Dear Single,
If you have been following my effort to help you to awaken an interest in cooking, you will appreciate that it has relaxed you.......eat good wholesome food, and, has helped you in your effort to economise.
Though a pulao in itself is a meal.....yet an accompaniment helps to increase the satisfaction of the completeness of the spread on the table. I suggest a pickle on the side will greatly add to flavour the dish. However, a Raitta helps complete the meal. I list below various Raitta formulations for your discretion.
RAITTA SUPREME
For this you will require the following
1. 200 gms curd.
2. 01 small diced fine onion,tomato.01 boiled potato.
3. 01 tps ginger paste.
4. 01 tps diced fine green chilly, fresh coriander. A few curry leaves(optional)
5. Salt to taste. 01 tps honey/sugar.
6. o1 tps jeera/cumin, black pepper and 1/2 tps mustard seeds.
7. 50 ml previously boiled milk at room tempt.
Method
1. Beat the curd till smooth.
2. On the tava/griddle roast the jeera till it starts to change colour. Remove, grind to powder,keep aside.
3. Add onion,tomato and potato, green chilly & fresh coriander. Mix.
4. Add honey/sugar, salt to taste.Mix. Add milk if needed to make a thick slurry like consistency.
5. When done pour it out to a serving bowl and sprinkle the jeera powder and black pepper. Mix.
For Seasoning:
You require:
a. Coooking oil-01 Tps
b. Red chilly powder and turmeric-1/4 tps
1. In a small frying pan heat 01Tps of cooking oil, add mustard seeds.
When they start to splutter put in 4-5 curry leaves.
Close the flame, add to the oil red chilly powder and the turmeric and pour over the raitta the oil in a way that ingredients float over the raitta as garnish.
Serve.
NOTE:
You may vary the raitta by using different inputs,like-
a. Only potato or tomato or onion.And/or boiled green peas or any beans that you like.
b. Only tinned pineapple slice diced or put in as in addition to any combination.
c. Salted boondi, which is available at any grocery or halwai shop.
No comments:
Post a Comment