Khana- Indian Recipes and Cuisine

Method

Step 1: In a large bowl, combine corn, mango, cucumber, raisins and cilantro.
Step 2: Dressing: In a blender or food processor, puree garlic, ginger and whole chilies with 2 to 3 tbsp (25 to 45 ml) water to make a smooth paste. Stir into yogurt. Add salt and sugar. Pour dressing into vegetable and fruit mixture. Mix well. Cover and chill for up to 3 hours.
Step 3: Just before serving, in a small saucepan, heat oil over high heat until very hot.
Step 5: Add mustard seeds and cover immediately. When popping stops within a few seconds, reduce heat to medium and add slivered chilies and ginger. Cook for 1 minute. Pour over raita.
Step 6: Stir in peanuts and serve.
Step 7: This is definitely one of my favorite summer raitas when green mangoes are plentiful.
Step 8: The tart mango is delicious with sweet summer corn, and the play of raisins and green chilies adds another level of taste. Crunchy peanuts complete the picture.

Ingredients

1 cup fresh or frozen corn kernels, thawed 250 ml

1 cup diced peeled green (unripened) 250 ml

Mango (1/4-inch/0.5 cm dice)

1 cucumber, cut into 1

1/4-inch (0.5 cm) dice

1/4 cup raisins 50 ml

3/4 cup cilantro,chopped 175 ml Dressing

2 cloves garlic

1 piece peeled gingerroot

1 inch (2.5 cm)

1 to 2 green chilies, preferably serranos

11/2 cups plain nonfat yogurt 375 ml

2 tsp black salt (kala namak) or 10 ml

Salt to taste

1/2 tsp granulated sugar 2 ml

1 tbsp vegetable oil 15 ml

1 tsp mustard seeds 5 ml

2 to 3 green chilies, preferably serranos

2 to 3 slivered

2 tsp slivered peeled gingerroot 10 ml

1/3 cup roasted peanuts,

coarsely chopped 75 ml