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Kheere Ka Raita

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Ingredients
  Curds 2 Cup (32 tbs)
  Cucumber 1 Small
  Cumin powder 1⁄2 Teaspoon
  Salt 1 Pinch
  Red chilli powder To Taste
  Sugar 1⁄2 Teaspoon
Directions

Lightly beat the curds.
You can do it with the egg-beater or whisk.
Treat the cucumber.
Cut off a little cap from the stem-end.
Make a few cuts with a knife in the cut edges.
Rub them together.
A frothy, white substance will come out.
Do this for about 2 minutes then cut off that bit of the cucumber.
Peel it and grate it.
Put in into the colander and sprinkle a little salt over it.
Leave it to drain.
You can put a plate underneath so the counter-top doesn't get messed up.
Leave it like this for half an hour.
The cucumber will exude water.
Pick it up in your hand, squeeze the water out and drop the cucumber into the beaten curds.
Add the rest of the ingredients and taste to see if you need to add anything more.
Chill well before serving.
Variation:
Use radish instead of the cucumber or boiled cubed potatoesYou will need 1 large potato for this amount of curds.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Chilling

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 302 Calories from Fat 134

% Daily Value*

Total Fat 15 g23.3%

Saturated Fat 9.5 g47.6%

Trans Fat 0 g

Cholesterol 58.8 mg19.6%

Sodium 477.3 mg19.9%

Total Carbohydrates 27 g8.9%

Dietary Fiber 0.59 g2.4%

Sugars 24.5 g

Protein 16 g32.3%

Vitamin A 15.9% Vitamin C 7.2%

Calcium 57.1% Iron 6.4%

*Based on a 2000 Calorie diet

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Kheere Ka Raita Recipe