Food-Zine-January-2022-Issue

Bathue ka Raita Prepared by Mr. Shahnawaz Khan METHOD: • Pick the leaves and discard the stems from the bunch of bathua. Wash the leaves well under running water twice or thrice to get rid of all the mud. • Heat three cups of water in a pan and when it comes to a boil, add the leaves. You can also add a pinch of baking soda or one teaspoon of sugar to the water to retain the lovely green colour of the greens. • Cook for two to three minutes. Drain the water from the leaves. You can use a soup strainer or a large sieve. • Add the leaves in the small jar of a mixer and grinder and grind to make a smooth paste. You can add very little water while grinding if needed. • Whisk a cup of plain yoghurt till it’s smooth, using a wire whisk. • Add the bathua puree, salt to taste, ½ teaspoon black salt, ¼ teaspoon roasted cumin powder, and ¼ teaspoon red chilli powder, and mix well. • Add little milk or water if you want the raita thinner. Bathua raita is ready to be served. Chill it for a few hours before serving for best results. INGREDIENTS: • 100g Bathua • 500g Curd • Salt as per taste • Black pepper one teaspoon • Chat masala one teaspoon F R OM T H E K I T C H E N O F 5 Mr. Shahnawaz Khan Crown Director Delhi