Roasted Bell Pepper Raita Recipes

Steps:

• Put all ingredients in a bowl and stir to combine. Season with salt and pepper, to taste. Chill, covered, for at least 1 hour.
• Cook's Note: Raitas are yogurt salads that are designed to counter-balance the spiciness of Indian foods.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Steps:

• 1. Preheat the oven to 500° F. Put the bell peppers in a bowl and toss it with the oil, garlic, and ajawin seeds. Transfer to a broiler tray and roast on the center rack until browned on the underside, 5 to 7 minutes. Leaving the tray on the same rack, switch the oven to broiler heat (and transfer the tray to the broiler, if needed). Broil until the tops of the vegetables are soft and lightly charred, 3 to 5 minutes.2. Place the yogurt in a large serving bowl, stir in the salt and black pepper, then add the roasted bell peppers. Garnish with mint and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.