Indian Zaayeka

Raita  is the common name of a condiment, originating from the Indian subcontinent, made with yogurt (curd) and boondi are the fried droplets of batter made from gram flour (Besan). So let’s start cooking Ingredients Boondi Raita Curd – 250gm Boondi - 50gm Raw cumin seeds powder– ¼ Tbsp Roasted cumin seeds powder- ¼ Tbsp  Black pepper powder - ¼ Tbsp Coriander powder – ½ Tbsp Asafetida – 1 pinch Black Salt - ¼ Tbsp White salt - according to taste Method Ø Whisk the curd and mix salt, black pepper powder and coriander powder in it. Ø After soaking in water or water of curd for about half an hour put the boondies in the curd. Ø Add black salt, raw and roasted cumin powder and asafetida in it. Ø Garnish with green coriander. Mint potato Raita Banana Cutlets Cheese Pops

If you need something that will complement the spicy biryani and will provide a cooling after-effect so you should definitely add this awesome Aloo-Pudina Raita to your menu.                                                                                                                                                                                                                         Ingredients Curd – 250 gm. Potato – 100 gm. Mint leaves - ½ Cup Cumin - ¼ Tbsp Black Salt - ¼ Tbsp Asafoetida (Heeng) – 1 pinch Red chilli powder - ¼ Tbsp Dry mango powder -1/4Tbsp Salt - According to taste Method Ø In a large bowl whisk curd. Ø Now add Red Chili Powder, Roasted Cumin Seeds Powder, Dry mango powder, Salt and roasted asafoetida. Ø Whisk all the ingredients into the curd. Ø Wash the mint leaves and grind the thick sauce. Ø Boil potatoes and mash. Mix it in the curd very well. Ø Raita is ready to be served. Garnish the raita with red chili po