Peanut Raita

'Peanut Raita' reminds me of my days in Mumbai, when we used to share our tiffins in office and my colleague Aarti used to get this raita prepared by her mother and I used to relish eating the same. A chilling raita, to beat the heat in sultry summer.

Ingredients:
2 Cups of Curd (Yogurt)
1/2 Cup of roasted peanuts
1/2 Cup of Milk
1 Small Cucumber
1 Small Carrot
1 Finely chopped chillies
1 Teaspoon of Jeera (Cumin seed) powder
1 Teaspoon of Black salt (Sanchar)
Salt to taste

Method:
1. Take curd and beat it, add milk and mix properly.
2. Grind the roasted peanuts and add in to the curd.
3. Peel off the skin from cucumber and carrot
4. Grate cucumber and carrot in to the curd.
5. Add chopped chillies, jeera powder, black salt and salt in to the raita and mix well.

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Boondi Raita

Boondi Raita is one of our favourite accompaniment. One can have Boondi Raita with parathas, rice and along with your everyday meal

Ingredients:
1 Cup of Salted Boondi
2 Cup of Curd (Yogurt)
1 Teaspoon of Black salt (Sanchar)
2 Teaspoon of Roasted Jeera Powder (Roasted Cumin seed)
1 Teaspoon of Red Chilly Powder
2 Tablespoon of Chopped Mint leaves
1 Tablespoon of Chopped Coriander leaves
1/4 Cup of Milk
1 Cup of Water
Salt to taste

Method:
1. Soak salted boondi in water for 10 Minutes in water, so that excess oil from boondi comes out.
2. Drain the water from boondis and keep it aside
3. Beat the curd and milk to the curd.
4. Add roasted jeera powder, black salt and salt to the curd. Be careful while adding salt as we are using black salt as well.
5. Add chopped mint leaves and mix well.
6. Add Boondis to the curd just before serving.
7. Sprinkle red chilly powder and chopped coriander on top

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