Roasted Bell Pepper Raita Food

CUCUMBER-RED PEPPER RAITA

Steps:

• Mix all ingredients in a medium sized bowl.
• Cover and chill until ready to serve.

CUCUMBER AND RED BELL PEPPER RAITA

Steps:

• Put all ingredients in a bowl and stir to combine. Season with salt and pepper, to taste. Chill, covered, for at least 1 hour.
• Cook's Note: Raitas are yogurt salads that are designed to counter-balance the spiciness of Indian foods.

ROASTED BELL PEPPERS

Steps:

• Preheat oven to 350.
• Rinse out a large roasting pan and leave the moisture in the pan.
• Wash the peppers, leave the moisture on them and place in the roasting pan.
• Lower the oven to 325.
• Bake the peppers until soft, about 40-60 minutes. Green peppers take longer than red so just keep an eye on them.
• Turn them over once during the cooking process.
• All ovens run different - You want the skins to look puffy and a bit charred before you take them out.
• Place them in a large deep bowl and cover with plastic wrap.
• When cool, remove the peppers from the bowl.
• Strain the juice left over in the bowl and return it to the bowl.
• Remove the skins and seeds from the roasted peppers (do not rinse).
• Slice thinly and place back in the bowl with the juice.
• Add the remaining ingredients and mix well.
• Marinate in the fridge for at least 3 hours, overnight is best.
• Enjoy!

ROASTED BELL PEPPER RAITA

Steps:

• 1. Preheat the oven to 500° F. Put the bell peppers in a bowl and toss it with the oil, garlic, and ajawin seeds. Transfer to a broiler tray and roast on the center rack until browned on the underside, 5 to 7 minutes. Leaving the tray on the same rack, switch the oven to broiler heat (and transfer the tray to the broiler, if needed). Broil until the tops of the vegetables are soft and lightly charred, 3 to 5 minutes.2. Place the yogurt in a large serving bowl, stir in the salt and black pepper, then add the roasted bell peppers. Garnish with mint and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.