Make And Store Raita Mix By SooperChef (Pudina Raita | Zeera Raita | Masala Raita) Ramzan Recipe

Presenting you 3 easy Make and Store Raita Mix Recipes to include in your everyday menu. Each recipe is different and must try. Pick your favorite Raita Mix Recipe and double the joy of your meal. Do share your feedback with us.
#RaitaMix #MakeandStore #RaitaRecipes #SooperChef
#ZeeraRaita #MasalaRaita #PodinaRaita

Raita Mixes
Ingredients for Pudina Raita:
Mint leaves 1 ½ bunch
Green coriander 1 ½ bunch
Black peppercorns 2 tsp
Salt 1 tbsp
Black salt 1 ½ tbsp
Garlic powder 1 ½ tbsp
Cumin seeds 1/4 cup

Ingredients for Zeera Raita:
Black peppercorns 2 tbsp
Carom seeds 1 tsp
Salt 1 tbsp
Black salt 2 tbsp
Cumin seeds 1 cup

Ingredients for Masala Raita:
Fennel Seeds 2 tbsp
Cumin seeds 2 tbsp
Black peppercorns 1 tsp
Salt 1 tsp
Black salt 1 tsp
Red chili powder 1 ½ tbsp

Directions for Pudina Raita:
1. Heat a pan and add mint leaves. Roast them on low flame until crispy. Set aside.
2. Heat another pan and add coriander roast them on low flame until crispy and set aside.
3. Now, heat a pan again and roast cumin seeds on low flame until fragrant. Set aside.
4. In a blender add black peppercorns, roasted cumin seeds, roasted coriander and blend into fine powder.
5. Now in a bowl add prepared ground powder, salt, black salt, garlic powder, roasted and crushed mint leaves. Mix well and you can store it in an airtight jar for up to 2 weeks. Serve with yogurt.
Directions for Zeera Raita:
6. Heat a pan and add cumin seeds. Roast on low flame until fragrant. Set aside.
7. Heat another pan and add black peppercorns, carom seeds and roast for 1 minute. Set aside.
8. In a blender add roasted cumin seeds, black peppercorns, caroms seeds and blend into fine powder.
9. Now in a bowl add prepared ground powder, black salt, salt and mix well.
10. You can store it in an airtight jar for up to 2 weeks. Serve with yogurt.
Directions for Masala Raita:
11. Heat a pan and add fennel seeds, roast for 1 minute and set aside.
12. Heat another pan and add cumin seeds, roast on low flame until fragrant and set aside.
13. Again heat a pan and roast black peppercorns for 1 minute. Set aside.
14. In a blender add roasted fennel seeds, cumin seeds, black peppercorns and blend into fine powder.
15. In a bowl add prepared ground powder, black salt, salt, red chili powder and mix well.
16. You can store it in an airtight jar for up to 2 weeks. Serve with yogurt.
Preparation time: 10-15 mins
Cooking time: 20-25 mins
Serving: 3-4