Anardana Raita

Ingredients:

• Yoghurt - 2 cups
• Red chilli powder - 1tsp
• Pomegranate juice - 3 tbs
• Pomegranate seeds - 1/2 cup
• Salt

Method:

• Whisk yoghurt and add salt,red chilli powder,pomegranate juice and pomegranate seeds.
• Whisk again and refrigerate.
• Serve chilled.

Potato and Pineapple Raita

Ingredients:

• Boiled potatoes-3
  
• Fresh Pineapple-1
• Yoghurt- 1 cup
• Redchillipowder-1tsp
• Roasted cumin powder-1 1/2 tsp
• Salt

Method:

• Peel the potatoes and cut into small dices.Cut fresh pineapple into fine small pieces.
• Add pineapple pieces ,potatoes,red chilli powder,cumin powder and salt to the yoghurt.
• Refrigerate and serve chilled .
  

Greenapple Salad

Ingredients:

• Green apples(grated) -2
• Raw mango(grated)-1
• Coriander-1 bunch
• Lemon juice
• Salt and pepper to taste

Method:

• Mix the grated apples and mango together in a salad bowl.
• Sprinkle some salt and pepper on the mixture .
• Add coriander followed by the lemon juice.
• Mix everything together and chill it in the refrigerator.
• serve chilled.

Boondi Raita

This blend of curd and crispy little golden "besan" balls is a very popular variation of the raita and can be eaten with Biriyani/Pulao or any other gravy dish.

Ingredients:

• Fresh Boondi Khari (salted)-1 cup
• Curd/yoghurt whisked nicely, chilled-2 cups
• Pomegranate seeds -¼ -½ cup
• Fresh mint leaves torn -8-10
• Cumin powder -½ tsp
• Sugar -½ tsp
• Red chilli powder-½ tsp
• Salt to taste
  Method:
• Whisk the curd well.
• Add cumin powder, sugar, Red Chilli powder, salt, mint leaves and mix nicely.
• Just before serving add the Boondi, pomegranate seeds, and mix well.
• Serve immediately with parathas or vegetable biryani/pulao.

Basic Raita

This is the most basic raita which goes well with biryani/pulao.

Ingredients

• Chopped onion-1/2 cup
• Chopped tomato-1/2 cup
• Chopped cucumber-1/2 cup
• Chopped carrots-1/2 cup
• Chopped coriander leaves-1tbsp
• Thick curds(yoghurt)-2 cups
• Salt to taste
  Method
• Mix together all the above ingredients in a large bowl and chill.
• Prepare about 1/2 an hour before serving.