Cabbage Capsicum Raita Food
CABBAGE CAPSICUM RAITA
Make and share this Cabbage Capsicum Raita recipe from Food.com.
Provided by Sunil Sekhri
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- whisk yoghurt till smooth, add remainign ingredients except zeera.
- transfer to seving bowl, garnish with zeera powder, chilli and serve.
Nutrition Facts : Calories 208.4, Fat 8.8, SaturatedFat 5.2, Cholesterol 31.9, Sodium 141.9, Carbohydrate 24.3, Fiber 4, Sugar 18.3, Protein 11.6
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- Pulse garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.
- Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides (pretty much blackened) and a paring knife easily slips through the center, 8–10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.
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- To prepare this easy dish, you just need to follow a few simple steps given below. Firstly, wash the cabbage leaves under cold running water and let it dry. Chop cabbage and coriander leaves evenly.
- Next, add lemon to the cabbage and coriander leaves. Put green chillies and ginger in a grinder and grind them to make a powder. On the other hand, place a fry pan over medium flame and put cumin powder into the pan. Roast cumin powder for 2 minutes till it turns light brown.
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