Radish Raita Recipes

Steps:

• Combine all the ingredients. Taste and adjust salt and other seasonings. Refrigerate until ready to serve.

Steps:

• Preheat oven to 350°F. Squeeze excess liquid from daikon and cucumber. Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside.
• Heat 1 tablespoon oil in a large heavy pot over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes.
• Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes. Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes.
• Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates.

Steps:

• Make raita:
• In a small bowl stir together all raita ingredients and season with salt and pepper.
• Make patties:
• In a large bowl mix together all patty ingredients except oil until combined well and season with salt and pepper. Form mixture into 4 patties about 1 inch thick. In a large heavy skillet oil over moderately high heat until hot but not smoking and cook patties until just cooked through, about 3 1/2 minutes on each side.
• Serve lamb patties with raita.

Steps:

• Sprinkle some salt over the grated radish.
• Set aside for 30 minutes.
• Squeeze out excess water from the radish.
• In a medium size bowl, combine the yougurt and radish with the remaining ingredients.
• Mix well.
• Refrigerate until its time to serve.
• Garnish with corriander leaves before serving.
• Serve with a spicy curry/veggie and rice.