Yogurt Raita with cucumbers

Cool and refreshing, this Raita goes well with hot curries and other Indian spiced dishes!

Ingredients:

2 cups plain yogurt

3 medium garlic cloves, minced

2 medium cucumbers, peeled, seeded, and finely chopped

Salt

Directions:

Mix all the ingredients together.   Chill in the refrigerator at least 30 minutes.

Yogurt Raita with Ginger and Honey

This raita offers a sweet contrast to spicy curries.

It is also delicious when you serve it as a dessert , topped with fresh strawberries.

Ingredients:

3 to 4 inch piece of ginger

2 cups plain yogurt

2 tablespoons honey

Makes 2 cups

Directions:

Peel and finely grate the ginger.  Squeeze the juice from the grated ginger either in a towel or with your fingers.   Mix 3 tablespoons into the yogurt and stir in the honey.   Taste to adjust the flavors.  Chill in the refrigerator for 1 hour before serving.

Resources:

Cookbook: “A taste of Heaven and Earth  by Bettina Vitell

Copyright 1994~ ~” Vegetarian recipes”

“This is a both a cookbook  filled with recipes and a boo that asks questions.    She offers these questions as a way to taste what she has discovered in the kitchen and to encourage the reader to make his/her own discoveries.

“What is the source of your aliveness?”

“What brings you greater clarity?”

“What leads you to a more connected and aware way of living? “

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