Friday, June 29, 2018

Corn~Cabbage~Carrot~Onion Raita/Salad.

“Corn~Cabbage~Carrot~Onion Raita/Salad” … A simple~delicious~healthy raita / salad that can be made for lunch / dinner as an accompaniment to starters or served with biryani, pulav, roti, paratha or just with any other dishes in thali too … Simple to make … Yummy on Taste …

** Raitas are an excellent accompaniment to lunch / dinner with other spicy dishes specially with starters, biryani or pulavs. Whenever I prepare Biryani or spicy pulavs, Raita is necessary in my home. I have always wanted to try out Masala prawns a dry starter type dish that can be relished as it is for dinner with some raita or salad. However, I prepared it for lunch along with other items in thali and kept aside some for dinner in the night with the raita and it was simply fantastic. A starter with just raita or salad is a great light dinner when you want to go light on tummy at the same time want to relish something spicy and yumz specially when its monsoon and its pouring heavily. Though when it is raining I would prefer this starter with some hot soup as an accompaniment, but for today it was raita, totally yumz. 

** Recipe for preparation of “Corn~Cabbage~Carrot~Onion Raita/Salad” …. 

** We get ready corn kernels and I used it for preparing this raita/salad. Just rinsed 1 cup of corn kernels under running water, drained off excess water and micro waved it on high for 4 minutes and it’s done. You can also put it in a vessel and cook with a little bit of water till done. Cool and put it in a wide stainless steel bowl. 

** Just peel off the skin of one large sized or 2 medium sized onions and chop them into fine pieces. Add this to the corn kernels in the bowl. 

** Peel of the skin of one large sized carrot, wash it under running water and then grate it on a large sized grater and add it to the onions and corn in the bowl. 

** Remove the outer dry or softened covers of the cabbage and then cut the cabbage into small pieces, in all you should have about two cups of the shredded cabbage. Add this also into the bowl with other ingredients. 

** Add into the bowl 1 full cup of thick beaten curds, salt to taste and 5-6 finely chopped green chilies, Combine all the ingredients in the bowl well. I have not added in much of curds as I wanted it to have a dry texture, just enough to coat the ingredients and not the bulky type of raita we usually make. Also the ingredients of salad too leave in some water and also you can check just before serving and add only if absolutely necessary. 

** For Tempering : Heat 1 tsp of coconut oil (you can use any oil) in a small pan, when hot add in 1 tsp of mustard seeds, when they begin to splutter add in ½ tsp of jeera (cumin seeds), ½ tsp of hing powder and 5-6 fresh curry leaves. Fry for a minute and pour over the raita in the bowl. Mix, cover and keep aside for just 10 minutes. 

** “Corn~Cabbage~Carrot~Onion Raita/Salad” is done and now ready to be served as an accompaniment along with any dish of your choice. Goes very well both when served with any starter or as an side dish / accompaniment in thali or any other dishes like spicy pulav, biryani. Enjoy this raita, you will love the crunchy corn added to the raita, each bite tastes simply awesome. One of the best way to make children eat carrots is by adding them to raita, they prefer it to bhaji and will eat it without a murmur. 

** Note : If at all you have prepared this before hand, do put it in the fridge to avoid the dish going sour. You can prepare this a few hours before serving too and put it in fridge and serve later on. In which case just remove the raita about 20 minutes before serving time from the fridge and keep it aside to lose coolness a little bit. Also do not add salt prior to keeping in fridge, but add it on just before serving and mix well. An easy and quick recipe which will be loved by people who love a little bit of sourness in dishes.

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