Raita Recipe Jamie Oliver Food

RAITA

Steps:

• Slice the cucumber in half. Use a spoon to scrape out the seeds, then grate it onto paper towels. Squeeze the cucumber in the paper towels to remove the excess moisture, then set aside.
• In a bowl, stir together the yogurt, cumin, coriander, cayenne, lemon juice, salt and pepper. Add the cucumber and stir to combine, then stir in the mint. Taste and adjust the seasoning as you desire.
• Cover and refrigerate for a couple of hours to allow the flavors to combine. Serve as a dip with pita wedges.

CUCUMBER-MINT RAITA

Steps:

• Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

CUCUMBER RAITA

Steps:

• Cut the cucumber into very small dice or grate on the large holes of a grater. Sprinkle with a generous amount of salt, toss and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl.
• Beat the yogurt with a fork or a whisk and add the cayenne and garam masala. Toss with the cucumbers. Add the cilantro and chile and toss again. Taste and adjust salt. Chill until ready to serve.

RAITA

Steps:

• In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
• Add cucumbers and tomatoes; toss and chill before serving.

TRADITIONAL INDIAN RAITA

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

RAITA

Steps:

• Mix all the ingredients and season. Serve sprinkled with extra garam masala.

JAMIE OLIVER'S CHICKEN FAJITAS

Steps:

• Put the griddle pan on high heat.
• Halve and deseed the pepper and cut it into thin strips.
• Peel, halve, and finely slice the onion.
• Slice the chicken lengthways into long strips roughly the same size as your pepper strips.
• Put the peppers, onion and chicken into a bowl with the paprika and cumin.
• Squeeze over the juice of half a lime, drizzle with some olive oil, season with a pinch of salt and pepper and mix well.
• Put to one side to marinate for 5 minutes or so while you make your salsa.
• Finely chop the chilli. Roughly chop the tomatoes and the coriander, stalks and all.
• Put the chilli and tomatoes into a second bowl with a good pinch of salt and pepper and the juice of 1 lime. Add some extra virgin olive oil, then stir in your chopped coriander.
• Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6-8 minutes, until the chicken is golden and cooked through.
• As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chr grill to give you a lovely flavour.
• Warm the tortillas up in the microwave or a warm dry pan.
• Divide your warmed tortillas between the serving plates.
• Halve the remaining lime and squeeze the juice over the sizzling chicken mixture.
• Divide the chicken mixture beween the tortillas.
• Top with cheese, salsa, and sour cream.

PAKISTANI MINT RAITA

Steps:

• Put all of the ingredients into a food processor or blender and puree.
• The sour cream is optional.
• Put the raita into a serving bowl.
• If it is too thick, stir in a little water, 1 Table. at a time.
• This is great used as a dip for fried Indian snacks such as samosas.