Bombay Chops With Corn And Cumin Raita Recipes

RAITA RECIPE WITH 12 VARIATIONS

Steps:

• Chill the yogurt. Rinse & chop the onions & green chilies. Rinse & peel the cucumbers. If needed deseed them & chop to bite sizes.
• Rinse coriander leaves in ample amount of water. Drain completely and chop them fine.
• Optional - Roast 1 tsp cumin seeds on a low flame until it smells good. Cool this and crush them to fine powder in a spice jar.
• Add curd and salt to a mixing bowl. Whisk them until smooth with a fork or a whisk.
• Next add chopped cucumbers, onions, cumin powder, coriander leaves and green chilies.
• Stir gently. If required add more yogurt. Taste test and add more salt if required.
• Garnish with cumin powder on top. Serve raita with biryani, pulao, kebabs or paratha.

CHOLE WITH CUMIN RICE & RAITA

Steps:

• Heat the oil in a large pan and fry the onions over a low heat for 10 mins until starting to brown. Add 3 tsp of the cumin, the ginger, garlic and curry powder. Stir for a minute to keep the spices from burning.
• Tip in the chickpeas and the liquid from the can, along with the tomato purée, 20g of the coriander and some seasoning. Simmer over a low heat for about 10 mins. Add a splash of water if it looks too dry.
• Meanwhile, rinse and drain the rice, add the remaining 1 tsp cumin seeds, 2 litres of boiling water and seasoning. Cook for about 10 mins, or until the rice is tender. Drain.
• For the raita, grate the cucumber and stir it into the yogurt with the cumin, mint and the remaining coriander. Season, scatter over the pomegranate seeds, then serve alongside the chole and rice.

CORN RAITA

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.

BOMBAY CHOPS WITH CORN AND CUMIN RAITA

Steps:

• Brush all surfaces of pork chops with vegetable oil. Combine seasonings and rub evenly over chops. Cover and refrigerate for 1 hour.
• Meanwhile, in a small skillet, heat cumin seeds over high heat, stirring frequently and watching carefully, just until seeds are toasted. Remove seeds to a medium bowl and crush with the back of a spoon. Stir in remaining raita ingredients, cover and refrigerate until serving time.
• Grill chops over medium heat, lid closed, for 8 minutes. Turn chops and grill 7 minutes longer. Serve with corn and cumin raita.