Sunday, November 1, 2009

Gajar-Kakdi ka raita

Indian food platter is never complete without raita of some sort, may it be plain boondi raita or coriander mint raitha. Raita is a yogurt based dip served with kebabs or paapadums or biryani etc. It is specially served with spicy food so that this yogurt dip foils the effect of all those spices. Raita, in gujarat, is prepared in many different ways using either or combination of cucumber, mint, raw papaya, pineapple, onion, tomato, capsicum and even eggplants. Further dressed to perfection adding salt, pepper, cumin and other condiments of one's choice

Today I'm posting this simple Gajar-Kakdi raita recipe which I had prepared a few days back but hadn't been able to download the snaps, which delayed its posting.

In a large bowl I mixed in 1 medium sized grated carrot along with 1 medium sized chopped cucumber, 1 green chilli chopped and 2 tbs of chopped coriander leaves. Add 180gms of yogurt and added salt, freshly ground pepper corns and freshly ground cumin seeds/jeera.

Mixed well and refrigerated it for about an hour before serving it.
This raita tastes best when refrigerated for atleast 30 mins to one hour before serving.

I sometimes like to play up with the dressing and add 2-3 pinches of red chilli powder or 1/4th tsp of chilli flakes. Also sometimes I toss in a few chopped mint leaves, gives nice aroma.
So as I said play up with it and enjoy.