Food recipes
Raita
Raita Ingredients: yogurt, greek, plain, nonfat sugars, granulated spices, cumin seed mustard, prepared, yellow salt, table Directions: Whisk the yogurt until smooth and creamy. If it remains thick and stiff, thin it...
Raita
Ingredients:
yogurt, greek, plain, nonfat
sugars, granulated
spices, cumin seed
mustard, prepared, yellow
salt, table
Directions:
Whisk the yogurt until smooth and creamy.
If it remains thick and stiff, thin it with a little water and continue whisking.
Stir in the sugar, cumin, mustard, and salt, along with any of the combined ingredients that follow.
Stir 1 large cucumber, peeled, seeded, and diced, and 1/4 cup chopped fresh mint leaves into the yogurt.
Season to taste with black pepper and salt if necessary.
Stir 1 large tomato, cored, seeded, and diced, 1 onion, peeled and diced, and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt.
Garnish with 2 tablespoons chopped fresh cilantro leaves and season to taste with cayenne or pure chile powder, like ancho or New Mexico.
Stir 1 cup diced fresh vegetables, like bell pepper, celery, radish, or fennel, into the yogurt.
Season to taste with black pepper and garnish with 2 tablespoons chopped fresh cilantro leaves.
Stir 1/2 cup cooked, peeled, and diced beets and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt.
Season to taste with black pepper and garnish with 2 tablespoons chopped fresh cilantro leaves.
Stir 2 potatoes, cooked, peeled, and diced, and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt.
Season to taste with hot paprika and garnish with 2 tablespoons chopped fresh cilantro leaves.
Stir 1 cup cooked or drained canned chickpeas and 1 teaspoon hot red pepper flakes into the yogurt.
Season to taste with black pepper.
A sweet raita, good with very spicy dishes: Omit the sugar and substitute about 1 teaspoon garam masala (page 594) or curry powder for the cumin and mustard.
Add 1/4 cup dried shredded unsweetened coconut and 2 ripe bananas, peeled and not-too-thinly sliced.
Add chopped fresh mint leaves and a little bit of cayenne, or to taste.
Ingredients:
yogurt, greek, plain, nonfat
sugars, granulated
spices, cumin seed
mustard, prepared, yellow
salt, table
Directions:
Whisk the yogurt until smooth and creamy.
If it remains thick and stiff, thin it with a little water and continue whisking.
Stir in the sugar, cumin, mustard, and salt, along with any of the combined ingredients that follow.
Stir 1 large cucumber, peeled, seeded, and diced, and 1/4 cup chopped fresh mint leaves into the yogurt.
Season to taste with black pepper and salt if necessary.
Stir 1 large tomato, cored, seeded, and diced, 1 onion, peeled and diced, and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt.
Garnish with 2 tablespoons chopped fresh cilantro leaves and season to taste with cayenne or pure chile powder, like ancho or New Mexico.
Stir 1 cup diced fresh vegetables, like bell pepper, celery, radish, or fennel, into the yogurt.
Season to taste with black pepper and garnish with 2 tablespoons chopped fresh cilantro leaves.
Stir 1/2 cup cooked, peeled, and diced beets and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt.
Season to taste with black pepper and garnish with 2 tablespoons chopped fresh cilantro leaves.
Stir 2 potatoes, cooked, peeled, and diced, and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt.
Season to taste with hot paprika and garnish with 2 tablespoons chopped fresh cilantro leaves.
Stir 1 cup cooked or drained canned chickpeas and 1 teaspoon hot red pepper flakes into the yogurt.
Season to taste with black pepper.
A sweet raita, good with very spicy dishes: Omit the sugar and substitute about 1 teaspoon garam masala (page 594) or curry powder for the cumin and mustard.
Add 1/4 cup dried shredded unsweetened coconut and 2 ripe bananas, peeled and not-too-thinly sliced.
Add chopped fresh mint leaves and a little bit of cayenne, or to taste.