HOT HONEY BEETROOT RAITHA
Ingredients (makes 1 large/2 medium servings)
List of Ingredients
For the Sauce
1 small cucumber diced (I peeled mine, it’s optional)
100gms
7-8 medium sized green grapes
50 g
1-2 small garlic cloves (you can skip if you want to but this actually adds a great taste)
50 g
7 soaked almonds (you can take off the skins for a smoother looking soup)
1/2
1/2 a slice of multigrain bread (I used the last, crusty one)
2 tsp
150 ml almond/regular milk
3-4 ice cubes
Salt and pepper to taste
Garnish - 3-4 green grapes
1-1.5 tsp
Ingredients (makes 1 large/2 medium servings)
Ingredients
200 grams Beetroot, small cubes
3-4 (optional) Garlic cloves
1/2 tsp Red chilli powder
1 tsp Honey
Few drops olive oil
1 tbsp Pomegranate seeds
75 grams Green yoghurt
1 tsp Mixed seeds (pumpkin, sunflower, flax, sesame)
4 to 5 Slivered pistachio
1/2 tsp Mustard seeds
1 Dry red chilli
1 tsp Ghee
Salt and Chaat masala to taste
Method
Method:
- Cook the beetroot and garlic with chilli powder, olive oil and salt either in an air fryer/oven/stove top until completely cooked. I air fried this for 25 minutes on high.
- Mix this with Greek yoghurt, honey, salt, chaat masala, pomegranate seeds, mixed seeds and slivered pistachio.
- Finally pour over a tadka of mustard seeds and dry red chilli in hot ghee.
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