Snacks

Vegetable Wright


Ingredients for cooking vegetable raita

For salad

  1. Fresh cucumbers 2 pieces (medium)
  2. Fresh radish 4-5 pieces
  3. Fresh tomatoes 4-5 pieces (depending on size)
  4. Fresh parsley 1 small bunch
  5. Dried ground chili pepper on the tip of a knife

For refueling

  1. Natural yogurt without additives 2 cups
  2. Curry powder 1 pinch
  3. Green onion 2 feathers
  4. Salt to taste
  • Main Ingredients: Onion, Cucumber, Tomato, Radish, Yogurt
  • Serving 5 servings
  • World CuisineAsian, Oriental

Inventory:

Saucepan, skimmer, salad bowl, serving dish, kitchen knife, cutting board, frying pan, wooden spatula, deep plate, tablespoon.

Cooking vegetable raita:

Step 1: prepare the tomatoes.


To prepare vegetable raita we need to peel the tomatoes. To do this, first rinse them, and then make a cross-shaped incision on the basis of each vegetable.

Pour water into a saucepan and bring to a boil. Dip the previously prepared tomatoes in boiling water and hold them there for 30 seconds.

Using a slotted spoon, catch the tomatoes from boiling water and immediately transfer them to a bowl of cold water and ice. Wait for the vegetables to cool.

As a result of all these manipulations, you can easily remove the skin from vegetables only by pulling your fingers over the edge of the cross-shaped incision. Before you will be peeled tomatoes. Divide them into halves or quarters and remove the seeds with a spoon.
Carefully cut the remaining tomato pulp into small cubes. Set aside a few pieces to decorate the finished dish.

Step 2: prepare the cucumbers.


Rinse cucumbers thoroughly with running water and cut off their tips on both sides. Be sure to taste every vegetable, and suddenly the skin is bitter and needs to be cut. Cut the prepared vegetables into cubes, thin strips or slices, depending on whether you cook raita as a salad or a snack. I make a snack for rice cakes, so I cut vegetables very finely.

Step 3: prepare the radish.


Rinse the radishes as well, but you don’t need to peel them. Cut prepared vegetables in the same way as before sliced ​​cucumber. Accordingly, I cut into small cubes.

Step 4: prepare the parsley.


Rinse parsley with warm water to make it more fragrant, then shake off excess moisture. Lay out the greens on a cutting board, cut off the stiff stems, we do not need them, but chop the leaves finely. And immediately leave a small pinch of chopped parsley for decoration.

Step 5: prepare the curry.


Heat a flat pan over high heat and fry the curry on it without adding oil.

Step 6: prepare the green onion feathers.


Rinse the green onion feathers with water, and then cut them into rings.

Step 7: preparing a gas station.


Put the yogurt in the bowl, add the warmed curry seasoning, chopped onion and pour the salt. Mix the dressing thoroughly so that all seasonings are completely dissolved.

Step 8: Cooking Vegetable Wright.


Put the prepared vegetables in a salad bowl, fill them with the dressing prepared on the basis of yogurt and mix well. Send the cooked vegetable wright to cool in the refrigerator for 1 hour. After which the dish can be safely served to the table.

Step 9: serve the vegetable wright.


Pour the chilled vegetable raita into a serving dish, garnish with slices of tomato and chopped parsley, previously sprinkled, sprinkle with chili pepper and serve. Wright can be not only a snack on a daily or holiday table, but also an excellent breakfast, try it and see for yourself.
Enjoy your meal!

Recipe Tips:

- About how to cook natural yogurt at home, you can find out by reading the article that is on this link.

- Wright is a fairly free dish to prepare and, if you want, you can add or remove some ingredients, or replace them with others. So, instead of tart radish, you can take a softer daikon to taste.

“However, in any case, natural yogurt is used to make wright, so you can’t replace it with kefir or cream, as in some other recipes.”