pieces with curd.
5. Finely add salt at the time of serving and garnish with boondi.
6. Serve chilled. 
7. You can serve it with vada or bhalla as well.

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ONION CAPSICUM RAITA

Preparation time: 5 minutes

Cooking time : 2 minutes

Serves: 4

Ingredients:
1 cup hung curd
1/2 cup milk
1 onion finely chopped
1 small capsicum finely chopped
salt to taste
black pepper to taste
1 tsp oil
Method:

1. Beat hung curd and milk with a blender or with a whisk and keep aside.
2. Heat oil in a pan and stir onion and capsicum for a minute.
3. Add the veges to the curd and give a stir.
4. Add salt and pepper at the time of serving.
5. Serve chilled.

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PINEAPPLE RAITA

Preparation time: 15 minutes

Cooking time : nill

Serves: 6

Ingredients:
2 cup curd
3-4 slices of canned pineapple
1/2 cup milk
salt to taste
chaat masala to sprinkle

Method:

1. Take a clean muslin cloth and tie curd in it.
2. Hang the curd tied in muslin cloth on the tap of the kitchen sink for 15-20 minutes.
3. Squeeze out all the excess water from the curd.
4. Or keep the curd in a strainer for half an hour (stir a spoon in between two to three times).
5. Now put he curd in a bowl and pour in cold milk in it.
6. Blend it withe help of a hand blender.
7. Cut he pineapple slices in equal size pieces in the shape of your choice and keep it in the fridge.
8. Sprinkle some salt and chaat masala over it at the time of serving.

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DAHI VADA

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Ingredients:
2 cups Hung curd
1 cup white lentil /skin less black gram (urad dhuli)        
1/4 tsp asafoetida (hing) powder
1 tsp salt
oil for frying
1 tsp cumin seeds jeera
1" ginger grated
2 green chillies cut length wise
8-10 curry leaves
1 tbsp sugar
1 tsp oil for tempering

Method:

1. Wash and soak dal in three cups of cold water overnight.
2.  Drain off excess water the following day. Grind dal to a smooth paste. 
3. Whisk half a teaspoon of salt, asafoetida into the batter.
4.  Heat sufficient oil in a kadai.
5.  Drop batter in tablespoonfuls in it and fry until light golden. Drain onto an absorbent paper.  Put vadas in sufficient quantity of hot water. Leave for two minutes. Squeeze between your palms to drain out water.
6. Mix sugar and salt with hung curd with the help of a blender.
7. Add grated ginger,green chilies and the vadas to the curd.
8. Heat oil in a pan and when it is hot put in cumin seeds and curry leaves and when it start to splatter take it off from the fire and put the tempering into the curd and mix well.
9. Garnish with boondi,ginger juliennes, pomegranate seeds,beetroot juliennes and chaat masala. 

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