Raita

 Raita was loved by my pappa, and so i liked it.

It is a dip served as a side dish in Indian Cuisine. Yogurt is the main ingredient to which herbs, spices, fruits, or vegetables are added. It is gut-friendly and helps in digestion.

To make it vegan, instead of yogurt, almond/cashew or coconut yogurt can be used. 

Raita can be made from beetroot or cucumber or boondi or banana or pineapple or onion and tomato are commonly made raitas in my home. 

For cucumber raita:

Take yogurt in a glass bowl, whisk it and make it smooth. 

Wash, taste, peel, and grate the cucumber. Remove extra water from it. Add to yogurt. Now add salt, sugar, freshly crushed mustard seeds, finely chopped green chili, and coriander. Serve chilled.

One can also add a small, finely chopped ripe banana. In that case no need to add sugar.

Make sure to taste the cucumber, as sometimes it can be bitter in taste.

Other options: beetroot raita can be made in the same manner, but due to the natural sweetness of beetroot, no need to add extra sugar. The colour of this raita is also very attractive, a dark pink colour.

Masala Dahi/Tikhari

This is generally served with khichadi. 

Take yogurt in a bowl and whisk it. 

For tempering, take oil, add mustard seeds to splatter. Add hing, garlic, turmeric, red chilli powder, green chilli and add to yogurt. Add salt and mix well. Add chopped corinader. depending upon garlic flavour and spiciness, addition of garlic and red chilli can be adde.

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