Apple Pomegranate Raita

Raita, I suppose is an intelligent preparation invented for making the simple curd more appetizing to include with spice rich foods for offsetting the acidity that they cause. By adding cooling ingredients like cucumber or onion we are just attempting to make the soothing dish as a cooling dish as well. Apple and pomegranate is another stunning combination to make raita outlandish. I even felt minus the salt & chili, one can have it as a lovely healthy dessert.

Serves:  2

Preparation Time:   10 minutes

Cooking Time:  NA

Ingredients:

1.      Pomegranate beads – 1 cup

2.    Apple – 1

3.    Green chili - 1

4.    Coriander leaves – 2 tbsp chopped

5.     Yoghurt/ Curds– 2 cups

6.    Salt to taste

7.     Sugar – 1 tsp

Method:

Step 1: Take youghurt/ curds, add salt & sugar to it and whisk well.

Step 2: Peel and chop the apple into small pieces and mix it youghurt immediately to avoid browning.

Step 3: Add the pomegranate beads and refrigerate it.

Step 4: Garnish with chopped coriander and serve with pulao or parathas.

Beetroot Raita

Beetroot is one of the must include veggie that some people avoid because it gives a slight sweetish taste to even the savoury dishes and a dark colour though these actually are its attractions. From such people beetroot raita is a recipe that will score sure likes. This can be prepared the same way you make carrot raita. My mother prepares it raw but my mother-in-law sautés with onion before mixing with curds; so it totally depends on your style and preference.

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Ingredients:

1.      Beetroot – 1

2.    Curds – 2 cups

3.    Salt to taste

4.    Oil – ¼ tbsp.

5.     Mustard seeds – ¼ tsp

6.    Curry leaves – 1 sprig

7.     Green chili – 1

8.    Asafoetida – 1 pinch

Method:

Step 1: Peel and grate the beetroot, chop the green chili.

Step 2: Slightly sauté the beetroot with a pinch of salt. (This is optional, adding it raw will give a nice crunch)

Step 3: Beat curds to a smooth consistency with salt.

Step 4: Prepare tempering by spluttering mustard seeds in heated oil, sprinkling asafoetida into it and roasting curry leaves & chopped green chili in it.

Step 5: Add beetroot and tempering to the beaten curds and mix well (make sure the ingredients are not hot else curd will start to curdle)

Step 6: Serve chilled with steamed rice or pulao.