खीरे का रायता (Cucumber Raita) by Tarla Dalal скачать в хорошем качестве

खीरे का रायता (Cucumber Raita) by Tarla Dalal

Cucumber Raita is a very simple accompaniment. Recipe Link : https://www.tarladalal.com/Cucumber-R... ------------------------------------------------------------------------------------------------ Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 Follow Tarla Dalal on Instagram |   / tarladalal   Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest |   / tarladalal   Get Tarla Dalal IOS App | https://goo.gl/8jwErB Get Tarla Dalal Android App | https://goo.gl/zxr56A Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ Twitter |   / tarla_dalal   ---------------------------------------------------------------------------------------------------- Cucumber Raita Sometimes, the easiest of dishes are the most pleasing. The Cucumber Raita is one such case. It is a very simple accompaniment, made of grated cucumber and curds perked up with a dash of spice powders and a traditional tadka. The tempering not only boosts the aroma of the raita but also gives it a nice taste. In an unexpected twist, a teaspoon of green chilli paste is added to the curds, to give the raita a sharper flavour. You can enjoy this tasty accompaniment with pulao, biryani or parathas. Preparation Time: 5 minutes. Cooking Time: 1 minutes Serves 4. 1½ cups thickly grated cucumber 1¼ cups curds (dahi) 1 tsp green chilli paste 1 tsp cumin seeds (jeera) powder 1 tsp powdered sugar Salt to taste 1 tbsp oil ¼ tsp cumin seeds (jeera) ¼ tsp mustard seeds (rai / sarson) ¼ tsp asafoetida (hing) 1 tbsp finely chopped coriander (dhania) 1. Squeeze the cucumber and remove all the excess water. Drain the water and keep the cucumber aside. 2. Whisk the curds well using a whisk. 3. Add the green chilli paste, cumin seeds powder, powdered sugar and salt and mix well. 4. Add the cucumber, mix well and refrigerate for at least 30 minutes. 5. Heat the oil in a small non-stick pan, add the cumin seeds, mustard seeds and asafoetida and sauté on a medium flame for 30 seconds. 6. When the seeds crackle, add the tempering to the curds-cucumber mixture and mix well. 7. Add the coriander and mix well. Serve chilled.