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.
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.