Puréed Watercress Raita Food

PUREED WATERCRESS

Steps:

• Bring a pot of water & salt to a boil. Add potato. Boil until very soft, about 20 minutes.
• Add watercres. When the water comes back to a boil, cook 1 minute.
• Drain & press down to get all the liquid out. puree in a food processor, add butter, puree again. Season to taste.

WATERCRESS RAITA

Steps:

• Stir together yogurt, watercress and garlic.
• Add spices and green bell pepper.
• You may want to chill it for a few hours it to develop the flavors.
• Place in a serving dish and garnish with red bell pepper if desired.

PURéE OF PEAS AND WATERCRESS

Steps:

• Fill a large saucepan with water and bring to a boil. Add the peas and return to a boil. Turn off the heat. Add the watercress tops to the peas and cover the saucepan. Let sit for 5 minutes so that the watercress wilts.
• Drain the peas and watercress and transfer to a food processor. Add the butter, pepper and salt and process until smooth. Taste and adjust seasoning. Spoon into a serving dish and serve.

PEA AND WATERCRESS PURéE

Steps:

• In a large saucepan combine the peas, the watercress, and the water and boil the mixture, covered, for 5 minutes, or until the peas and watercress are tender. Transfer the mixture to a food processor, add the butter and salt and pepper to taste, and purée the mixture.

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.