February 02, 2017


Curd - 500 gms
Cabbage - 250 gms
Carrots - 100 gms
Green chillies -2
Coriander leaves -1 tbsp
Roasted jeera powder - 1 tsp
Mustard seeds -1 tsp
Salt to taste
Pepper - 1/2 tsp
Sesame oil - 2 tsp


  • Beat the curd. Add some water, salt and pepper and keep aside.
  • Finely chop cabbage and grate the carrots and put them salted hot water for few minutes then drain.
  • Squeeze out the excess water.
  • Finely chop green chillies and coriander leaves.
  • Now mix all vegetables into curd. Add roasted cumin powder.
  • Heat the oil and fry mustard until it crackles.
  • Pour this over raita.
  • Garnish with coriander leaves.

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