MANGO RAITA
Sweet yogurt raita made with ripe sweet mangoes.
Provided by Dassana Amit
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- In a bowl, take 2 cups yogurt (dahi or curd) and 2 tablespoons sugar.
- Mix with a wired whisk or with a spoon till the sugar dissolves.
- The yogurt should look smooth and creamy.
- Then add the chopped mangoes.
- Gently stir the mangoes in the yogurt.
- Heat 1 tablespoon ghee or oil in a small frying pan. Add 1 teaspoon mustard seeds.
- Fry the mustard seeds till they crackle.
- Add 2 dried red chilies and ¼ teaspoon fenugreek seeds.
- Fry them till dried red chilies change color
- Pour this spiced tadka on the yogurt mixture.
- Stir and mix well.
- If you do not like the mustard seeds or fenugreek seeds to be seen in the Mango Raita, then strain the ghee and discard the seeds. Stir the ghee into the raita mixture.
- Garnish the Mango Raita with coriander leaves.
- For the garnish, you can also use diced mangoes and top it in the center of the Mango Raita as I have done.
- Serve the Mango Raita chilled or at room temperature.
Nutrition Facts : Calories 276 kcal, Carbohydrate 39 g, Protein 8 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 80 mg, Fiber 3 g, Sugar 36 g, UnsaturatedFat 4 g, ServingSize 1 serving
CORIANDER AND MANGO RAITA
Make and share this Coriander and Mango Raita recipe from Food.com.
Provided by PinkCherryBlossom
Categories Mango
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Dry roast the cumin seeds until golden brown.
- Remove from heat and crush in a pestle and mortar.
- stir all ingredients together and serve.
Nutrition Facts : Calories 177.8, Fat 3.6, SaturatedFat 2, Cholesterol 10.8, Sodium 53.2, Carbohydrate 34.9, Fiber 4.2, Sugar 21.1, Protein 7.5
MANGO AND CORIANDER (CILANTRO) SAUCE -FOR FISH OR CHICKEN
A fantastic and simple sauce to use over fish or chicken. Good with chicken nuggets too. I usually buy mangoes when they are cheap and freeze them to use later. If you like your sauce a little zingier-add some sweet chilli sauce or some tabasco sauce. Use a gluten-free chicken stock powder to make this sauce gluten-free (I use Massel brand.) This sauce can br prepared a day ahead- but only add the chopped coriander before serving (when reheating). Shown in one of my photos served over recipe#278965 using a basa fillet
Provided by Jubes
Categories Sauces
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer.
- Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through.
- Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes.
- Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken.
- Serve over fish or chicken. Some veges or rice on the side.
- My photo shows basa fillet, sprinkled with all-seasoning cooked at 180°C (fan-forced) in the oven for 20 minutes. Use 200°C if not using a fan-forced oven. Topped with sauce and some steamed veges.
CORIANDER & MINT RAITA
Try this creamy raita as a side dish in an Indian feast. As well as cooling coriander and mint, it has a little kick from the addition of green chilli
Provided by Elena Silcock
Categories Side dish
Time 7m
Number Of Ingredients 7
Steps:
- Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.
Nutrition Facts : Calories 51 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
MANGO RAITA
This interesting variation on Raita is from Barbados and is taken from a cookbook published by the Canadian Women's Club of Barbados.
Provided by Dan-Amer 1
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Working over a bowl to catch any juices peel the mango, then dice the flesh into 1/2 inch cubes. Stir in the yogurt.
- Transfer the mixture to a serving bowl and sprinkle the garam masala over, then add a few drops of oil.
- Let the dish rest, unrefrigerated, for 30 minutes and serve.
Nutrition Facts : Calories 77.7, Fat 2.2, SaturatedFat 1.3, Cholesterol 8, Sodium 29.4, Carbohydrate 13.4, Fiber 1.1, Sugar 12.1, Protein 2.4
MANGO RAITA
This sauce is wonderful with any East Indian meal. If you have lovely hot curry it helps put out the fire. You may also substitute an apple or a peach for the mango
Provided by Bergy
Categories Fruit
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel the Mango and dice into 1/2 inch cubes (work over a bowl so you do not lose any juice).
- Stir in Yogurt.
- Transfer to a serving bowl, sprinkle with the Garam Masala and a very few drops of oil.
- Serve.
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