My Favourite Spicy Potato And Kasoori Methi Raita Food

RAITA WITH LOVE FROM INDIA

Steps:

• Mix all the ingredients together in a bowl.
• Let them sit pretty in the serving dish (preferably glass) getting chilled for half an hour or so.
• Sprinkle a bit of cumin powder& red chilli poweder on the top to add a riot of colors to the dish just before serving.
• Serve as an accompaniment to Indian dishes.

MY FAVOURITE SPICY POTATO AND KASOORI METHI RAITA

Steps:

• Heat butter in a pan.
• Add the chopped onions and cubed potatoes.
• Saute for 2 minutes.
• Remove on absorbent paper.
• Pour the yogurt in a bowl.
• Add salt, red chilli powder and kasoori methi to it.
• Mix well.
• Add the sauteed onions and potatoes, green chillies and tomatoes.
• Mix well.
• Refrigerate until it's time to serve.
• Serve garnished with finely chopped corriander leaves.

METHI ALOO BHAJI

Steps:

• In a large frying pan heat the oil then saute the garlic for 1 minute.
• Then add the chili powder, fennel, potatoes and chilis and cook for a further 4-5 minutes.
• Season with freshly ground black pepper, then serve immediately alongside other Indian style dishes.

RAITA (COOK'S ILLUSTRATED)

Steps:

• Stir all ingredients together. Refrigerate until needed.

RAITA (YOGURT-DILL SAUCE)

Steps:

• Put the yogurt in a medium nonreactive bowl.
• Halve the cucumber lengthwise and scoop out the seeds.
• On the large holes of a box grater, grate the cucumber into the bowl of yogurt.
• Add the dill, salt, and cumin and stir well to combine.
• Refrigerate the sauce for at least 15 minutes for the flavors to combine.
• Serve cold.
• You can also add some halved cherry tomatoes for a colorful, quick salad.