What is the minty dipping sauce for pakora called and do you have the recipe?!
Why the thumbs down?!
Answers: Its called Raita, as Wibble said... its also good with pieces of cucumber in it, or pieces of tomato. You can eat it chunky or blend it smooth. Its reaally good for cooling your mouth when eating a spicy dish.
Why the thumbs down?!
its yogurt sauce made with yogurt mint and chili powder
mint sauce, natural yogurt and a little suger mix it all up and our away!
Raita.
http://www.rutherfurd.net/cookbook/side_...
Try yogurt,mint,grated cucumber,grated carrots,few slices of bananna and fresh coriander and add pinch of salt and finely chopped green chillies if you llike.best ever raita and it goes well with any side dishes like pakora,samosas etc enjoy
Mint Chutney (Podina)
Ingredients:
a full bunch of Mint leaves
garlic 3 flakes
green chillies 3 - 4
tamrind paste 1/2 tsp
sugar 1 1/2 tsp
water 1-2 tsp (if needed)
salt as per taste
Method:
Wash and clean the mint leaves, then pluck it from its soft stem.
Put this leaves in the mixer and half gind it and then softly squeeze out the juice.
Again put these half squeezed leaves in the mixer and add all the other remaining Ingredients.
Grind it till chutney turns smooth.
tamerind chutney
INGREDIENTS
1 tablespoon canola oil
1 teaspoon cumin seeds
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon fennel seeds
1/2 teaspoon asafoetida powder
1/2 teaspoon garam masala
2 cups water
1 1/8 cups white sugar
3 tablespoons tamarind paste
DIRECTIONS
Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.