Dip, salad, or spread, there's little limit to what this cool and fresh raita can do, or ways to adapt it.
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Unlike the inherently flavorful beef burger, a burger made out of ground turkey needs a little help to elevate itself into the realm of truly tasty. Suvir Saran, author of Masala Farm has taken it upon himself to craft a turkey burger that's not only tasty but truly exceptional. Taking cues from both his Indian heritage and American ingredients, Saran's Juicy Turkey-Cheddar Burgers will forever change the way you think about poultry burgers.
This recipe for Lamb Chili with Chickpeas and Raita from Andrew Carmellini's American Flavor brings together two perfect winter warmers: meaty chili and lamb simmered with Indian spices. Served over aromatic basmati rice with a cool and tart cucumber raita, this chili is fusion in the most seamless of ways, blending the heartiness and spice of an American chili with subtle Indian spices, delicate coconut milk, and nutty little chickpeas.
Sweet-tart pineapple is cooked down with a bit of sugar and shredded coconut that's blended with yogurt, chiles, toasted cumin and mustard seeds, then finished with caramelized shallots. When all of the elements come together, the relish is sweetly cooling at first with a surprising blast of heat in the end. It's reminiscent of a yogurt-dressed version of Mexican mangoes dusted with chile powder—sweet and spicy in the best possible way.