Raita

Raitas are popular Indian side dishes ( or yoghurt salads) which accompany all major Indian meals and are very popular all over the country, despite the significant variations in regional cuisines.

Raitas are very helpful for Diabetics and patients on weight loss diets. Raita is made of curd ( yoghurt), green vegetables and spices. Curd can either be made from low fat milk or bought as low fat yoghurt or curd, rest of the vegetables and spices used in raitas are zero calory foods so can be consumed freely. Raitas are easy to make and practically do not require any sophisticated cooking skills.

Bathua Raita

Ingredients:

Curd 1 cup 100gms

Water 1 cup 50 ml

Bathua leaves (boiled & mashed) 1/2  cup

Jeera (Cummin seeds) 1 tspn

Salt to taste

Red chilli powder as ( if at all) desired

few mint leaves and pomegranate seeds (optional) 

 Method:

Beat curd  into smooth homogenous texture, with a spoon or an egg beater or a mathani

Add  the preboiled, strained and then well mashed leaves of Bathua (fat hen), mix well with curd. Add half cup of water and mix well. For seasoning roast 1 tspn of jeera (cumin) seeds on a frying pan, till dark brown- grind into coarse powder by pressing on a hard surface with back of the spoon or any other hard object. Sprinkle on the mixture of curd and leaves, add salt to taste. Garnish with mint leaves, pomegranate seeds, and serve.

Optional- may add red chillli powder

No of servings- 2

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