From elaine@cae-coed.zetnet.co.uk Mon Feb 21 12:46:58 2005
Date: Sun, 20 Feb 2005 22:30:03 GMT
From: Elaine Jones <elaine@cae-coed.zetnet.co.uk>
Newsgroups: uk.food+drink.indian
Subject: Carrot-sultana Raita

This is from Madhur Jaffrey's "Ultimate Curry Bible".

   4  tbs   sultananas
 350  ml    natural yoghurt (I use Onken Set Yoghurt)
0.25  tsp   salt
   1  tbs   sugar (I use jaggery)
0.25  tsp   ground roasted cumin seeds
freshly ground black pepper to taste
0.25  tsp   cayenne pepper
   2        medium carrots, scraped and coarsely grated[1]


cover the sultanas with a generous amount of boiling water and soak for
3 hours; drain.

Whisk yoghurt until creamy.

Stir in the spices.

Stir in the carrot and sultanas.

Cover and refrigerate until needed.


(don't overdo the peppers - the roasted cumin really does combine well
with. complement, the carrot and sultanas)

[1] preferably "dirty" carrots - much more flavour than washed ones.

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