Thursday, Dec 20 2007

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Navratri Raita

Ingredients

1 sweet potato, boiled, chopped
1 potato, boiled, chopped
1 cucumber, chopped
4-5 waterchestnuts (singhara), boiled, peeled & chopped
1 cup fresh thick curds
1 tbsp. coriander finely chopped
1 small green chilli finely chopped
1 tbsp. whole roasted peanuts
1/2 tsp. cumin seed powder
1/2 tsp. cumin seeds whole
salt to taste
sugar to taste
1 tsp. oil

Method

1. Beat curds in a deep salad bowl.
2. Add cumin powder, salt, sugar, chilli, mix well.
3. Add all prepared vegetables, peanuts, mix to blend well.
4. Chill well till required.

Before Serving:

1. Heat oil in a small crucible, or tempering spoon.
2. Add cumin seeds, allow to splutter.
3. Pour sizzling tempering over raitha.
4. Garnish with chopped coriander.

Making time: 20 minutes
Makes: 2 servings
Shelflife: 1 day refrigerated

Note: To save a lot of time in chilling raithas, chilled prepared ingredients well ahead of time. Minimum time will be required in then preparing them for serving.

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Navratri Specials Index