Potato Raita With Roasted Cumin And Black Peppercorns Recipes

POTATO SALAD RAITA

Potato Salad Raita image

Provided by Food Network

Number Of Ingredients 15

Ingredients

1 1/2 lbs Yukon potato peeled & cubed
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon mustard seeds
1 tablespoon salt
1/2 cup chopped flat leafed parsley
1/2 cup chopped fresh spinach
1/2 cup chopped roasted red pepper (from a jar or roasted over flame and peeled)
1 small onion chopped fine
1 fresh jalapeno, chopped fine (optional)
1/2 cup chopped cucumber
1/2 cup plain yogurt
1/3 cup fresh lemon juice
salt and pepper to taste
2 tablespoons lemon zest and parsley leaves (for garnish)

Steps:

Place in potatoes, curry powder, cumin, mustard seeds and salt in boiling water for about 10 min. till potatoes are just done. Let drained potatoes cool.
Add the parsley, spinach, red pepper, onion, jalapeno, and cucumber and mix. Blend the dressing to taste and add to the salad. Mix and garnish with lemon zest and parsley.

POTATO RAITA WITH ROASTED CUMIN AND BLACK PEPPERCORNS

Potato Raita with Roasted Cumin and Black Peppercorns image

Number Of Ingredients 7

Ingredients

1 large russet potato
1 1/4 teaspoons cumin seeds
1/2 teaspoon black peppercorn, or to taste
2 1/2 cups nonfat plain yogurt, whisked until smooth
1/3 teaspoon salt, or to taste
1/2 cup minced chives or scallion greens
1/2 red red bell pepper, finely chopped

Steps:

1. Boil the potato in lightly slated water to cover until tender, then peel it, and chop it finely. Then, place the cumin and black peppercorns in a small nonstick saucepan and dry-roast over medium-high heat until they are fragrant and a few shades darker, about 2 minutes. Let cool, then grind coarsely in a mortar and pestle or a spice grinder. 2. Place the yogurt in a serving bowl, mix in the potato, salt, and half the ground cumin-pepper mixture. 3. Add the chives and swirl lightly to mix, with a few of them as a garnish. Top with the remaining cumin-pepper mixture, scatter the red bell pepper over everything, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CUMIN ROASTED POTATOES

Cumin Roasted Potatoes image

I found this recipe in Cook's Country. There are a couple of others similar already on 'Zaar, but this adds a few extra flavors.

Provided by Chris Reynolds

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 large potatoes, unpeeled and sliced into 1/2-inch slices
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground red pepper

Steps:

In a small bowl, mix all the ingredients, except the potatoes.
Arrange the potatoes on a baking sheet that has been sprayed with Pam.
Spoon the oil mixture over the potatoes, tossing to coat well.
Bake at 500 degrees for 20 minutes or until done.

Nutrition Facts : Calories 175.3, Fat 3.7, SaturatedFat 0.5, Sodium 302.9, Carbohydrate 32.8, Fiber 4.2, Sugar 1.5, Protein 3.9

POTATO RAITA WITH ROASTED CUMIN AND BLACK PEPPERCORNS

Potato Raita with Roasted Cumin and Black Peppercorns image

Number Of Ingredients 7

Ingredients

1 large russet potato
1 1/4 teaspoons cumin seeds
1/2 teaspoon black peppercorn, or to taste
2 1/2 cups nonfat plain yogurt, whisked until smooth
1/3 teaspoon salt, or to taste
1/2 cup minced chives or scallion greens
1/2 red red bell pepper, finely chopped

Steps:

1. Boil the potato in lightly slated water to cover until tender, then peel it, and chop it finely. Then, place the cumin and black peppercorns in a small nonstick saucepan and dry-roast over medium-high heat until they are fragrant and a few shades darker, about 2 minutes. Let cool, then grind coarsely in a mortar and pestle or a spice grinder. 2. Place the yogurt in a serving bowl, mix in the potato, salt, and half the ground cumin-pepper mixture. 3. Add the chives and swirl lightly to mix, with a few of them as a garnish. Top with the remaining cumin-pepper mixture, scatter the red bell pepper over everything, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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