Salad and raita

Salad and raita

Prep Time

30 mins
Cook Time
40 mins
Total Time
40 mins
Course: PlaceCuisine: Healthy and gourmet meal idea, Healthy eatingKeyword: Foreign, Fruits, Place, Recipes of the world, VegetablesServings: 6Calories: 150kcal

Ingredients

• 1 For the cucumber raita (khira raita)
• 1/2 Medium cucumber
• 150 g Lime
• 12 strands Whole milk yoghurt
• 1/2 c. coffee Chive
• 1 C. coffee Ground cumin seed
• 3 Cell
• 150 g For potato salad (alu dahi)
• 1 C. soup Roseval potato
• 1 C. coffee Whole milk yoghurt
• 1 C. coffee Clotted cream
• 1/2 c. coffee Cracked black pepper
• 6 strands Cracked black pepper
• 3 Garam masala or curry
• 1/2 Coriander
• 150 g Cell
• 1 For the raita of tomatoes (tomatar raita)
• 1 dose Medium firm tomato
• 1 C. cut Lime
• 4 pinches Whole milk yoghurt
• 2 tbsp. soup Green pepper
• 1/2 c. coffee Safran
• Grated coconut
• Five-spice
• Oil
• Ground white pepper
• Cell

Instructions

1. The cucumber raita: peel the cucumber. Cut it in half lengthwise. Remove the seeds in the center, then slice each half. Put the cucumber in a colander. Sprinkle with salt and leave to disgorge 30 min. Drain the cucumber and mix with the yoghurt, half lime juice, cumin and chopped chives.
2. Potato salad: cook the unpeeled potatoes for about 25 minutes steaming. Let them warm up, then peel them and cut them into slices. In a small bowl, mix yoghurt, cream, pepper, garam masala, 4 pinches of salt and chopped coriander. Add the potatoes. Turn gently.
3. The raita of tomatoes: cut the tomatoes in half. Remove the seeds and juice, then cut into cubes. Put them in a small salad bowl with yoghurt, grated coconut, chopped and chopped pepper, saffron, 2 pinches of salt, pepper and five-spice. Mix. Add the juice of the half lime and the oil. Mix again.
4. Serve these fresh salads in the middle of the meal, along with the curries.

Share this post