Best Radish Raita Recipes

CURRIED LAMB PATTIES WITH RADISH RAITA

Steps:

• Make raita:
• In a small bowl stir together all raita ingredients and season with salt and pepper.
• Make patties:
• In a large bowl mix together all patty ingredients except oil until combined well and season with salt and pepper. Form mixture into 4 patties about 1 inch thick. In a large heavy skillet oil over moderately high heat until hot but not smoking and cook patties until just cooked through, about 3 1/2 minutes on each side.
• Serve lamb patties with raita.

CUCUMBER AND RADISH RAITA

Steps:

• Combine all the ingredients. Taste and adjust salt and other seasonings. Refrigerate until ready to serve.

PAN-ROASTED SALMON WITH COLLARDS AND RADISH RAITA

Steps:

• Preheat oven to 350°F. Squeeze excess liquid from daikon and cucumber. Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside.
• Heat 1 tablespoon oil in a large heavy pot over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes.
• Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes. Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes.
• Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates.

RADISH RAITA

Steps:

• Sprinkle some salt over the grated radish.
• Set aside for 30 minutes.
• Squeeze out excess water from the radish.
• In a medium size bowl, combine the yougurt and radish with the remaining ingredients.
• Mix well.
• Refrigerate until its time to serve.
• Garnish with corriander leaves before serving.
• Serve with a spicy curry/veggie and rice.

RADISH RAITA ( YOGURT SIDE DISH)

Steps:

• Combine grated radish, tomato, grated coconut and yogurt into bowl. In small pan, under medium high heat, place 2 tsps of oil. When oil is hot, place asafoetida and mustard seed. Shake the pan up and cover. When mustard seeds start popping turn the heat down to low and place the curry leaf and broken up red chili (be careful to not burn yourself). Mix everything with a spoon until coated with oil and the curry leaf is crunchy but not burned. Pour this oil mixture onto the yogurt. To get all of the oil out, I usually put a spoon or two of the yogurt into the oil pan and pour it back in with the rest of the yogurt. Put salt and mix thoroughly. Garnish with cilantro. Sometimes I add a pinch of chopped ginger too, but this is optional

CUCUMBER AND RADISH RAITA

Steps:

• Prepare the chaat masala. Place the yogurt in a serving bowl. Add the cucumber, radishes, tomato, green chili pepper, chaat masala, salt, and pepper and stir to mix well. Garnish with the paprika and cilanatro or mint leaves, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.