Shallot Raita Recipes

Steps:

• Heat oil in a 1-quart saucepan over moderately high heat until hot but not smoking (365°F on deep-fat thermometer), then fry shallots in 3 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer as fried with a slotted spoon to paper towels to drain, spreading evenly, then cool.
• Cook chard leaves in a large pot of boiling salted water until tender, about 2 minutes. Transfer with tongs to a bowl of ice and cold water to stop cooking. Drain well and pat dry with paper towels.
• Halve each leaf lengthwise, discarding rib. Place 1 tablespoon shallots at 1 end of a chard strip and firmly roll up, forming a cigar shape. Make 15 more rolls in same manner.
• Mash garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a large heavy knife). Purée cilantro with garlic paste and 1/4 cup yogurt in a blender, scraping down sides occasionally. Transfer to a bowl and stir in remaining 3/4 cup yogurt. Serve chard rolls with raita.

Steps:

• Put the yougurt into a serving bowl.
• Add water, more or less, depending on how thick you want the yogurt to be, and stir until smooth.
• Add the shallots and salt and blend.
• In a small frying pan put the oil and mustard seeds. Heat over high heat until the mustard seeds have popped for about 5 seconds.
• Quickly add the cayenne and then pour the mixture into the yogurt. Stir.
• Garnish with the cilantro.
• Set in the fridge for a time so that the flavors can marry. Good served with vegetable biriyani.