Curd Rice is a popular recipe in south India. Being closer to the equator, south India has extreme levels of heat during summer. This dish provides relief from the hot summer afternoons. Both rice and yogurt are coolants for your body. According to Ayurveda, it is beneficial to eat 'cooling foods' during summer. I hope you enjoy this recipe.
Serves: 4 Ingredients 4 Tablespoons olive oil, good quality 2 Tablespoons lemon juice, freshly squeezed 1 teaspoon sea salt 1 teaspoon black pepper, freshly squeezed 1/2 cup freshly chopped cilantro 1 cup whole milk plain Greek yogurt 2 Tablespoons mint, chopped 2 cups cherry tomatoes, each tomato cut in half 2 cups peeled, diced English cucumber Instructions In a medium-size mixing bowl, add oil, lemon juice, salt, pepper, cilantro, and yogurt. Mix. Add mint, tomatoes, and cucumber. Toss. Serve. Note: If you are serving this salad after a few hours, then do not mix in the vegetables until you are ready to serve. Salt will make vegetables ooze their liquid, so it is better to add the vegetables right before serving.
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.