Raita

Raita is a versatile dip which can be served with starters, with biryanis or eaten as side dish along with the main course. You can play around with the ingredients as well.

Ingredients
Curds hung and beaten ( you can use masti dahi or low fat Greek yoghurt as well)
Peppers cut in small pieces
Onions cut in small pieces
Tomatoes cut in small pieces
Salt to taste
Red chilli powder
Oregano
Olives
Mint sprigs to garnish

Method
Blend the beaten curd using a hand held grinder. Add the vegetables and the spices. Blend again. At this point it should be noted that the vegetables should not be crushed. Make a fancy design using red chilli powder. Add about 5-7 Olives. Garnish with mint sprig and refrigerate for at least an hour before serving.

PS: The curd for the raita has to be thick to make it creamy. You can also add mustard seeds (rai) and boiled potatoes to the raita. Always refrigerate the raita before serving so it does not lose water.