In Gruhalakshmi Super Chef Contest 3 ‘Raita Mein Twist’, the contestants won everyone’s heart with their unique and creative raita recipes.
Healthy Raita Recipes in Hindi: Peanut Chilli Thecha Raita
Material: For raita: 1 cup thick curd, ½ cup peanuts (roasted), 2-3 green chillies, 4-5 garlic cloves, 1 small piece ginger, ½ tsp sugar, salt to taste, ½ tsp black pepper powder, ½ tsp roasted cumin powder, ½ tsp black salt, ½ tsp red chilli powder, a pinch of asafoetida.
For tempering: 1 tsp white sesame seeds, ½ tsp mustard, 6-8 curry leaves, 1 tbsp desi ghee or mustard oil.
Method: Strain the curd through a strainer and make it thick and smooth. Add sugar, salt, black pepper and roasted cumin powder in it and mix well. Lightly fry the peanuts in a pan and let it cool. Fry green chilli, garlic and ginger lightly. Now grind peanuts, chilli, garlic and ginger coarsely in a mortar or mixer (do not make paste). Add asafoetida, black salt and some salt to it. Add prepared thecha to curd and mix well. Sprinkle a little red chili powder on top. Heat ghee or oil in the pan. Add mustard seeds in it and let it crackle. Then add sesame seeds and curry leaves and fry lightly. Pour the prepared tadka on the raita and mix lightly.
Chia Seeds Cucumber Raita
Material: For raita: 1 cup freshly whipped curd, 2 tbsp chia seeds (soaked overnight), 1 medium cucumber (grated), 1-2 green chillies (finely chopped), salt to taste, ½ tsp black pepper powder, ½ tsp red chilli powder.
For tempering: 1 tbsp oil or ghee, ½ tsp cumin, 1-2 whole red chillies, 1 tbsp peanuts, 1 tbsp cashews, 1 tsp raisins.
Method: Take freshly whipped curd in a bowl. Add soaked chia seeds, grated cucumber and chopped green chillies to it. Now add salt, black pepper and red chili powder and mix well. To prepare tadka, heat oil or ghee in a pan. Add cumin seeds in it and let it crackle. Then add whole red chilli. Now add peanuts, cashews and raisins and fry until they become light golden. Pour the prepared hot tadka over the curd mixture. Garnish by adding green coriander on top.
Beetroot Raita
Material: 1 cup curd, ½ cup grated beetroot, ½ cup grated carrot, 1-2 green chillies (finely chopped), ½ tsp roasted cumin powder, salt as per taste, ½ tsp black salt, 1 tbsp coriander (chopped).
Method: Beat the curd well so that it becomes smooth. Boil or steam grated beetroot and carrot lightly for 2-3 minutes. Let the boiled vegetables cool. Add beetroot, carrot and finely chopped green chillies to the curd. Add salt, black salt and roasted cumin powder to it. Mix everything well. Garnish with green coriander and serve chilled.
FAQ
Why is eating Raita with the main meal considered the healthiest in summer?
Yogurt contains calcium and vitamin B as well as abundant live probiotic bacteria. Raita neutralizes stomach acid after eating spicy food in summer, providing instant relief from bloating, indigestion and heartburn.
Is Chia Seeds Cucumber Raita really helpful in weight loss?
Yes, chia seeds absorb water and moisture from curd and swell inside the stomach. They contain high dietary fiber which speeds up metabolism and makes you feel satiated for a longer period, thereby aiding in weight loss.
What is the correct way to grind peanuts to make Peanut Chilli Thecha Raita?
The real taste of thecha raita lies in its crunch. Therefore, instead of continuously stirring the roasted peanuts, chillies and garlic in the mixer, just grind them coarsely 2-3 times on pulse mode or pound them on a mortar and pestle. Never make a fine paste of it.
Should beetroot be grated raw or boiled for Beetroot Raita?
Beetroot is a bit hard, so after grating it, it should be lightly steamed or blanched for only 2 minutes. This removes its astringency and it easily blends with curd in a velvety form.
Is raita considered safe to eat at dinner?
According to Ayurveda and modern medicine, people who have problems with cough, sinusitis, asthma or joint pain should avoid consuming cold raita at night. Eating raita in lunch is considered best for health.
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