Raita Cool Down Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Vegetable oil,
1 1/2 tsp: Fresh ginger root, minced
1/2 tsp: Ground cumin,
2: Plum tomatoes, seeded and
Chopped,
1 cup: Cucumbers, peeled & diced
4: Scallions, thinly sliced
1 Clove: garlic, minced
1 1/2 cup: Yogurt,
1 dash: Tabasco sauce,
Salt, to taste
1/4 cup: Fresh cilantro leaves --,
Coarsely chopped,
Directions:
Chop the tomatoes into inch dice. Chop the scallions diagonally
including three inches of green. Place the oil, ginger, and cumin in
a small skillet. Cook over low heat for one minute, stirring
constantly. Scrape mixture in to a mixing bowl with a rubber spatula.
Add the tomatoes ( inch dice), cucumber, scallions, and garlic. Stir
well to combine. And the remaining ingredients and fold gently to
combine. Adjust the seasonings. Cover and refrigerate for at least
one hour but no longer than three. Stir well before serving.
Recipe By : Sheila Lukins
Source from luhu.jp
including three inches of green. Place the oil, ginger, and cumin in
a small skillet. Cook over low heat for one minute, stirring
constantly. Scrape mixture in to a mixing bowl with a rubber spatula.
Add the tomatoes ( inch dice), cucumber, scallions, and garlic. Stir
well to combine. And the remaining ingredients and fold gently to
combine. Adjust the seasonings. Cover and refrigerate for at least
one hour but no longer than three. Stir well before serving.
Recipe By : Sheila Lukins
Source from luhu.jp
Tags
Indian