Creamy Corn Raita Recipe - Cooking Index
Creamy Corn Raita Recipe - Cooking Index
Raita is a traditional Indian salad that combines yogurt with fresh vegetables. Because chili peppers contain volatile oils that can burn skin and eyes, avoid direct contact with the peppers as much as possible. Wear plastic or rubber gloves. If your bare hands touch the chili peppers, wash your hands and nails well with soap and water.
Type: Vegetables| 2 cups | 125g / 4.4oz | Frozen whole kernel corn - thawed, cooked, |
| And drained | ||
| 1/2 cup | 118ml | Plain lowfat yogurt |
| 2 tablespoons | 30ml | Sour cream |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 1/2 teaspoons | 7.5ml | Cooking oil |
| 1/4 teaspoon | 1.3ml | Cumin seed |
| 1/4 teaspoon | 1.3ml | Mustard seed |
| 1 | Fresh serrano pepper - seeded, chopped fine | |
| Leaf lettuce - (optional) | ||
| Sweet red or green peppers - chopped, (optional) |
In a medium bowl, combine cooled corn, yogurt, sour cream, and salt. In a medium saucepan combine oil, cumin seed, mustard seed, and chili pepper. Place over low heat and cook about 5 minutes, or just until mustard seeds begin to dance. (Do not overheat or mustard seeds with pop out of the pan.) Stir mustard seed mixture into the corn mixture. Serve immediately or cover and chill up to 4 hours.
Serve on lettuce leaves, if desired. Sprinkle with chopped red or green pepper, if desired.
Source:
Better Homes And Gardens Magazine - ???, 199? issue
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.