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Served as a side dish,salads often form a substantial part of the main meal.Most of them contain protiens,vitamins and minerals.Raita an Indian version of salad strikes a pleasant balance with our heavily spiced food .Raita is mainly yogurt-based and is simple and easy to prepare.

CABBAGE RAITA
Ingredients
1 small sized firm cabbage
1 onion chopped finely
1 apple peeled and sliced
a few cherry tomatoes halved
2tbsp vinegar or lime juice
1tbsp oil
1/2 tsp sugar
salt to taste

Method
Shred cabbage.Sprinkle salt and set aside for one hour .Squeezeout the liquid and place on a plate along with onion.Beat together vinegar,oiland sugar and pour over the cabbage.Arrange the apple slices and tomatoes on top with a dash of salt.

PEANUT RAITA
Ingredients
250gms yogurt
1potato boiled and diced
2tbsp peanuts roasted and ground
1/2tsp chilli powd

For garnishing
coriander leaves chopped
sald to taste

Method
Whip yogurt thourghly and stir in potato,peanuts,chilli powder and salt and mix well.Garnish with coriander leaves before serving.

BRINJAL RAITA
Ingredients
1 medium sized brinjal
250gms yogurt
1tsp ginger-garlic-greenchilli paste
1tsp oil
salt to taste

Method
Grease brinjal with oil and roast on a stove.Remove the charred skin and mash in a bowl,adding yogurt and ginger-garlic-greenchilli paste and salt.Serve chilled

RADISH RAITA
Ingredients
4 radishes
250gms yogurt
1/2tsp chilli powder
salt to taste

For garnishing
coriander leaves chopped

Method
Trim and slice radishes.Sprinkle salt on it and set them aside for 10 minutes
Drain the liquid.In a bowl,whip the yogurt with chilli powder and salt.Add radishes mix well and put it in the fridge.Before serving garnish with coriander leaves

POTATO RAITA
Ingredients
2 potatoes boiled and diced
2 spring onions finely chopped
2 cloves of garlic crushed
1 cucumber sliced
250gms yogurt
1/2 tsp cumin seeds roasted and ground
salt to taste

For garnishing
coriander leaves chopped

Method
In a bowl put potatoes,onions,garlic and cucumber and sprinkle salt.Beat yogurt with roasted and ground cumin seeds and pour over salad and garnish with chopped coriander leaves.