Chukander aur Kishmish Ka Raita (Beetroot and Raisin Raita)

This Pink Beauty will steal the thunder out of your meal!!!!…..

Stay cOOl in this scorching SuMMer…….

Chilled Beetroot and Raisin Raita is prepared with cooked beetroot, raisins and whisked yogurt, sprinkled with freshly ground black pepper corn and cumin and is garnished with fresh cilantro.

Preparation Time: 10 minutes

Cooking Time: 15 to 20 minutes

Chilling Time in Refrigerator: 40 to 45 minutes

Serves: 4 

Ingredients and Quantity:

Beetroot (Chukander)- 02 medium sized

Raisins (Kishmish) -01 tbsp.

Yogurt, whisked- 03 cups

Salt- to taste

Black peppercorn, freshly ground- 1/4^th tsp

Cumin, lightly roasted and coarsely ground- 1/4^th tsp.

Cilantro, finely chopped- 1/4^th bunch , small.

For the Garnish:

Cilantro, fresh- few sprigs

Mint Leaves, fresh – a few sprigs (Optional)

Method:

Boil the beetroot with water and a little vinegar.

Peel, cool and cut into cubes. Set aside.

Whisk the yogurt in a bowl. Add cubed beetroot, raisin, freshly ground peppercorn and cumin.

Add salt to taste and chopped Cilantro. Mix well.

Refrigerate for 25 minutes.

Serve chilled garnished with fresh cilantro /mint leaves.

Chefs Tips:

1. To prevent the beetroot from bleeding / losing its colour while cooking, do not cut the stems of beetroot too close. Leave about one to two inches of stem and keep the root intact and do not peel.
2. Put a little vinegar in the cooking water, and peel the beetroot after they are cooked.
3. You may sprinkle a little red chilli powder, if desired.