Yamuna Devi Recipe # 4 : Carrots, Cashews and Dates in Smooth Yogurt (Gajar Kaju Raita)

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The serialising of recipes by my cooking guru, Yamuna Devi continues. Before attempting to cook any of her recipes, make sure you are aware of the difference between US measures and Australian/metric measures. See below*

This colorful raita comes from good friend Mandakini Devi, an accomplished cook. The cashew and date combination can be replaced by almonds and golden raisins or pecans and currants. The yogurt is drained for 2-3 hours before being mixed into the salad to make a thick, rich sauce without the extra calories of added cream.

Preparation and draining time (after assembling ingredients): 2-3 hours,
Serves: 4 to 6.

2 cups plain yogurt, preferably homemade,
3 medium-sized carrots (about ½ pound/230g), peeled and shredded,
6 pitted dates, sliced into thin rounds, or 2 table spoons raisins or currants soaked in hot water for 10 minutes, then drained,
3 tablespoons dry roasted chopped cashews, almonds or pecans,
1 teaspoon grated orange or lime zest,
2 tablespoons fresh orange juice, strained,
2 tablespoons granulated maple or date sugar,
¼ teaspoon cardamom seeds, coarsely crushed.

Line a colander with three thicknesses of cheesecloth (about 16 inches/40 cm square) or a white handkerchief. Place the yogurt in the cloth, gather up the four corners, and tie closed with a piece of kitchen twine. Hang the yogurt from a knob on a kitchen cabinet or a sink faucet where it can drip and drain into a bowl or sink. Let it drain undisturbed for 2-3 hours.(note from Kurma: I sit the cloth-lined colander in the fridge over a bowl).

Press the carrots between your palms to excess juice. Place the drained yogurt in a 1-quart/liter bowl and whisk with a fork until smooth and creamy. Add the remaining ingredients, and stir until blended. Serve at room temperature or chill for 1-2 hours.

*Note that since Yamuna wrote her recipes using US measurements, the weights are in US with metric in brackets.

More importantly, her tablespoons are US (15ml) whereas Australian/metric tablespoons are 20ml. So if you follow these recipes using metric measures, your tablespoons should be scant.

Similarly, the US cup is 240ml as distinct from the Australian/metric 250ml cup. The same scant measuring should thus apply to Australian/metric cup users.

The teaspoon is a universal 5ml.

Posted by Kurma on 21/9/10; 5:57:19 AM

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