Few people consider raita as salad and while others use it like a condiment. There are assortments of ingredients that can be put in raitato create the dish that range from almost sweet to intensely spicy. Raitais a very common dish in India and around the world and is served particularly with Biryani, Pulao, parathas and especially not to forget the kababs.
Raitais very similar to a Greek dish namely tsatsiki which takes advantage of the tangy nature of yoghurt. In both cases the yoghurtused in raitais typically plain, whole fat and very thick. In some parts of India strained yoghurtis used because it is extremely thick and the texture is almost like that of soft cheese curds. Cucumber raita and mixed raitais probably the most common and popular raita’s available around the whole world.
Carrot and onion raita are also common in India. Few chefs also season raita with ingredients like cumin, coriander, black mustard seeds, mint, dill and cayenne. Normally raitais prepared as per the individual’s taste and choice of ingredients.
Raitais both cooling and spicy, with the yoghurtsoothing the mouth while eating spicy food and the chilies which are frequently used to keep the taste buds on their toes. This dish can also be used as a dip for Indian flat breadsas well as being served alongside or with curries.
Some people also enjoy eating raitastraight. If you are an ardent lover of Biryanis and if you tend to have trouble with the spiciness, make sure to have the raitaon the side of your dish. This would compensate the spiciness of the dish. If you eat something too spicy, take a sip of the raita; the acidity of the yoghurtwill help to cool your mouth down, making you feel more comfortable.
As you might imagine, this dish is very easy to make at home. Finely chop fruits or vegetables of choice, toss them with some yoghurt, and add some spices to taste. Traditionally, raitais salted, and if you use a vegetable with high water content like cucumber, salt it first to pull some of the water out, so that the raita will not turn watery.
Yoghurtplays a vital role in every household kitchen. Eating yoghurteveryday is very good for the health and supplements their protein, calcium and vitamins. Yoghurtis not just a delicious snack with fruits on the bottom, it has great health benefits. It is an excellent source of protein, calcium, riboflavin and vitamin B 12.
When yoghurtis compared to milk, yoghurt contains more calcium and protein because of the added cultures in the yogurt. Some of the health benefits of yoghurtare: It improves natural defense, it contains a good amount of phosphorus and 88% water.
People with a risk of osteoporosis should eat at least one serving of yogurtper day. It has also been claimed that yoghurtmay protect against some types of cancer. There are three types of yogurt: regular (whole milk), low-fat and skim. Low-fat and skim yogurtare good for people who are on a cholesterol lowering diet or just simply watching their weights. This type of yoghurtdoes not raise blood cholesterol levels.
Yoghurtis fresh dairy product that must be stored in the refrigerator. Yoghurtis known and consumed in almost all parts of the world. Mediterranean Countries use a lot of yoghurtin their cuisine. Cucumber and yoghurt saladis very popular among the Mediterranean countries, it is prepared with yogurt, cucumbers, fresh or dried mint, garlic and salt.
To prepare this yummy raita, whisk the yoghurtor curd to fine and smooth consistency (you can also use blender for fast results). Add all the spices including salt.
Add any special ingredients (ex- for mixed raita to can add finely chopped cucumber, tomatoes, green chilies, grated carrots etc) to make a specific Raita. Chill. Garnish with fresh Cilantro and chili powder prior to serving.
Do try this recipe and click here to watch making of the mixed raita:
Dishes like biryani’s, pulaos/pilafs,khichidietc are excellent served with a bowl of chilled raita. Many raitas are suitable for use as small 'dips', but generally served in generous portions with a meal. Raitacan be made in many ways. You can also serve a simple raitajust using salt and pepper with curd or else even garnish by sprinkling red paprika on the top to make it look more appealing.
Be creative. Experiment with different ingredients, spices, herbs, flavours. Serve this cooling dish with practically anything! Ultimately Raitais a liquid saladof yoghurt,cucumber, some spices, but a memorable raita needs precise balance of the right ingredients.