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(519) Raita and Dips

Raita is an Indian origin.Which is always made with yogurt (curd/dahi) as the main ingredient. It usually includes raw or lightly cooked vegetables (like cucumber, onion, tomato), fruits (pineapple, pomegranate), spices (roasted cumin powder, black salt, red or green chillies), and sometimes herbs (coriander, mint).Raita always served as a cooling side dish with spicy meals like biryani, parathas, pulao to balance heat and aid digestion. It is light, refreshing, mildly spiced, with a cooling effect.

The most popular types of raita

  • Cucumber Raita.
  • Beetroot Raita.
  • Carrot Raita.
  • Smoked Baigan Raita.
  • Boondi Raita.
  • Mint Raita or Pudina raita
  • Onion Tomato Raita
  • Moras Raita.
  • Peanut Coriander Raita.
  • Makhana Raita.
  • Fruit Raita ( Banana,Chicoo, Mango, Pineapple)

Dips are globali common in many cuisines (Greek tzatziki, Mexican guacamole, Middle Eastern hummus, cheese dips, etc.).Base of the dip can be yogurt, but also cheese, cream, mayonnaise, chickpeas (hummus), avocados, or even blended veggies.Dips are always served with snacks  like crackers or chips, pita bread or bread sticks, vegetable wedges or fruit wedges. Texture of the dip may be creamy or chunky. Taste of the dips can be tangy, spicy or savory

Some of the popular dips are

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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