Alia bhat fav beetroot raita
Healthy and super tasty beetroot raita is ready
Ingredients:1 medium-sized beetroot, boiled, peeled, and grated1 cup plain yogurt (curd)1 small green chili, finely chopped (optional)1/2 teaspoon roasted cumin powderSalt to tasteA pinch of black salt (optional)Fresh coriander leaves, chopped for garnishInstructions:In a mixing bowl, whisk the yogurt until smooth.Add the grated beetroot, green chili (if using), roasted cumin powder, salt, and black salt (if using) to the yogurt. Mix everything well until the beetroot is evenly distributed throughout the yogurt.Taste and adjust seasoning if needed.Garnish with fresh chopped coriander leaves.Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.Serve chilled as a side dish with pulao, biryani, or any Indian meal.Enjoy your Beetroot Raita!
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Sannata Raita
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recipe details
Ingredients:1 cup Boondi (available in Indian grocery stores)2 cups Yogurt (plain, unsweetened)1/2 teaspoon Roasted Cumin Powder1/2 teaspoon Red Chili Powder (adjust to taste)Salt to taste1 tablespoon Chopped Cilantro (optional)1 tablespoon Chopped Mint Leaves (optional)Instructions:Prepare Boondi:If the boondi is large, crush it lightly with your hands to break it down a bit.Alternatively, you can use a mortar and pestle to lightly crush the boondi.Whisk Yogurt:In a mixing bowl, whisk the yogurt until it's smooth and creamy.Seasoning:Add roasted cumin powder, red chili powder, and salt to the yogurt. Mix well.Add Boondi:Gently fold in the crushed boondi into the seasoned yogurt. Be careful not to over mix, as it can cause the boondi to become soggy.Chill:Refrigerate the raita for at least 30 minutes to allow the flavors to meld together.Serve:Before serving, garnish with chopped mint leaves
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