Raita is a very common accompaniment to any Indian meal. Cucumber raita is commonly made in most households, but the raita prepared in Kumaun is a little different.
Mustard paste is added to the raita and left for some time for it to become more pngent and tasty. Also, it makes the raita more thick and creamy.
The trio combination of aloo ke gutkey, kheera raita and poori is a very popular quick meal in Kumaun.
This is always a must in any festival cooking.
Ingredients:
1 cup full fat yogurt
2 big cucumbers
1 1/2 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp roasted cumin seeds powder or raita masala
1/4 tsp sugar, optional
salt to taste
chopped green chillies or green chilli paste, according to taste
coriander leaves
Method:
Peel and grate cucumber.
Squeeze it well to remove water. And so your energiser drink is ready :)
Beat yogurt to make it smooth.
Make a paste of mustard with little water.
Add cucumber, green chillies, mustard paste, roasted cumin seed powder, turmeric powder, sugar and salt.
Mix everything properly. Check seasonings.
Garnish with coriander leaves and put it in refrigerator for the mustard to develop its zing.
My Notes:
Adding a little bit of salt along with mustard makes grinding much easier. You can also add mustard powder.
Add a little bit of milk if the yogurt is sour or let drain the water from yogurt for some time.
Mustard paste is added to the raita and left for some time for it to become more pngent and tasty. Also, it makes the raita more thick and creamy.
The trio combination of aloo ke gutkey, kheera raita and poori is a very popular quick meal in Kumaun.
This is always a must in any festival cooking.
Ingredients:
1 cup full fat yogurt
2 big cucumbers
1 1/2 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp roasted cumin seeds powder or raita masala
1/4 tsp sugar, optional
salt to taste
chopped green chillies or green chilli paste, according to taste
coriander leaves
 |
| ingredients needed |
Peel and grate cucumber.
Squeeze it well to remove water. And so your energiser drink is ready :)
Beat yogurt to make it smooth.
 |
| mustard paste |
My Notes:
Adding a little bit of salt along with mustard makes grinding much easier. You can also add mustard powder.
Add a little bit of milk if the yogurt is sour or let drain the water from yogurt for some time.
turmeric and mustard in raita? never heard of that
ReplyDeletewill try it cause I like your recipes
Thanks, try it and you will definitely like it.
ReplyDeleteOne of my Kumaoni cooks taught me that adding a few roasted and ground methi seeds to the raita gives it the authenticl garam pani taste,try it ,
ReplyDeleteit works.......usha Pant from Bareilly
oh, really? i shall definitely try it. thanks Usha for the tip :)
Delete