Roasted vegetables are a fall classic, but, this recipe is great for summer. The yogurt preparation in this recipe is from a popular Indian yogurt side dish called 'Raita.' In Indian cooking, we usually cook brown lentils until they are mushy, but, in a salad, we do not overcook our lentils.
There can be savory or sweet raita. Based on your region in India, some may contain tomatoes and onions while others may not, sometimes seasonal fruits or beets or mint is add, it can be done in many ways...the recipe here is for the most famous raita which is popular all over the country. This is also called Boondi Raita, for which you will need to buy Boondi from the store. Boondis are deep fried chickpea flour balls which are very small and are sometimes spiced.Ingredients2 cups low-fat plain yogurt, whisked1/2 cup cilantro, finely chopped1/2 teaspoon cayenne OR LESS1 teaspoon fresh grated ginger1 teaspoon cumin seeds1 teaspoon sugar1/2 teaspoon salt1/2 cup Boondi (spiced fried chickpea balls) OPTIONALIn a mixing bowl,...
Beetroot Raita is unique, the natual red / pink color of beetroot colors and flavors this raita. Beetroot and its leaves are very healthy, look it up for its health benefits.Ingredients1 cup peeled, grated beetroots (if using canned, then thinly slice)4 cups low fat plain yogurt1 scallion, finely choppedInstructionsIn a mixing bowl, whisk yogurt for a minute. Then add the ingredients and mix well. Refrigerate for a couple of hours and serve cold.