In the scorching summer heat, a bowl of raita with meals is really helpful in keeping us cool and refreshed. Taking to Instagram on May 7, celebrity chef and MasterChef India judge Kunal Kapur shared three of his favourite recipes for the same.
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“My meals feel incomplete without raita, especially in the summer when everything feels heavy and spicy. I end up making a new version every week, depending on what’s in my fridge - sometimes cucumber mint, sometimes boondi, sometimes roasted jeera and chilli tadka. It’s that one bowl that instantly cools everything down and balances the entire plate,” he wrote in the caption.
The detailed recipes are presented as follows.
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1. Cucumber raita
Ingredients:
- Kasuri methi - 2 tbsp
- Water - 1/2 cup
- Oil - 2 tbsp
- Hing - 1/2 tsp
- Curd - 2 cups
- Green chilli, chopped - 1
- Black salt as per taste
- Coriander chopped - handful
- Chilli powder - 1/2 tsp
- Roasted cumin powder - 1½ tsp
- Cucumber - 1, medium
Method of preparation:
- Soak kasuri methi in water and set aside.
- Heat the oil in a pan and add hing.
- Drain out the water from the kasuri methi and add it to the pan.
- Cook the methi for a moment and add it to the bowl of curd.
- Into the bowl, add finely chopped green chilli, black salt, chopped coriander, chilli powder, roasted cumin powder, and one medium-sized cucumber, completely grated.
- Mix it well and serve it in a bowl, garnished with chopped cucumber and mint.
2. Boondi raita
Ingredients:
- Curd - 1 cup
- Salt to taste
- Chilli powder - 1 tsp
- Water - 3/4 cup
- Mustard oil - 2 tbsp
- Cumin - 1 tsp
- Hing - 1/2 tsp
- Coriander leaves, chopped - handful
- Boondi - 1/2 cup
Method of preparation:
- In a large mixing bowl, add curd, salt, chilli powder and water, and mix well.
- In a small bowl, heat mustard oil. Add cumin and hing into the hot oil. As they stop spluttering, remove them from the heat and add it into the mixing bowl with the curd.
- Next, add chopped coriander leaves and boondi.
- Mix well and serve.
3. Tomato coconut raita
Ingredients:
- Oil - 3 tbsp
- Hing - 1/2 tsp
- Mustard seeds - 1 tsp
- Dry red chillies - 2
- Urad dal - 2 tsp
- Chana dal - 2 tsp
- Curry leaves - a sprig
- Tomato chopped - 1½ cups
- Salt to taste
- Coconut - 1/4 cup
- Cumin - 1 tsp
- Green chilli - 1
- Water
- Curd - 2 cups
- Coriander leaves, chopped
Method of preparation:
- Finely chop the tomatoes.
- Heat oil in a pan. Add hing, mustard seeds, dry red chillies, urad dal and chana dal; then add curry leaves. Next, add the chopped tomatoes and salt.
- In a grinder, take grated coconut, cumub, green chilli, and a dash of water, and grind it into a smooth paste.
- Meanwhile, the tomato is cooked. Add both the cooked tomato and the ground coconut mixture into the bowl of curd.
- Add salt and coriander and mix well.
- Serve it in a bowl garnished with a coriander sprig, and enjoy.
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1. Cucumber raita
Ingredients:
- Kasuri methi - 2 tbsp
- Water - 1/2 cup
- Oil - 2 tbsp
- Hing - 1/2 tsp
- Curd - 2 cups
- Green chilli, chopped - 1
- Black salt as per taste
- Coriander chopped - handful
- Chilli powder - 1/2 tsp
- Roasted cumin powder - 1½ tsp
- Cucumber - 1, medium
Method of preparation:
- Soak kasuri methi in water and set aside.
- Heat the oil in a pan and add hing.
- Drain out the water from the kasuri methi and add it to the pan.
- Cook the methi for a moment and add it to the bowl of curd.
- Into the bowl, add finely chopped green chilli, black salt, chopped coriander, chilli powder, roasted cumin powder, and one medium-sized cucumber, completely grated.
- Mix it well and serve it in a bowl, garnished with chopped cucumber and mint.
2. Boondi raita
Ingredients:
- Curd - 1 cup
- Salt to taste
- Chilli powder - 1 tsp
- Water - 3/4 cup
- Mustard oil - 2 tbsp
- Cumin - 1 tsp
- Hing - 1/2 tsp
- Coriander leaves, chopped - handful
- Boondi - 1/2 cup
Method of preparation:
- In a large mixing bowl, add curd, salt, chilli powder and water, and mix well.
- In a small bowl, heat mustard oil. Add cumin and hing into the hot oil. As they stop spluttering, remove them from the heat and add it into the mixing bowl with the curd.
- Next, add chopped coriander leaves and boondi.
- Mix well and serve.
3. Tomato coconut raita
Ingredients:
- Oil - 3 tbsp
- Hing - 1/2 tsp
- Mustard seeds - 1 tsp
- Dry red chillies - 2
- Urad dal - 2 tsp
- Chana dal - 2 tsp
- Curry leaves - a sprig
- Tomato chopped - 1½ cups
- Salt to taste
- Coconut - 1/4 cup
- Cumin - 1 tsp
- Green chilli - 1
- Water
- Curd - 2 cups
- Coriander leaves, chopped
Method of preparation:
- Finely chop the tomatoes.
- Heat oil in a pan. Add hing, mustard seeds, dry red chillies, urad dal and chana dal; then add curry leaves. Next, add the chopped tomatoes and salt.
- In a grinder, take grated coconut, cumub, green chilli, and a dash of water, and grind it into a smooth paste.
- Meanwhile, the tomato is cooked. Add both the cooked tomato and the ground coconut mixture into the bowl of curd.
- Add salt and coriander and mix well.
- Serve it in a bowl garnished with a coriander sprig, and enjoy.
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This article is for informational purposes only.
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