Puréed Watercress Raita: The Best Puréed Watercress Raita Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Puréed Watercress Raita

Serves: 4

(Hara Raita)
Category: Raitas with Herbs and Greens
Makes 4 to 6 servings
Watercress is not found in India, but in America I use it interchangeably with spinach. It has a sharp, mustard-like flavor, and when pureed with scallions, chili pepper, and cilantro, these leaves become part of a uniform chutney. And when we mix this chutney with yogurt, we instantly have a lovely raita.
For a change of flavors, substitute other strong greens, such as daikon, mustard, or turnip greens, for the watercress, or, of course, spinach.

Print this Recipe

   1 teaspoon dry-roasted and coarsely ground cumin seeds
    __Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
   3 large scallion, coarsely chopped
   1 fresh green chili pepper, such as serrano, stemmed
   1/2 cup coarsely chopped fresh cilantro, including soft stems
   1 cup firmly packed fresh watercress leaves
   2 to 3 cups nonfat plain yogurt, whisked until smooth
   1/2 teaspoon salt, or to taste
   1 cup finely chopped yellow and red tomatoes
   Freshly ground black pepper, to taste

Get 150 more recipes like this for ONLY $1

Puréed Watercress Raita is from the Cook'n in India collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. Prepare the cumin seeds. Then, in a food processor or a blender, process together the scallions, green chili pepper, cilantro, and watercress to make a smooth purée.

2. Place the yogurt in a serving bowl and mix in the pureed greens and salt. Pile up the tomatoes in the center. (Do not mix them into the raita.) Sprinkle the roasted cumin and black pepper 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.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us