Tips and Tricks:
Thick Curd: Always use thick and fresh curd for raita. If the curd is thin, keep it in a strainer for a while so that the excess water gets removed. Raita made with sour curd does not taste good.
Roasting the Makhana: Dry fry the makhanas (without oil) on low flame until they become crunchy. Soft makhana does not taste good in raita. After roasting, they can also be crushed a little coarsely.
Serve immediately or not: If you want the dry fruits and makhana to remain crunchy, serve the raita immediately after making it. If you let them sit in curd for a while, they will become soft, which many people like.
Nuts option: You can add any dry fruits as per your choice. Pistachios, walnuts, or dried figs also taste delicious in it. Don't forget to add raisins, it gives slight sweetness to the raita.
For fasting: If you are making this raita for fasting (Navratri or Ekadashi), then use rock salt instead of normal salt.
-
Kashmiri diaspora in UK protests violence in PoJK, seeks action
-
US redirects 62 vessels, disables 3 to enforce Iran blockade
-
India to weigh domestic needs before boosting diesel supply to Dhaka
-
80th Independence Day: PM Modi to lead; focus on Vande Mataram, youth
-
Assam floods: Bihubor residents face new hardships after waters recede
