How to make Raita

Raita

Throw in a handful of soaked beans or sprouts to give the added nourishment, as a combination in any raita.

To make creamier raitas, add half a cup of fresh cream to one recipe of raita. Makes the dish much more rich, though.

If curds have become too sour to eat as is, tie for 3-4 hours, add milk and use in raitas, curd rice, etc.

If an onion is too sharp in taste, wash, drain and toss into some beaten curd. Add a dash of salt and pepper, it becomes a tasty raita.

Save the peel of apples, cucumbers and peaches. Grind them and add to the ingredients of a green chutney (coriander leaves, green chillies, ginger, coconut, salt and sugar). It makes a tasty and nutritious chutney and when mixed with curd makes an unusual raita.