The probiotics in the curd present in the raita strengthen the digestive system and keep the stomach light. In today's news, ...

Raita is a cool, fresh chutney that takes seconds to make. Use it to top fiery curries or as a dip for poppadoms. Wrap the grated cucumber in a tea towel and squeeze out any excess water.

This delicious raita from Uttarakhand is made by using grated cucumber, yogurt, mustard seeds, green chilli, turmeric, and coriander leaves. It's super refreshing and ideal for cooling down in the ...

For the raita, scoop out the seeds from the cucumber using a teaspoon, then grate the flesh. Toss the cucumber with the salt, tip into a sieve and leave to drain for 20–30 minutes. Drizzle the ...

This salad includes dahi and cucumber, along with some basic spices to enhance the taste. Much like cucumber raita, it has an uncomplicated flavour profile and can be paired with any dish you want.

To make the Raita: Use a vegetable peeler to peel the cucumber. Cut the cucumber in ... with basmati rice and cold beer. Recipe courtesy of American Flavor by Andrew Carmellini/Ecco, 2011.