Best Carrot Raita Recipes

CUCUMBER CARROT SALAD (RAITA)

Steps:

• Mix cucumber, carrot, and yogurt together in a large bowl; season with salt.
• Garnish with cilantro.

CARROT AND CUCUMBER RAITA RECIPE

Steps:

• Mix yogurt and sour cream in medium bowl.
• Add remaining ingredients; mix lightly. Cover.
• Refrigerate several hours or until chilled.

RAITA - CUCUMBER, CARROT AND MINT

Steps:

• De-seed and grate the cucumber and squeeze out all the juice, place in a medium siezed bowl. Grate the carrot and add.
• Add remaining ingredients and stir. let rest for 30 minutes in the fridge and serve.

SIMPLE LAMB CURRY WITH CARROT RAITA

Steps:

• Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and .5 teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight is fine).
• Heat the ghee or oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so. Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until the meat is fork-tender. Taste the sauce and add salt to taste. Raise the heat and let the sauce reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)
• To make the raita, put the yogurt in a bowl. Heat the ghee or oil in a small skillet over medium heat. Add the mustard seeds and cumin, let them pop a bit - be careful - then stir in the garlic and cook for about 30 seconds, till barely golden. Carefully stir the hot contents of the skillet into the yogurt. Add the grated carrot, cayenne and salt, to taste. Let the raita sit at least 10 minutes to allow the flavors to mingle. Just before serving, stir in the mint, chives and cilantro.

PISTACHIO-CRUSTED CHICKEN WITH CARROT RAITA

Steps:

• Heat oven to 350°. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yogurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Shake off any excess.
• In a large ovenproof skillet, heat oil over medium-high heat. Cook chicken until golden brown, about 1 minute per side. Transfer pan to oven and bake until cooked through, 5 minutes. Serve cutlets with carrot raita, and garnish with cilantro and lemon wedges.

BAKED CARROT & NIGELLA SEED BHAJIS WITH RAITA

Steps:

• Heat oven to 200C/180C fan/gas 6.Line one large or two medium baking trays with baking parchment.
• Mix all the ingredients for the carrot bhajis, apart from the carrot and oil, together in a large bowl to form a thick batter. If the mixture looks a little dry add a splash of water. Stir in the sprialized carrots, cutting any large spirals in half, and season.
• Dollop 12 spoonfuls of the mixture onto the baking tray, leaving enough space to flatten the bhajis with the back of a spoon. Drizzle over the oil and bake for 25 mins or until golden brown, flipping the bhajis halfway.
• While the bhajis are cooking, squeeze any excess moisture from the cucumber using a tea towel then combine all the ingredients for the raita together in a small bowl, seasoning to taste. Serve alongside the baked bhajis.

CARROT-CUCUMBER RAITA DIPPING SAUCE

Steps:

• Combine all ingredients.
• Taste and adjust for salt.
• Let chill covered with plastic wrap for several (2- 6) hours.

CARROT RAITA

Steps:

• Grate the carrots.
• Toss with the yoghurt, lemon juice, chopped walnuts, ground cumin and mint.
• Garnish with mint leaves.
• Serve with pappadums, chutney and Bringal pickle.

CAULIFLOWER FRITTERS WITH CARROT RAITA AND VEGGIE RICE

Steps:

• For the veggie rice: Heat the oil in a small pot over medium-low heat until hot. Add the red onion, salt and pepper; cook, stirring often, until the onion just softens, about 3 minutes. Stir in the tomato paste and garlic and cook, stirring, until the tomato paste caramelizes and turns a deeper red color, about 3 minutes. Next, stir in the rinsed rice. Cook the rice, stirring, until the rice is no longer wet and is fully coated with the tomato paste, about 1 minute. (This step is important to ensure the rice turns an orange color in the end.) Add the vegetable medley and stir to combine. Add 2 cups water and raise the heat to medium high. Bring to a boil then reduce the heat to a simmer. Cover with a tight-fitting lid and simmer for 20 minutes. Remove the lid and serve immediately.
• Meanwhile, make the pickled red onions: Toss the onions with the salt and pepper in a small bowl. Stir in the lemon juice and let sit at least 10 minutes. Season with more salt, if necessary. The onions can be stored in an airtight container in the refrigerator for up to 2 days.
• For the raita: Stir together all the ingredients in a medium bowl. Refrigerate in an airtight container until ready to serve, for up to 3 days.
• For the cauliflower fritters: Microwave the cauliflower on high in a microwave-safe bowl until tender enough to mash, about 6 minutes.
• Season the cauliflower with the coriander, 1 teaspoon salt and a few grinds pepper. Mash with the back of a fork until the cauliflower breaks down into pea-size pieces. Add the carrot and sprinkle with the flour; stir until evenly combined. Add the egg and mix together until just combined.
• Heat the oil in a 10-inch cast-iron skillet or high-sided sauté pan until you just start to see ripples in the oil. Line a baking sheet with paper towels.
• Add heaping tablespoonfuls of the fritter batter into the hot oil, working in batches to avoid overcrowding the skillet; you should have about 16 fritters total. Cook until golden brown and crispy, about 3 minutes per side. Remove to the prepared baking sheet and season with salt.
• Serve four fritters per plate with the rice, raita and pickled red onions.

CARROT RAITA

Steps:

• Combine 5 cups carrots, yogurt, and lemon juice in a medium bowl. Heat the oil in a very small skillet over medium-high heat until very hot. Add the cumin and fennel seeds, and let fry until they pop, about 5 seconds. Immediately pour the oil and the seeds over the carrot mixture. Stir to combine.
• Salt to taste; add mint. Toss. Garnish with mint leaves and carrot strips, and serve.