Potato Raita With Puréed Greens Food

PURéED WATERCRESS RAITA

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.

POTATO RAITA WITH PURéED GREENS

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.