Tag: raita recipe

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Bored with the same palak saag? Try This Delicious Palak Raita| Spinach Raita

Spinach is an excellent source iron, vitamin C and E, potassium, and magnesium. You can enjoy spinach in so many different ways cooked, raw or frozen. Either eat in chilled salad or sauté with your favorite veggies or make a smoothie but if you are bored using all these way spinach dry this Spinach/Palak raita. This is the best way to use those extra palak and when you are bored with the regular palak saag or palak roti or smoothie. This Spinach Raita is a refreshing and healthy side dish that pairs perfectly with dal rice, parathas, or can be enjoyed on its own. It’s simple to make and adds a delightful twist to your meal.

Ingredients:

  • Oil
  • 1 tsp Cumin seeds
  • 2 cups Palak (spinach), chopped
  • Salt, to taste
  • 1 cup Curd (yogurt)
  • 1 tsp Roasted Cumin powder
  • 1/2 tsp Black salt
  • 1/2 tsp Red chilli powder
  • Additional Salt, to taste

Method:

Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add the chopped palak (spinach) and sauté until the water evaporates and the spinach is cooked through. Add salt to taste while sautéing.

In a bowl, beat the curd until smooth. Add roasted cumin powder, black salt, red chilli powder, and a little more salt to the curd. Mix well to combine.

Once the spinach has cooled slightly, add it to the curd mixture. Mix well to ensure the spinach is evenly distributed.

Serve chilled as a side dish with dal rice, parathas, or enjoy it just like that. I hope you enjoyed reading this recipe. Do give this recipe a shot. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you.

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Easy Crispy Okra (Bhindi) Raita: Crunchy and Cool

Just like any other raita this crispy bhindi raita is also easy to make. It’s a perfect side dish for your summer meal . This raita can make any boring meal exciting as a side dish. Eat this raita with any pulao or with simple dal chawal. The crispness of coated bhindi and creamy tanginess of curd makes excellent combination. The best part is that this bhindi raita remains crispy and never turns slimy.

Ingredients:

For Okra Coating:

250g Okra (Bhindi), washed, dried, and sliced

1 cup Besan (gram flour)

1/2 tsp Turmeric powder

1/2 tsp Red chilli powder

Salt to taste

For Tempering:

5-8 Curry leaves

1 tsp Rai

1 whole Red chillies

For Raita:

2 cups Curd (yogurt), beaten

Black salt to taste

Instruction:

In a bowl, mix besan, turmeric powder, red chilli powder and salt. Coat the sliced okra with the mixture. deep fry coated okra until crisped.

In a large bowl, beat the curd until smooth. Add black salt to taste and mix well. In a small pan, heat a little oil. Add curry leaves, rai, and whole red chilli. Let them crackle for a few seconds until aromatic.

Add the tempering to the beaten curd and mix well. You can keep this mixture in fridge to chill. Raita taste better when it’s chilled.

Serve the Okra Bhindi Raita chilled, garnished with a few extra curry leaves if desired.

Tips:

  • Make sure the okra is completely dry before coating to avoid it becoming slimy.
  • Add the fried okra to the raita just before serving to retain its crispiness.
  • Adjust the spices according to your taste preference.

This Okra Bhindi Raita is a delicious and unique addition to any meal. The crispy okra adds a wonderful texture to the creamy raita, making it an irresistible side dish. Give this recipe a try and let us know how you like it! And don’t forget to check out our other recipes and share your feedback. Happy Cooking!