Madhurs Yogurt Raita With Roasted Cumin Recipes
RAITA (YOGURT-DILL SAUCE)
Raita is an Indian condiment based on yogurt. It is not spicy at all, just very fresh and flavorful. From "Hands-Off Cooking" by Ann Martin Rolke.
Provided by kitty.rock
Categories Indian
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the yogurt in a medium nonreactive bowl.
- Halve the cucumber lengthwise and scoop out the seeds.
- On the large holes of a box grater, grate the cucumber into the bowl of yogurt.
- Add the dill, salt, and cumin and stir well to combine.
- Refrigerate the sauce for at least 15 minutes for the flavors to combine.
- Serve cold.
- You can also add some halved cherry tomatoes for a colorful, quick salad.
Nutrition Facts : Calories 62.7, Fat 3.1, SaturatedFat 1.9, Cholesterol 11.9, Sodium 624.9, Carbohydrate 5.8, Fiber 0.2, Sugar 4.9, Protein 3.5
CUCUMBER RAITA
I love this refreshing raita. It is my tweaked version from Madhur Jaffrey's Indian Cooking book. I serve it with every Indian meal I make. I could make a summer meal of it by dipping in parantha bread or pita. Mmm... Use more cayenne if you like a little more heat - has a pleasant spicy/cool mix. For some reason when I enter that it needs a 5" cucumber, it wants to say 5 cucumbers. So... I've listed as 1 cucumber below.
Provided by charlie 5
Categories Chutneys
Time 15m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Mix the yogurt and sour cream together. Add all the other ingredients and mix. Cover and refrigerate until ready to eat.
Nutrition Facts : Calories 525.8, Fat 36.8, SaturatedFat 22.9, Cholesterol 98.4, Sodium 241.3, Carbohydrate 34.6, Fiber 2.5, Sugar 22.4, Protein 19
MADHUR'S YOGURT RAITA WITH ROASTED CUMIN
Madhur Jaffrey, Martha's friend and the author of numerous Indian cookbooks, recommends serving raita with an Indian meal, or alongside chutneys with meat, chicken, and other traditional American fare.
Provided by Martha Stewart
Categories Indian Recipes
Number Of Ingredients 9
Steps:
- Place yogurt in a small bowl; beat lightly with a fork until smooth and creamy. Add sugar, salt, cayenne pepper, and carrot.
- Heat oil in a very small skillet over medium-high heat. When very hot, add cumin seeds and mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), add raisins. Stir once, and quickly empty the contents of skillet, oil and all, over yogurt mixture. Stir well to combine. Serve.
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