How to make Al Raita -
Spicy grated Lauki mixed with yogurt and served
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bottle Gourd, Yogurt (दही)
Cuisine : Kashmiri
Course : Raitas
For more recipes related to Al Raita checkout Lauki Palak Raita, Lauki raita. You can also find more Raitas recipes like Chilli Pineapple And Anar Raita Beetroot Raita Pakodi Raita Thakkali Pachadi
Al Raita Recipe Card
Kashmiri food carries with it a delicious nip of all things hot and spicy. It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking.
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves. One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine.
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Al Raita Recipe
Bottle Gourd grated 1/4 kilogram
Yogurt 1 teaspoon
Yogurt 1 cup
Green chilli chopped 1
Red chilli powder 1/4 teaspoon
Asafoetida a pinch
Salt to taste
Method
Step 1
Boil bottle gourd in one cup of water for five to ten minutes or till the vegetable is tender. Drain and squeeze it dry. Dry roast the cumin seeds and grind to a coarse powder.
Step 2
Take yogurt in a bowl and whisk till smooth. In another bowl mix the bottle gourd, whisked yogurt, ground cumin seed, chopped green chilli, red chilli powder, asafoetida and salt well.
Step 3
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.
