Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1,000 Indian Recipes (137 page)
The spice selections and their treatments also differ from north to south. While the north Indian
raitas
generally call for straight or dry-roasted spices such as cumin seeds, the south Indian
pachadis
are customarily dressed with a sizzling
tarka
(a hot, seasoned oil topping) that is stirred lightly into the flavored yogurt just before it is served.
All
raitas
are served chilled—almost immediately after they are made, but they can be made a few hours ahead of time and kept in the refrigerator.
Pachadis
, traditionally served at room temperature, may also be served chilled.
= Vegan
= Pressure-Cooker Quick
Basic Raitas
Simple Salt and Pepper Raita
Namak aur Rangeen Mirchon ka Raita
Makes 4 to 6 servings
Eat your everyday yogurt plain and pure, or season it with salt and a few coarse grindings from your peppermill and instantly create a delicious mealtime accompaniment. Try it on a baked potato instead of sour cream.
3 cups nonfat plain yogurt, whisked until smooth
1
⁄
3
teaspoon salt, or to taste
Freshly ground mixed peppercorns, such as red, black, green, and white, to taste
In a serving bowl, mix together the yogurt, salt, and half the mixed peppercorns. Sprinkle the remaining pepper on top as a garnish, and refrigerate until ready to serve.
Summer Iced Raita
Mattha
Makes 4 to 6 servings
This
raita
, with a light, icy crunch, is made by adding some crushed ice, salt, and black pepper to plain yogurt. This dish reminds Indians of those lazy (and scorching) summer afternoons when grandmother would insist that we eat this
raita
to combat the summer heat. It gets hot in America too, and grandmother was right. Eat it by itself or serve it as part of a light summer brunch.
3 cups nonfat plain yogurt, whisked until smooth
1 cup crushed ice (kept chilled)
1
⁄
4
teaspoon salt, or to taste
Freshly ground black pepper, to taste
Mix everything together in a large bowl and serve immediately.
Ginger and Scallion Raita
Adrak aur Harae Pyaz ka Raita
Makes 4 to 6 servings
With strong flavors that offset the mild-tasting yogurt, this dish can be served as an accompaniment to any meal. But it isn't uncommon for some people to eat it alone, as a snack, on a hot summer afternoon. This
raita
pairs perfectly with lamb curries and
biryanis
(layered rice dishes).
3 cups nonfat plain yogurt, whisked until smooth
1
1
⁄
2
tablespoons peeled minced fresh ginger
5 to 6 scallions, white and light green parts, minced
1 fresh green chile pepper, such as serrano, minced with seeds
1 teaspoon sugar
1
⁄
3
teaspoon salt, or to taste
1
⁄
2
teaspoon ground paprika
1 to 2 tablespoons minced fresh mint leaves
In a serving bowl, mix together the yogurt, ginger, scallions, sugar, and salt. Garnish with paprika and mint, and serve.
Crushed Lemon Pickle Raita
Nimboo Achaar ka Raita
Makes 4 to 6 servings
With the essence of sun-cured lemon peel and chile peppers tingling in your mouth, this spunky
raita
can be eaten by the bowlful, almost like a soup—which it can be if you serve it as the first course. Also try it over salads or as a dip. The pickle has to be made in advance.
1 tablespoon
Crushed Lemon and Fresh Red Chile Pepper Pickle
3 cups nonfat plain yogurt, whisked until smooth
2 to 3 tablespoons snipped chives
1.
Prepare the pickle. Then place the yogurt in a serving bowl and mix in the lemon pickle. Add salt and pepper, if needed.
2.
Add the chives and swirl lightly to mix, with some of them visible as a garnish.
Vegetable Raitas
Potato Raita with Roasted Cumin and Black Peppercorns
Jeerae vaalae Aalu ka Raita
Makes 4 to 6 servings
Although any type of potatoes can be used for this recipe, the softness of russet potatoes really complements the smoothness of the yogurt. This is an everyday home
raita
that goes well with all meals, even a simple rice
pullao
(pilaf).
1 large russet potato
1
1
⁄
4
teaspoons cumin seeds
1
⁄
2
teaspoon black peppercorns, or to taste
2
1
⁄
2
cups nonfat plain yogurt, whisked until smooth
1
⁄
3
teaspoon salt, or to taste
1
⁄
2
cup minced chives or scallion greens
1
⁄
2
red bell pepper, finely chopped
1.
Boil the potato in lightly salted water to cover until tender, then peel it, and chop it finely. Then, place the cumin and black peppercorns in a small nonstick saucepan and dry-roast over medium-high heat until they are fragrant and a few shades darker, about 2 minutes. Let cool, then grind coarsely in a mortar and pestle or a spice grinder.
2.
Place the yogurt in a serving bowl, mix in the potato, salt, and half the ground cumin-pepper mixture.
3.
Add the chives and swirl lightly to mix, with a few of them visible as a garnish. Top with the remaining cumin-pepper mixture, scatter the red bell pepper over everything, and serve.
Potato Raita with Puréed Greens
Aalu aur Saag ka Raita
Makes 4 to 6 servings
This inviting, traditional
raita
, with a greens twist, looks good and seems cooling even before you dig into it. To make it into a salad, add extra potatoes.
1 large russet potato
1 teaspoon cumin seeds
2 cups nonfat plain yogurt, whisked until smooth
1 cup coarsely chopped fresh spinach leaves
1 cup coarsely chopped fresh cilantro, including soft stems
3 to 4 scallions, coarsely chopped
1
⁄
4
teaspoon salt, or to taste
1 teaspoon ground pomegranate seeds
1.
Boil the potato in lightly salted water to cover until tender, then peel it, and chop it finely. Then, place the cumin in a small nonstick saucepan and dry-roast over medium-high heat until they are fragrant and a few shades darker, about 2 minutes. Let cool, then grind coarsely in a mortar and pestle or a spice grinder. Then, place the yogurt in a large serving bowl; mix in the potato.
2.
In a food processor a blender, process together the spinach, cilantro, and scallions until puréed. Transfer to the yogurt. Add the salt, pomegranate seeds, and half the cumin and mix well. Sprinkle the remaining cumin on top and swirl lightly with a fork, with most of it visible as a garnish. Serve.
Potato and Beet Raita
Aalu aur Chukandar ka Raita
Makes 4 to 6 servings
Potato
raita
takes on a new character with the simple addition of beets and sesame seeds. When you fold in the beets, make sure some of them are peeking through the white yogurt, showing off their burgundy beauty.
3 small russet potatoes
2 small beets
1 tablespoon sesame seeds
1 teaspoon cumin seeds