Wednesday, February 2, 2011

Boondi Raita

Here I am with another raita recipe. This is quite common one and generally served in restaurants. Being not a huge fan of yogurt, I had always preferred ‘Dahi-Boondi’ instead of ‘Boondi-Raita’. In Dahi-Boondi, quantity of Boondi is more and it’s little thick where Boondi remains crispy. Raita is little watery where Boondi quantity is less and it becomes soggy. The other day when I made Pulao/Biryani, I was bored of making anything fancy as a side dish so thought to give it a try. Combination worked fine, but I would still prefer Dahi-Boondi 

Yields 1 cup
Preparation Time: 10 Minute
Cooking Time: NIL

½ cup yogurt
2 tbsp boondi
¼ tsp sugar
¼ tsp red chili powder
½ tsp cumin powder
¼ tsp mint powder *
Pinch of black salt
Salt and pepper
Coriander leaves for garnishing

*Grind dry mint leaves and make a powder. You can also substitute it with fresh leaves.

1. Beat the yogurt and mix all ingredients except Boondi and Coriander Leaves
2. Refrigerate for couple of hours and add Boondi and coriander leaves hen ready to serve

No comments:

Post a Comment