Raita is a part of our daily diet. It is so much more fun when you can make it in a variety of ways. This one is quick, tastes well and a variation of our standard purani dilli raita.
1 cup curd
1 small potato boiled and mashed [you can even pick some from the left-over vegetable]
1 tsp dried crushed mint
1/4 tsp zeera
1 tbsp refined/ olive oil
salt to taste
1/2 tsp pepper powder
1/4 cup milk/water to beat along the curd for consistency
Beat the curd along with water or milk. Add mint. Add potatoes and salt. Pepper powder. Mix it. In a wok heat oil, put some zeera as the oil heats up. Let them sizzle a bit and pour on top of the raita.
It is yummy!
Cooking is all about doing it your way. There is nothing called 'authentic cuisine'.
1 cup curd
1 small potato boiled and mashed [you can even pick some from the left-over vegetable]
1 tsp dried crushed mint
1/4 tsp zeera
1 tbsp refined/ olive oil
salt to taste
1/2 tsp pepper powder
1/4 cup milk/water to beat along the curd for consistency
Beat the curd along with water or milk. Add mint. Add potatoes and salt. Pepper powder. Mix it. In a wok heat oil, put some zeera as the oil heats up. Let them sizzle a bit and pour on top of the raita.
It is yummy!
Cooking is all about doing it your way. There is nothing called 'authentic cuisine'.
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