Cucumber and Pineapple Raita Recipe

Try preparing this creamy, crunchy and flavorful pineapple raita for pulao, biryani or just serve it with roti of choice. I enjoyed this raita with masala chapathi.

Cucumber and Pineapple Raita Recipe Video Uploaded on Vidyascooking Youtube Shorts

Cucumber and Pineapple Raita Ingredients:

1/2 Cup Chopped Cucumber

1/2 Cup Chopped Pineapple

1/2 Cup Yogurt

5 Walnuts

5 Cashews

5 Raisins 

1 Tsp Chilly Flakes

1/2 Tsp Salt

1 Tsp Sugar

Prep:

Wash, peel and chop the pineapple into tiny pieces.

Wash, peel and chop the cucumber into tiny pieces.

Wash and chop the walnuts and cashews into tiny pieces.

Method:

In a mixing bowl add chopped cucumber, pineapple, walnuts, cashews, raisins, salt, sugar and chilly flakes. Mix all the ingredients till well combined. Add yogurt and mix well. Chill the pineapple raita and serve chilled...Enjoy!

Boondi Raita Recipe

Enjoy this simple boondi raita with vangi bhath, tomato bhath, bisi bele bath, stuffed parathas and naans...

Boondi Raita Recipe Video on Vidyascooking Channel 

Ingredients:

1/4 Cup Kara-Boondi

1/2 Cup Yogurt

1/4 Cup Cucumber

1/2 Cup Carrot

3 Sprigs Coriander Leaves

2 Sprigs Curry Leaves

1/4 Cup Onion

1/2 Tbsp Chaat Masala

1/2 Tbsp Cumin Powder

1/4 Tsp Salt

Double these ingredients if your serving for 3-4 people 

Method:

Peel, wash and finely chop all the veggies. Make sure to remove the seeds in the cucumber.

Place a sieve on a shallow bowl. Add boondi and warm water.

Allow the boondi to soak in the water for few seconds.

Drain the boondi and add it to a mixing bowl.

Whisk the yogurt.

Add the yogurt to the boondi along with finely chopped veggies, reserve tiny amount of chopped veggies for garnish.

Add salt and mix the boondi well.

Garnish the boondi with finely chopped and reserved veggies, top with extra boondi.

Sprinkle cumin and chaat masala and serve the raita as a condiment and enjoy 😉

Cucumber & Carrot Raita Recipe

Southindian style carrot and cucumber raita recipe... tadka maar ke😉

Ingredients:

1 Cup Cucumber

2 Carrots

1 Large Onion

1 tsp Mustard

1/2 tsp Cumin seeds

1 Dried red chilly

2 Green Chilly

1 Pinch Asafoetida / Hing

Curry Leaves

1 Cup Yogurt

2 tsp Oil

Salt

Method: 

Deseed the cucumber and finely chop.

Shred the carrots.

Finely chop the onion and chilly.

Finely chop the coriander and curry leaves.

 

Combine all the veggies with whisked yogurt in a mixing bowl.

Add 1 tsp of salt before serving only.

Heat oil in a fry pan and add mustard, cumin, red chilly and hing add the curry leafs and fry for a second and temper raita. 

Enjoy this raita with pulao or any rice dishes or can even be served as a dip along with corn chips...do try this recipe and post your comments...enjoy...:)