Potato Raita With Roasted Cumin And Black Peppercorns Recipes

POTATO RAITA WITH ROASTED CUMIN AND BLACK PEPPERCORNS

Steps:

• 1. Boil the potato in lightly slated water to cover until tender, then peel it, and chop it finely. Then, place the cumin and black peppercorns in a small nonstick saucepan and dry-roast over medium-high heat until they are fragrant and a few shades darker, about 2 minutes. Let cool, then grind coarsely in a mortar and pestle or a spice grinder. 2. Place the yogurt in a serving bowl, mix in the potato, salt, and half the ground cumin-pepper mixture. 3. Add the chives and swirl lightly to mix, with a few of them as a garnish. Top with the remaining cumin-pepper mixture, scatter the red bell pepper over everything, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RAITA

Steps:

• In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
• Add cucumbers and tomatoes; toss and chill before serving.

CUMIN POTATOES

Steps:

• Peel the potatoes and cut into 2cm cubes.
• Place on a baking tray and sprinkle with the cumin and plenty of salt and freshly ground black pepper.
• Pour the oil over and tumble the potatoes around until they are well covered.
• Bake in a preheated moderate to hot (350-400) oven until browned and crispy-about 30 minutes.
• Serve with Eastern style meals.

POTATO CURRY WITH LIME & CUCUMBER RAITA

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.

MADHUR'S YOGURT RAITA WITH ROASTED CUMIN

Steps:

• Place yogurt in a small bowl; beat lightly with a fork until smooth and creamy. Add sugar, salt, cayenne pepper, and carrot.
• Heat oil in a very small skillet over medium-high heat. When very hot, add cumin seeds and mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), add raisins. Stir once, and quickly empty the contents of skillet, oil and all, over yogurt mixture. Stir well to combine. Serve.

POTATO, CUCUMBER AND TOMATO RAITA

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.