Ingredients;
2 cups liquid unsweetened plain yogurt
2tbsp of coriander leaves
1-2 fresh green chilies
1 thumb-sized ginger root
1 garlic clove
1 cucumber
salt
cumin seeds
black pepper corns
Method;
Pour the yogurt into a bowl and coarsely grate the cucumber. Use a knife to cut any pieces that break off into small strips. Puree ginger and garlic and mix in. Chop the chilli and coriander leaves. Reserve some for the decor and mix the rest in. They will provide crunchiness. Heat cumin seeds in a dry saucepan until they smoke, then reduce to a powder with the peppercorns and salt. Add to the raita. Leave at least one hour in the fridge before serving so that the flavors combine.
2 cups liquid unsweetened plain yogurt
2tbsp of coriander leaves
1-2 fresh green chilies
1 thumb-sized ginger root
1 garlic clove
1 cucumber
salt
cumin seeds
black pepper corns
Method;
Pour the yogurt into a bowl and coarsely grate the cucumber. Use a knife to cut any pieces that break off into small strips. Puree ginger and garlic and mix in. Chop the chilli and coriander leaves. Reserve some for the decor and mix the rest in. They will provide crunchiness. Heat cumin seeds in a dry saucepan until they smoke, then reduce to a powder with the peppercorns and salt. Add to the raita. Leave at least one hour in the fridge before serving so that the flavors combine.
No comments:
Post a Comment