Time 20m Number Of Ingredients 8 Steps:
In a bowl, take 2 cups yogurt (dahi or curd) and 2 tablespoons sugar. Mix with a wired whisk or with a spoon till the sugar dissolves. The yogurt should look smooth and creamy. Then add the chopped mangoes. Gently stir the mangoes in the yogurt. Heat 1 tablespoon ghee or oil in a small frying pan. Add 1 teaspoon mustard seeds. Fry the mustard seeds till they crackle. Add 2 dried red chilies and ¼ teaspoon fenugreek seeds. Fry them till dried red chilies change color Pour this spiced tadka on the yogurt mixture. Stir and mix well. If you do not like the mustard seeds or fenugreek seeds to be seen in the Mango Raita, then strain the ghee and discard the seeds. Stir the ghee into the raita mixture. Garnish the Mango Raita with coriander leaves. For the garnish, you can also use diced mangoes and top it in the center of the Mango Raita as I have done. Serve the Mango Raita chilled or at room temperature.
Time 30m Yield Makes: 2 Servings Number Of Ingredients 9 Steps:
To begin making the Raw Mango Raita Recipe, prepare the mango by washing and peeling it. Grate the raw mango finely and set it aside. Whisk the yogurt until it is smooth. Next add the grated raw mango, salt, chilli powder and roasted cumin powder to the curd and mix well to combine. Check the salt and seasoning and adjust to suit your taste. Set the raita aside while you prepare the seasoning. Heat the oil in a small tadka pan. When it is warm, add the asafoetida and saute for a few seconds. Add mustard seeds and allow them to crackle. Gently add in the curry leaves and allow them to crackle. Once done turn off the heat. Pour the mixture over the Raw Mango Raita, stir and serve. Serve Raw Mango Raita Recipe with Spicy Paneer Pulao With Vegetables for a tasty lunch.
Time 5m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Peel the Mango and dice into 1/2 inch cubes (work over a bowl so you do not lose any juice). Stir in Yogurt. Transfer to a serving bowl, sprinkle with the Garam Masala and a very few drops of oil. Serve.
Yield Makes 2 cups Number Of Ingredients 8 Steps:
Peel the mangoes and cut the flesh off the pit, cut flesh into 1/4-inch dice. Place in a bowl with the tomatoes, onion and jalapeno and gently mix. In a separate bowl, mix the yogurt and garam masala. Fold the yogurt into the fruit, season with the salt, and gently fold in the cilantro. Cover and refrigerate at least 1 hour, but no longer than 2. Stir well before serving.
Yield Makes about 2 cups Number Of Ingredients 5 Steps:
Toss all ingredients in medium bowl to combine. (Raita can be prepared 1 day ahead. Cover and refrigerate.)
Time 1h5m Yield Makes about 20 bhajis or 10 wraps Number Of Ingredients 16 Steps:
For the bhajis, mix the korma paste with 250ml cold water. Mix the flour, baking powder and spices in a large bowl, then pour in the water and mix to a thick batter. Stir in the onions and butternut squash. Mix the raita ingredients, warm the rotis and toss together the lettuce, cucumber and mint leaves - dress with some lemon juice. Heat about 5cm of oil in a big wok or deep pan. Add a drop of the batter - when it rises to the surface, bubbling and browning, then the oil is hot enough. Add heaped tbsps of the bhaji mixture to the oil, a few at a time, and cook for a few mins, turning occasionally, until evenly browned and crispy - this should take about 5-6 mins. Lift out onto kitchen paper, sprinkle with a little salt and keep warm in a low oven while you cook the rest. Assemble rotis with a few bhajis, a handful of mint salad and a dollop of mango raita, then roll up and eat.
