Tomato Raita is an authentic Indian-style yogurt dip with sweet roasted tomato to celebrate tomatoes in true desi style. Serve as a starter with deep fried poppadum or part of mezze with crusty sourdough or focaccia. Tomato raita is simply perfect served as a side dish to any spicy Indian curry.
British tomatoes are back in peak season and this dish is the perfect way to celebrate British tomatoes. Hot and juicy roasted tomatoes, chilled yogurt and a dash of chaat masala strike a perfect balance together to give an enriched palate. This recipe is simple but it’s one of those dishes that once you have tasted you’ll probably end up making again and again.
What is Raita
Raita is a dairy-based side Indian dish and considered as a coolant dish. Raita is prepared with thick plain yogurt (aka dahi or curd) basic spices, grated or diced fruit and veg, and fresh herbs such as mint and coriander added for freshness. Mint raita is well known all around the world and served almost in every Indian restaurant alongside onion bhaji and tandoori paneer tikka. Although the basic mint raita is the first choice for many, there are many other varieties of raita you can find in Indian kitchens, such as: Cucumber raita Boondi raita Mixed fruit raita
Tomato Raita
Roasted tomato raita is a dish with a modern twist and beautiful contrast. In this recipe piping hot roasted or charred tomatoes go along with cooled or chilled yogurt, a pinch of chaat masala adds that tasty zing to it while mint and coriander provides lots of freshness.
It’s a great side dish for any meal.
Ingredients for Tomato Raita Recipe
Although there is no such exact measurement requires of ingredients in raita, but I would say take 2/3 of yogurt and 1/3 of other ingredients to keep well-balanced raita. Tomatoes, cherry tomatoes (we used Sophie Jane and Arlunta varieties) – any tomatoes work well Full-fat Greek or any other variety Yogurt (if watching your calorie intake switch to low fat) Freshly chopped mint and coriander Sugar Sea salt to taste Olive oil Cumin seeds Black Pepper Chaat masala Red chili powder
Onion Tomato Raita Recipe
There is an alternative version that is popular in Indian households called Tomato Onion Raita.
The raita is prepared with raw chopped tomato and onion.
Instead of roasting the tomatoes, simply chop and add directly to the raita. You can also add in chopped onion.
Optionally add in chopped green chili.
Serving Suggestion
Tomato raita would go well with
Paneer and vegetable makhni dum biryani, Carrot and Carrot and coconut pulao rice Palak paneer and matar paratha . Dal paratha
Tomato Raita
Ingredients
- 250 gram cherry tomatoes
- 500 gram greek yogurt full fat
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 3 tablespoon sugar
- ½ teaspoon red chilli powder
- ½ teaspoon chaat masala
- 3 tablespoon finely chopped mint and coriander
- Sea salt and black pepper powder to taste
Instructions
- Preheat the oven to gas mark 6-7.
- Wash the tomatoes under the running water and pat dry completely.
- On a baking tray place the tomatoes, you can halve a few if you like.
- Sprinkle sea salt, black pepper, cumin seeds and drizzle olive oil.
- Mix to combine.
- Roast it in the preheated oven for a roast for 8-10 minutes or once you see tomato juice starts to come out.
- Then turn the oven on to grill or broiler settings and let it grill for another 3-4 minutes until darkening skin visible on top of the tomatoes.
- Meanwhile, bring out the yogurt from the fridge, add sugar and salt and whisk it well. Add chopped mint and coriander.
- Once the tomatoes are ready, spoon the piping hot roasted tomatoes on the bed of chilled yogurt.
- Sprinkle some chaat masala and red chilli powder.
- Garnish it with the few fresh mint and coriander leaves.
Onion Tomato Raita
- Add fresh chopped tomato, chopped onion, yogurt, mint, chili powder, chaat masala, sugar, cumin seeds and salt in a bowl. Mix well and serve.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Tomato Raita
Ingredients
- 250 gram cherry tomatoes
- 500 gram greek yogurt full fat
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 3 tablespoon sugar
- ½ teaspoon red chilli powder
- ½ teaspoon chaat masala
- 3 tablespoon finely chopped mint and coriander
- Sea salt and black pepper powder to taste
Instructions
- Preheat the oven to gas mark 6-7.
- Wash the tomatoes under the running water and pat dry completely.
- On a baking tray place the tomatoes, you can halve a few if you like.
- Sprinkle sea salt, black pepper, cumin seeds and drizzle olive oil.
- Mix to combine.
- Roast it in the preheated oven for a roast for 8-10 minutes or once you see tomato juice starts to come out.
- Then turn the oven on to grill or broiler settings and let it grill for another 3-4 minutes until darkening skin visible on top of the tomatoes.
- Meanwhile, bring out the yogurt from the fridge, add sugar and salt and whisk it well. Add chopped mint and coriander.
- Once the tomatoes are ready, spoon the piping hot roasted tomatoes on the bed of chilled yogurt.
- Sprinkle some chaat masala and red chilli powder.
- Garnish it with the few fresh mint and coriander leaves.
Onion Tomato Raita
- Add fresh chopped tomato, chopped onion, yogurt, mint, chili powder, chaat masala, sugar, cumin seeds and salt in a bowl. Mix well and serve.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Could this post be any more millennial? This Ruby Chocolate Latte made with ruby pink chocolate ticks every millennials’ box. It contains coffee AND it’s pink! Similar to a white hot chocolate or white chocolate latte, this drink is smooth and sweet but with subtle berry notes.
WHAT IS RUBY CHOCOLATE?
Now, have you heard of Ruby Chocolate? Hailed as the biggest innovation in chocolate history in 80 years and after 13 years of research, the Ruby Chocolate was released by Callebaut . Made from special ruby cocoa beans from Ecuador, Brazil and the Ivory Coast, the chocolate has a naturally distinctive lipstick pink colour. Just like you can taste the difference between white, milk and dark chocolate, you can really taste the difference with Ruby chocolate – it has a fruity berry flavour.
Since I’d heard of its release, I had always wanted to try it. It isn’t the easiest (nor the cheapest!) chocolate to get your hands on but there are some shops that stock it.
INGREDIENTS TO MAKE A RUBY CHOCOLATE LATTE DRINK
A slab of ruby chocolate or ruby chocolate flakes Whole milk, Ground coffee
Variation: you can also make Ruby hot chocolate by omitting the coffee
HOW TO MAKE RUBY CHOCOLATE LATTE
This recipe will achieve a stunning rose-coloured latte.
Gently heat the milk in a saucepan, slowly add the ruby chocolate and stir. Prepare the coffee. Mix the two together and either serve hot or wait to cool and serve over ice.
I had never really considered the temperature of the water when preparing hot drinks. But because I wanted to get the best flavour of the ruby chocolate and coffee together, I considered varying the temperature of the water when adding to the ground coffee in the cafetiere.
MORE DELICIOUS DRINKS
Have you made our Ruby Chocolate Latte?
RUBY CHOCOLATE LATTE
Ingredients
- 350 ml whole milk
- 70 g ruby chocolate
- 1 TSP ground coffee
Instructions
- In a redikettle boil the water at 60 degree.
- Add ground coffee in a cafetiere, poured hot water.
- Leave to brew for 3-4 minutes.
- Stir the coffee blend with the wooden spoon, scoop off any grounds floating on top of the coffee (often called as ‘’the crust’’).
- Press the plunger down to the bottom.
- Bring the milk to a gentle boil.
- Add chocolate and stir it well.
- Add smooth coffee blend into the chocolate milk.
- Mix well and serve in a serving glass if you want to enjoy a hot latte.
- Or leave it to cool completely and serve with ice.
- Enjoy!
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
