Lauki Raita is made by grating and boiling a fresh lauki (gourd). The boiled lauki is then added to fresh beaten curds and seasoned with black salt and black pepper. Great for health.
The vegetable raita is also called Mixed Raita. It is made by adding chopped cucumber, tomatoes and onions to fresh beaten curds. Season with salt and pepper and garnish with chopped boiled beets and coriander.
You may use canned pineapple for the raita. If using fresh pineapple, chop and cook with sugar and water before you make the raita. Beat fresh curds and add the pineapple pieces (cooked or canned) to it. Season with salt and pepper and garnish with slices of the fruit.
To make this lovely green Raita, cook and puree spinach before you add it to fresh beaten curds. Season with black salt and roasted cumin powder. Garnish with a sprig of fresh coriander or mint leaves.
To make the Boondi Raita, soak your boondi in water for 15 minutes. Drain the water, squeeze the boondi and mix it in with fresh beaten curds. Season with black pepper and salt. Add a dash of sugar if you so prefer. Garnish with fresh coriander leaves.