The color of beets alone is luscious. Rich like a burgundy velvet chaise. Wet and slick, when in your hands, the color penetrates your skin. Sliced up or grated into a salad, it stains and saturates everything it touches. Adorned with flowers, this is one dish begging for the start of spring, but dismayed at the demise of winter. We'll get beetroot here in Texas for just a bit longer, but you can enjoy raita of any kind year-round. Just to explain briefly, raita is not a condiment. It's a side dish. It's not for dipping. It's for spooning. So make the recipe, put it in a bowl and eat it by ... read more
Rajal’s Raita
This is the 2nd post in a new series here on my friends' fabulous cooking! Last week, I put out a recipe for a butternut squash and spinach curry with coconut milk by my friend Jayanthi. So many people have already told me or messaged me that they have made the dish with great results! I got some questions about whether or not I tested the recipes myself too, and YES! All the recipes on this site, including on this series, are tested by me, more than once. Many times, recipes need to be tested over and over when it's an original creation. In this case, I am testing a recipe that is already ... read more
Nutrient-Loaded Rainbow Raita
Healthy eating is our family's focus, but that's obviously too broad. In our meal share group, we consistently strive to make highly nutrient-dense dishes (i.e. more bang for your buck-and efforts!) for the three families. I've been cooking like this long before the meal share group began. Indian food doesn't have to be any different. I've devised recipes that aren't shortcut recipes for traditional Indian cooking, but they are health-conscious Indian recipes. Well, for the most part. Dessert never counts in my opinion! Raita is a must-have side dish (not a dip, people!) for all Indian food ... read more
Nectarine Raita
Cold and creamy, tangy and dotted with summer sweetness, fruit raitas can accompany hot curries in the summertime, but are also a great condiment for grilled meats. Traditionally though, you would want a bowlful of raita as a side dish, spooning in each mouthful after each forkful of curry. This raita, and most raitas, are quick to make, and this nectarine one is always a hit in our house, especially in the height of the season. I pick nectarines that are firm but ripe. Let 'em sit on the counter too long and they'll be too juicy for a raita! The curry leaves are not essential, but will ... read more
