Guest Post – Paan Bahaar (Betel leaf Raita/Yogurt)

Poojan and I met in the virtual world of Facebook on a food group “Chef at Large”, about 3 months ago. Very soon we started interacting and sharing our love for food. As we got to know each other well, we realized we had so much in common, apart from the love for food. He is a kind soul, humble, polite and super talented. I am amazed to see so much of creativity in him! He loves to cook but is not into blogging. so, I thought of sharing one of his lip-smacking and decent recipe with you all 🙂

But before I get to the recipe, here is something about him in his own words.

I am basically from Gujarat, and being a true Gujarati, I am a super foodie, who likes to eat, cook, present and enjoy food in any veg form, as I am a vegetarian. I am having a flair of preparing food since childhood and try to make one or more things in kitchen whenever I get a chance, and sometimes I grab opportunity to do so.

Nicely prepared, neatly presented, colourful dishes always attract me , and I always dig into it to get into detailing. I like to see the food preparations always, and I like to be there and see the total ongoing processes of the fabulous recipes. I like to read and appreciate nicely prepared food stuff always.

I believe having the sixth sense of understanding the wide range of spices, grains, flours and preparation of exquisite and mouth watering delicacies, is the gift of Almighty to the very selected personalities , who conquer the hearts of people, around the world, by selecting and presenting heavenly food to the mankind. And I also believe, a pure heart, a sweet smile and a pinch of love added in the ingredients, at the time of cooking, always helps, making fabulous and out of the world kind dishes, always.

Now comes the recipe!

Ingredients :
Plain whole milk yogurt– 2 Cups
Betel Leaves – 6 to 8
Powdered sugar – 2 tbsp
Gulkand – 1 tbsp
Paan Masala – Sweetened 1 tbsp (tutty fruity, sweet finely crushed betel nuts, sweet chutney, fennel seeds, dried sweetened dates, gulkand)
Roasted Cumin Seeds – 1 tsp
Chaat Masala – 1/2 tsp
Green Pista Essence – 2/3 drops


Method :
1. Take 2 cups of the plain yogurt, fresh and not sour, in a bowl.
2. Gently whisk it and bring it to even and thick consistency, there should be no lumps.
3. Finely chop 4 to 5 betel leaves, and keep rest for decoration.
4. Add chopped leaves to the yogurt, and mix gently.
5. Add rest of all the ingredients in curd and mix well, slowly.
6. Take a serving bowl. Transfer the mix in serving bowl, and decorate with chopped betel leaves and a small quantity of sweet paan masala on top.
7. Keep in a fridge, and serve chilled at the time of lunch or dinner.



  • A couple of drops of essence can be added for colour as well as fragrance.
  • Amount of sugar level can be increased as per required sweetness and taste.
  • I have avoided, but roasted unsalted pistachios can be added in raita, to make it crunchy n nutty. .

Red Apple and Beetroot Minty Raita (A cold yogurt accompaniment)

Indian food is quite spicy and so yogurt is served to cut down the spiciness. Instead of serving plain yogurt, everyone prefers to serve Raita- a cold yogurt accompaniment, to counteract the spice in the food. There are so many variations in Raita,and nobody can ever run short of ideas to present it in a new avatar, to please friends and family. The fun part is its easy to make and can also be used as dips for snacks 🙂 ❤

Today, I am sharing one absolutely delectable and colourful Raita- Red Apple and Beetroot Minty Raita!



2 cups plain whole-milk Yogurt ( I used Natural yogurt)
1 small Beetroot (grated)
1/4 cup Mint (chopped)
1 small Red apple (Thinly sliced)

For the tempering –
1 tablespoon Mustard oil
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
2 Green chillies (Slit horizontally into half)
Black salt to taste
A pinch of Asafoetida


Whisk yogurt and to it add grated beetroot, chopped mint and sliced apples. Season it with black salt. (You may add a little water if the yogurt is too thick. Take care not to make it watery)

For the tempering heat mustard oil in a pan. Add Asafoetida, green chillies, cumin seeds and mustard seeds. Take care not to burn it. Take it off the heat and pour it over the prepared yogurt mix. The raita is ready!!

Keep it in the refrigerator and serve cold!