Thursday, September 16, 2021

KHEERAY KA RAITA

Cucumber Raita / Raita mit Gurke

Raita is yogurt sauce seasoned with spices. It complements nearly all Indian-Pakistani meals — curries, tandoori dishes, kebabs with roti / naan bread or basmati rice. It has a refreshing and cooling effect when served in combination with spicy food; it is served chilled.

Popular versions include raita with cucumber and raita with potatoes. Sometimes, fruits such as apples or raw papaya and nuts are also added. Roasted or fried cumin seeds add a special touch.The consistency of raita is a matter of personal preference and can be adjusted easily.

Raita ist eine gewiirzte Joghurtsauce, die praktisch zu allen indisch-pakistanischen Gerichten serviert wird: Currys,Tandoori-Gerichten, Kebabs mit Roti oder Naan oder zu Basmatireis. Raita wird gekuhlt serviert und hat eine erfrischende und kuhlende Wirkung bei scharfen Gerichten.

Am beliebtesten ist Raita mit Gurken und/oder Kartoffeln. Manchmal werden Friichte wie Apfel oder rohe Papaya sowie NUsse hinzugefiigt. Gerostete Kreuzkiimmelsamen verleihen Raita den speziellen Geschmack.

Die Konsistenz von Raita ist Geschmacksache und kann einfach angepasst werden.

Raita Ingredients

11/2 cups (3759) natural yogurt

% medium-size cucumber, roughly grated or chopped
1/2 cup (125 ml) milk (exclude milk ifyou prefer a
thicker consistency)

Spices

1/4 tsp salt or to taste

2 tsp sugar or to taste

1/4 tsp crushed black peppercorns

1/4—‘/2 tsp cumin seeds, roasted in a dry frying pan
and then ground in a mortar

1 tsp fresh coriander leaves, finely chopped

1 tsp fresh mint leaves, finely chopped

Garnish
1 pinch dried red chili flakes or powder (optional)

Method

  1. In a serving bowl, whisk yogurt, milk, if using,
    and all dry spices except chopped fresh
    coriander and mint with a fork.
  2. Mix in grated cucumber and chopped fresh
    coriander and mint. Note: For as thicker
    version, squeeze the water from the grated
    cucumber before adding.

Sprinkle with red chili.
Cover and refrigerate. Serve cold.

Yield 2—3 servings

Zutaten

11/2 Tassen (375 g) Naturjoghurt

3% mittelgroBe Gurke, grob geraffelt oder gehackt
1/2 Tasse (125 ml) Milch. Fijr eine dickfliissigere
Variante Milch weglassen.

Gewfirze

1ATL Salz oder nach Belieben

2 TL Zucker oder nach Belieben

1/4TL schwarze Pfefferkorner,zerstol3en

1/4—‘/2 TL Kreukummelsamen, in einer trockenen
Pfanne gerostet und im Morser zerstoBen

1 TL frische Korianderblatter,fein gehackt

1 TL frische Minzeblatter,fein gehackt

Garnierung

1 Prise getrocknete rote Chiliflocken oder rotes
Chilipulver, nach Wunsch

Zubereitung

  1. Joghurt,Milch (nach Wunsch) und alle
    Trockengewflrze in einer Servierschiissel mit
    der Gabel schlagen.
  2. Gurke,Koriander und Minze hinzugeben.Damit
    das Raita dickflUssiger wird, das Wasser vorher
    aus der geraffelten Gurke herauspressen.

Mit Chilipulver bestreuen.

Chili daruberstreuen.

Zudecken und in den Kuhlschrank stellen.
Kalt servieren.

2—3 Portionen

Tasneem Ahmad

“Tasneem’s Indian-Pakistani Cuisine Made Easy”

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Tasneem Ahmad
Tasneem Ahmad originally comes from Lahore, a city in the Northeastern region ok Pakistani that is about 50 km west of the Indian city of Amritsar. She loves healthy living, cooking delicious and nutritious food and teaching people that Indian-Pakistani cuisine is easy and fun to prepare. Other passions include travel, discovering new cultures, yoga, ayurveda and designing products that blend East and West. A Canadian citizen, Tasneem has been living in Zurich, Switzerland for the last ten years. She has been working in financial services and management consulting for the last eighteen years. Her work experience includes work for large global corporations such as the Royal Bank of Canada, KPMG and UBS. With her international background and professional experience, she has lived or worked in Pakistan, the United Kingdom, Canada, Germany and Switzerland. She wrote a book (bilingual in English and German) on Indian-Pakistani cuisine several years ago that won an award at the Paris cookbook Fair / Gourmand and received excellent reviews in newspapers and magazines in Switzerland, including one from the prestigious Co-op supermarket: “TASNEEM’S INDIAN-PAKISTANI CUISINE MADE EASY”

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