BANANA RAITA
Provided by Rachael Ray : Food Network
Categories dessert
Time 8m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Toast coconut in a small pan or in toaster oven.
- Squeeze a little lemon juice over bananas to keep them from browning. Coat bananas with yogurt and top with lightly toasted coconut. Serve.
CUCUMBER-LIME RAITA
Cool cucumber adds crunch and texture to this classic Indian yogurt dip, brightened by lime and cilantro. Serve it as a condiment alongside spicy foods like curry or jerk chicken.
Provided by Food Network Kitchen
Categories condiment
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine the cucumber and 1 teaspoon salt in colander set over a bowl, toss to combine and let stand for 30 minutes.
- Use your hands to squeeze as much moisture as possible from the cucumbers, then transfer them to a bowl. Stir in the yogurt, cilantro and lime zest and juice. Season the raita with more salt and pepper then cover with plastic wrap and refrigerate until ready to use, up to 2 days.
RAITA
Provided by Food Network
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a large bowl, combine all of the ingredients. Season with the salt and pepper, to taste.
PESHAWARI NAAN BREAD (BREAD MACHINE)
A traditional Indian bread from Peshawar. I have used ingredients easily available in UK, together with British measurements.
Provided by Old Baker
Categories Breads
Time 2h10m
Yield 6 naans, 6 serving(s)
Number Of Ingredients 10
Steps:
- Add all ingredients (except the sultanas) to your bread machine in the order your machine recommends. If your machine recommends pre-heated liquids, just heat the skimmed milk till it's lukewarm.
- Start your machine on the dough setting.
- 10-15 minutes before your machine stops mixing and starts proving, (some machines beep at this point) add the sultanas.
- Preheat your oven to 250C and have 3 shelves in it.
- Grease 3 flat oven trays.
- When the bread machine has finished, tip out the dough onto a floured board.
- Tear off a chunk of dough about 1 sixth of the total size and flatten out with the hands to a pear shape about half the size of your tray. Do not use a roller as the bread probably won't rise. Repeat till you have 6 naans on your trays.
- Bake in the oven for about 7 minutes, or until the bread just begins to colour.
- The bread can be frozen in bags for later use.
Nutrition Facts : Calories 550, Fat 17.2, SaturatedFat 7.3, Cholesterol 37.4, Sodium 486.7, Carbohydrate 87.3, Fiber 3.6, Sugar 23.5, Protein 12.6
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