Easy 'Mango 'Raita'; anybody can make it!

                   
          A very refreshing, easy-to-make delicacy! 

'Raita' is, almost, 'a must' accompaniment of food in India, specially during summers. This 'Raita' is so easy to make and yet so tasty and refreshing to eat that you would want to make it every day! Mangoes are a-plenty in summers and rest of the ingredients are also easily available in all Indian homes.

Ingredients-  (1) Curds (with a little whey)-1 cup (270gm.),   (2) powdered sugar- 1 heaped tsp.,   (3) salt-to taste,   (4)- 'kala namak' (rock salt)- 1/4 tsp.,   (5) roasted and coarsely powdered jeera (cumin seeds)- 2 generous pinches and one small pinch for garnish, (6) Ripe mangoes-1 big or 1 1/2 small,  (7) Ripe banana-1,   (8) Black pepper powder-a small pinch ( optional).

Method-  1. Take the curd in a bowl and add salt, sugar, roasted jeera powder and pepper (optional). 

2.  Beat nicely with a fork so that you get a smooth, thickish mixture.  Check the taste.   3.  Wash the ripe mango and remove it's skin. Chop the pulp into cubes and add to the curd mixture.Peal the banana, slit lengthwise and chop into small pieces, roughly equal to the size of mango pieces. Add these pieces also to the curd and mix gently as these fruits are very soft. You may ask 'why banana?' It is because banana blends very well, brings a refreshing change in taste and enhances the taste of 'Raita'.  4.  Put it in the fridge to chill slightly.   

Note-  Roasted jeera-powder is not easily available in shops and, if available, lacks the desired aroma. But do not despair, it is very very easy to make at home in a jiffy! Jeera should be dry- roasted (i.e. without oil) on a 'Tava' (griddle), on medium flame, till it browns nicely and leaves a rich aroma. Don't let it get black. Put this roasted jeera on a clean work-surface and grind to a coarse powder with a 'belan' (roller), preferably wooden, while still quite warm. Following pictures will make this process clear.        

5.  Serve your 'Raita' sprinkled with some more jeera powder. This makes a nice accompaniment to 'Rajma' and Rice but can be enjoyed with any type of food or, even on it's own!

Enjoy!