Banana Raita (3) Collection

Discussion in 'Food and nutrition' started by Edoc, Mar 1, 2006.

  1. Edoc

    Edoc Guest

    Yogurt with Bananas - Kela Raita
    Banana Raita
    Banana raita

    Yogurt with Bananas - Kela Raita

    4 large ripe bananas lemon juice
    1 teaspoon cumin seeds
    1 cup yogurt
    3 tablespoons freshly grated or desiccated coconut
    1/2 teaspoon salt
    2 teaspoons sugar

    Slice the bananas and sprinkle with lemon juice. Roast cumin seeds in a
    dry pan, shaking or stirring constantly until brown. Crush or grind.
    Combine the yogurt with all the ingredients except the banana. If
    desiccated coconut is used, moisten it first by sprinkling with about 2
    tablespoons water and tossing it with the fingers until it is no longer
    dry. Fold banana into yogurt mixture. Chill and serve.

    Source: <>

    Banana Raita

    Rachael Ray
    Show: 30 Minute Meals
    Episode: 30-Minute Passport To India

    Recipe Summary
    Difficulty: Easy
    Prep Time: 5 minutes
    Cook Time: 3 minutes
    Yield: 4 servings

    1/2 cup shredded coconut
    1 wedge lemon
    3 bananas, peeled and cut into 2-inch pieces
    1 cup plain or vanilla yogurt

    Toast coconut in a small pan or in toaster oven. Squeeze a little lemon
    juice over bananas to keep them from browning. Coat bananas with yogurt
    and top with lightly toasted coconut. Serve.


    Banana Raita

    Categories: Condiments Low cal/fat
    Yield: 2 cups

    2 cup Non-fat yogurt
    1/4 tsp Ground cardamon (opt)
    1 sm Cucumber, peeled seeded and grated or coarsely chopped
    1 Banana, peeled coarsely chopped
    Salt and pepper
    1/4 cup Mint leaves, chopped
    2 tsp Sugar or to taste

    Drain the yogurt for 2 hours. Fold the remaining ingredients into the
    yogurt. correct the seasoning, adding more salt to taste. Serve in a bowl
    with your favorite curry. High-Flavor, Low-Fat Cooking by Steven Raichlen

    Source: <>

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