Goosefoot (बथुआ/Bathua) Raita

Goosefoot (बथुआ/Bathua) Raita

 Bathua Leaves 

Ingredients

§         Curd (yogurt)          – 2 cups

§         Bathua (बथुआ) paste – 4 tbsp

§         Black salt to taste

§         Salt to taste

§         Cumin (जीरा) powder – ½ tsp

§         Black pepper powder – ¼ tsp

Method

1.      Bathua Paste :

• Put a handful of bathua leaves in boiling water for 2-3 minutes and then blanch it to retain its green color.
• Grind the blanched bathua to thick paste. Do not add water while grinding the blanched leaves.

2.      Whisk the curd, so that you don’t have lumps in it.

3.      Add the bathua paste. Whisk to a smooth consistency.

4.      Finally add black salt, salt, cumin powder and black pepper powder. Mix well.

Serving

Serve chilled with food.

Try this recipe and share your comments and/or suggestions.

Spinach Raita (पालक रायेता)

Spinach (पालक) Raita

Ingredients

§         Curd (yogurt)           – 2 cups

§         Garlic                      – 1 clove

§         Spinach (पालक) paste – 4 tbsp

§         Black salt to taste

§         Salt to taste

§         Cumin (जीरा) powder    – ½ tsp

§         Black pepper powder   – ¼ tsp

  

Method

1.      Spinach Paste :

• Put a handful of spinach leaves in boiling water for 2-3 minutes and then blanch it to retain its green color.
• Grind the blanched spinach to thick paste. Do not add water while grinding the blanched spinach leaves.

2.      Whisk the curd, so that you don’t have lumps in it.

3.      Add the spinach paste and garlic paste. Whisk to a smooth consistency.

4.      Finally add black salt, salt, cumin powder and black pepper powder. Mix well.

Serving

Serve chilled with food.

Try this recipe and share your comments and/or suggestions.

Garlic Raita

Garlic Raita

Ingredients

§         Curd (yogurt)      – 2 cups

§         Garlic                 – 3 cloves

§         Black salt to taste

§         Black pepper powder – ¼ tsp

Method

1.      Whisk the curd, so that you don’t have lumps in it.

2.      Grate garlic cloves by a grater having very fine/small grating spikes. You can also use garlic press/garlic grater. The idea is, not to have garlic chunks, as they will not release flavor to the curd and crunching raw garlic wont give you the taste J *

3.      Add the grated garlic to the curd along with black salt and black pepper.

4.      You will love the subtle taste of garlic and enjoy the cool curd.

Serving

Serve chilled. This best combines with Biryani. It not only effectuates coolness but also balances the hot spices of Biryani. It also helps in digestion.

* Alternatively you can fine crush the garlic in a mixer with little water and extract its juice through a muslin cloth.

Try this recipe and share your comments and/or suggestions.