How to make Tricolour Raita -
Three different flavours of Raita.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Thick yogurt (गाढ़ी दही),
Cuisine : Indian
Course : Raitas
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For more recipes related to Tricolour Raita checkout Chutney Raita, Burani. You can also find more Raitas recipes like Kela Anar Raita Irani Raita Palak Raita Amba Sasam
Tricolour Raita Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Tricolour Raita Recipe
Thick yogurt chilled 1 1/2 cups
Carrot 1 medium
Potato boiled and peeled 1 medium
Cucumber peeled 1 small
Spring onion bulbs 1
Salt to taste
Red chilli powder a pinch
Black pepper powder 2 pinches
Spinach leaves (palak) blanched and chopped 1 medium bunch
Milk chilled 1/4 cup
Method
Step 1
Roughly cut carrot, put into a chopper and chop. Cut potato into small cubes. Cut cucumber into small cubes. Chop spring onion bulb. Reserve a little carrot, potato and spinach for garnishing.
Step 2
Mix spring onion and potato in a bowl. Put carrot in a 2nd bowl and cucumber in a 3rd bowl. Add salt to all three bowls.
Step 3
Add red chilli powder to carrot, pepper powder to cucumber and potato. Add palak to cucumber and mix.
Step 4
Whisk yogurt, add milk and whisk till smooth. Put equal amount of yogurt into the three bowls and mix well. Put all three in individual shot glasses.
Step 5
Garnish carrot raita with reserved carrot, potato raita with reservd potato and palak raita with reserved palak.
Step 6
Chill and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
