Raitas.

ZUCCHINI AND CARROT RAITA:
Wash both the zucchini and carrot very well.

Grate the zucchini as shown below:

Put it in a container with very little water and salt (as per your taste). Let it come to a boil.

Once it comes to a boil, cover it and simmer on low flame for about 4-5 minutes.

The zucchini would have become soft as you can see now:

Allow the zucchini to cool completely. In the mean time grate the carrot. Do not grate and keep at the begining since the carrot will turn black.

Now add the grated carrot into the zucchini which has now come to room temperature.

Add the yoghurt.

Mix well and add 1/4-1/2 tspn roasted cumin powder (you can also add 1/4 tspn of chaat masala in addition to this)

And freshly crushed pepper:

Mix well.

Taste the raita and add salt as you may need some more. Finally garnish with fresh chopped coriander.

SPINACH RAITA:
Wash the spinach well and chop it finely.  Boil it in water on medium flame. The water should just be enough so that the spinach does not burn or stick to the container while boiling. In other words water should be little. Boil for about 5 minutes or till spinach is soft.  Now let this cool. Once it is cool, beat yoghurt and pour it over the spinach. Now:
 Add salt
 1/4 tsp roasted cumin powder
1/4 tspn red chilli powder
1/4 tspn roasted sesame seeds (optional)

Spinach raita is ready and can be served cold.


CARROT RAITA:
Grate carrots. Beat yoghurt till it is smooth. Now add the grated carrots into the yoghurt. Mix well.

Add:
Salt
Roasted cumin powder (roasted jeera powder)
Finely chopped green chillies.

Garnish with finely chopped fresh coriander. Serve cold.


SPINACH AND CARROT RAITA:
Boil spinach as explained in the spinach raita recipe and then add it into the carrot raita.


CARROT AND CUCUMBER RAITA:
Follow the same steps as in carrot raita and then add some grated cucumber into it. The amount of yoghurt you might want to add would be a little more since it has the extra cucumber so as to get a nice thick falling consistency of the raita.
Garnish with finely chopped fresh coriander.


LAUKI RAITA:
Grate Lauki. Boil for about 5 minutes with just enough water so that the lauki does not burn or stick to the container. Cool. Beat yougurt and pour over the lauki.

Now add:
Salt
Roasted cumin powder
Grated ginger or the squeeze out the juice of grated ginger into the lauki and yoghurt mixture.
Finely chopped green chillies
Finally garnish with fresh green coriander.


LAUKI AND CARROT RAITA.
Take equal quantities of Lauki and carrot. Boil the Lauki (follow the lauki raita recipe). Then add the grated carrot into the Lauki raita. The yoghurt used here will be more than what is used in the Lauki raita.  Add the same spices in addition to salt.


ZUCCHINI RAITA:
Follow the same recipe as Lauki raita.

Try to make some of your own combinations with raitas. I always experiment with new combinations and so far they all have come out great.



NUTRITIP:
Yogurt is easier to digest than milk.
It contributes to colon health.
It improves the bioavailability of other nutrients. Culturing of yogurt increases the absorption of calcium and B-vitamins. The lactic acid in the yogurt aids in the digestion of the milk calcium, making it easier to absorb.
It can boost immunity.
It aids in healing after intestinal infections.
It is a rich source of calcium and an excellent source of protein.
It can lower cholesterol.