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Wednesday, January 24, 2007

Radish Raitha
Bringing the ingredients together:
Radish – 2, medium size, grated into shreds or julienned, red ones
Yogurt/curd – 2 tablespoons with less water
Green chilly – 1, medium size, medium hot
Table salt – 1/4 teaspoon
Ghee – 1 teaspoon
Mustard seeds – 1/4 teaspoons
Curry leaves – a sprig, fresh
Method: Heat a pan and pour in the ghee. When the ghee becomes very hot, add the mustard seeds to splutter, the chopped green chilly, and then the curry leaves taking care not to burn the mustard seeds. Add the radish shreds (both roots and leaves) and fry for 2 minutes taking care not to brown them. Remove from the heat. When cold, combine with the curds and serve. Enjoy!


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