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Recipes - Unusual Cooling Raitas


Pineapple and Walnut Raita


• 1 cup fresh Pineapple (chopped)
• ½ cup Walnuts (roughly crushed)
• 1 cup fresh Curd (hung for 1 hour in muslin cloth)
• ½ cup Fresh Cream
• 1 Green Chili (finely chopped) (optional)
• 1 tbsp Sugar (powdered)
• 1 tbsp Sugar Granules
• 2-3 pinches Black Salt
• ¼ tsp Pepper Powder
• Salt to taste


Heat pineapple with sugar granules in a pan over medium heat. Keep stirring it frequently.When the pineapple softens and there is enough water given out, take it off the fire. Drain it, cool and keep aside the liquid and residue till required.Now remove the hung curd into a large glass bowl.And add fresh cream and the drained pineapple juice.Beat it with hand or an electric whipper.When it becomes smooth, add powdered sugar, pepper, salt, black salt.Add green chili and mix it well.Add pineapple pieces and walnuts.Fold in gently.Chill for at least 2-3 hours before serving.

Coconut and carrots Raita


• 3 cups Yoghurt
• 2 tbsp Coconut (grated)
• 3 Green Chilies
• 1 tbsp Mustard (grounded coarsely)
• ½ cup Carrot (cooked and chopped)
• ½ cup Cucumber (chopped)
• Pinch of Asafoetida ( Hing)
• Salt


First blend coconut, asafoetida and green chilies.Take a large bowl; add yoghurt and all the other ingredients.Mix well.

 Beetroot Raita


Beetroot – 2 medium sized
Plain unsweetened Yoghurt (Dahi) – ½ cup
Salt – to taste
For tempering –
Butter/ ghee – 1 tablespoon
Cumin seeds – 1 teaspoon
Green chilies (chopped) – 2


 Wash the beetroot and boil it in pressure cooker for 3 whistles.Peel the boiled beetroots and grate them with a grater. In a bowl mix the grated beetroot, yoghurt and salt together.In a pan heat the ghee and add the cumin seeds. Once they crackle add the green chilies. Pour this over the beetroot and yoghurt mixture.Serve with rotis or rice.

Pomegranate boondi raita


Thick curds: 2 cups
Red pomegranate (anar): 1 cup
Boondi: 1 cup
Red chilli powder: Half tsp
Roasted jeera powder: 1 tsp
Sugar: 1 tsp
Salt to taste
Chopped coriander leaves: 1 tbsp


Tie the curd in a muslin cloth. Hang and let the excess water drain. Strain to get thick curd. Soak the boondi in water for 4-5 minutes.Drain excess water. Add the anar, boondi, red chilli powder, roasted jeera powder, sugar and salt to taste.Mix well. Serve chilled, garnished with chopped coriander.

Peanut Coconut raita


 Fresh curds: 3 cups

Grated coconut: half cup

 Small cucumber, finely sliced: 1

 Roasted peanuts de skinned: half cup

 Green chillies, finely chopped: 2

 Sugar: 1 teaspoon

 Salt to taste

 For seasoning:-

 Oil: 1 tsp

Mustard seeds: half teaspoon

 A few curry leaves


Beat the curds until smooth and fluffy. Crumble the roasted peanut coarsely.Mix the cucumber, coconut, peanuts, green chilli, sugar and salt in the curds. Heat the oil. Add the mustard seed and curry leaves. When they crackle, add this seasoning to the above mixture. Mix well. Serve chilled.

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