What kind of yogurt do you use for Indian food?
Use plain yogurt, and try to avoid Greek yogurt. Indian yogurt (dahi) is less “solid” than Greek yogurt, and is unflavored. If you only have Greek yogurt on hand, add ⅓ cup of water per 3 cups of Greek yogurt and mix well to bring it to the optimal consistency.
Is raita made of yogurt?
Raita is a side dish from Indian Cuisine, made with yogurt, spices, herbs, vegetables and sometimes even with fruits. It is an integral part of Indian meal menus. Call it what you like – raita, pachadi, curd dip, or the Indian cousin of Greek tzatziki, this yogurt condiment is healthy and adaptable.
What is the difference between raita and tzatziki?
Indian Raita and Greek Tzatziki are actually pretty similar, however, while Raita is made with plain yogurt, tzatziki is made with thicker Greek yogurt. That means Raita is thinner while tzatziki has a thicker consistency.
Can I use Greek yogurt in Indian recipes?
Indian yogurt — a brand called Desi Dahi (available in the US) is good — will work well for what you are trying to do. Turkish or Greek yogurt may be ok as long as they are not non-fat or low fat versions. Whisk the yogurt well before adding.
Why does Indian food use yogurt?
While Western cooks mostly use yogurt in its raw form for desserts or in drinks, Indian chefs use it to tenderize meat, as a souring agent and as a base for lightly textured curries. In India, yogurt also turns up in desserts and is used to prepare homemade buttermilk.
Is raita good for health?
Raita is prepared using curd, which is high in protein and low in unhealthy fats. It makes for a perfect aid for digestion and weight loss. Losing weight is not an easy task. It requires a lot of efforts in terms of eating healthy, and also engaging in various physical activities.
Is raita served cold?
Raita is served cold and is often paired with spicy foods to counterbalance the mouth-tingling heat. Raita is sometimes served after a meal to aid in digestion, thanks to the gut-friendly bacteria in yogurt.
How do you use raita?
Raita can also be deployed beyond Indian cuisine. You can eat it by itself as a savory yogurt snack; you can use it as a marinade for chicken; you can serve it as a side or topping to any hearty dish in need of a light accompaniment—lamb chops, fried things, stuffed breads, roasted vegetables.
How long does homemade raita last?
3 days
Storage: Raita keeps well in the refrigerator for up to 3 days.
Can I use Greek yogurt instead of natural yogurt in a curry?
**Yogurt Use Note Please don’t use regular watery sour yogurt for this curry. It will curdle. Yogurt should be thick Greek yogurt which is not very sour. If you are not sure about yogurt use or afraid it will curdle..
How do you make Raita?
Cut your cucumber into tiny cubes, and mince some cilantro. If you don’t use an English cucumber, you may want to peel it. Stir together the yogurt, salt and spices. Add the cucumber and cilantro. Stir to combine. And you’re done! Raita is good right away, but it also benefits from a few minutes in the fridge to let the flavors meld.
What is the difference between Indian yogurt and Greek yogurt?
Indian yogurt ( dahi) is less “solid” than Greek yogurt, and is unflavored. If you only have Greek yogurt on hand, add ⅓ cup of water per 3 cups of Greek yogurt and mix well to bring it to the optimal consistency. Chill the yogurt first.
What are the ingredients in a Cucumber Raita?
But ultimately we decided that simpler was better, and our cucumber raita recipe only has a few easy-to-find ingredients: Plain yogurt. We’re partial to whole milk yogurt, for its deeply rich and creamy texture. But low-fat is OK, too! English cucumber.
What is Raita?
“Raita is an Indian condiment based on yogurt. It is not spicy at all, just very fresh and flavorful. From “Hands-Off Cooking” by Ann Martin Rolke.”