Fried Sprats


Red Radish Salad with Black Salt

Aloo Gobhi - Potatoes and Cauliflower

Royal Venison Qorma

Indian Street Food Style Tilapia

Puris with Dahi Ke Aloo and Kala Chana

Tomato Pohe

Red Onion and Coriander Raita

There are raitas and there are raitas. This is a very simple raita and I love it for its clean taste. It is the perfect accompaniment for an Indian meal and a great fire extinguisher so I always have it to hand if I am worried that my guests may need to cool down their meal. With just a few ingredients, this raita has a subtle but satisfying taste and neither too acidic nor too heavy.

Serves: 4    Preparation Time: 20 minutes

You will need:

  • One medium red onion chopped as finely as you can (each piece should be only 2-3 mm wide)
  • Handful of coriander leaves, chopped finely
  • 1 mild green chilli (optional)
  • 250g yoghurt, preferably full fat
  • 100ml milk
  • salt
  • 1 tsp cumin seeds


Dry roast the cumin seeds on a medium heat in a frying pan until they smell fragrant. Grind them to a powder in a pestle and mortar. If you do not have one, grind them in a grinder but you will need to grind a larger quantity which you could save for later. Set the cumin powder aside. Mix the chopped onions, coriander, yoghurt and salt in a bowl. Add half the milk. Adjust the level of salt. If the mixture still tastes very sour, add a little more milk until it tastes like a very mild yoghurt. Sprinkle the cumin powder over the raita and serve with an Indian meal.

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