How to make Lauki Palak Raita -
Grated bottle gourd blanched, mixed with blanched spinach and yogurt and served flavoured with roasted cumin.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Bottle Gourd, Yogurt (दही)
Cuisine : Indian
Course : Raitas
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For more recipes related to Lauki Palak Raita checkout Lauki raita. You can also find more Raitas recipes like Lauki Palak Raita Vendakkai Pachadi Burani Raita- Sk Khazana Bhindi ki Pachadi
Lauki Palak Raita Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Lauki Palak Raita Recipe
Bottle Gourd peeled and grated soaked in water 250 grams
Yogurt 12-15
Yogurt chilled 3 cups
Salt to taste
Ice cubes as required
Green chilli 1
Cumin seeds roasted and crushed 1 teaspoon
Method
Step 1
Drain grated bottle gourd and place in a microwave safe bowl. Cook in the microwave on HIGH for 2 minutes. Remove from the oven.Boil plenty of water in a deep non stick and add salt. Place lots of ice cubes in a bowl and pour water in it.
Step 2
Put spinach leaves in the boiling water and blanch for 2 minutes. Add water to the grated gourd.Drain spinach leaves and put into the ice cold water to refresh.
Step 3
Drain well, chop them roughly and puree along with roughly chopped green chilli and a little water.Drain grated gourd well. Whisk yogurt in a bowl. Add spinach puree and whisk again. Add salt and mix well. Add grated gourd and mix.
Step 4
Transfer raita into serving bowl, sprinkle crushed cumin seeds and serve chilled.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
