Carrot Cashew Raita Food

VEGAN RAITA - MADE WITH CASHEW CREAM

Steps:

• Make the cashew cream by combining the cashews, water and lemon juice in a blender. Puree until it attains a yogurt like consistency. If the cashews are really dry, let them soak in the water and lemon juice for an hour or two before blending.
• Spoon the cashew cream into a bowl and add the cucumber, corn and salt. Mix well.
• Serve cold with Indian food.

CARROT RAITA

Steps:

• Combine 5 cups carrots, yogurt, and lemon juice in a medium bowl. Heat the oil in a very small skillet over medium-high heat until very hot. Add the cumin and fennel seeds, and let fry until they pop, about 5 seconds. Immediately pour the oil and the seeds over the carrot mixture. Stir to combine.
• Salt to taste; add mint. Toss. Garnish with mint leaves and carrot strips, and serve.

CARROT RAITA

Steps:

• Grate the carrots.
• Toss with the yoghurt, lemon juice, chopped walnuts, ground cumin and mint.
• Garnish with mint leaves.
• Serve with pappadums, chutney and Bringal pickle.

CARROT - CASHEW RAITA

Steps:

• Strain the yogurt for 1 to 3 hours (you can line a strainer or colander with cheesecloth or a tea towel, add yogurt, then gather up the corners, tie them tight, and hang in from the faucet).
• Place drained yogurt in a mixing bowl and whisk until smooth.
• Add the remaining ingredients and stir until well blended.
• Chill for several hours, and enjoy cold or at room temperature.