veg-mint- raita
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Author rahulsingh_rbs Yield No Value
Published Apr 8, 2010 Cooking Time 7 Minutes
Recipe Type Dipping/Pickles Preparation Time 15 Minutes
Ingredient Curd/Yogurt Standing Time 7 Minutes
Description: mostly used in northern part of india,delhi, U.P.,M.P.etc. mainly prepared in lunch in summer.

Recipe of veg-mint- raita

Ingredient Name Quantity Unit
Oil 1 Tablespoons
Rai Seed 1/2 Tablespoons
Coriander Leaves(chopped) 1/2 Tablespoons
Curry Leaves(chopped) 1/2 Teaspoons
Water 1.5 Cup
Garam Masala To Taste
Black Salt To Taste
Red Chillie Powder 1/2 Tablespoons
Curd 350 Grams
Raw Mango 1 Teaspoons
Hing 1 Pinch
Coriander Powder 1/2 Tablespoons
Cumin Powder(roasted) 1/2 Tablespoons
Mint 2 Tablespoons
Onion(chopped) 1 Tablespoons
Cucumber(chopped) 1 Tablespoons
Tomatoes(chopped) 1 Teaspoons
Termeric 1/4 Tablespoons
Chat Masala 1/4 Teaspoons

Directions

roast hing and cumin seed and then make powder of them.in curd whisk it finely then add water to it ,whisk it again . in pan add oil ,add rai seed when it crackle add onion,curry leaves,cucumber,tomaotes,and fry them little,add termeric,red chillie pd,black salt ,coriander pd,garam masala,all working on slow flame.blend this vegetabe mixture with mint and raw mango or amiya in mixer to make fine paste. mix all these mixture into curd ,mix them well . garnish with coriander leaves , chaat masala and jeera powder.add ice to make it cool.and serve it.

Recipe Tips

all heating on slow flames. add ice it to make it cool
Posted Apr 8, 2010

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