3 Small cucumbers 3 Green chilies ½ Cup Peanuts 3 Curry leaves ½ tsp Mustard seeds 1tbsp Oil 2 Cups Curd 1 Cup Grated coconut 1 tbsp Coriander leaves Sugar and salt to taste

Chop the cucumbers finely, mince green chilies and crush the peanuts. After draining out the juice from the cucumber, mix with chilies, peanuts, coriander leaves, coconut and curd. Heat oil and season the mixture with curry leaves and mustard seeds. Add salt and sugar just before serving

Mix all of the ingredients together. Let it stand for 1/2 hour before serving. It is a great accompaniment with Indian barbecue dishes.

Drain the water from the garbanzo beans can. Add the amchur powder, cumin powder, garam masala, salt and lemon juice and mix well. Add the green chilies and the onions and the coriander leaves. Toss well. Let it stand for 1 hour. Serve cold.

Mix the two juices, salt, sugar, and chaat masala well in a large serving bowl. Add all the fruits one by one into the bowl. Mix well. Garnish with mint leaves and chill well before serving.

Peel and grate carrots. Add the coarsely ground peanut powder, chopped chilies, lemon juice, salt and sugar. Mix well. Keep aside. Heat oil in a pan. Add mustard seeds. As they start sputtering, add asafoetida. Pour this over the carrot mixture. Mix lightly. Garnish with coconut and coriander leaves.

1. Skin the cucumbers and grate either finely or coarsely. 2. Remove the excess juice from the cucumbers by straining through a vegetable strainer or use your hands as a strainer. 3. Mix the green chili, chopped cilantro leaves, sugar and salt into the yogurt. 4. Now add the cucumber and mix well. 5. Garnish with fresh a sprig of cilantro leaves. Serve chilled. Makes 2 cups. Servings : 6 Quick tip: Fat free yogurt can be used too. Substitute an artificial sweetener for sugar, if needed.

Dry roast the cumin, coriander and black pepper powders in a pan. Beat the yogurt and add all the spices and potato cubes and chopped onion. Chill thoroughly and serve.

Beat the yogurt . Add the spinach, green chilies , amchur powder, cumin powder and salt . Mix well. Heat the oil , add the mustard seeds . When they start to crackle, add the oil to the yogurt and spinach mixture. Chill and serve.

Cook the beetroot either in the microwave or in a pot with water. For the microwave, place it in a microwavable-pan of water 1 inch high, prick with fork and cook on high for 6 to 8 minutes until done. Peel off the skin. Grate the beetroot and put in a serving bowl. Add yogurt to it and mix well. Add sugar, salt and cumin powder to it and mix. Heat the oil in a pan, season it with black mustard seeds and the chopped green chilies. When the seeds start to sputter, remove from the stove and add the seasoned oil to the beetroot and yogurt mixture. Garnish the beetroot salad with coarsely chopped cilantro leaves and serve at room temperature. Note : Tempered or seasoned raita's are usually served at room temperatures.

Slice the onions lengthwise, Wash under cold water and swish. Drain all water. Wash & dry the cilantro. Chop finely. In a serving bowl beat the yogurt with the salt. Add the onions and chilies with salt. Garnish with cilantro. Serve cold. Its a great side dish for any rice dish.

Peel the cucumbers, halve them lengthways and remove the seeds. Cut the cucumbers into small dice, sprinkle with salt and leave for 15 minutes, then drain away liquid and rinse the cucumbers quickly in cold water. Drain well. Combine with onion, yogurt, lemon juice and taste to see if more salt is required. Roast the cumin seeds in a dry pan, shaking pan or stirring constantly, until brown. Bruise or crush seeds and sprinkle over yogurt. Serve chilled, garnished with mint or coriander.