Guest guest Posted September 14, 2007 Report Share Posted September 14, 2007 Creamy Corn Raita 2 cups frozen whole kernel corn, thawed, cooked, drained 1/2 cup plain lowfat yogurt 2 tablespoons 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 pepper, seeded, chopped fine leaf lettuce, optional sweet red or green peppers, chopped, optional In a medium bowl, combine cooled corn, yogurt, sour cream, and salt. In a medium 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 mustard seeds with pop out of the pan.) Stir mustard seed mixture into the corn mixture. Serve immediately or cover and chill up to 4 hours. Serve on lettuce leaves, if desired. Sprinkle with chopped red or green pepper, if desired. Comments: Raita is a traditional Indian salad that combines yogurt with fresh vegetables. 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. Be a better Globetrotter. Get better travel answers from someone who knows. Answers - Check it out. Quote Link to comment Share on other sites More sharing options...
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