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Banana Raita

Serves: 4

(Kaelae ka Raita)
Category: Fresh and Dried Fruit Raitas
Makes 4 to 6 servings
Sweet and savory, this raita adds a welcome sweet touch to any meal. Serve it over spicy biryanis (baked layered rice dishes) and rice pullaos (pilafs), or with chili-fired curries to mellow their heat.

    1/4 cup any sonth chutney of your choice (search for "Category: Sonth Chutney")
   1/2 teaspoon dry-roasted and coarsely ground cumin seeds
    __Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
   2 cups nonfat plain yogurt whisked until smooth
   1 tablespoon sugar
   1/4 teaspoon salt, or to taste
   1/2 teaspoon freshly ground black pepper, or to taste
   1/4 cup sliced raw almonds
   2 small ripe bananas, peeled and sliced diagonally

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Banana Raita is from the Cook'n in India collection. Click here to get this CD or download the recipes right now!

1. Prepare the chutney and the cumin seeds. Then place the yogurt in a bowl and mix in the sugar, salt, black pepper, and half of the almonds.

2. Gently mix in the bananas. Then swirl in the sonth chutney, sprinkle the cumin seeds and the remaining almonds on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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