Potato Raita With Puréed Greens Food

PURéED WATERCRESS RAITA

Puréed Watercress Raita image

Number Of Ingredients 10

Ingredients

1 teaspoon dry-roasted and coarsely ground cumin seeds
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
3 large scallion, coarsely chopped
1 fresh green chili pepper, such as serrano, stemmed
1/2 cup coarsely chopped fresh cilantro, including soft stems
1 cup firmly packed fresh watercress leaves
2 to 3 cups nonfat plain yogurt, whisked until smooth
1/2 teaspoon salt, or to taste
1 cup finely chopped yellow and red tomato
Freshly ground black pepper, to taste

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

POTATO RAITA WITH PURéED GREENS

Potato Raita with Puréed Greens image

Number Of Ingredients 8

Ingredients

1 large russet potato
1 teaspoon cumin seeds
2 cups nonfat plain yogurt, whisked until smooth
1 cup coarsely chopped fresh spinach leaves
1 cup coarsely chopped fresh cilantro, including soft stems
3 to 4 scallion, coarsely chopped
1/4 teaspoon salt, or to taste
1 teaspoon ground pomegranate seeds

Steps:

1. Boil the potato in lightly salted water to cover until tender, then peel it, and chop it finely. Then, place the cumin in a small nonstick saucepan and dry-roast over medium high heat until they are fragrant and a few shades darker, about 2 minutes. Let cool, then grind coarsely in a mortar and pestle or in a spice grinder. Then, place the yogurt in a large serving bowl mix in the potato.2. In a food processor or blender, process together the spinach, cilantro, and scallions until puréed. Transfer to the yogurt. Add the salt, pomegranate seeds, and half the cumin and mix well. Sprinkle the remaining cumin on top and swirl lightly with a fork, with most of it 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

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