Beet Root And Apple Raita Recipes

Steps:

• Heat the grill to high. Toss the onion with half the lemon juice, plus some seasoning, and set aside.
• Using your hands, mix the mince with 3 tsp of the garam masala and some seasoning. Divide the mix into 6, then roll each into a long thin sausage. Insert a skewer along the length of each kofta, then grill for 5 mins each side until cooked through. If using wooden skewers, soak them for 10 mins first.
• Make the raita as the lamb cooks. Mix together the yogurt, apple, beetroot, the remaining garam masala, the lemon juice and some seasoning. Serve the koftas with the onions, raita, lemon wedges, coriander leaves and cooked rice or wraps.

Steps:

• In a small mixing bowl, stir together yogurt, apple, ginger, chile and salt.
• Warm oil in a very small skillet over medium heat. When oil is hot, add mustard seeds and cumin seeds. Let seeds sizzle and pop, then stir in garlic and let sizzle without browning.
• Carefully pour hot contents of skillet into yogurt and stir together. Let mixture sit for 5 minutes, then taste and adjust seasoning. Serve at cool room temperature. (May be prepared up to several hours in advance.)

Steps:

• Join the roots and the apples cubes (slices are fine too) in salad bowl.
• Roast coriander, cumin and mustard seed in the oil until it smells nice.
• Mix well the remaining ingredients with the roasted seeds in a small separate bowl.
• Put the mixture on the cubes, add some drops of pomegranate syrup on top and decorate with a knife.

Steps:

• Place yogurt in a small bowl. Beat lightly with a fork until smooth and creamy. Stir in salt, pepper, chile powder, and apple.

Steps:

• Put yogurt in a bowl.
• Beat lightly with a fork until smooth and creamy.
• Add all remaining ingredients and mix well.

Steps:

• Mix together the beet, yougurt, pepper and some salt to taste.
• Heat the oil in a small saucepan - it helps to angle the pan so the oil collects at the bottom.
• Add the mustard seeds and as they start to pop, add the sesame seeds and curry leaves.
• Cook until the seeds are coloring then pour into the raita.
• Serve now or chill until later.