Click here Cherry Tomato Raita is the amazing raita prepared with little roasted cherry tomatoes & spiced with cumin powder & green chillies.
The delicious raita with little roasted whole cherry tomatoes tastes wonderful with pulao, biryani or any Indian flat bread. I had a few cherry tomatoes in the fridge. As I had to complete it quickly, I prepared easy raita & served with roti and dal for lunch. You could also utilize regular tomatoes for the recipe. You may halve the cherry tomatoes before cooking but whole look awesome in spiced curd mix. Try this amazing cherry tomato raita & distribute with pulao, biryani or the flat breads you like. Raitas make a perfect refreshing & cooling side dish for some pulao, biryani. You could literally prepare the raita with almost every vegetables like carrots, beetroots, onions, mint, cucumber, etc. This is a raita that I made with tomatoes, not ordinary tomatoes, I utilized cherry tomatoes from the market. Details: Indian: Cuisine Raita: Category 4 servings: Makes 5 min: Preparation Time 2-3 min: Cooking Time Ingredients: Cherry Tomatoes-18 – 20 Thick Curd-3/4 cup Milk-1/4 cup Sliced Green Chilli-1 Sliced Coriander Leaves-2 sprigs Cumin Powder-1/8 tsp Salt as needed A few oil drops Preparing Cherry Tomato Raita: 1. Clean the cherry tomatoes. 2. Heat a few drops of oil in a vessel. Place the cherry tomatoes into the vessel & sprinkle some salt. 3. Saute over medium flame until the skin starts cracking. Detach the cherry tomatoes from the vessel & put it into a bowl. 4. Take thick curd in a bowl. 5. Drop the milk. 6. Whisk until it gets soft. 7. Include in the chopped green chilli, cherry tomatoes, salt, chopped coriander leaves & cumin powder. 8. Mix everything properly. 9. Serve cherry tomato raita with pulao, biryani or any indian flat bread. to edit.
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If we categorise the population of the world in three parts with respect to butter chicken then there would be one who love butter chicken, the second is who thinks it is overrated & the third ones are those who never tasted butter chicken. And among all these categories, I feel very sad for the 3rd types of people. It’s a loss of enormous proportions, as per my view. Delhi, our country’s capital, owes a biggest part of the tasty tradition to the Mughals. Butter Chicken, though, possess more humble origins, & was born very close to house. It dates back a few decades for the pre-partition India & it leads us to a mithai-shop known as Mukhey da Dhaba in Peshawar. It’s owned by a gentleman named Mokha Singh. Some years before, I was at a Masala library in Mumbai, It was pleasant surprise for finding Butter Chicken on tasting menu. It’s now a complete movement to take the humble item & reinvent or present it in nouveau avtaar. Saransh Goila, a television celebrity made his purpose clear to feed Butter Chicken to needy people in the Mumbai city.
Now, you would see Butter Chicken tacos, rolls, pizzas, biryani & burger afe about everything one could think of. Purists may scoff at the unnecessary & sometimes even forced product extension efforts. But also when it it about food, I have faith in the evolution. Authenticity is overrated & the best type of dish is that evolves unapologetically and adhering to basic objective of pleasing. AIn nutshell, Butter chicken was invented by Kundan Lal Gujral & he did have only a slight idea that he was creating a history in a manner. And if this dish was not gone through the experiment by him then the globe would not have heard the names like Butter chicken, Dal Makhani or Tandoori Chicken. Yes, there are traces of these other dishes also connected with him. But it’s altogether a different story. |
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