Of late, weekends have been stuck at home, intentionally or unintentionally. The climate is getting better though it is still hot in the afternoons. Weekdays are so packed with activity that I only crave for some me-time during the weekends. Even though I wanted to move out this weekend, a guest visit cancelled our plans. But I have no complains as such. I baked a couple of times, all which turned amazing and added to my swelling list of drafts! My hands were feeling really off while holding the camera, so if I give it too much of a break, I guess I will lose whatever little touch I have as of now! This time, the bakes were thoroughly enjoyed by the folks at home. This tells me, that I should space out my baking. No more doing it at my whim… 🙂
Carrots are always welcome at home. The girls and HD loves to it as is, though I really don’t like them. I prefer them in my cake than just like that. 😉 This raita is simply straight forward – grate the carrots, and just mix in the rest of the ingredients! We always look for variety with the raita, so I go from one recipe to another each week, sometimes even keeping the yogurt plain. If you love the crunch, you can keep the carrots raw, but if you like it cooked, then you can saute it in a little oil, cool it and then go ahead with the raita. All in all, it’s a very forgiving recipe. 🙂
Carrot Raita ~ Carrot Yogurt Dip
- 1 carrot peeled and grated
- 2 green chillies minced
- 1/2 tsp cumin powder
- 2 cup yogurt
- Salt to taste
- Coriander leaves for garnish
- Whisk the ingredients except the coriander leaves till smooth.
- Serve as side with rice or parathas, garnished with coriander leaves.