Does anyone know an authentic?!
recipe for Raita !?
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Answers:
There is the basic recipe, as follows!. Raita serves to cool the mouth, it is also slightly astringent to make your mouth water, so it it an appetiser too!. This isn't what you normally get in a restaurant, see below for convertion to that and other ideas!.
500 ml!. fresh, natural yoghurt
1 tsp dried mint or 1 tbsp mint sauce
1 tsp cumin
Salt to taste
?tsp chilli powder
Add the ingredients together and stir in thoroughly with a fork!. Adjust salt and chilli to taste!.
To make it into the restaurant-type, add ?tsp of turmeric and 1tbsp sugar, mix these in well and leave for 5 mins for the turmeric to blend the colour in!. Note that turmeric stains terribly, if it does soak the stain in neat washing up liquid for half an hour and then wash in very hot water!.
Beyond that, you can add any (or all!) of the following
- chopped coriander and spring onion or ordinary onion,
- a clove of garlic, minced (or ?tsp dried garlic)
- chopped cucumber
- cream of coconut, coconut milk or grated fresh coconut (keralan raita)
- chopped tomato
- dried fenugreek leaves (kasuri methi)
- seeds of green cardamom (this is very nice, remove the seeds from the husks)
- mashed banana
To make it extra cooling, you can freeze it (beat it a few times as it freezes to stop ice crystals clumping and making it hard, like icecream) and serve straight from the freezer
You can make a mix and keep it in in a jar or an old spice container with sprinkle-holes!. When you are making raita, you add according to your taste, and mix thoroughly into the yoghurt before you add veg or fruit!.
2 tbsp!. sea salt
1 tbsp!. black salt (kala namak)
1 tbsp ginger powder
1 tbsp garlic powder
2 tbsp ground cumin
1 tbsp ground coriander
2 tbsp carom seeds (ajwain), crushed
1 large, brown cardamom seed, chopped as finely as you can
2 tbsp dry mint leaves
1 tbsp dried fenugreek leaves
seeds of 10 green cardamoms, crushed
2 tsp chilli powder
2 tbsp black pepper
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500 ml!. fresh, natural yoghurt
1 tsp dried mint or 1 tbsp mint sauce
1 tsp cumin
Salt to taste
?tsp chilli powder
Add the ingredients together and stir in thoroughly with a fork!. Adjust salt and chilli to taste!.
To make it into the restaurant-type, add ?tsp of turmeric and 1tbsp sugar, mix these in well and leave for 5 mins for the turmeric to blend the colour in!. Note that turmeric stains terribly, if it does soak the stain in neat washing up liquid for half an hour and then wash in very hot water!.
Beyond that, you can add any (or all!) of the following
- chopped coriander and spring onion or ordinary onion,
- a clove of garlic, minced (or ?tsp dried garlic)
- chopped cucumber
- cream of coconut, coconut milk or grated fresh coconut (keralan raita)
- chopped tomato
- dried fenugreek leaves (kasuri methi)
- seeds of green cardamom (this is very nice, remove the seeds from the husks)
- mashed banana
To make it extra cooling, you can freeze it (beat it a few times as it freezes to stop ice crystals clumping and making it hard, like icecream) and serve straight from the freezer
You can make a mix and keep it in in a jar or an old spice container with sprinkle-holes!. When you are making raita, you add according to your taste, and mix thoroughly into the yoghurt before you add veg or fruit!.
2 tbsp!. sea salt
1 tbsp!. black salt (kala namak)
1 tbsp ginger powder
1 tbsp garlic powder
2 tbsp ground cumin
1 tbsp ground coriander
2 tbsp carom seeds (ajwain), crushed
1 large, brown cardamom seed, chopped as finely as you can
2 tbsp dry mint leaves
1 tbsp dried fenugreek leaves
seeds of 10 green cardamoms, crushed
2 tsp chilli powder
2 tbsp black pepper
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Mint and Cucumber Raita
2 cups yoghurt, half cup fresh chopped mint or 1 tablespoon dried mint, cucumber finely diced, salt and pepper to taste!.
Combine all ingredients, and add more or less of each ingredient to your taste!.
Some people like to 'temper' the raita by frying mustard seeds, cumin seeds and curry leaves in oil until the spices begin to pop and release their essence!. Then you pour this mixture on top of the raita mixture and serve!.Www@FoodAQ@Com
2 cups yoghurt, half cup fresh chopped mint or 1 tablespoon dried mint, cucumber finely diced, salt and pepper to taste!.
Combine all ingredients, and add more or less of each ingredient to your taste!.
Some people like to 'temper' the raita by frying mustard seeds, cumin seeds and curry leaves in oil until the spices begin to pop and release their essence!. Then you pour this mixture on top of the raita mixture and serve!.Www@FoodAQ@Com
This should take the burn out of your hot food!.
Raita
1/2 a cucumber grated
200g natural yogurt
1 tsp honey
juice of half a lime
pinch salt
pinch chilli, powder
Place all the ingredients in a bowl and mix them until well combined!. Place the raita into a covered container in the refrigerator until ready to serve!.
To Serve: Serve the raita sprinkled with a little chilli powder!.Www@FoodAQ@Com
Raita
1/2 a cucumber grated
200g natural yogurt
1 tsp honey
juice of half a lime
pinch salt
pinch chilli, powder
Place all the ingredients in a bowl and mix them until well combined!. Place the raita into a covered container in the refrigerator until ready to serve!.
To Serve: Serve the raita sprinkled with a little chilli powder!.Www@FoodAQ@Com
Here is an authentic raita recipe!. Good luck!
http://www!.indianfoodsco!.com/Recipes/Rai!.!.!.Www@FoodAQ@Com
http://www!.indianfoodsco!.com/Recipes/Rai!.!.!.Www@FoodAQ@Com
You know they say you learn something new every day,i just found out what Raita is,thanks June!.Www@FoodAQ@Com
what the hell is that!?Www@FoodAQ@Com