****************urgent raita recipe*********** pleasey weasy lemon squeezy*********urgent aloo gobi (ghobi ?)

[Tortington]

like froma cyry house - i have gooogled - basically yoghurt and cucumber - but i want the cucumber raitha that is quite watery that you drizzle onto your poppedums.

i would seriously buy it - but the pataks raita in a jar is like cottage cheese.

also aloo gobi - the potato and spinich dish - OMG its orgasmic - how the geoff do i make that?

this is a competition for best sunday dinner with SIL

you must help me win this battle of good over evil
(actually she's really nice)

i should think it is runny because of the water coming out of he cucumber. i bodge something up with mint jelly sometimes, as the curry house one is much sweeter than what is offered in recipe books. i've also tried honey but it wasn't very nice. sugar is hard to dissolve.

so it is literally cucumber and yoghurt, honey and milk?

not gobi, sag. here or this

ok googled aloo gobi - and its not the potato spinich thing

?whats the potato spinich thing

peel cucumber, scrape out seeds and grate. add plain yog and mint jelly. you can put in a bit of cumin or cayenne. just add water if it is too thick, but leave it for a while first as the cucumber will make it runny.
actually i think curry house ones don't always have cucumber in, just yog and mint and whatever sweetening they use.

ok its saag aloo

do i really need to heat ghee oil

and what the geof is garam ? and does tesco sell it?

thanks fishie

i think i am going to leave saag aloo to another day

I use milk to dilute raita, and add salt not sugar. A nice alternative to cucumber is grated green apple

you can get gram masala in tesco yes, should be in the spices section.

And if you want to win this competition then I recommend you do use the ghee

I recommend following this recipe for perfect Saag Aloo:

Saag Aloo - Spinach With Potatoes

Serves 4
Recipe By: Madhur Jaffrey
Published in: Madhur Jaffrey's Indian Cooking

2 tablespoons water
2 1/2packagesfrozen leaf spinach, defrost and drain -- coarsely
chopped
4ouncesonions, cut in half -- thinly sliced
5 tablespoons vegetable oil
1pinchground asafetida
2 teaspoons `black mustard seeds
2clovegarlic -- minced
18ouncespotatoes, peeled -- cut into 1a³ cubes
1 teaspoons cayenne pepper
1 teaspoons salt

Prepare spinach, onions and potatoes. Put oil into heavy pan over medium heat. When
hot put in asafetida and a second later, mustard seeds. When the mustard pops add the
onions and garlic and stir-fry 2 minutes. Add the potato and cayenne. Cook a minute.
Add spinach, salt and 2 tablespoons water. Bring to a boil, cover and cook on low
40 minutes. Stir occasionally and add water if it gets to dry. Serve.

and if you want really runny raita then use the fine bit on your grater to grate the cucumber, and then put it in a seive and squeeze out most of the cucumber juice before mixing with the yoghurt.

don't add milk or honey to your raita. For sweetness add a little icing sugar (it will disolve)and for runniness add a squeeze of lemon juice.