Restro Recipe

Fruit Raita | Mixed Fruit Raita  Fruit raita is a healthy delicious raita recipe made with lots of fresh fruits, dry fruits and yoghurt. This raita is very easy to make and is a great way to include fruits and probiotic curd in your diet. This delicious and sweet fruit raita is a storehouse of nutrients. It can be served for vrat or upwas. You can add almost any fresh fruit that is available in your kitchen. I have added fruits like banana, apples, grapes and pomegranate seeds. Dry fruits like cashews, almonds, makhana (lotus seeds) and chironji are used in this recipe. Cardamom powder and vanilla essence give it an irresistibly refreshing flavor. Fruit raita should be served chilled. Refrigerate it for at least 1 hour then serve this nourishing bowl.  Ingredients: 1 cup curd 1 banana, chopped Some apple pieces Some grapes, chopped Some pomegranate seeds ½ cup makhana ¼ cup cashews, chopped ¼ cup almonds, chopped Some chironji 3-4 drops vanilla essence ½ tsp. cardamom powder ¼ cup suga

Pudina raita or mint raita (पुदीना रायता) is a refreshing, flavorful and easy to make raita prepared with pudina (mint) leaves and curd. This lip smacking side dish is quick and easy to make. This is the healthiest raita recipe which works as a coolant and helps in digestion. This is a perfect option for summer season. Mint leaves have many health benefits. It is rich in antioxidants, phytonutrients and menthol, which helps the enzymes to digest food. It is also very beneficial for patients suffering from Irritable Bowel Syndrome. In summers a lot of people complain of excessive stomach acid. The presence of the compound menthol in mint makes it soothing for the digestive system and keeps your stomach healthy. Raita can be prepared in many ways with the addition of many flavors and veggies like palak raita , cucumber raita , tadke wala raita . Here are so many variations of raita. Pudina leaves have a unique flavor and they add freshness of herbs to the raita. To prepare pu

Kashifal ka raita or Pumpkin raita (काशीफल का रायता) is a simple and healthy accompaniment which is prepared with fresh pumpkin and curd. It is a popular raita in North India. It is easy to make and quick recipe. To make this raita pumpkin is grated, boiled and mixed with curd. Then it is tempered with heeng and jeera. Pumpkin which is also known as kashifal in North India is a very healthy and nutritious vegetable. It is generally available during summer. It is rich in potassium, phosphorus, vitamins, minerals and high in dietary fiber. Kashifal (pumpkin) has very high antioxidant level and beta carotene. This pumpkin enhances the taste of curd and makes it healthier. The flavour of Pumpkin blends so well with curd that nobody realizes that they are eating kaddu Ka Raita. Kashifal ka raita works as an accompaniment for main course. It goes very well with all dry vegetables and stuffed paratha. You can serve it with aloo ka paratha . Try other raita recipes: Kheere ka rait

Kheere ka raita (खीरे का रायता)  or cucumber raita is a fresh accompaniment prepared with grated cucumber and curd. This is quick and easy to make recipe with minimal ingredients. You only needs cucumber, curd and basic spices. This yummy and delicious raita can be prepared in just few minutes. An Indian thali is incompalete without kheere ka raita during summers. This kheere ka raita is not only delicious but also nutritious. Cucumber has cooling properties and contains a good amount of water and soluble fiber. Cucumbers are low in calories but high in many important vitamins and minerals. The procedure or cucumber raita is very simple. Peal and grate cucumber, add in whisked curd and add some spices like red chilli powder, roasted cumin seed powder and black salt. It can be served along with almost all the curries and roti or paratha. It works great with stuffed paratha, rice or khichdi. It can be relished with other main course dishes. You can also serve this during fasting or

Aloo Raita is a simple and easy whisked curd that is loaded with chopped boiled potatoes. This raita is not only delicious but also nutritious which you may take as a vrat ka khana or fasting food. You can make this aloo raita on any fasting day like Navratra, Ekadashi or Janmashtami. Potatoes are a good source of fibres, potassium, vitamin C and vitamin B6. Potatoes are considered as a heart healthy food because of lack of cholesterol. On the other hand curd is an amazing refreshment and a good source of Protein, Vitamin B12, Pantothenic Acid, Potassium and Zinc. So the combination of both makes this raita very nutritious. If you are making for fasting add sendha namak in place of regular salt. Some people don’t eat red chilli and cumin seeds on fasting days and some people eat. So skip or add spices which you prefer in your fasting food. Serve this delicious raita as an accompaniment with Kuttu ke pakode , kuttu ke french fries and sabudana khichdi . Course:   Side D

Aloo Raita is a simple and easy whisked curd that is loaded with mashed boiled potatoes and tempered with heeng and jeera. This raita is not only delicious but also nutritious. There are so many varieties of raita like palak raita , bathua raita and boondi raita . You can make this aloo raita on Navratri or any other fasting day. Hence aloo ka raita is very versatile. Potatoes are a good source of fibres, potassium, vitamin C and vitamin B6. Potatoes are considered as a heart healthy food because of lack of cholesterol. On the other hand curd is an amazing refreshment and a good source of Protein, Vitamin B12, Pantothenic Acid, Potassium and Zinc. So the combination of both makes this raita very nutritious. Serve this delicious raita as an accompaniment with stuffed paratha, dry veg , khichdi or pulao . It can be served during breakfast, lunch or dinner. Course:   Side Dish Cuisine:   North Indian Prep Time:    5 minutes Cook Time:    10 minutes Servings:    2 Ingr

Palak raita is a popular accompaniment which is tasty and healthier. This raita is prepared with fresh curd and palak (Spinach) puree, tempered with heeng, jeera.  Palak is one of the green leafy vegetables and full of Iron, vitamins and fibres. On the other hand curd is an amazing refreshment and a good source of Protein, Vitamin B12, Pantothenic Acid, Potassium and Zinc. So the combination of both makes this raita very nutritious. Ingredients: 2 cup fresh curd (Yogurt) 1 tbsp Oil ½ tsp Jeera (Cumin seeds) 2 cups Spinach (Palak) washed and chopped ½ tsp Black salt Salt as per taste A small pinch heeng ½ tsp red chilli powder Instructions: Whisk fresh curd until smooth and keep aside. Boil 2 cup water in a pan, add chopped palak. After 2 minutes strain palak leaves with a strainer and let it be completely cools down. Then blend into a smooth paste. Add this palak puree into curd. Add salt and black salt. Mix properly. You can blend this once again with the help o

Tadke wala raita or heeng jeera raita is very common and popular in all over India. This raita is everone’s first choice in accompaniments. In this recipe curd is tempered with heeng and jeera. This is easy to make and served with stuffed parathas, pulao, khichadi or dry vegetables. Whenever I make any dry veg, my daughter prefers this raita along with that. Course:   Side Dish Cuisine:   North Indian Prep Time:    5 minutes Cook Time:     10 minutes Servings:   2 Ingredients: 1 cup Curd (Plain yogurt) ½ teaspoon Jeera (cumin seeds) Salt as per taste ½ teaspoon Black salt (Kala namak) ¼ teaspoon Red chilli powder 1 teaspoons Oil A small pinch heeng Instructions: Take curd in a bowl. Beat it till it is smooth. Now add salt and black salt. Mix well. Making tempering- Heat the oil in a small pan. Once hot add cumin seeds and heeng. When cumin seeds splutter, add red chilli powder. Pour this tadka on top of curd. Stir it to combine. Serve it with your favou

Bathua raita is a healthy, delicious and quick recipe. Raita is one of the most preferred accompaniment and can be made with various variations. This is an easy-to-make recipe which is prepared with Bathua leaves, curd. Bathua leaves are very nutritious and a rich source of iron, vitamins and fibres. It can be served with stuffed parathas, biryani or pulao. Ok so let’s make this recipe. Course:    Side Dish Cuisine:   North Indian Prep Time:    5 minutes Cook Time:     10 minutes Servings:    2 Ingredients: 1 small bunch of bathua 2 cup curd ½ tsp black salt ½ tsp bhuna jeera (roasted cumin seeds) ¼ tsp red chilli powder Instructions: Step 1- Pick fresh and green leaves from stems. Wash them in running water so that all dust has removed. Add them in a pressure cooker along with 2 cup water and boil. Once the bathua leaves are cooked, drain and cool them. Grind them in to a grinder. Step 2- Take curd into a bowl. Add bathua paste. Whisk the mixture using a han

Boondi raita is a popular dish of North Indian cuisine. This is basically curd or yogurt which is made with boondi and basic spices. This is very healthy, simple and quick recipe. This is generally served as an accompaniment. Course:   Side Dish Cuisine:   North Indian Prep Time:    5 minutes Cook Time:    10 minutes Servings:    2 Ingredients: 1 cup curd ½ cup boondi ½ tsp.Black salt A small pinch roasted heeng ¼ tsp. Red chilli powder ¼ tsp. Roasted cumin powder Instructions: Whisk curd until smooth.  Add black salt, red chilli powder, heeng and cumin. Mix well. Soak the boondi in warm water for 5 minutes and squeeze to remove excess water. If you are using store packed boondi, you can add directly into curd.  Garnish with coriander and mint leaves and serve with pulao, khichdi, parathas. Tips: If you are using Masala Boondi, remember they already have spices and salt. If you are using plain boondi, you may need to add salt. Make Sure curd is fresh