This is a print preview of "panch ratna raita" recipe.

panch ratna raita Recipe
by rsharma

panch ratna raita

This is a yogurt based side salad that prevents heart burns for those of us who really love our spices.

Rating: 4.3/5
Avg. 4.3/5 2 votes
Prep time: Indian
  Servings: 4

Goes Well With: rotis, spicy gravies

Wine and Drink Pairings: dig lusty red, badam keer (almond milk with strands of saffron)

Ingredients

  • 1 cucumber
  • 1 carrot
  • 1 medium red onion
  • 2 tomatoes
  • 1 large green apple
  • half litre of low fat yogurt
  • garnishing - half a lemon, green chillies, ginger, black pepper and corriander leaves to taste
  • a handfull of raisins (for a sweeter base) or a handfull of pine nuts or walnuts for a more crunchy taste

Directions

  1. grate carrot, cucumber and green apple (preferably with skin)
  2. chop onion into small bits; chop tomatoes into slightly bigger pieces
  3. mix all the above with half litre of yougurt in serving utensil
  4. add water if yogurt is too creamy for desired consistency
  5. squeeze lemon over it then add other garnishing (chopped ginger and green chillies, ground black pepper, corriander leaves (do not stir until ready to serve)
  6. refrigerate with cover until ready to serve