Assortment of Raitas

To me, raitas are yogurt done the right way. I can literally live off of them. Raita is actually a generic name of yogurt diluted to a given consistency, mixed with seasoning and any chopped or grated fruit or vegetable or even boondi (small fried gram flour balls). The idea is to have raw yogurt the main component of the dish. Raitas pack the nutrition of yogurt without being the boring old 'yogurt' besides being refreshing, tasty and extremely easy and versatile; what more can you ask for. It is an Indian accompaniment and goes very well with spicy Indian food. It is particularly served with Biryani and spicy Pulao.
I make raitas almost everyday as an accompaniment for our lunch. It has the ability to jazz up even the simplest of meals and can be whipped up in matter of minutes (sometimes even seconds, no kidding!). I prefer raita any day over plain yogurt. Here are a few of my favorites -
Spinach Raita

This raita is simply lightly cooked spinach in seasoned yogurt. Besides obviously being healthy, it works great as a spread on sandwiches.
Ingredients: serves 2- 3
Spinach ................................ 2 cups, chopped

Oil ...................................... 1 tsp
Mustard Seeds ........................ 1/2 tsp
Cumin Seeds .......................... 1/2 tsp
Urad daal .............................. 1/2 tsp
Whole Red Chilli ..................... 1
Mint Leaves ........................... 1 tbsp chopped
Yogurt ................................. 1 cup, well beaten

Cumin and Black Pepper ............ 1/4 tsp
Salt ..................................... to taste


Method:

If you don't like beets, this is a revelation, a treat to eyes and palate alike.

Beetroot ............... 1 medium cooked and cubed (in the microwave for 4-5 min in 1 1/2 cups of water)
Yogurt .................. 1 cup
Red chili powder ..... 1/2 tsp
Oil ...................... 1 tsp
Mustard seeds ......... 1 tsp
Sesame seeds ......... 1 tsp
Curry leaves ........... few
Urad daal .............. 1/2 tsp
Cumin powder ........ 1/2 tsp
Sugar ................... 1 tsp
Salt ..................... to taste

1. Mix together the cooked and cubed beetroot, yogurt, salt, sugar, chilli and cumin powder.
2. Heat the oil in a sauce pan. Add the mustard seeds, urad, sesame and curry leaves. When they pop and splutter, pour them over the raita. Mix and serve chilled.

This is one of most cooling and refreshing forms of raita. This is raita in the form in which it is most commonly found in restaurants.
Ingredients: serves 2

Roasted Cumin Powder ............. 1/2 tsp

This is my favorite form of raita as it had fried stuff in it (duh!) but then that is why I don't eat it as often. Boondi can be found in any Indian grocery store.
Ingredients: serves 2
Yogurt .............................. 1 1/2 cups, chilled
Milk ................................. 1/4 cup, cold
Boondi ............................. 3/4 cup
Sugar ............................... 2 tsp
Cilantro leaves .................... 1 tbsp
Pomegrenate seeds ............... 1 tbsp, optional
Roasted cumin powder ........... 1/2 tsp
Red chili powder ................. 1/4 tsp
Black salt ........................... 1/4 tsp
Salt .................................. to taste 
Method:
1. Beat yogurt and sugar well. Then add boondi, pomegranate seeds and cilantro leaves, mix well. Sprinkle cumin powder, red chili, black salt and mix in. Taste to check if you need additional seasoning. Serve immediately.

Notes:
1. I prefer my raita a little thicker but if you like yours a little runny feel free to add a little water.
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