QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Tomato and Coriander Raaita
Ingredients
4 firm tomatoes A small bunch of green coriander Half of a small onion A pinch each of red chilli and dried mint Salt 250-300g of yoghurt
Method
Chop the tomatoes quite finely and pour off any excess juice and seeds. Grate, or finely chop, the onion and chop the coriander. Mix everything together.
QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Potato Raaita
Ingredients
2 medium potatoes 1/2 an onion 1/2 tsp. whole mustard seeds, roasted and pounded 1 sprig or 5 or 6 leaves of fresh mint A pinch of salt 250g natural yoghurt
Method
Cut the potatoes into quarters (peel them first if you like) and boil them until you can stick a fork in them but not until they start falling apart. Drain them then cover with cold water. Chop the onion and mint finely and mix everything together except the potatoes which will still be cooling. After a few minutes, drain the potatoes, cut into 1 cm cubes, rinse in cold water and add to the mixture. It doesn't matter if they are still a little warm.
QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Salad Dressing
Ingredients
1 cup Mayonnaise 1/4 cup Yogurt 1 tsp Dry Mint 1tbl Apple Cider Vinegar 1 tbl Water 1/2 tsp Salt
Method
In a food processor, mayonnaise with plain yogurt.( You can substitute low fat or non-fat yogurt here if desired) Next, add apple cider vinegar, water, salt, and dry, crushed mint leaves.
The consistency should be smooth and creamy when finished.
QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Pineapple Chatney
Ingredients
2 medium pineapples or a can 2 kashmire chillies 1 lime, juiced 1 ginger piece 2" chopped 1 cup sugar 1 tbsp salt 100 gms dates or dried apricot finely chopped Large pinch of panch phoron (aniseed, cummin seed, mustard seed, onion seed & fenugreek seeds)
Method
Heat a tbsp of oil and season with panch phoron and kashmiri chillies. Add the pineapple and cook on full heat. Add chopped dates or apricots, chopped ginger, sugar and salt. Cook until the pineapple cubes are soft. Add lime juice when cooked.
