BATHUA RAITAIngredients1 cup bhathua leaves1½ cups yogurt Salt to taste¼ tsp black salt½ tsp roasted cumin powderA pinch of sugarTempering1 tsp oil½ tsp cumin seeds¼ tsp asafoetida (hing)½ tsp Tata Sampann Chilli PowderMethod1. Boil sufficient water in a deep pan, add bhathua leaves and blanch for 2 minutes. Strain and transfer into ice cold water. 2. Take yogurt in a large bowl, add 3 tbsps water and whisk till the yogurt becomes smooth. Add salt, black salt, roasted cumin powder and sugar and whisk well. 3. Squeeze the bhathua leaves and roughly chop them and transfer into the yogurt mixture. Mix well and transfer into a serving bowl.4. For the tempering, heat oil in a small pan, add cumin seeds and let them change colour. Switch off the heat.5. Add asafoetida and Tata Sampann Chilli Powder and mix well. Pour the tempering over the raita.6. Serve.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #BathuaRaita
