Best Tomato Raita With Fresh Mint Leaves Recipes

Tomato Raita with Fresh Mint Leaves image

Number Of Ingredients 8

1/2 tablespoon cumin seeds
2 cups nonfat plain yogurt, whisked until smooth
1/4 cup finely chopped fresh mint leaves
1 large tomato, finely chopped
3 to 4 scallion, green parts only, thinly sliced
1 teaspoon minced fresh garlic
1/2 teaspoon salt, or to taste
1/4 teaspoon coarsely ground black pepper

Steps:

1. Place the sesame and cumin seeds in a small nonstick saucepan and dry-roast over medium-high heat until they are fragrant and a few shades darker, about 2 minutes. Let cool, then grind coarsely in a mortar and pestle or a spice grinder.2. Place the yogurt in a serving dish and stir in the mint, tomato, scallions, garlic, and salt. Sprinkle black pepper and cumin on top and swirl it lightly to mix, with parts of them visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tomato-Ricotta Tart image

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 8

2 cups coarse fresh breadcrumbs
1/4 cup olive oil, plus more for brushing over tart
1 cup whole-milk ricotta
1/2 cup grated Parmesan
2 large eggs
2 tablespoons chopped fresh basil
Salt and pepper
1 1/2 pounds thinly sliced beefsteak tomatoes

Steps:

Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.