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Wednesday, August 3, 2011

Mango Raita.

My mom used to make Banana Raita which I used to love, however everyone is not a great fan of Bananas including my sons and my husband. I said why not use mango instead of Bananas and so I did. This was the result of my creation and everyone including my husband loved it. If you happened to be a banana lover, and mangoes are not in season, you can use the same recipe to make Banana raita.

This recipe yields 4-6 servings.


* 2 cups of plain homemade (recipe on this blog) or plain Greek yogurt

* 1 ripe fiber less mango

* 2 table spoon of chopped cilantro leaves

* 2 tablespoon of chives finely chopped

* 1/2 chopped Serrano or 1/4 chopped Jalapeno pepper

* 1/2 inch of ginger grated or finely chopped

* 1/2 teaspoon of salt

* 1/8 teaspoon of black salt (optional)

* 1/4 teaspoon of roasted cumin powder

* 1/8 teaspoon of mustard seed ground

* 1/4 - 1/8 teaspoon of cayenne pepper powder (to taste)

* Pinch of ground black pepper

* 1/4 cup of fresh red pomegranate seeds (if available, I did not use it this time)


* Whisk yogurt until smooth.

* Peel and Chop mango in to small cubes.

* Mix mango, yogurt, chopped cilantro leaves (save some for garnish), ginger, chives, chili peppers, salt and and all the spices.

* Toss well until everything is well incorporated.

* Garnish with remaining cilantro.

* If Pomegranate is in available, you can add 1/4 cup of fresh pomegranate seeds for extra crunch and garnish.

* Serve chilled with your favorite main dish.

* You can serve this as a dip or salsa with chips for appetizer.

Photographs and Recipe by Surekha.

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