Raita
Raita is an Indian/Pakistani/Bangladeshi sauce or dip made with yogurt. It’s often served with biryani but pairs well with pretty much anything. If it’s not too forward of me, might I suggest serving it with an Indian chicken fajitas? The recipe below comes from my visiting cousin who I previously mentioned in the World of Coca-Cola post. If you’re vegan, plain soy yogurt can be substituted. The recipe is naturally gluten free. Mint is also a great addition to this.
Serving Size: 4
Prep Time: 10 minutes
Cook Time: 0
Ingredients:
2 cups lowfat yogurt
1 medium cucumber, sliced into small strips or grated (as pictured)
½ medium tomato, sliced into small strips (as pictured)
½ red onion, chopped small
1.5 T Chaat Masala (or ½ t cumin powder ½ t coriander powder, ½ t chili powder, ½ t amchur )
1 T sugar
1 t salt
Cilantro as garnish
Method:
Combine ingredients in a bowl. Mix well and adjust sugar and spice levels to your liking. Chill in the fridge until ready to serve.
Cucumbers
Cucumbers and Tomatoes
Cucumber, Tomato and Red Onion
Raita ready to go
[…] most common form of raita uses yogurt, cucumber, spices and sometimes tomato as featured here. This version goes for a more complex, melt-in-your-mouth flavor by incorporating chickpea flour […]
[…] Traditionally, it’s cooked in a giant vessel pot where meat layers are alternated with rice (and vegetables). The flavors disseminate throughout. Keep in mind though, India has the most vegetarians in the world so this version is just as authentic. While it can be made just on the stove top, it’s more fun to cook it partially in the oven. When removing the lid there is a definite “wow”factor t getting a whiff of the saffron. Serve it hot with chutney and raita. […]