Carrot-Raisin Raita (B)

September 8, 2006 at 10:00 am (B_minus (2 stars, okay), Indian, Madhur Jaffrey, Quick weeknight recipe)


This recipe may not be terribly authentic (at least according to my South Indian office mate), but it is refreshing and tasty. The recipe is from the cookbook From Curries to Kabobs: Recipes from the Indian Spice Trail by Madhur Jaffrey.

Serves 4 to 6.

4 Tbs. golden raisins
1.5 cups plain yogurt (I used organic nonfat)
1/2 tsp. salt
1 Tbs. sugar
freshy ground black pepper
1/4 tsp. cayenne pepper, or to taste
1/2 tsp. toasted cumin seeds, ground
2 mediumc arrots, peeled and grated

1. Cover the raisins in a generous amount of boiling water and soak for 3 hours. Drain.

2. Put the yogurt in a bowl. Beat lightly with a fork or whisk until creamy. Add the salt, sugar, cumin, black pepper, and cayenne. Stir to mix. Add the carrots and the drained raisins. Mix again. This raita may be covered and refrigerated until needed.

My notes
I made this last minute so I didn’t soak the raisins, plus I only had dark raisins not golden ones. I had Derek taste it and he said it was bland, but he didn’t know what to add. So I tasted it and thought it tasted sweet and tasty, but still a bit bland perhaps. I really thought it needed lemon juice, but I didn’t have any, so I added a tsp. of amchoor powder. It was still not that bright tasting, so I added a handful of dried barberries. I only used 1/4 tsp. salt but I still found it too salty. In the end, the recipe was tasty but not stellar. If I make it again I will use significantly less salt and add lemon juice and maybe barberries or unsweetened cranberries.

Rating: B
Derek: B-

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