Pineapple raita

I first had pineapple raita when I was a student in b-school. At time, I couldn't quite decide what to make of it, but over time I've grown to love it's combination of tastes- the sweet of pineapple with it's underlying tart complimenting the sour of curds, and all balanced with the taste of rock salt and red chilli powder. If you ask me to name a dish that is complex to comprehend, but easy to whip up, this might be the first one that springs to mind. It was, therefore, the perfect accompaniment to offer to Krishna on Janmashtami Day.

1 1/2 cups curds
1 cup pineapple chopped
1/2 tsp jeera powder (or to taste)
1/2 tsp red chilli powder (or to taste)
1/2 tsp rock salt (or to taste)

Method:
Whip the curds till smooth. Add the jeera powder, red chilli powder and rock salt and mix well.
Crush a few pieces of pineapple, and add the juice to the mixture (alternately, use a tablespoon of pineapple juice).
Add pineapple pieces, mix well, and serve chilled

Plum raita

One of those experiments that worked really well, and which I definitely plan to attempt more often, because it is just so easy to whip up. I had it with a dosas, and it went really well with it. Will also go well with stuffed parathas and dal roti.

2 cup curds
2 tbsp plum chutney
1 plum
Mint leaves for garnish

Method:
Whisk the curds with a fork till smooth.
Add the plum chutney, and mix well
De-seed the plum and cut into eighths. Add to the curd mixture and mix well
Garnish with mint leaves before serving.

Strawberry Raita

There is a glut of strawberries in Bombay, so one has to keep thinking of innovative ways of using up those squishy squashy pieces. This is a conventional raita, using strawberries instead of pineapples.

1/2 cup strawberries
500 ml curds
Salt to taste

Keep aside 3 or 4 strawberries, and blend the rest with 2 or 3 tablespoons curds, till smooth.
Beat the rest of the curds (after adding salt to taste) with a fork till smooth.
Add the blend to the curds, and mix well.
Chop the strawberries kept aside into tiny pieces and add to the raita.

Grape raita

With grapes flooding the market, this has become one of my go-to dishes. Though I have made this several times and refined the technique, I am posting it only now, because I never thought to take a picture before this.

Blend about 15-20 grapes (you can use up all those squishy-squashy grapes that nobody wants) in the mixer, and strain well (this is necessary, because the ground skin doesn't taste good- you can, however, eat the strained part- it is lovely).
Add to 1 cup curds, and beat well with rock salt to taste, and 1 tsp of honey.
When will mixed, quarter 5-8 grapes and mix well with the curd-grapes mixture.

Tastes really good even as a stand alone dish.