Exciting Raitas...

EMERALD RAITA
Serves 4
Hung curd 2 cups
Milk ½ cup
Black salt, garam masala, chilli pd. ¼ tsp
Salt to taste
Green & black grapes 10 each cut into small pieces
Grated carrot 2 tbsp
GREEN PASTE
Coriander leaves 1 cup
Green chillies 2
Sugar ½ tsp
Grind ingredients of green paste with water.
Beat hung curd till smooth
Add green paste, salt & bk. Salt. Mix.
Add enough milk to get raita like consistency.
Half the grapes. Add garam masala, red chilli pd., grated carrot and grapes to the curd.
Chill.
Serve garnished with some grated carrot.

CRUNCHY RAITA
Serves 4
Thick curd 2 cups
Black salt, cumin seeds, mustard seeds ¼ tsp
Salt ½ tsp
Oil 1 tsp
Dry red chillies 2
Few curry leaves
Roasted salted peanuts crushed roughly 1 tbsp
Beat curd with bk. Salt and salt till smooth. Heat oil add cumin and mustard deeds. When seeds turn golden. Add red chillies and curry leaves. Remove from fire and add a pinch of red chilli powder. Pour over curd and mix well. Refrigerate.
For the topping, sprinkle peanuts for the crunch. Serve cold.