Cucumber Relish – Indian cuisine recipe wagon presents a lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Cucumber Relish
INDIAN CUISINE RECIPE WAGON: Cucumber Relish (Kheera Raita)
A raita is a yogurt- based condiment usually containing vegetables. Raitas are designed to be cooling, to counteract the effects of any spicy hot dishes. So, if you find a curry to fiery, balance the heat with a milk- based preparations such as this one.
Squeeze any excess water found the grated cucumber, using your hands. Place a cucumber in a bowl, then stir in the yogurt. Start in the salt, Black pepper, cumin, and chili powder. Cover the bowl with plastic wrap and refrigerate.
Onion and Yogurt Relish-
Put 1 ½ cups plain yogurt in a large bowl and whisk until smooth. Start in one chopped onion, One finely chopped Green chili and ¼ teaspoon salt. Heat 1 tablespoon vegetable oil in skillet over medium heat. Add 6 Curry leaves and1/4 teaspoon brown mustard seeds and fry, stirring constantly, until the spices splutter. Do not burn. Immediately tip the mixture into the yogurt and stir, refrigerate.
Garlic, Yogurt, and Peanut Relish
Put 1 ¼ cups in a large bowl and whisk until smooth. Stir in 2 peeled and crushed garlic cloves, 1 finally chopped green chili, ¼ teaspoon salt and a handful finely chopped cilantro leaves. Vegetable oil into skillet over medium heat and add 10 to 15 skinned and unsalted crushed peanuts. Fry one minute or until the peanuts turns brown. Turn off the heat and let cool. Stir the peanuts into the yogurt relish. Refrigerate.
You can carry your hot lunch in a heated lunch tote.
INDIAN CUISINE CHEF