Saturday, 15 June 2019

ROASTED TOMATO RAITA

Roasted Tomato Raita, an authentic style yogurt dip with sweet roasted tomato to celebrate tomatoes in true desi style. Serve as a starter with deep fried poppadum or part of mezze and serve with crusty sourdough or focaccia or simply serve as a side dish to any spicy Indian curries. 



Roasted Tomato Raita, an authentic style yogurt dip with sweet roasted tomato to celebrate tomatoes in true desi style. Serve as a starter with deep fried poppadum or part of mezze and serve with crusty sourdough or focaccia or simply serve as a side dish to any spicy Indian curries.


British tomatoes are back in peak season and this dish is the perfect way to celebrate British tomatoes. Hot and juicy roasted tomatoes, chilled yogurt and a dash of chaat masala strike a perfect balance together to give an enriched palate. This recipe is simple but it's one of those dishes that once you have tasted you'll probably end up making again and again. 

Since we had tried Yotam Ottolenghi's Charred Cherry Tomatoes with cold Yogurt at my place, mum wanted to create Roasted Tomato Raita (that's Indian genes for you). We replaced some of the herbs and omit a couple of ingredients. 


Roasted Tomato Raita, an authentic style yogurt dip with sweet roasted tomato to celebrate tomatoes in true desi style. Serve as a starter with deep fried poppadum or part of mezze and serve with crusty sourdough or focaccia or simply serve as a side dish to any spicy Indian curries.



WHAT IS RAITA?



Raita is a dairy-based side Indian dish and considered as a coolant dish. Raita is prepared with thick plain yogurt (aka dahi or curd) basic spices, grated or diced fruit and veg, and fresh herbs such as mint and coriander added for freshness. Mint raita is well known all around the world and served almost in every Indian restaurant alongside onion bhaji and tandoori paneer tikka.

Although the basic mint raita is the first choice for many, there are many other varieties of raita you can find in Indian kitchens, such as:

Cucumber raita - Add chopped or grated raita ( squeeze out all the moisture from it) in whisked yogurt. Add finely chopped green chilli, sugar, salt and roasted cumin powder and finally add lots of finely chopped mint or coriander.

Boondi raita - Boondi is a crunchy deep fried savoury pearls or drops made out of chickpea flour and spices which is so delicious own it's on, and so delicious in raita too. You can buy ready made from the store for a quick recipe. To make boondi raita add sugar, salt in whipped yogurt, finely chopped coriander and add boondi once you are ready to serve the raita. If added earlier boondi will become soft as they sit for longer.

Mixed Fruit raita - In this raita soft fruits such as pineapple, mango, banana, grapes, pomegranate, peach, and apricots. Add this to whisked yogurt, salt, sugar, and finely chopped coriander. Finally, sprinkle some chaat masala and red chili powder. 


ROASTED TOMATO RAITA



Roasted tomato raita, a dish with a modern twist and beautiful contrast. In this recipe piping hot roasted or charred tomatoes go along with cooled or chilled yogurt, a pinch of chaat masala adds that tasty zing to it while mint and coriander provides lots of freshness. 
It's a great side dish for any meal. 

INGREDIENTS FOR ROASTED TOMATO RAITA


Although there is no such exact measurement requires of ingredients in raita, but I would say take 2/3  of yogurt and 1/3 of other ingredients to keep well-balanced raita.

Tomatoes, cherry tomatoes (we used Sophie Jane and Arlunta varieties)
Full-fat Greek or any other variety Yogurt (if watching your calorie intake switch to low fat)
Freshly chopped mint and coriander
Sugar
Sea salt
Olive oil
Cumin seeds
Black Pepper
Chaat masala
Red chili powder


HOW TO MAKE ROASTED TOMATO RAITA



Preheat the oven to gas mark 6-7.
Wash the tomatoes under the running water and pat dry completely. 
On a baking tray place the tomatoes, you can halve a few if you like. 
Sprinkle sea salt, black pepper, cumin seeds and drizzle olive oil. 
Mix to combine.
Roast it in the preheated oven for a roast for 8-10 minutes or once you see tomato juice starts to come out. 
Then turn the oven on to grill or broiler settings and let it grill for another 3-4 minutes until darkening skin visible on top of the tomatoes.
Meanwhile, bring out the yogurt from the fridge, add sugar and salt and whisk it well. Add chopped mint and coriander.
Once the tomatoes are ready, spoon the piping hot roasted tomatoes on the bed of chilled yogurt. 
Sprinkle some chaat masala and red chilli powder. 
Garnish it with the few fresh mint and coriander leaves.
Serve. 


HOW TO SERVE ROASTED TOMATO RAITA?



I think Roasted tomato raita would go so well with 
Paneer and vegetable makhni dum biryani
Carrot and Carrot and coconut pulao rice 
Palak paneer and matar paratha
Daal Methi paratha


ROASTED TOMATO RAITA



Roasted Tomato Raita, an authentic style yogurt dip with sweet roasted tomato to celebrate tomatoes in true desi style. Serve as a starter with deep fried poppadum or part of mezze and serve with crusty sourdough or focaccia or simply serve as a side dish to any spicy Indian curries.


Have you made our Roasted Tomato Raita?




Excellent! Glad you liked our recipe, I hope you have taken a quick pic of it. Now share a pics on our social media Facebook, Instagram or Pinterest using a hashtag #jcookingodyssey or tag us @jcookingodyssey. We are thrilled to see a recreation of this delicious raita recipe.  





raita, tomato raita, roasted tomato raita, how to make tomato raita
side dish, dip
Indian
Yield: 4 servings
Author: Hayley Dhanecha

Roasted Tomato Raita

Roasted Tomato Raita, an authentic style yogurt dip with roasted tomatoes.
prep time: 5 Mcook time: 20 Mtotal time: 25 M

ingredients:

  • 250 g cherry tomatoes 
  • 500 g full fat greek yogurt
  • 1 TBSP. olive oil
  • 1 TSP. cumin seeds
  • 3TBSP. sugar
  • 1/2 TSP. red chilli powder
  • 1/2 TSP. chaat masala
  • 3 TBSP. finely chopped mint and coriander
  • Sea salt and black pepper powder 

instructions:

How to cook Roasted Tomato Raita

  1. Preheat the oven to gas mark 6-7.
  2. Wash the tomatoes under the running water and pat dry completely.
  3. On a baking tray place the tomatoes, you can halve a few if you like.
  4. Sprinkle sea salt, black pepper, cumin seeds and drizzle olive oil.
  5. Mix to combine.
  6. Roast it in the preheated oven for a roast for 8-10 minutes or once you see tomato juice starts to come out.
  7. Then turn the oven on to grill or broiler settings and let it grill for another 3-4 minutes until darkening skin visible on top of the tomatoes.
  8. Meanwhile, bring out the yogurt from the fridge, add sugar and salt and whisk it well. Add chopped mint and coriander.
  9. Once the tomatoes are ready, spoon the piping hot roasted tomatoes on the bed of chilled yogurt.
  10. Sprinkle some chaat masala and red chilli powder.
  11. Garnish it with the few fresh mint and coriander leaves.
  12. Serve.
Calories
245.90
Fat (grams)
10.06
Sat. Fat (grams)
3.51
Carbs (grams)
27.99
Fiber (grams)
1.09
Net carbs
26.89
Sugar (grams)
22.75
Protein (grams)
12.04
Sodium (milligrams)
128.84
Cholesterol (grams)
16.38
Created using The Recipes Generator








 








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10 comments:

  1. This sounds like a delicious way to enjoy all the summer tomatoes that will be here before we know it. I can't wait to give this a try!

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  2. What a beautiful side dish, those tomatoes are stunning! Raita is a great dip, I always have some with my curry!

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  3. This is just perfect for tomato season! I can't wait to give this a try!

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  4. I have never tried this before, but WOW this sounds SO GOOD! The photos just about have me drooling.

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  5. What a gourmet looking and tasty dip. It looks simply amazing.

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  6. I adore roasted tomatoes and how sweet they get when cooked at a high temp! This looks like the perfect addition to any party!

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  7. What a beautiful addition to a raita!! Definitely got to give that a go next time instead of using cucumber all the time!

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  8. This sounds amazing! A great use for all the summer tomatoes that we will be getting soon.

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  9. Jacqueline Debono24 June 2019 at 09:34

    This raita looks and sounds fabulous! I love roasting cherry tomatoes! In fact, I have tomatoes growing in my veg garden. Can't wait to make this recipe with my own homegrown cherry tomatoes!

    ReplyDelete
  10. Oh Wow.. Those colors are gorgeous. Would love to have it with some chicken biryani

    ReplyDelete

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