Puréed Watercress Raita Recipes

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PUREED WATERCRESS



Pureed Watercress image

I found this recipe in 'Garlic & Sapphires' by Ruth Reichl. I tried it & loved it. I hope I remember it correctly...it's soo easy.

Provided by Elmotoo

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 tablespoon salt
1 medium potato, cut into small cubes
4 bunches watercress (1-1 1/2 lbs)
4 tablespoons butter
pepper

Steps:

  • Bring a pot of water & salt to a boil. Add potato. Boil until very soft, about 20 minutes.
  • Add watercres. When the water comes back to a boil, cook 1 minute.
  • Drain & press down to get all the liquid out. puree in a food processor, add butter, puree again. Season to taste.

Nutrition Facts : Calories 291.1, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 3678.7, Carbohydrate 19.3, Fiber 2.6, Sugar 0.9, Protein 3.5

PURéED WATERCRESS RAITA



Puréed Watercress Raita image

Number Of Ingredients 10

1 teaspoon dry-roasted and coarsely ground cumin seeds
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
3 large scallion, coarsely chopped
1 fresh green chili pepper, such as serrano, stemmed
1/2 cup coarsely chopped fresh cilantro, including soft stems
1 cup firmly packed fresh watercress leaves
2 to 3 cups nonfat plain yogurt, whisked until smooth
1/2 teaspoon salt, or to taste
1 cup finely chopped yellow and red tomato
Freshly ground black pepper, to taste

Steps:

  • 1. Prepare the cumin seeds. Then, in a food processor or a blender, process together the scallions, green chili pepper, cilantro, and watercress to make a smooth purée.2. Place the yogurt in a serving bowl and mix in the pureed greens and salt. Pile up the tomatoes in the center. (Do not mix them into the raita.) Sprinkle the roasted cumin and black pepper on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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