Tomato Raita With Fresh Mint Leaves Recipes
TOMATO RAITA WITH FRESH MINT LEAVES
Number Of Ingredients 8
Steps:
- 1. Place the sesame and cumin seeds in a small nonstick saucepan and dry-roast over medium-high heat until they are fragrant and a few shades darker, about 2 minutes. Let cool, then grind coarsely in a mortar and pestle or a spice grinder.2. Place the yogurt in a serving dish and stir in the mint, tomato, scallions, garlic, and salt. Sprinkle black pepper and cumin on top and swirl it lightly to mix, with parts of them visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
TOMATO-RICOTTA TART
This savory tart is bound to become a summer favorite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
- In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
- Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.
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