Lajeej Raita Tokri...

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Lajeej Raita Tokri.... One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Lajeej Raita Tokri... is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It's simple, it's fast, it tastes delicious. Lajeej Raita Tokri... is something that I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Lajeej Raita Tokri..., starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lajeej Raita Tokri... delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lajeej Raita Tokri... is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lajeej Raita Tokri... estimated approx 20 min each.

To get started with this recipe, we must first prepare a few components. You can cook Lajeej Raita Tokri... using 26 ingredients and 6 steps. Here is how you cook that.

#BCPT

Ingredients and spices that need to be Prepare to make Lajeej Raita Tokri...:

1. All ingredients slightly differ as per 5 different Raytas
2. 1 bowl thick yogurt
3. Water as per consistency
4. 1 tea spoon roasted Cumin powder
5. 1 tea spoon Black pepper powder
6. 1/2 tea spoon Mustard seeds for each Raita
7. 7-8 curry leaves
8. 1 tea spoon Urad Daal
9. 1 pinch asafoetida
10. 1/2 cup chopped cucumber,onion, tomato
11. 1 teaspoon coriander leaves
12. 1 teaspoon cumin seeds
13. 1 red chilli for each Raita
14. 1/2 cup boondi
15. 1 teaspoon vegetable oil for each Raita excluding Boondi Raita
16. 1/2 cup Bolied potatoes, blanched French beans, grated carrot
17. 1/2 cup steamed cauliflower, boiled corn, chopped cabbage,
18. 1/2 cup chopped green, red & yellow capsicum
19. 1/2 cup grated beatroot
20. 2 cup chopped spinach
21. 4-5 meant leaves as per taste choice
22. 1/2 cup fresh green peas
23. 1/2 teaspoon turmeric powder
24. 1/2 cup chopped almonds, cashewnuts & raisins
25. 1 teaspoon saffron sticks
26. Black salt or salt as required

Instructions to make to make Lajeej Raita Tokri...

1. 1) Boondi Raita:-
   
   
   Take 1 bowl thick curd, add salt as required, add 1 teaspoon roasted cumin powder, add pinch of chopped green chilli & also chilli powder, add pinch of pepper powder, add 2 teaspoon coriander leaves and also meant leaves.
   Add 1/2 teaspoon chopped tomato & onion., add some water & whisk properly.
   Finally add 1/2 cup boondi.
   Mix well...
   Allow to absorb boondi in curd.Those who like crispy taste of it, then boondi can be added at the time of serving.
2. 2) Beetroot + Carrot Raita:-
   
   Take 1 bowl thick curd, add water as per consistency.
   Add 1/2 cup grated beatroot & carrot. Add 1/2 cup chopped onion.
   Add 1 teaspoon roasted cumin powder.Add 2 teaspoon coriander leaves.
   Add salt as per required.
   Mix well.
   For tampering allow 2 teaspoon oil on flame. Add 1/2 teaspoon cumin seeds & mustard seeds & pinch of asafoetida & add 7-8 curry leaves & 1 dry chilli.Let it crackle & pour it on Raita bowl.
3. 3) Spinach + Green peas Raita:-
   
   Take 1 bowl thick curd. Whisk it properly. Heat 1 teaspoon oil, add 1/2 teaspoon mustard & cumin seeds. Add 2 cup grated spinach. Let Spinach cook for 3-4 minutes. Allow spinch cool.
   Add this spinch in curd.
   Add 1 teaspoon roasted cumin powder, pinch of red chili powder. Add salt.
   Add 1/2 cup fresh green peas.
   Whisk the mixture, let 1 teaspoon oil on flame & add pinch of asafoetida & 1/2 teaspoon urad dal, 4-5 curry leaves. Let it crackle & pour on Raita bowl.
4. 4) Dryfruit saffron Raita:-
   
   Take 1 bowl thick curd.
   Add little water in it for desired consistency. Soak 1/2 cup chopped almond, cashew nuts & raisins for two hours.
   Add in curd along with 2 teaspoon coriander leaves & 1 teaspoon saffron sticks.
   Mix well.
   Hit 1 teaspoon oil on flame, add 1/2 teaspoon mustard seeds., pinch of turmeric powder, Cumin seeds, & 4-5 curry leaves.
   Lets crackle. Pour on Raita bowl.
   Add salt as per taste.
5. 5) Mix vegetable Raita:-
   
   Take 1 bowl thick curd. Add little water in it for desired consistency. Whisk well until smooth texture.
   Add 1 cup boiled potatoes, blanched French beans, grated carrot, steamed cauliflower, boiled corn, chopped cabbage, cucumber & onion, green, red & yellow capsicum.
6. Add 1/2 teaspoon roasted cumin powder, pepper, coriander leaves, chopped green chillies.
   Hit 2 teaspoon oil on flame, add pinch of asafoetida, 1/2 teaspoon turmeric powder,cumin seeds, mustard seeds, 7-8 curry leaves, 1/2 teaspoon urad daal.
   Let it crackle & pour on Raita bowl.
   Add salt to taste

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