I had made carrot Chutney / Relish and used some with hung curd as a dip - that was a big hit with my guests . It then it struck me that this would be fabulous when incorporated and used in a raita , so I experimented to delicious ends.
500 Grams Curd.
1 Cup Grated Carrots.
Chopped Onions To Taste.
Green Chilies To Taste.
Chopped Dhania .
Carrot Chutney / Relish
250 Grams Carrots - Peel and cube. 6-8 Dried Red Chilies. 6-8 Cloves of Garlic. 1 Tablespoon Oil . 1-2 Tablespoons Lemon Juice. 1/2 Teaspoon Sugar. 1/2 Cup Water Salt
Heat oil , and add garlic , carrots and chilies . Sauté 2-3 minutes , add 1/2 cup water and cook covered till carrots are soft- 4-5 minutes. Now add lemon juice salt and sugar - cook another minute. Allow this to cool and blend without adding more water.Adjust flavours.
Whip up thick curd , add the vegetables and salt .Remember you will be incorporating carrot chutney too - so flavour raita on the lower side . Now Set the raita to chill - Then do your drama with the chutney by covering half the bowl with the chutney , and when ready to serve , take a forks and mix in the chutney while your guests look on with admiration .
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/