Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Jun 12, 2017

Cucumber and Mint Raita

cucumber and mint raita, recipe, vegetarian, easy, cucumber, mint, cumin, yoghurt, chili, raita, cool, dip, condiment, salad,

Try this cool and refreshing Cucumber and Mint Raita recipe paired with any spicy meal. Traditionally, this dish is served in warm weather months in India alongside fiery curries and kebabs for it's cooling properties. Yogurt, mint, and cucumber really beat the heat in this famed Indian condiment! 

cucumber and mint raita, recipe, vegetarian, easy, cucumber, mint, cumin, yoghurt, chili, raita, cool, dip, condiment, salad,

This is about as close as you'll get to a western-style salad in our Kashmiri home. Grated cucumbers and an onion dressed in spiced yogurt. It is amazingly simple and amazingly tasty! It's also great way to use up all those amazingly prolific cucumbers and fresh mint from a summer garden. We enjoy this yummy treat every year when the weather warms and cucumbers abound. The local variety of cucumber you see in the above photo is not quite as firm fleshed as the fancy English cucumbers you'll see in the western countries. They're a bit more pulpy and can grow to an astonishing two feet in length. Plant one vine and you're supplied with fresh cucumbers for the season around here. Choose a thick and tangy yogurt like the Greek-style ones in western markets for the most authenticity in this recipe. I prefer this dish with dried mint and whole cumin seeds but it can be made with fresh mint and ground cumin for a slightly different flavor. Some folks insist on dry roasting the cumin seeds to mellow their peppery warmth but I don't. If you can't handle the heat of green chilis - leave them out. As with most Desi dishes there's enough flavor going on here that you really won't miss them. Be sure to make this dish at least 2 hours in advance of serving to allow the flavors to meld. Always serve a raita chilled too. A fabulous paired with spicy curries, fiery kebabs, or as a cooling dip for peppery pappadums. Enjoy:

Ingredients:
1&1/2 C grated cucumber, (be sure to peel and deseed cucumber before grating)
1/3 C grated onion
1 C yogurt, beaten until smooth
2 TBS fresh mint/pudina chopped finely or 1 TBS dried mint
1-2 green chilis/hari mirch, minced finely (omit for less heat)
1 tsp ground cumin/jeera or 1&1/2 tsp cumin/jeera seeds
salt to taste
Optional for garnish: 1/4 tsp Kashmiri mirch or paprika

Here's what to do:
1) Whisk together yogurt, mint, cumin, green chilis, and 1 teaspoon salt.

cucumber and mint raita, recipe, vegetarian, easy, cucumber, mint, cumin, yoghurt, chili, raita, cool, dip, condiment, salad,

2) Add grated cucumber and onion and toss until well mixed. Salt to taste. Cover and refrigerate for at least 2 hours. Serve chilled and garnish with a pinch of Kashmiri mirch or paprika before serving if desired. Can be prepared up to one day in advance.

cucumber and mint raita, recipe, vegetarian, easy, cucumber, mint, cumin, yoghurt, chili, raita, cool, dip, condiment, salad,




May the Spirit of Ramadan stay in our hearts and illuminate our souls. 
Happy Ramadan!

Bibi

Apr 15, 2016

Vegan Green Goddess Dressing


cilantro bell pepper onion ginger dressing vegetarian creamy easy

This vegan version of the classic Green Goddess dressing is just as smooth, creamy, savory, and vibrantly green in color and flavor as the original! Traditionally this dressing is made with herbs and anchovies on a decadent base of sour cream and eggy mayonnaise. This recipe replicates those bold, lush, and bright flavors with a more health conscious blend of ginger, garlic, bell pepper, lime juice, and your choice of oil.


Truth be told, when it comes to chutneys and dressings Bibi usually just chucks whatever looks good fresh from the garden into the mixie and hopes for the best. This was definitely a very happy accident! I've made this several times with olive oil, tahini, sunflower seed oil, rice bran oil, and it is always delicious1 It mixes up to that gorgeous green you see in the photos and is every bit as luscious as the original. Don't let that chili pepper in the photo fool you, this dressing is not hot. Serve drizzled over leaves of romaine, a wedge of iceberg lettuce, as a dip for crudité, or perhaps even as a dip for samosas or pakoras!

Ingredients:
1 large bell pepper/capsicum, seeds and white membranes removed, roughly chopped
1 inch piece of fresh ginger/adrak, roughly chopped
1-2 cloves of garlic/lahsun
1/2 C onion, roughly chopped
1-2 green chilis/hari mirch, roughly chopped
1 TBS lime/nimbu juice
2 TBS oil of your choice (or tahini)
1&1/2 C cilantro/dhania leaves & stems, cleaned and roughly chopped
1 tsp salt

Here's what to do:
1) Blend or grind all ingredients to a smooth emulsion in mixie, blender, or food processor. Salt to taste and keep in refrigerator in airtight container until ready to serve.



Helpful Hints:
I have yet to try this with an avocado blended in, I bet that would be superb!


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