Potato And Beet Raita Recipes

Steps:

• Mix all salad dressing ingredients in a large bowl.
• Toss remaining ingredients into the large bowl with dressing, toss to coat.
• Chill for at least 1 hour overnight is best.
• Top with sliced egg and sprinkle paprika.

Steps:

• Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
• Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
• Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
• Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.

Steps:

• Whisk the yogurt until smooth and creamy. If it remains thick and stiff, thin it with a little water and continue whisking.
• Stir in the sugar, cumin, mustard, and salt, along with any of the combined ingredients that follow.
• Stir 1 large cucumber, peeled, seeded, and diced, and 1/4 cup chopped fresh mint leaves into the yogurt. Season to taste with black pepper and salt if necessary.
• Stir 1 large tomato, cored, seeded, and diced, 1 onion, peeled and diced, and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt. Garnish with 2 tablespoons chopped fresh cilantro leaves and season to taste with cayenne or pure chile powder, like ancho or New Mexico.
• Stir 1 cup diced fresh vegetables, like bell pepper, celery, radish, or fennel, into the yogurt. Season to taste with black pepper and garnish with 2 tablespoons chopped fresh cilantro leaves.
• Stir 1/2 cup cooked, peeled, and diced beets and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt. Season to taste with black pepper and garnish with 2 tablespoons chopped fresh cilantro leaves.
• Stir 2 potatoes, cooked, peeled, and diced, and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt. Season to taste with hot paprika and garnish with 2 tablespoons chopped fresh cilantro leaves.
• Stir 1 cup cooked or drained canned chickpeas and 1 teaspoon hot red pepper flakes into the yogurt. Season to taste with black pepper.
• A sweet raita, good with very spicy dishes: Omit the sugar and substitute about 1 teaspoon garam masala (page 594) or curry powder for the cumin and mustard. Add 1/4 cup dried shredded unsweetened coconut and 2 ripe bananas, peeled and not-too-thinly sliced. Add chopped fresh mint leaves and a little bit of cayenne, or to taste.