Beetroot Cucumber and Tomato Raita

Raita belongs to the South Asian cuisine and is made of yogurt; raw or cooked vegetables sometimes fruit or maybe boondi. In the western counterparts of the world, its closest approximation is a dip or a cooked salad. Rich and scrumptious raita adds a little bit of extra zest to a simply prepared meal. And if some right combination of vegetables is added, the goodness and nutrition it provides are ... manifold. One such raita is the beetroot cucumber and tomato raita. A healthy meal is one where the portion size of each element is correct. You can add beetroot cucumber and tomato raita to your meal and reduce the number of carbohydrates and fat you consume from eating that extra chapatti. Beetroot Cucumber and tomato raita calories are way less than a chapatti holds but it fills you the right way. Wondering how to make beetroot cucumber and tomato raita? Just chopping the vegetables and mixing them with yogurt and few spices prepare the beetroot cucumber and tomato raita restaurant style. The ingredients used in the recipe must already be in your refrigerator or you can find them at a grocery store very easily. Finding it difficult to feed vegetables to your child? You can easily do so by serving them with beetroot cucumber and tomato raita. They will love it because of the coolness and taste of yogurt. For adults, you can add some coriander leaves and green chilies to make it a little peppy. It will be good if you don’t consume this raita at night. This may lead to mucus formation and in turn cause cough and cold. But if yogurt doesn't affect you much, then it is a well and good recipe to be consumed even with dinner.