Friday, 22 May 2015

Carrot Raita

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.

Carrot Raita:

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
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

1 comment:

  1. This one is a delight to watch....a simple recipe which has been taken to a dramatic height with a twist...loved the concept and will surely try and will et back with the feedback for sure