Raita, a staple side dish in Indian cuisine, is often considered a cooling accompaniment. However, with a little creativity, it can also become a warming addition to your winter meals. Using ...

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 ...

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. Mix ...

No wonder we generously add curd to our meals to improve taste and appetite as it makes the food more palatable in ... 3 irresistible dahi-based Indian curries you must try; recipes inside ...

Rick Stein’s aromatic vegetarian biryani is finished with crispy onions, toasted nuts and a dollop of cool, homemade raita. This dish would work just as well with cauliflower. Combine all the ...

Protein, vital for weight loss and muscle building, can be increased with simple dips, offering benefits akin to supplements.

GROWING up with a constant supply of ladies’ fingers (okra) from the garden will encourage one to pore through cookbooks or, these days, search online for recipes to excite the palate.

To make the Raita: Use a vegetable peeler to peel the cucumber. Cut the cucumber in half lengthwise, and then cut each piece in half widthwise. Use a small spoon to scrape out the seeds.