Dr. Sandeep Malik - Refreshing raitas

Copyright 2015 by Dr Sandeep Malik & Dr Sanjeev Kumar.

ISBN: Softcover 978-1-4828-4648-5

eBook 978-1-4828-4647-8

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Contents

Preface / About the Book

Indian food is very revered worldwide for its variety, tastes and colours. But for many novices, Indian cuisine is synonymous to curry. This book tries to break this jink by introducing Raita to readers, it is simple yet easy to prepare and delicious curd based dish. A Raita is supposed to provide relief from the spicy gravies along with adding richness to the food. Raita, like any other Indian food, varies enormously thanks to the number of ingredients available in local Indian market round the year. Most of the Raitas are very common; whereas some are very-very unusual and rare. Authors tried to include at least few of each type of Raitas with main aim to familiarise readers with art of preparing Indian food.

Introduction

Raita is not an English word neither it has any English equivalent. It is an indispensible part of Indian menu. The main purpose of raita is to relive a person form the hot and spicy dishes of Indian Cuisine. These are generally bland, or salty; but can be sweet too depending upon the type of main dish and personal likings.

A raita has following components:

1. Base i.e. most preferably curd otherwise buttermilk will also do. Raita made with curd will have a thicker consistency whereas the buttermilk will produce a thinner dish. Curd must be whisked well before making raita. Ideally, its texture should be thick and creamy
2. Main ingredient or body : It is the most important part of the raita. From this ingredient, the raita get its name. It can be anything depending on your imagination and quest for trying new combinations with curd.
3. Seasonings: The main role of seasonings is to bring out the flavour and taste of different ingredients. Table Salt and Chilli Powder are two natural seasonings for any raita. However, different types of salt can be added to impart more flavour and variations in taste.
4. Spices & Herbs: A wide range of spices such as roasted cumin seeds, black and white pepper powder, asafoetida, cardamom powder etc may be added to increase taste, nutritional and medicinal value of a raita. Selection of spices will depend on the main ingredient. However, it must be kept in mind that spices should not overwhelm the taste of curd and ingredients, but to support their taste.

Herbs such as mint, coriander, basil, and fenugreek leaves etc may be used, sparingly, to flavour and garnish, as well.

1. Garnishes: Garnishes serve the purpose of enhancing eye appeal of raita. However, for raita, garnish can be mixed with it or paced on the top of the finished dish. But it should be of bite size or even small, less chewy and simple; so that the guest may easily sip the raita, if desires. For a raita, small pieces of fruits, cooked vegetables, herbs, dry fruits etc can serve as garnishes.

A raita is always served as a part of main dish or course i.e. an accompaniment. It can never be served as main dish mainly due to its serving size and lightness; however, people on weight management diets can benefit themselves by making and eating a wholesome raita which will provide them a healthy meal full in various proteins, vitamins, minerals and fibers. These can be served as a separate course and that is why are priced separately in Indian menus at food and beverage selling outlets.

Classification

Raitas can be categorised as follo wing:

• Fruit Raita
• Vegetable Raita
• Pulses Raita
• Cereal Raita
• Non-Vegetable Raita
• Sweet Raita
• Miscellaneous Raita

(A very delicious and easy to make raita and can be had with a number of di shes.)

For 4 persons

Me thod:

• Wash and cut potatoes into quarters.
• Boil in adequate water until soft and leave to cool.
• Meanwhile, add salt and black salt to the curd and beat curd along with water until smooth.
• Roast cumin seeds on hot tawa/pan until nice brown in colour and crush coarsely.
• Remove from fire and crush.
• Wash and finely chop green chillies and coriander leaves, separately.
• De-skin boiled potatoes and mash well.
• Add mashed potatoes with the curd mixture and mix well.
• Add half of the roasted cumin seed powder, chopped coriander leaves and green chillies to the curd mixture.
• Serve garnished with remaining roasted cumin seed powder, chopped coriander leaves and green chillies.

Variations: A table spoon of imli chutney can be added to give tanginess to the raita.

Note: A very rich source of carbohydrates and refreshing in summer season.

(A very unusual but healthy r aita)

For 4 persons

Me thod:

• Wash and dry roast brinjal on open fire until well done.
• Remove outer skin and check for any pests.
• Leave them to cool.
• Meanwhile, add salt and black salt to the curd and beat curd along with water until smooth.
• Wash and finely chop green chillies and coriander leaves.
• Roast black Pepper and asafoetida on hot tawa/pan and make powder and crush coarsely.
• Mash the cooled brinjal well.
• Add mashed brinjal with the curd mixture and mix well.
• Add half of the roasted black pepper, asafoetida powder, coriander leaves, green chillies and powdered red chillies to the curd mixture and mix well.