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TIPS TO MAKE CREAMIER AND TASTY RAITA

TIPS TO MAKE CREAMIER AND TASTY RAITA
T
ry using beaten thick curds (bought form the market) or hung curds (tied in a muslin cloth for at least an hour) to avoid runny raita. You can also add some amount of fresh cream to the curds to cut down the sourness and blend the flavours even more.
  
  

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