Hope you all had a lovely summer vacation. I know office goers do not have any vacations! I had a lovely vacation and hence could not post a single blog last one month. It was gala time for me though I had my writing job side-by-side. No I didn’t visit my native but my parents and sister had come down to my place. We went to Coorg, will share the trip experience shortly..This summer it was family reunion, hope this happens every year! Whenever I go sudden off due to my writing job, I continue to cook new dishes even though I am unable to post them. However, this time I did not try any new recipes it was just day-to-day cooking, outing, fun and food from restaurants and the outcome is increase of inches :(..There are lot of dishes I cooked earlier but could not post in last one month. Now I will try to post them. One such recipe was beetroot raita.
Nowadays I keep curd in my daily diet and sometimes I include raita instead of only curd. Beetroot raita was in my to do list from long time and I just loved the taste of beetroot raita. Raita gets a nice pink colour after the addition of beetroot into the curd and gives a natural sweetness to the raita.
Curd – 11/2 cup
Beetroot – 1 medium size
Mint Leaves – few for garnishing
Roasted Cumin Powder – 1 teaspoon
Black Salt to taste
Chaat Masala – 1 /2 teaspoon