Post by marlaoh on Aug 27, 2002 9:28:17 GMT -6
Creamy Corn Raita
Raita is a traditional Indian salad that combines yogurt with fresh vegetables.
Source: Better Homes and Gardens
2 cups fresh or frozen whole kernel corn cooked, drained, and cooled
1/2 cup low-fat or nonfat plain yogurt
2 tablespoons dairy sour cream
1/4 teaspoon salt
1-1/2 teaspoons cooking oil
1/4 teaspoon cumin seed
1/4 teaspoon mustard seed
1 fresh serrano chili pepper, seeded and finely chopped*
Leaf lettuce (optional)
Chopped red or green sweet pepper (optional)
1. In a medium bowl combine cooled corn, yogurt, sour cream, and salt. In a small saucepan combine oil, cumin seed, mustard seed, and chili pepper. Place over low heat and cook about 5 minutes or just until mustard seeds begin to "dance." (Do not overheat or seeds will pop out of the pan.)
2. Stir mustard seed mixture into the corn mixture. Serve immediately or cover and chill up to 4 hours. Serve on lettuce leaves. Sprinkle with chopped red or green pepper, if desired. Makes 4 side-dish servings.
*Note: Because chili peppers contain volatile oils that can burn skin and eyes, avoid direct contact with the peppers as much as possible. Wear plastic or rubber gloves. If your bare hands touch the chili peppers, wash your hands and nails well with soap and water.
Raita is a traditional Indian salad that combines yogurt with fresh vegetables.
Source: Better Homes and Gardens
2 cups fresh or frozen whole kernel corn cooked, drained, and cooled
1/2 cup low-fat or nonfat plain yogurt
2 tablespoons dairy sour cream
1/4 teaspoon salt
1-1/2 teaspoons cooking oil
1/4 teaspoon cumin seed
1/4 teaspoon mustard seed
1 fresh serrano chili pepper, seeded and finely chopped*
Leaf lettuce (optional)
Chopped red or green sweet pepper (optional)
1. In a medium bowl combine cooled corn, yogurt, sour cream, and salt. In a small saucepan combine oil, cumin seed, mustard seed, and chili pepper. Place over low heat and cook about 5 minutes or just until mustard seeds begin to "dance." (Do not overheat or seeds will pop out of the pan.)
2. Stir mustard seed mixture into the corn mixture. Serve immediately or cover and chill up to 4 hours. Serve on lettuce leaves. Sprinkle with chopped red or green pepper, if desired. Makes 4 side-dish servings.
*Note: Because chili peppers contain volatile oils that can burn skin and eyes, avoid direct contact with the peppers as much as possible. Wear plastic or rubber gloves. If your bare hands touch the chili peppers, wash your hands and nails well with soap and water.