Sample Recipe: Pomegranate-Beet Raita Yogurt Sauce (India/Pakistan) Prep: 15 minutes / Cook time: 10 minutes / Makes: 1 1.5 cups Instructions: 1. In a medium pan over medium heat, sauté the beets in 1 tablespoon of oil until soft, about 5 minutes. Add the shallots and garlic and cook for 1 to 2 minutes, or until golden brown (they’ll turn red, too). Mix in the cumin. Let cool. 2. In a small skillet over medium-low heat, toast the sesame seeds for 1 to 2 minutes, until the aroma is revealed. 3. In a food processor, process the beets, shallots, and garlic with the remaining 1 tablespoon of olive oil. 4. In a medium bowl, fold the mixture into the yogurt. Add the sesame seeds, lemon juice, and salt. 5. Sprinkle the pomegranate seeds and mint on top. What is a Raita? Raitas are yogurt-based sauces geared toward offsetting the heat of masalas and curries (try it with Coconut Curry on page 8). It also works as a sauce or condiment for proteins. Hiding sweet treasures like pomegranate seeds, which are featured prominently in Pakistani and Indian cuisines, in with savory meats and veggies always achieves a tasteful surprise. Ingredients: 2 or 3 small beets, shredded, 2 tablespoons extra-virgin olive oil, divided, 1 shallot, chopped 1 garlic clove, chopped, ½ teaspoon ground cumin, 1 teaspoon black sesame seeds 1 cup full-fat yogurt, Squeeze of lemon juice, 1 teaspoon salt 2 tablespoons pomegranate seeds, Several fresh mint leaves Special equipment needed: Food processor
✔ Author(s): Mark C. Stevens,Susan Puckett
✔ Title: The World Sauces Cookbook: 60 Regional Recipes and 30 Perfect Pairings
✔ Rating : 4.6 out of 5 base on (423 reviews)
✔ ISBN-10: 1641524782
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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