Cook traditional Indian cucumber Raita with this video recipe. Learn how to make Indian dishes in this free video series.
Cutting a cucumber for an Indian Raita. Learn how to make cucumber raita with this free video.
Cutting tomatoes and onions for a cucumber Raita. Learn the recipe for cooking this Indian dish in this free video.
Make a traditional Indian cucumber Raita with dry roasted cumin seeds! Learn how to cook this Indian recipe in this free video.
Slightly smash cumin seeds for a cucumber Raita. Learn the recipe for an Indian dish in this free video.
Yogurt and spice are at the heart of Raita. Learn how to make cucumber Raita in this free cooking video on Indian recipes.
Summary: Indian cuisine is distinguished by its sophisticated use of spices and herbs. But, you don't necessarily have to trek out to a restaurant to experience the exotic combination of flavors which delight taste buds around the globe. Simple ingredients like fresh vegetables and the fact that most dishes are made from scratch means that Indian food recipes are wholesome, healthy, fresh and non-processed.
A Raita or pachadi is a traditional Indian condiment based on yogurt and used as a sauce or dip. In this free video series, an Indian chef will teach you how to cook cucumber Raita from start to finish, and how to follow this simple, delicious recipe. You'll learn how to dry roast cumin seeds, cut cucumbers, vegetables, and onions, and add yogurt and spices to complete the sauce. The recipe is easy to follow and cook, but the results are out of this world. Learn a traditional Indian dish today!
Contact: kashmiretterem.hu
Expert: Allen Diwan is an expert in Indian cooking. While Diwan has been cooking since he was 14, for the past six months, he has been continually training in London with Atul Kochhar, the first Indian chef to be awarded a Michelin star, at his restaurant, Benares.He has opened a number of Indian restaurants in Budapest: first Diwan Tandoori on Alkotmny Utca, then Kama Sutra and, finally, Kashmir as of last year. Allen is also regularly giving cooking classes in which he introduces the public to the world of Indian spices and is sharing the secrets of Indian kitchen. They can learn cardinal tips like the difference between chopping by hand and using a blender, the order of spices and other ingredients, possible substitutions, getting the essential taste of spices without having to chew on them by tying them in a cloth like a sachet of herbes de Provence, as well as how to be sure that each grain of Basmati rice will be separate and not sticky.
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