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Buckwheat with carrots ritai

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Buckwheat with carrots ritai

When cooking at the cottage is very convenient to use polenta in boiling bags. I want to suggest to prepare the Raita. This dish of Indian cuisine - delicious and very good for digestion adding to the main dish. The main component of all Wright —yogurt.


Cooking time20 minutes Number of servings3

Ingredients for Buckwheat with carrots ritai




Step-by-step instruction of cooking Buckwheat with carrots ritai


Step 1

Water bring to a boil, add salt, put a piece of ginger, 2 cloves of garlic and drop it in the packages with buckwheat. Cook 20 minutes under a cover on slow fire.Water bring to a boil, add salt, put a piece of ginger, 2 cloves of garlic and drop it in the packages with buckwheat. Cook 20 minutes under a cover on slow fire.


Step 2

Until cooked buckwheat, wash the carrots, peel and grate on a medium grater, and then put it in the yoghurt and stir, add salt. 
Yogurt need to take thick, I have a home.Until cooked buckwheat, wash the carrots, peel and grate on a medium grater, and then put it in the yoghurt and stir, add salt.
Yogurt need to take thick, I have a home.


Step 3

Heat the butter (ideally ghee), add mustard seeds and cumin. Saute until the seeds begin to crackle,Heat the butter (ideally ghee), add mustard seeds and cumin. Saute until the seeds begin to crackle,


Step 4

Then add the cilantro, stir and remove from heat.Then add the cilantro, stir and remove from heat.


Step 5

Cool and add the cooked spices into the yogurt with the carrots.Cool and add the cooked spices into the yogurt with the carrots.



Step 6

With a fork, remove the packages with buckwheat, let it drain.With a fork, remove the packages with buckwheat, let it drain.