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Raita - Salad Vegetable
Cilantro (Dhania), Cucumber (Kheera), Peppermint (Podina), Spinach (Paalak), Tomato, Piyaz (Onions)
You may choose these items in a combination. The process is basically same regardless of the combination. The popular combinations are as follows:
Cucumber and Onion
Cilantro and Peppermint leafs
Cilantro and Onions
Peppermint leafs only
Peppermint leafs and onions
Spinach leafs only
Tomato and onions
1. Dahi Natural Yogurt: 2 Cup
2. Milk: 1 Tablespoon (Option)
3. Sugar: Pinch (Option)
Prepare Salad Vegetables
4. Salad Vegetables: 1 Cup
5. Ground Cumin: ½ teaspoon
6. Salt: ½ teaspoon or to taste
8. Cayenne powder: ¼ teaspoon or to taste
Step 1: Prepare Dahi
The Dahi Yogurt should not be sour. If the Dahi Yogurt is sour, add Milk and sugar to reduce sour taste. Beat Dahi with a fork to make a smooth paste.
Step 2: Prepare Salad Vegetables
Choose the fresh vegetables and prepare as follows.
Cucumber: Wash, Peel, Cut in half, remove seeds using a teaspoon. Grate coarse
Cilantro: Wash, Pick leafs only, discard stems. Chop.
Onion: Remove skin and slice very very thin. I use Red onions to give the color
Peppermint: Wash, Pick leafs only, discard stems. Chop fine.
Spinach: Wash, Pick leafs only, discard stems. Chop.
Tomatoes: Wash, cut in half and discard seed jell. Chop. I use fully ripe plum tomatoes.
Step 3: Spices
The key spice is the Cumin. Traditionally, Whole Cumin seeds are chosen and dry roasted in a pan till they turn dark brown emitting a nice aroma. Then these seeds are ground with a mortar and pestle. You can do that easier with a cheap coffee grinder. If you don't have time, just choose ground cumin seeds readily available.
Step 5: Mix and rest
Mix Prepared Dahi, salad vegetables and spice. Stir. Store in refrigerator.