ZUCCHINI RAITA
This raita is a lovely change from the more common cucumber raita. Madhur Jaffrey, the recipe author, writes in Eastern Vegetarian Cooking that she can eat it by the spoonful, all by herself. It can also be served warm, however, I've only tried it cold. Madhur Jaffrey calls this dish yogurt with courgettes, but I think it is a dish that we usually refer to as raita.
Provided by tigerduck
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim zucchini and grate them coarsley. Put them in a bowl and sprinkle with 1/2 tsp salt. Toss to mix and set aside for half an hour.
- Drain zucchini and press out as much liquid as you can. Separate the shreds so you do not have lumps.
- Peel the onion, cut in half lenghtwise, and then cut into fine, half-moon-shaped slices.
- Put yogurt in bowl. Beat it lightly with a fork or whisk until smooth and creamy.
- Heat oil in a 8-in/20-cm frying pan over a medium flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (just a matter of seconds), put in the onion. Stir and fry for about 2 minutes or until slices are translucent. Add the zucchini. Stir and fry for another 3 minutes. Turn off the heat and let zucchini cool slightly. When cooled, fold it into the yogurt. Add the remaining 1/4 tsp salt, pepper and cayenne.
- If you wish the to eat the dish cold, cover and refrigerate it.
- If you wish to eat it warm, put the yogurt-zucchini combination in a double boiler over a low flame. Then heat, stirring in one direction, until warm. Do not let it boil.
Nutrition Facts : Calories 175, Fat 13.6, SaturatedFat 3.3, Cholesterol 11.6, Sodium 486.1, Carbohydrate 10, Fiber 1.5, Sugar 7.8, Protein 4.7
GRILLED LAMB CHOPS WITH CURRIED COUSCOUS AND ZUCCHINI RAITA
Categories Lamb Quick & Easy Yogurt Dinner Mint Curry Summer Grill/Barbecue Couscous Gourmet Sugar Conscious Peanut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat lightly oiled grill pan over moderately high heat until hot but not smoking.
- Meanwhile, toast curry, turmeric (if using), cinnamon, and 1/4 teaspoon pepper in a small heavy saucepan over moderate heat, stirring constantly, until fragrant, about 1 minute. Add water, 1/2 teaspoon salt, and butter and bring to a boil. Place couscous in a heatproof bowl and pour in boiling water mixture, then quickly cover with a plate or plastic wrap and let stand 5 minutes.
- While couscous stands, pat chops dry and sprinkle on both sides with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Grill chops, turning over once, about 6 minutes total for medium-rare. Transfer to a serving plate.
- For raita, stir together yogurt, zucchini, mint, and remaining 1/2 teaspoon salt.
- Fluff couscous with a fork and serve with lamb and raita.
GRILLED ZUCCHINI AND PEARL ONION RAITA
Number Of Ingredients 6
Steps:
- 1. Prepare the cumin-pepper masala. Then, preheat a grill over medium-high heat, and grill the zucchini and onions, according to the directions in Kitchen Basics: Roasting and Grilling Vegetables. Set aside the onions. Let the zucchini cool, then lightly remove the charred skin (leave some of the charred bits on for flavor), and mash the zuchhini.2. Place the yogurt in a large serving bowl and mix in the zucchini pulp, onions, cilantro, salt, and half of the cumin-pepper masala. Lightly swirl in the remaining masala, with some of it visible as a garnish. 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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