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Anoop Kumar

Cucumber Raita
2 slicing cucumbers, peeled, seeded, and grated or chopped
1 cup plain nonfat yogurt
1 teaspoon choipped fresh mint leaves
1/4 teaspoon ground cumin

Press the cucumbers through a strainer to remove some of the water. Combine with other ingredients and take to a picnic in a small covered dish.

Bhindi raita
Lady finger - 100 gms
Yoghurt - 1/2 cup
Red Chilli Powder - 1/2 tsp
Mustard seeds - 1/4 tsp
Roasted Cumin seeds (powdered) - 1/4 tsp
Oil - 1 tsp
Black salt to taste
Salt to taste

Wash, dry and cut the ladyfinger. Heat oil in a pan and  put mustard seeds in it.Then fry ladyfinger in it for few minutes. Mix salt in it and keep aside. Whisk the yoghurt. Before serving add the fried ladyfinger, black salt powder, red chilli, salt and roasted cumin powder. Mix well with the chopped coriander leaves and serve indian bhindi raita in lunch or dinner.

Tomato Mint Raita
Roasted Cumin powder 2 tsp
Finely chopped Tomatoes 2
Finely chopped Fresh mint leaves 1 bunch
Plain yoghurt 500 grams
2 tsp salt
0.25 tsp black pepper
L tsp chilli powder to garnish

Beat the yoghurt in a bowl until smooth, adding a little water to make a thick pouring consistency. Mix with rest of the ingredients. Serve with rice dishes.

Apple Raita
1 1/4  cups plain yogurt, preferably whole milk 
1/4  teaspoon coarse salt 
Freshly ground pepper 
1/8  teaspoon chile powder or cayenne pepper 
1/2  small sweet crisp apple, peeled and finely diced 

Place yogurt in a small bowl. Beat lightly with a fork until smooth and creamy. Stir in salt, pepper, chile powder, and apple.  

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