RAITA
This minty sauce with a creamy yogurt base is a classic Indian side - this version has garam masala and ginger for a warming kick
Provided by Mark Sargeant
Categories Condiment, Side dish
Time 10m
Number Of Ingredients 8
Steps:
- Mix all the ingredients and season. Serve sprinkled with extra garam masala.
Nutrition Facts : Calories 45 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
LEMON PICKLE
Steps:
- Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;
MANGO CHUTNEY RAITA
Number Of Ingredients 3
Steps:
- 1. Prepare the mango chutney and the dessert masala. Then, in a food processor or blender, process together the chutney and 1 cup yogurt until smooth.2. Remove to a serving bowl and mix in the remaining yogurt. Add the dessert masala and stir lightly to mix, with parts of it visible as a garnish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PURéED WATERCRESS RAITA
Number Of Ingredients 10
Steps:
- 1. Prepare the cumin seeds. Then, in a food processor or a blender, process together the scallions, green chili pepper, cilantro, and watercress to make a smooth purée.2. Place the yogurt in a serving bowl and mix in the pureed greens and salt. Pile up the tomatoes in the center. (Do not mix them into the raita.) Sprinkle the roasted cumin and black pepper on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SHREDDED CHICKEN RAITA
Number Of Ingredients 4
Steps:
- 1. Prepare the pickle in advance. Prepare the chicken. Shred the chicken pieces by hand or simply mince them in a food processor and set aside.2. Place the yogurt in a large serving bowl and mix in the lemon pickle. Add the chicken and mix well. Add the chives and swirl lightly to mix, which some of them visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CRUSHED LEMON PICKLE RAITA
Number Of Ingredients 3
Steps:
- 1. Prepare the pickle. Then place the yogurt in a serving bowl and mix in the lemon pickle. Add salt and pepper, if needed.2. Add the chives and swirl lightly to mix, with some of them visible as a garnish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CRUSHED LEMON PICKLE
Make and share this Crushed Lemon Pickle recipe from Food.com.
Provided by Charishma_Ramchanda
Categories < 30 Mins
Time 30m
Yield 1 kg. pickle (approx.)
Number Of Ingredients 9
Steps:
- Quarter lemons, remove all seeds.
- Put sugar and lemon pieces in a small grinder.
- Run in short spurts, till lemons are crushed in coarse pieces.
- Remove into a clean dry glass bowl or wide mouthed jar.
- Add all other ingredients.
- Mix well with a wooden ladle or fork.
- Tie mouth with a clean dry muslin cloth.
- Keep each day in hot sunlight, each day for at least 4-5 days.
- Check to see is sugar has melted completely.
- Close lid tightly, and store in cool, dry place.
- Never use a wet spoon to remove pickle, to make it last.
Nutrition Facts : Calories 1660.5, Fat 6.4, SaturatedFat 0.9, Sodium 7097.7, Carbohydrate 495.5, Fiber 64.5, Sugar 350.3, Protein 17.5
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