Watercress Raita Recipes
WATERCRESS RAITA
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! -Cooling. Cook time is chill time.
Provided by Engrossed
Categories Vegetable
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stir together yogurt, watercress and garlic.
- Add spices and green bell pepper.
- You may want to chill it for a few hours it to develop the flavors.
- Place in a serving dish and garnish with red bell pepper if desired.
Nutrition Facts : Calories 53.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.6, Sodium 259.4, Carbohydrate 8, Fiber 0.2, Sugar 7.6, Protein 4.9
PURéED WATERCRESS RAITA
Number Of Ingredients 10
Steps:
- 1. Prepare the cumin seeds. Then, in a food processor or a blender, process together the scallions, green chili pepper, cilantro, and watercress to make a smooth purée.2. Place the yogurt in a serving bowl and mix in the pureed greens and salt. Pile up the tomatoes in the center. (Do not mix them into the raita.) Sprinkle the roasted cumin and black pepper on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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