Pahad means 'hill' in Hindi and this raita recipe comes from the hills of Indian state Uttarakhand - my native. This is made in almost every festival in our homes and people love it in variety of tastes. Every time I taste Wasabi I get reminded of this raita. Even though I don't like cucumber, I like this raita. You would be surprised to know that there are specific small restaurants run by locals when you travel to Kumaon hills which are specifically famous for delicious raita and Aloo-ke-gutke.
Yesterday was a lazy day for me. I ended up making Kichdi for lunch and then remembered the saying: 'Kichdi ke chaar yaar, dahi, mooli, ghee, achaar' (4 sides are good to enjoy kichdi - yogurt, raddish, ghee, pickle). Luckily I had a cucumber so I made the raita in no time. Absolutely enjoyed the lunch.
Ingredients:
Yesterday was a lazy day for me. I ended up making Kichdi for lunch and then remembered the saying: 'Kichdi ke chaar yaar, dahi, mooli, ghee, achaar' (4 sides are good to enjoy kichdi - yogurt, raddish, ghee, pickle). Luckily I had a cucumber so I made the raita in no time. Absolutely enjoyed the lunch.
I need to learn food photography!
Ingredients:
- Cucumber
- Yogurt
- Mustard seeds
- Salt
- Green chili
- Turmeric
- Coriander leaves
- Water
Preparation:
- Soak mustard seeds ( yellow or black both will do). with little water and grind it to make fine paste. Keep it aside.
- Peel cucumber and remove the seeds from inside.
- Beat yogurt in a bowl and keep it aside.
- Grate cucumber, squeeze all water from grated cucumber and add it (cucumber) to the yogurt.
- Add turmeric, finely chopped green chili, red chili powder and salt to this.
- Add the mustard paste to it. Start by adding in small quantity as it takes about 30-60 min for the mustard flavor to rise.
- Add chopped coriander on top.
No comments:
Post a Comment