Preparation Time : 15 Mins Cooking Time : 3 Mins
INGREDIENTS :
• 1 ½ cup fresh low fat curd
• ¼ cup boiled beetroot cubes
• 1 cup chopped tomatoes
• 2 tbsp chopped coriander
• 1 tsp finely chopped green chilies
• ½ tsp sugar
• Salt to taste
• 1 tsp cumin seeds
• a pinch of asafoetida (Hing)
METHOD :
• Whip the curds and add the beetroot, cucumber, tomatoes, coriander, green chilies sugar & salt. Keep aside.
• Heat a small non – stick pan on a medium flame & when hot, add the cumin seeds & dry roast for about 30 seconds.
• Add the hing & dry roast for about 5 seconds.
• Sprinkle this mixture over the prepared raita & mix well.
• Serve cold.
• 1 ½ cup fresh low fat curd
• ¼ cup boiled beetroot cubes
• 1 cup chopped tomatoes
• 2 tbsp chopped coriander
• 1 tsp finely chopped green chilies
• ½ tsp sugar
• Salt to taste
• 1 tsp cumin seeds
• a pinch of asafoetida (Hing)
METHOD :
• Whip the curds and add the beetroot, cucumber, tomatoes, coriander, green chilies sugar & salt. Keep aside.
• Heat a small non – stick pan on a medium flame & when hot, add the cumin seeds & dry roast for about 30 seconds.
• Add the hing & dry roast for about 5 seconds.
• Sprinkle this mixture over the prepared raita & mix well.
• Serve cold.