PEA AND PEANUT PULAO WITH PICKLED BEET RAITA
Aarti typically serves pulao as a side dish, but with her pickled beet raita, it becomes a meal!
Provided by Aarti Sequeira
Categories main-dish
Time 1h
Yield 4 servings of pulao, plus about 5 cups of raita
Number Of Ingredients 20
Steps:
- Put the rice in a strainer and rinse under cool water three or four times, until the water runs clear. Place the strainer in a bowl of water and let the rice soak, about 20 minutes. Drain the rice well.
- Meanwhile, warm the ghee in a medium saucepan over medium heat. Add the cumin, cardamom and bay leaf and cook until the spices sizzle and become aromatic, about 1 minute. Then add the onion and cook until translucent, about 5 minutes.
- Add the drained rice to the pot. Cook until the water evaporates from the rice grains and you can hear a gentle snap, crackle and pop, 1 to 2 minutes. (The rice will smell ever so slightly nutty.) Pour in 1 3/4 cups hot water and season with a big pinch of salt. Cover the pot, turn down the heat to low and cook 15 minutes. (Don't take the lid off while cooking!)
- Meanwhile, pour the peas into a microwave-safe bowl, cover with water and microwave 2 minutes. Set aside. Remove the rice from the heat and fluff with a fork. Place a clean kitchen towel over the top and pop the lid back on. If the rice felt a little wet when you fluffed it, return the pot to the burner for 3 to 5 minutes -t he residual heat will cook off the excess water. If the rice felt pretty good, let the pot sit off the heat, undisturbed, 5 minutes.
- Remove the lid and kitchen towel from the rice. Sprinkle with the peas, peanuts and mint. Squeeze the lemon wedge on top and season with a little more salt; stir well with a fork. Serve with the raita.
- Combine the yogurt, beets, cucumber, pomegranate seeds and mint in a bowl. Season with a big pinch of salt, the cumin and black lime. Refrigerate until ready to serve.
ROASTED BEETS AND POTATOES
This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
- Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
- Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
- Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.
POTATO CURRY WITH LIME & CUCUMBER RAITA
This colourful Indian dish with a refreshing yoghurt sauce is great for vegetarians, or try serving to meat eaters with lightly spiced lamb
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan and fry the mustard seeds, chillies and curry leaves until the seeds start to pop. Add the onions and fry until softened and starting to brown. stir in the spices, add the tomatoes and fry for 5 mins. Add the potatoes and stir to coat. Pour in the coconut milk with 200ml water. Bring to the boil and simmer for 20-25 mins, stirring occasionally, until the potatoes are just tender.
- To make the raita, mix all the ingredients together with some seasoning.
- If the curry looks a little too saucy, scoop out the potatoes with a slotted spoon into another dish, then boil the sauce until reduced a little. stir the potatoes back in to heat through, and season well (this curry needs a good sprinkling of salt). serve with warmed Indian bread and a dollop of raita.
Nutrition Facts : Calories 383 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium
POTATO, CUCUMBER AND TOMATO RAITA
Categories Condiment/Spread Sauce Potato Tomato Vegetable Yogurt Cucumber Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain potatoes well. Transfer potatoes to large bowl and cool.
- Heat vegetable oil in heavy medium skillet over high heat. Add chopped onion and stir until beginning to brown, about 4 minutes. Add chopped jalapeño chilies and stir until beginning to soften, about 1 minute. Add mustard seeds and cumin seeds and stir until aromatic, about 30 seconds. Immediately pour onion mixture over potatoes and stir to coat. Mix in low-fat yogurt, cucumber and tomatoes. Season raita to taste with salt and pepper. Cover tightly and refrigerate until well chilled, at least 2 hours. (Raita can be prepared up to 6 hours ahead. Keep refrigerate.) Garnish raita with fresh cilantro leaves and serve.
BEET AND POTATO SALAD
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
- Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
- In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 4 grams, TransFat 0 grams
More about "potato and beet raita recipes"
BEETROOT RAITA (INDIAN YOGURT SIDE DISH) - CARVE YOUR …
From carveyourcraving.com
4.9/5 (7)Total Time 15 minsCategory Side DishCalories 183 per serving
BEET RAITA | MY HEART BEETS
From myheartbeets.com
5/5 (5)Estimated Reading Time 4 minsCuisine Indian
- To prepare the beets, add 2 cups water into the steel inner pot, then place a steamer basket or the wire rack that came with your pressure cooker into the pot.
ALOO RAITA RECIPE (POTATO RAITA) + VIDEO - WHISKAFFAIR
From whiskaffair.com
Ratings 2Calories 74 per servingCategory Accompaniment
- Once the oil is hot, add cumin seeds, dry red chilli and curry leaves and let them crackle for a few seconds.
BEETROOT RAITA » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
BEETROOT RAITA RECIPE (BEET RAITA) + VIDEO - WHISKAFFAIR
From whiskaffair.com
POTATO AND BEET BOULANGERE - LOVE & GOOD STUFF
From loveandgoodstuff.com
OVEN-ROASTED BEETS AND POTATOES - PUREWOW
From purewow.com
ROASTED POTATOES, CARROTS AND BEETS | A TASTE OF MADNESS
From atasteofmadness.com
20 BEST RAITA RECIPES TO SERVE WITH CURRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Aug 17, 2022Category Recipe Roundup, Side Dishes
- Cucumber Raita. If you’re a fan of tzatziki, you’ll love this cucumber raita recipe. Made with yogurt, fresh cucumbers, and herbs, it’s wonderfully light and refreshing.
- Boondi Raita. Boondi is a crunchy fried treat in the shape of little balls. They’re made using gram flour and are often gobbled up as a snack or in dishes like raita.
- Pineapple Raita. This sweet and savory pineapple raita is the perfect side dish for just about everything. Refreshing, tangy, and sweet, it’s bursting with delicious flavors.
- Onion Raita (Pyaz ka Raita) Need a cooling side dish ready in under 10 minutes? This onion raita has you covered. There’s no need to suffer under the heat of your favorite Indian curries and spicy dishes anymore!
- Capsicum Raita. This tasty side dish is a slightly spiced and flavorful raita made with capsicum (bell peppers). Pair it with any of your favorite Indian main meals, from curry to flatbread.
- Burani Raita. What’s better than a side dish you can make in under 10 minutes? A side dish you can make in under 5 minutes, of course! This burani is so quick and easy to throw together.
- Fruit Raita. This sweet style of raita works well with curry, but it can also be eaten as a dessert. Brimming with bananas, pomegranates, and apples, every bite is simply delish!
- Mint Raita. Mint adds a lovely refreshing kick to creamy raita. Plus, it’s super good for you, which is always good to hear! It’ll help boost your digestion and numb the taste of spice.
- Cucumber Tomato Raita. This cucumber and tomato raita is another delicious side dish for all your favorite Indian dishes. And it only takes five ingredients!
- Mango Mint Raita. If you’ve been here before, you’ll know I’m slightly obsessed with mangoes. So when I say this mango and mint raita is incredible, you know it’s true!
ALOO RAITA | POTATO RAITA » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
5/5 (5)Total Time 20 minsCategory Side DishCalories 78 per serving
MAHA SHIVRATRI 2023: DELICIOUS RECIPES TO TRY AFTER FASTING
From slurrp.com
SPICED SWEET POTATO SANDWICH WITH FETA RECIPE | BON APPéTIT
From bonappetit.com
ROASTED SWEET POTATOES AND BEETS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPINACH RICE WITH BEET RAITA RECIPE - HOW TO MAKE SPANISH RICE
From food52.com
ROSEMARY ROASTED BEETS, POTATOES AND PEPPERS • THE HERITAGE COOK
From theheritagecook.com
BEETROOT RAITA - SPICE UP THE CURRY
From spiceupthecurry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love