Raitas tend to be every Indian household staple for dinner. However not many know the health benefits of the curd derivative.

We start a new short series on raitas with a twist which give you ample opportunity to experiment in the kitchen. The best part being that you don’t have to be any Sanjeev Kapoor to be able to pull it off. Raitas are simple and quick.

Raitas contain ingredients like black salt which are low on sodium and hence serve tend to lower blood pressure. Cumin seeds which are regularly used in raita garnishes are rich in iron and boost your hemoglobin count which is essential for keeping your body going at a very fundamental level.

This is in addition to all the benefits you get from each separate raita. To mix it up we at Fitterfox bring you a variety of them ranging from the classic one to a mango version along with mint, fruit, pineapple and also the bhindi raita which we bring right out of our specialist’s arsenal.


Mint Coriander Raita


Yogurt — 1 ½ cups
Mint leaves — ½ cup, loosely packed
Coriander leaves– ½ cup, loosely packed
Green chilli — 1 
Black salt — ¼ teaspoon
Black pepper powder — ¼ teaspoon
Roasted cumin powder — ¼ teaspoon
Sugar — ¼ teaspoon
Salt — to taste
Onion — ½ (chopped finely)


* Take mint leaves, coriander leaves and green chilli in blender. For smooth grinding add little yogurt instead of water and grind it into smooth paste.

* Take yogurt in a bowl. Whisk well. Add the ground paste.

* Add all spices (black salt, salt, black pepper, roasted cumin powder) and sugar. Mix well.

* Add chopped onions.

* Mix well. Keep in refrigerator to chill until you serve.


* Add finely chopped deseeded tomato pieces and small cubes of a boiled potato.

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