Khana- Indian Recipes and Cuisine

Method

Step 1: Stir yogurt in a bowl until smooth and creamy. Stir
Step in sugar, salt and pepper. Cover and chill well before serving. (Can be refrigerated for up to 8 hours.) Step 2: In a separate bowl, toss together lemon juice and apples. Mix in cabbage. Cover and refrigerate until chilled or for up to 3 hours.
Step 3: Just before serving, pour yogurt into cabbage mixture. Add peanuts and toss to mix well.
Step 4: In a small saucepan, heat oil over high heat until almost smoking. Add mustard seeds and cover immediately. When seeds stop popping within a few seconds, pour over top of cabbage. Toss and serve immediately.

Ingredients

This versatile and substantial raita has accompanied many a company meal at my home. The texture and taste are unique yet go well with almost any food.

2 cups plain yogurt 500 ml

3 tbsp granulated sugar 45 ml

1 tsp salt or to taste 5 ml

3/4 tsp freshly ground black pepper 4 ml

1 tbsp freshly squeezed lemon juice 15 ml

2 cups diced apples 500 ml

6 cups very finely shredded cabbage 1.5 L

1/3 cup roasted peanuts, chopped 75 ml

1 tbsp vegetable oil 15 ml

11/2 tsp mustard seeds 7 ml