Raita is a popular side dish with meals. Today, I made beetroot raita, which turned out delicious and colorful. Beetroot raita is not only tasty but also looks vibrant.

Raita is often served at lunch and dinner parties with various twists using yogurt. Indian meals feel incomplete without raita. Making beetroot raita with a little twist is very easy.

#colourwhiteApple raita as Kashmir is famous for red juicy apples & mint gave a freshness to raita. This is Sonal Gupta’s recipe from simply vegetarian

We often make yogurt raita to go with pulao or biryani—whether it's boondi, cucumber, or tomato-onion raita. But biryani and pulao just don't taste the same without raita. So today, let's make a different kind of raita with pineapple. It's absolutely delicious.

Boondi Raita has a tangy, sweet, and delicious flavor. It’s made with boondi (crispy chickpea flour balls) and a mix of spices that everyone enjoys. You can easily prepare it anytime. Serve Boondi Raita with lunch or dinner for a refreshing side. Here’s an easy recipe to make it at home.

Bathua is slightly warm, and yogurt is cool, so I mixed them to make raita, which is very beneficial for the stomach. I made this to eat for lunch.

Raita masala powder is a very useful spice powder, when we make raita, dahi vada or masala chach we can add this magical spice mix powder. Raita masala powder is made from some roasted spices and salt. Just blend into the fine powder and kept in airtight jar for 2-3 weeks. you can add it in any type of raita, sprinkle on dahi vadas.

Raita is a great remedy for our health, and fruit raita is especially beneficial. This raita, rich in various nutrients, also tastes delicious.

Lauki Raita is a cooling dish. The combination of yogurt and bottle gourd makes it even more nutritious. I really enjoy eating this raita with rice. In this raita, I have used 1 teaspoon of powdered sugar along with salt to balance the sourness of the yogurt and enhance the flavor of the raita. Adding roasted cumin and 1 teaspoon of raw mustard oil on top gives the raita a unique taste. I have cooked the bottle gourd for 5-7 minutes without adding water, so there's no need to strain it, and the nutrients of the bottle gourd are retained.

During the summer, eating raita is very good for us—it cools and refreshes, and also helps with digestion.

Smoked eggplant raita in three spices black pepper white pepper and chat masala#cplfinal#zafran

Raita enhances the flavor of any meal. In the summer, eating raita helps keep your stomach cool. Today, I made cucumber and onion raita.