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Serve this nontraditional interpretation of the popular Indian/Pakistani condiment with grilled or roasted chicken, pork, or lamb, or use it as a dip with thick homemade potato chips or raw vegetables.
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10 m plus 3 to 4 h in refrigerator
- 12 Ounces Greek yogurt, regular or 2 percent
- 1 serrano chile, minced
- 2 green onions, minced
- 1/2 Cup finely chopped cilantro leaves
- 2 Tablespoons finely chopped red onion
- 1 Tablespoon mild paprika
- 1 Teaspoon ground cumin
- Juice of 1/2 lime
- 2 Teaspoons ice water
A light and cooling dip made with yogurt, cucumber and mint. So great for cooling the palate alongside a spicy curry.
This is my simple 5-ingredient recipe. A great addition to a homemade Indian banquet, or simply as a dip for tortilla crisps.
I love making little simple side dishes to go along curries - be it a simple tomato, onion and coriander salad, a bowl of mini poppadoms, or this 5-minute raita.
It makes a curry feel extra special, and more like something you'd get from your local Indian restaurant.
This raita is lovely cooling side dish that works great as a dip for poppadoms, or as a way to cool the palate when eating a hot curry.
House full of cilantro haters here, so I used mint instead. It was perfect.
This is a great recipe. Made a few tweaks. Added a pinch of kosher salt and chopped carrots for color. And the best improvement on the recipe, instead of mixing in a bowl. Put into a blender. It makes the raita less clumpy and a bit more liquidy like you see in an Indian restaurant.
I'm sure the recipe is fine, but come on, what's with the stock photo? That's dill not cilantro! SMH. :)
This recipe is delish. A perfect condiment. I had it on the side with flatbread and chicken shawarma. I also added chopped tomatoes and pinch of salt. Iɽ probably add a bit of mint and lemon next time. :)
Taste is excellent but I feel the tevture is a little thick maybe i'm just used to eating it in Indian or Nepalese restaurants.
Delish! I made this with dairy-free coconut yogurt and it was the perfect compliment to my dal
Good recipe. I shredded the cucumber, sprinkled with kosher salt and allowed to drain in a colander for 30 min before combining with rest of ingredients. Also used mint instead of cilantro.
Very simple and delicious.
This was a really good recipe and so simple to make. I had the Raita with Chicken Shish Kabobs. Yumm. Yumm. Excellent.
Fast & easy. I grated the cucumber and drained well before adding to yogurt & spices. Like others, I used mint. Very cooling and delicious with our fish curry. It does need a little salt at the finish.
I think this recipe is amazing and, really makes the raita special. I think they have made it to have a great texture and, I think adding a bit of lemon is nice.
I think it has a great texture and, a very smooth great taste I also think adding a bit of lemon is nice
Really good, perfect complement to the chicken vindaloo I made in the crockpot, adding a much needed cooling element. I thought it needed the dash of salt when I scooped and ate it with the leftover cucumber spears, but hubby thought it was good w/o any salt, and he was eating it with the vindaloo. Winner either way. I used the cilantro that comes in a tube and sour cream instead of plain yogurt because that was what I had on hand. I did omit the cumin, since the vindaloo had plenty of heat on it own, but it was very tasty.
This is the closest recipe I've found to that of my favorite Indian restaurant. It's a must try.
It was so good, but I used mint instead of cilantro. Very cooling very good.
I usually grate the cucumber and let it drain in a collander before using. I prefer to use finely chopped mint instead of cilantro. Refreshing as a dip for some grilled naan as well as a condiment for lamb kebobs.
my ma makes da best raita and der r different kinds of raita..dis is the most simple one ..to the above recipe she adds 1/2 tspn sugar+2-3 tbsp of Pomegranate seeds+juice of 1/2 of a lime..n sprinkle a pinch of red chill pwdr . try it am sure u'll love it
This is the perfect Raita! It's very easy to make and is delicious. I make mine with fat-free Greek yogurt and chop my cucumbers very fine.
Delicious and goes very nicely with the ground coriander/cilantro flatbreads. Unfortunately had to use dried cilantro as it was all I had on hand at the last minute. I also threw it into the mini-processor to make it a finer consistency. Make more than you think you need as this is addictive.
This was a big hit at a party I hosted and so simple to make. I chose to use greek yogurt for some extra tang and thinned it out with a little regular plain yogurt. Delicious.
mint in place of coriander also works well.
really nice with the coriander and cilantro flatbread. I may finely dice my cucumber next time as it was too big to stay on the flatbread without falling off.
Simple and very good. Choice of yogurt definitely matters, I would avoid low-fat or fat-free yogurt for this recipe.
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- ▢ 1 cup curd or yogurt (fresh)
- ▢ 1 medium onion chopped
- ▢ ½ cup cucumbers (peeled & chopped)
- ▢ 1/8 tsp Salt or as needed
- ▢ 1 to 2 green chilies deseeded & chopped
- ▢ 1 tbsp coriander leaves or cilantro chopped finely
- ▢ ¼ to ½ tsp roasted cumin powder or roasted jeera (optional)
How to make raita
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
Recipe of Masala Dahi with step by step pictures
To make the masala dahi recipe we will need these basic ingredients: yogurt or whisked curd (dahi), oil, cumin seeds, asafoetida (hing), curry leaves (kadi patta), red chili powder, coriander powder, garlic and salt.
All the ingredients along with their exact quantities are described in detail in recipe box at the end of this post.
Take the yogurt in a bowl. If you have homemade curd then you can use that too. Just whisk the curd thoroughly so that no lumps remains. Add salt in the yogurt and mix well.
Let us make the masala or tempered spices for masala dahi. Take a tadka pan and heat oil in it. Once the oil is hot add cumin seeds (jeera) and let it turn golden in color.
Add asafoetida (hing) in the oil.
Now add curry leaves (kaddi patta) in the tadka. Be careful as the kadi patta can splutter hard in hot oil.
Take the finely chopped garlic and add in oil.
Let the garlic get saute in hot oil for few more seconds.
Add red chili powder (lal mirch powder) in the oil. Also add the coriander powder (dhaniya) and mix well in oil.
Mix well all the spices in hot oil and the tempered spices for our masala dahi is ready.
Pour the tadka on top of yogurt and mix well.
Spicy masala dahi (spicy yogurt dip) is ready. Serve the masala dahi as side dish for any paratha recipes like jeera paratha, ajwain paratha, vegetable paratha or even methi thepla.
Let us check the summary of masala dahi recipe with ingredients & steps.
How to make Boondi raita
1. Chill the curd well. Add it to a bowl.
3. Add roasted cumin powder. To make this powder, you can roast cumin on a low flame till it turns crunchy. Cool and powder.
4. Add chilli powder. You can also use chopped green chilli if you don&rsquot like the flavor of chilli powder.
5. Add pepper powder. You can skip this.
6. Next add in chaat masala. You can skip this and add few drops of lemon juice. But make sure your curd is not sour.
7. Chop coriander leaves finely and add it. You can also add mint leaves if you like.
8. Whisk everything well till smooth. If you are using store bought yogurt that&rsquos too thick, then add few tbsps of water. Boondi will absorb some moisture and the raita turns thick.
9. Add boondi. I used ¼ cup. You can also add boondi to a bowl filled with water. Squeeze lightly and remove excess water. Add to the curd.
Garnish boondi raita with more spice powders and boondi. Serve with your meal or as a snack.
The most common spices used are roasted cumin powder (zeera) and red chilli powder. Some people also like to add coriander powder and chaat masala but I prefer without it. Cumin is added because it has cooling properties and is a great digestive. It adds a beautiful, smokiness and is definitely a must in my book. The most common herb that’s used in this yogurt dip/side is coriander or cilantro, but mint is a great addition too. If you really like spice, add a few chopped green chillies or serrano peppers to get that herby spiciness that makes this dish even better.
Raita has many variations and you can add absolutely anything to it. Here are a few of my favorites:
Grate 3 large cucumbers and add 1/2 teaspoon salt. Let the cucumber sit for ten minutes and then squeeze the liquid out. You can use the liquid to dilute the yogurt if you like. Finally you’ll be left with about a cup of grated cucumber. Mix this in two cups whisked yogurt with cumin powder, salt and chopped green chillies. Top with some chopped coriander for a herbed cucumber dip.
Blend together 1 firmly packed cup of mint leaves with one green chilli and a splash of water till smooth (or chunky if that’s what you like). You can also pound this in a mortar pestle. Mix this into two cups of whisked yogurt with salt and a pinch of sugar. This is popularly served with kebabs, grilled tandoori dishes and with naan as a dipping sauce.
This has many variations, and in the south its called pineapple pachadi, but here’s a super basic recipe that you can make quickly. Stew pineapple pieces with a little sugar till soft. Add this to whisked yogurt with chopped green chillies and salt. You can also temper mustard seeds and curry leaves in oil and add it on top for a really flavor packed side.
Boondi are crunchy, fried drops made with besan and they are incredibly delicious! Some people prefer soaking boondi in warm water for a few minutes and then squeezing out the liquid before adding it to whisked yogurt. But I prefer adding them whole, because they quickly soak up the yogurt and become soft as they sit. This way, you get a nice mix of crunchy and soft boondis. If you live outside India, boondi is available on Amazon or in Indian stores. Same ratio: add one cup of boondi for every two cups of whisked yogurt. Add some chaat masala, half teaspoon sugar and salt and mix everything together.
What I have for you today is a really simple recipe for vegetable raita which we eat almost daily. It has a mixture of cucumbers, tomato, bell peppers and coriander mixed into yogurt. It’s simple, packs a lot of veggies in and goes so well with almost everything!! We mostly eat it with rice and dal, biryanis and pulaos or sometimes, I eat leftovers as an evening snack!
Spicy Veggie Curry Naan Pockets with Grape Raita
Posted By Savita
Grilled Indian Naan Pockets filled with grilled Spicy Indian Veggie patties, grilled zucchini, fresh cherry tomatoes, and drizzle of 5-minutes easy curry dressing. Served with cooling grape raita on the side, this Indian meal will be delicious surprise for ALL Vegetarian Guests, in your next get-together!
Oh - and if you like Indian Food and always prefer a take-out, these Naan Pockets will change the things!! This is, one of the easiest and flavorful Indian Vegetarian Meal, that you can cook in comfort of your own home!! Just 30 minutes (only 15 minutes cooking) and it will fly from your grill to dinner table!
I love to showcase time and again that vegetarian meals can be delicious and bring lots of flavor to your every day dinner and even to parties. Once you take-care to select right ingredients and pair bold-flavors, chances are, your family will finish veggie dishes before anything else!
In my home, every party, I have to cater to all guest requests and special dietary needs. Since a lot of my friends are vegetarian. I always make sure to cook some delicious vegetarian options so that no one feels neglected.
Not just vegetarians, vegetarian dishes everyone enjoys! I mean, veggie sides, appetizers, salads, veggie filling for tacos, or naan pockets. all these finish MUCH quickly in my parties. This was a learning experience for me, really. I'm sure you can relate.
In my early days of hosting parties, all of veggie sides would disappear quickly and my vegetarian guests would end-up hungry. So, these days, I have a rule to double the "veggie cuisine", so that all can enjoy!
For all such feasts, I prep and plan everything in advance and keep few ready-to-use options in hand. Specially, for grill-outs, I prefer "veggie cuisine" using MorningStar Farms delicious vegetarian products. These provide a healthy option for my guests but still brings great flavor to dishes.
Today's Naan Pockets recipe is not just famous in my grill-out parties but also favorite of everyone in my family for a delicious Indian weekday dinner.
Most, or all of these, can be prepared in advance: grape raita, sweet and spicy Curry Sauce, naan pockets. And when your guests arrive, all you need to do is grill MorningStar® Farms Spicy Veggie Indian burger patties and veggies, assemble, and serve!
Grape Raita and Curry Dressing can be prepared a day in advance. You can use store-bought naan bread or even pita bread to make these pockets. Or if you love serving everything homemade, I have an easy naan bread recipe for you with freeze instructions. Just make sure to buy packs of MorningStar® Farms veggie burgers from store. (Target is just around the corner from my house, so I bought, all supplies for today's feast, from Target.)
MorningStar® Farms offers a wide selection of veggie burgers which really make "veggie cuisine" a STAR of our gill-outs. Not just grill-outs, sometimes, I love using these veggie patties for my meatless Monday dinners too.
Friends, just in time for Meatless Monday, I have given you a delicious Vegetarian Naan Pockets recipe to try! And guess what? You can even make it today and serve your family a flavorful, sweet, spicy Indian dinner in no time!!
Ditch the delivery, do some groceries while your way home from work and make Veggie Naan Pockets for dinner tonight!!
In Indian cuisine, one of the essential and strongly rooted elements is the use of condiments and raita (रायता), made from a mixture of Indian yoghurt (dahi) and raw or cooked vegetables, to which various herbs and spices can be added, is one of them.
Raita is more rarely called tiktaka, pachar or pachadi depending on the region, or simply dahi or sour milk, after its main ingredient, especially in South African Indian cuisine.
What is raita?
To neutralize the heat of spicy dishes, there’s nothing like raita.
Raita is a sauce, even a dip, mainly considered as a condiment, composed of low-fat creamy yogurt (dahi), raw or cooked vegetables and spices. It is a condiment almost always present on Indian tables and very common throughout the Indian subcontinent.
Traditionally served in a bowl, it is used to accompany main dishes based on meat and vegetables, but also rice, such as biryani.
There are many variations of this sauce, which is modified according to tastes and seasons: one can indeed find carrot and zucchini raita, but also banana, coconut and dried fruit raita, but the basic recipe involves the use of yoghurt (dahi) and cucumber, spices should not be missing either.
Cumin (zīrā) and black mustard (rāī) are first toasted and then mixed with chopped vegetables or fruit and yogurt.
Ginger and garlic paste, green pepper paste and sometimes mustard paste are added to enrich the flavor of the raita.
Dahi (curd), also used to prepare the famous lassi, is the main ingredient of raita. It is a traditional yoghurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow’s milk and sometimes from buffalo or goat’s milk.
Raita has some similarities with tzatziki of Greek cuisine or tarator of Bulgarian cuisine.
Less thick than raita and tzatziki, cacık, typical of Turkish cuisine, is also often compared to it. It is prepared with yogurt, cucumber, dill, mint, vinegar and olive oil, among other possible ingredients, such as peppers.
Variations of raita
These are mixed with yogurt (dahi) and flavored with a variety of seasonings to obtain different types of raita:
Mooli Raita Recipe - Spiced Yogurt Salad with Radish
Mooli Raita Recipe is a delicious raita made with yogurt, mooli and some green chilies which give slight heat to the raita. It is a refreshing dahi preparation that can be made in a jiffy and it goes well with parathas or pulaos.
The Radish or Mooli Raita is a high mineral and energy dish. Radish has found its way into many cuisines around the world in terms or salad, coulis, pickles, sambar, stew, chutney or even raita's. The Mooli Raita is a refreshing change to the regular raita's, that you can relish as a yogurt salad as well. It makes a perfect accompaniment to be served along with Paneer Makhani, naans, parathas, biryanis and pulaos.
Did You Know: Radish is a low calorie vegetable, rich in fibre is known to be very good for the liver and stomach and it acts as a powerful detoxifier too. Radishes have long been known to have a low glycemic index, which means that eating it does not impact blood sugar levels. It also helps regulate the absorption of sugars into the bloodstream. Research suggests that the since radish has low glycemic index, having radish root juice or eating raw radish in the form of raita, helps stabilize blood glucose levels and provides slow release energy in turn making it Diabetic friendly. Read more
Serve Mooli Raita with Homemade Butter Naan Recipe and Paneer Makhani Recipe for a weekend meal.