Carrot Boondi Raita In Edible Bowls
12 April, 2018
Raita is steple food o summer in punjabi houses . i have served raita in edible bowls for makingit more attractive .
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Ingredients Â
- For edible beetroot bowls - 1/2 cup all purpose flour
- One small beetroot grated
- 2 tbsp melted butter
- Salt as per taste
- For raita - 1cup curd beaten
- 1 cup grated carrot
- 1 tsp roasted cumin powder
- 1 tsp red chilli powder
- 1 tsp black salt
- 1/2 cup boondi for garnishing
- 1/4 cup chopped coriander leaves
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InstructionsÂ
- First step for making of the beetroot bowls - take APF , add salt ,butter and grated beetroot . mix all ingredients well . make a dough with water . The dough should be soft . let it rest.
- Now take dough and make small lemon size balls with it. Now take one ball and roll it with roller pin and make a small disc . Repeat this process with remaining dough .
- Now take muffin tray and grease this tray with oil. Put these discs in every space of muffin tray and press it properly and give bowl shape .
- Now preaheat the oven and put muffin tray into the oven and bake it for about 10- 15 minutes . Edible bowls are ready.
- Now for raita take beaten curd ,add grated carrot , black salt , roasted cumin powder and red chilli powder . Mix all ingredients well . Raita is ready .
- Now for serving - take edible bowls and pour raita in it . Garnish with some boondi and chopped coriander leaves .
Notes
Here i have made both beetroot bowls and spinach bolws . for spinach bowls follow same recipe of edible bowls and use spinach puree instead of beetroot .Â
Responses
wowowowowow…This is so cool and so tempting!