I make raita a lot. Mostly because I quite frequently – and big confession coming up here…..brace yourselves………I have days where I eat only protein in an attempt to fend off the thick thighs that both my genes and my propensity to bake cakes encourage. This works for me – you must know by now that I love meat. A whole day of sausage or steak (okay, maybe the sausage is cheating a bit) suits me a-ok. And if it keeps the steady stream of male suitors well…steady, then it is a small and tasty sacrifice to make. Okay, so maybe there aren’t so many male suitors…but a girl can hope. And continue to bribe affection with food.
ANYWAY. Raita is something that I use to liven up meat. Who says it just has to be just with curries? Tosh. Consequently, as I was saying, pardon the digression, was that I make raita a lot. And this, newly discovered this very weekend, is the tastiest raita I have ever had. Total revelation, thank you father. NO idea where he got it from. The Land of Bob. It’s great though. Fresh, slightly sweet, very very fragrant and creamy. I ate it with a spoon out of the bowl at the weekend and I know my standards are slightly odd in general but…that’s big.
Give it a try and let me know what you think! Serve with curries (obv.), with chicken, spiced lamb, pork, spiced meaty fish (like a curried monkfish!), spiced prawns – oh god, just everything.
ANYWAY. Raita is something that I use to liven up meat. Who says it just has to be just with curries? Tosh. Consequently, as I was saying, pardon the digression, was that I make raita a lot. And this, newly discovered this very weekend, is the tastiest raita I have ever had. Total revelation, thank you father. NO idea where he got it from. The Land of Bob. It’s great though. Fresh, slightly sweet, very very fragrant and creamy. I ate it with a spoon out of the bowl at the weekend and I know my standards are slightly odd in general but…that’s big.
Give it a try and let me know what you think! Serve with curries (obv.), with chicken, spiced lamb, pork, spiced meaty fish (like a curried monkfish!), spiced prawns – oh god, just everything.
Recipe
Ingredients (makes about 2 cups, serves 4):
500ml natural low fat yogurt
1 medium onion, diced
1tsp salt
2 tsp honey
2 tbsp fresh coriander, chopped, plus a bit extra for garnish
2 tbsp fresh mint , chopped
1 green chilli, seeded & finely chopped
lemon, juice only
2tbsp water
Method:
1. Mix all the ingredients in a bowl. Check for seasoning and add honey/salt extra to taste. Serve!
Ingredients (makes about 2 cups, serves 4):
500ml natural low fat yogurt
1 medium onion, diced
1tsp salt
2 tsp honey
2 tbsp fresh coriander, chopped, plus a bit extra for garnish
2 tbsp fresh mint , chopped
1 green chilli, seeded & finely chopped
lemon, juice only
2tbsp water
Method:
1. Mix all the ingredients in a bowl. Check for seasoning and add honey/salt extra to taste. Serve!
