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Fall squash raita- Indian food heaven

Sunday, January 04, 2015

Perhaps I waited too long to try this. My departed friend KOMAL53 used to give me recipes like my mother did. Add this, this and some of this. Cook it and done.
Sure.
I am in Indian food heaven right now; finding the spices was most of the battle. Making it to my personal taste was fun.

Peel and steam the Pumpkin/Squash. (I cut an acorn squash in half and baked cut-side down)
Cool and mash. Season with salt to taste,
Add Ground Mustard Powder, Black Pepper Powder, (1/4 tsp each)
Finely minced Green Chilies (I used 1/2 jalapeno fine chopped)
Finely chopped fresh Cilantro (1 tbsp.)
Finely chopped Scallions (one whole without the white part)
I single serving low fat Greek Yogurt. (regular yogurt will give the more familiar soupy texture)
Mix well together till smooth.

Add a tempering if desired:

Heat 1 tsp. Olive Oil on low flame and add
0.5 tsp. each of Black Mustard Seeds, Cumin Seeds,
5 Curry Leaves ( I had 2 tsp homemade curry powder- couldn't find the leaves)
When these begin to sputter and pop add 0.25 tsp. Asafetida Powder.
Remove from the flame and pour into the prepared Raita. Cover and keep for 2 minutes before mixing with the Raita.

Serve as a side dish with any Indian Curry--Veg. or Non Veg.
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