CARROT RAITA
Make and share this Carrot Raita recipe from Food.com.
Provided by Chrissyo
Categories Lunch/Snacks
Time 15m
Yield 2-6 serving(s)
Number Of Ingredients 6
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 RAITA
Provided by Jamie Oliver
Yield 6
Number Of Ingredients 5
Steps:
- ON THE DAY Toast the nigella seeds in a non-stick pan until smelling fantastic. Wash the carrot, then coarsely grate into a bowl. Add the natural yoghurt and nigella seeds. Squeeze in the lemon juice and mix. Season to perfection, tasting and tweaking. Finish with a kiss of extra virgin olive oil, if you like, then cover and refrigerate until needed.
Nutrition Facts : Calories 47 calories, Fat 2.6 g fat, SaturatedFat 1.2 g saturated fat, Protein 2.2 g protein, Carbohydrate 4.3 g carbohydrate, Sugar 3.5 g sugar, Sodium 0.1 g salt, Fiber 0.5 g fibre
CAULIFLOWER FRITTERS WITH CARROT RAITA AND VEGGIE RICE
Cooking techniques don't have to be complicated. My approach to making yummy meals for my family is all about using and getting the most out of everyday ingredients, such as rice, carrots, yogurt and frozen vegetables. In this recipe, I will show you how to easily make four servings of a satisfying vegetarian meal that's also budget friendly.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings (16 fritters, 4 cups rice, 1 heaping cup raita and 1/2 cup pickled onions)
Number Of Ingredients 26
Steps:
- For the veggie rice: Heat the oil in a small pot over medium-low heat until hot. Add the red onion, salt and pepper; cook, stirring often, until the onion just softens, about 3 minutes. Stir in the tomato paste and garlic and cook, stirring, until the tomato paste caramelizes and turns a deeper red color, about 3 minutes. Next, stir in the rinsed rice. Cook the rice, stirring, until the rice is no longer wet and is fully coated with the tomato paste, about 1 minute. (This step is important to ensure the rice turns an orange color in the end.) Add the vegetable medley and stir to combine. Add 2 cups water and raise the heat to medium high. Bring to a boil then reduce the heat to a simmer. Cover with a tight-fitting lid and simmer for 20 minutes. Remove the lid and serve immediately.
- Meanwhile, make the pickled red onions: Toss the onions with the salt and pepper in a small bowl. Stir in the lemon juice and let sit at least 10 minutes. Season with more salt, if necessary. The onions can be stored in an airtight container in the refrigerator for up to 2 days.
- For the raita: Stir together all the ingredients in a medium bowl. Refrigerate in an airtight container until ready to serve, for up to 3 days.
- For the cauliflower fritters: Microwave the cauliflower on high in a microwave-safe bowl until tender enough to mash, about 6 minutes.
- Season the cauliflower with the coriander, 1 teaspoon salt and a few grinds pepper. Mash with the back of a fork until the cauliflower breaks down into pea-size pieces. Add the carrot and sprinkle with the flour; stir until evenly combined. Add the egg and mix together until just combined.
- Heat the oil in a 10-inch cast-iron skillet or high-sided sauté pan until you just start to see ripples in the oil. Line a baking sheet with paper towels.
- Add heaping tablespoonfuls of the fritter batter into the hot oil, working in batches to avoid overcrowding the skillet; you should have about 16 fritters total. Cook until golden brown and crispy, about 3 minutes per side. Remove to the prepared baking sheet and season with salt.
- Serve four fritters per plate with the rice, raita and pickled red onions.
CARROT RAITA
Raita, a cooling yogurt-based condiment traditional to Indian cuisine, offsets the heat of spicy main dishes. This version takes on the sweetness of carrots.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 8
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 AND CUCUMBER RAITA RECIPE
Stir cucumbers and carrots into a yogurt-and-sour-cream sauce for this raita recipe. Our Carrot and Cucumber Raita Recipe is great alongside spicy dishes.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Mix yogurt and sour cream in medium bowl.
- Add remaining ingredients; mix lightly. Cover.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
RAITA - CUCUMBER, CARROT AND MINT
Make and share this Raita - Cucumber, Carrot and Mint recipe from Food.com.
Provided by cookingpompom
Categories Low Protein
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- De-seed and grate the cucumber and squeeze out all the juice, place in a medium siezed bowl. Grate the carrot and add.
- Add remaining ingredients and stir. let rest for 30 minutes in the fridge and serve.
Nutrition Facts : Calories 52.4, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 180.7, Carbohydrate 6.4, Fiber 0.7, Sugar 4.5, Protein 2.7
PISTACHIO-CRUSTED CHICKEN WITH CARROT RAITA
Steps:
- Heat oven to 350°. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yogurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Shake off any excess.
- In a large ovenproof skillet, heat oil over medium-high heat. Cook chicken until golden brown, about 1 minute per side. Transfer pan to oven and bake until cooked through, 5 minutes. Serve cutlets with carrot raita, and garnish with cilantro and lemon wedges.
BAKED CARROT & NIGELLA SEED BHAJIS WITH RAITA
A healthy baked carrot alternative to much-loved Indian side dish onion bhajis. Serve these golden, crispy snacks as part of a thali or curry feast
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Starter
Time 55m
Yield Serves 12, as a snack or canapé
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6.Line one large or two medium baking trays with baking parchment.
- Mix all the ingredients for the carrot bhajis, apart from the carrot and oil, together in a large bowl to form a thick batter. If the mixture looks a little dry add a splash of water. Stir in the sprialized carrots, cutting any large spirals in half, and season.
- Dollop 12 spoonfuls of the mixture onto the baking tray, leaving enough space to flatten the bhajis with the back of a spoon. Drizzle over the oil and bake for 25 mins or until golden brown, flipping the bhajis halfway.
- While the bhajis are cooking, squeeze any excess moisture from the cucumber using a tea towel then combine all the ingredients for the raita together in a small bowl, seasoning to taste. Serve alongside the baked bhajis.
Nutrition Facts : Calories 70 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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