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Hi my name is Alan Diwan. I'm the chef and owner of Kashmir Indian Restaurant Budapest.
We're here on behalf of expect today?s. And now we're going to make a very special raita.
Raita is a yogurt salad and it goes very well with spicy food, because Indian food is usually
spicer and we use the raita to mellow the spicy food down and to give it a nice compliment
to some of the spicy dishes and it can go very well with Britani, with a chicken Britani
or many sort of Britani. For this I'm going to use, we want to bring out the flavor of
the cumin for this dish so that's why I'm going to use cumin seeds, we really want to
bring out the flavor of the cumin in the raita so what I'm going to do is, I'm going to dry
roast a little of the cumin on a very hot pan and we're just going to roast it for one
or two minutes just until it slightly changes the color. The reason we're doing this is
we want the essential oils from the cumin seeds to come out and then we're going to
cool it down and then we're going to slightly powder this cumin seeds and this will give
it a very nice very amazing flavor. So as you can see it only takes a few minutes or
a few seconds actually max a minute and it has already changed its color. Now what we
want to do is put it on a cool plate because we want to stop the cooking procedure here.
Because other wise its going to cook its going to over heat and if it overcooks then the
flavor is going to slightly change and its going to give a slightly bitter flavor. And
we're going to leave our cumin seeds to dry and in the mean time we're going to prepare
the next ingredients of the dish.