Sunday, February 28, 2010

Teen Raite...Three Raitas

Asalam Alaikum,

Raita is sort of like a salad dressing, it is used sometimes with very spicy foods as a way to cool them down. We usually serve a simple raita if we are just having a casual family dinner, and sometimes a fancier raita if we have guests over.

First, a plain raita-
one cup dahi(yogurt)
1-2 tbsp zeera(cumin seeds)
namak to taste

Step 1-Using a hamam dasta(mortar and pestle) grind the zeera slightly, you just want to bruise it a little to release the taste/aroma.

Step 2-Add the salt and zeera to the dahi. Add 1/4 cup of pani(water)or a bit more depending on if you like your raita thick or thin.

Step 3- Mix well, and the plain raita is ready.
The second raita is a green raita, you will need-
one cup dahi
6-8 hari mirch(green chilies)
8-10 stems fresh dhania(cilantro/coriander)
6-8 stems fresh podina(mint)
namak to taste

Step 1- Wash the hari mirch and remove stems.
Step 2-Wash dhania and remove the ends of the stems (just the part below the leaves).
Step3-Wash the podina and remove the leaves from the stems.
Step 4-Place the hari mirch, dhania and podina on the silpata(or in a blender with a small amount of pani) and grind to a paste.
Step 5-Add the paste and namak, mix well.
Step 6-Add 1/4 cup of pani(water)or a bit more depending on if you like your raita thick or thin.

Step 7-Mix well and the green raita is ready.

The last raita is very good with biriyani. You will need-
one cup dahi
one small to medium piyaz(onion)
one small to medium timater(tomato)
namak to taste

Step 1-Wash the timater, peel the onion and mince both, you really want the pieces to be very small.

Step 2-Add the timater, piyaz and namak to the dahi

Step 3-Add 1/4 cup of pani(water)or a bit more depending on if you like your raita thick or thin.

Step 4-Mix well and it is ready.

Here are all three raitas, you can choose your favorite or if you are having guests over you could mix up a bowl of each and let everyone take their pick.