Corn Raita Recipes
RAITA
Raita is usually considered an Indian salad. This is great served with any spicy dish!
Provided by KITKATY
Categories Side Dish Sauces and Condiments Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
- Add cucumbers and tomatoes; toss and chill before serving.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 13.3 g, Cholesterol 33.3 mg, Fat 14.4 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 8.9 g, Sodium 64.7 mg, Sugar 6.3 g
CORN RAITA
This is a nice raita to have during the winter, when good tasting fresh vegetables are more difficult to obtain.
Provided by Andtototoo
Categories Asian
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a serving bowl put the yogurt, sour cream,corn, water and salt to taste.
- Add a little more water if the yogurt mixture is still too thick.
- Stir until smooth.
- In a small frying pan put the oil, mustard seeds, and cumin seeds.
- Heat over high heat until the mustard seeds have popped for about 10 seconds.
- Stir in the minced green chili pieces and cook until they soften.
- Remove from heat and stir in the hing and curry leaves. If desired, you can also add the corn here at the end rather than putting it in the yogurt right away.
- Pour the seasonings into the yogurt and stir to blend.
- Garnish with cilantro.
- I like to let this sit about 30-60 minutes before serving so that the flavors can marry before serving.
RAITA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice the cucumber in half. Use a spoon to scrape out the seeds, then grate it onto paper towels. Squeeze the cucumber in the paper towels to remove the excess moisture, then set aside.
- In a bowl, stir together the yogurt, cumin, coriander, cayenne, lemon juice, salt and pepper. Add the cucumber and stir to combine, then stir in the mint. Taste and adjust the seasoning as you desire.
- Cover and refrigerate for a couple of hours to allow the flavors to combine. Serve as a dip with pita wedges.
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- To begin with this delicious raita recipe, slice the onions and tomatoes. Keep it aside for a while.
- Take out the serving bowl and pour the curd into it. Add the sliced onions and tomatoes into it. Mix it well.
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- 1. For the butter combine all ingredients in a bowl and use a fork to stir and mash it until incorporated. Cover and set aside. If not using immediately, place in the fridge until ready to use.
- 2. For the raita add all ingredients except for the cucumber to a blender and blitz briefly until smooth. (You can refrigerate this if you would like to prepare it in advance. It will hold in the fridge for up to three days.) When ready to serve, spread across the base of a serving plate and top with the cucumber and coarsely torn coriander leaves.
- 3. Preheat a chargrill pan over high heat. Meanwhile, par-boil thecorn in a saucepan of simmering salted water over medium-high heat for 5 minutes and drain well. Dollop over 4-6 tablespoons of the tandoori butter on the corn cobs and chargrill, turning often, until lightly charred in spots and the butter has melted gloriously into all the corn's crevices (about 5-10 minutes).
- 4. Serve the corn as is with the raita or cut the kernels off the cobs – being careful as they hold a lot of heat – straight over the yoghurt and use a spoon to scoop any leftover butter from the grill onto the corn and yoghurt. Serve warm.
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