Summer Raita Recipes: 5 best raita recipes for summer lunch, keep the body hydrated and cool with taste

News India Live, Digital Desk: Amidst the rising heat and heat wave, raita not only enhances the taste of food but also helps in compensating the lack of water in the body and keeping the digestion healthy. Curd has a cooling effect and when mixed with fresh vegetables and spices, it becomes a superfood. Here are 5 easy and tasty raita recipes that you can prepare in minutes:1. Cucumber Raita: The most popular option for summers. Cucumber has high water content which keeps the body hydrated. How to make: Grate the cucumber and remove its excess water. Mix it in whipped curd. Add roasted cumin powder, black salt and finely chopped green coriander on top.2. Boondi Raita: This is the pride of every Indian thali. When crispy boondi is mixed with cold curd, the taste becomes amazing. How to make: Soak the boondi in lukewarm water for 5 minutes and squeeze it (this removes the oil and makes the boondi soft). Mix it in curd and sprinkle red chilli powder and mint powder on top.3. Mint & Onion Raita: Mint cools the stomach and onion helps in protecting from heat stroke. How to make: Mix finely chopped onion and fresh mint chutney (or finely chopped mint) in curd. Add some chaat masala and rock salt to it.4. Bottle Gourd Raita: If you want to eat something light and very healthy, then this is the best. How to make: Grate bottle gourd and boil it lightly. When it cools down, mix it in curd. Adding mustard to it further enhances its taste.5. Mixed Fruit Raita: If you like mild sweetness in your food, then try fruit raita. How to make: Mix finely chopped apples, pomegranate seeds, grapes and banana in curd. Instead of sugar, add a little honey and a pinch of cardamom powder in it. ‘Secret tips’ to make the raita more delicious. Earthen pot: Freezing or storing the raita in an earthen pot keeps it cool and fresh for a longer time. Tadka: The tadka of asafoetida, cumin and dry red chilli mixed in desi ghee increases the taste of the raita 10 times. Use of ice: Instead of adding ice cubes to the curd just before serving, use cold water or ice curd. Use so that the raita does not become thin.