RECIPE OF THE MONTH
BEET AND ORANGE RAITA WITH WALNUTS
Makes 3 ½ cups
A riot of color, this exotic raita is a show stopper. It makes a beautiful addition to a buffet table and tastes fabulous. A wonderful side dish with grilled foods and/or Indian breads.
½ teaspoon cumin seeds
2 cups plain non-fat yogurt
I large potato, cooked, peeled and cubed
1 medium orange, peeled and sectioned
1 medium beet, peeled and cubed
¼ cup chopped walnuts or pecans
Salt and freshly ground pepper to taste
1. In a small dry skillet heat cumin seeds over medium-low heat, shaking pan occasionally, until they turn a shade darker and are fragrant, about 3 minutes. Remove and tip into a bowl to cool. Grind to a powder in a spice grinder or mortar and pestle. Set aside.
2. In a large bowl, whisk yogurt until smooth. Stir in potato, orange, beet and nuts. Season with salt and pepper. Cover and chill 1 hour.
3. Just before serving, sprinkle cumin powder over salad.
Note: For a more dramatic effect, reserve beet and chill separately. Swirl beet into raita just before serving and sprinkle cumin on top.
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CLAMS IN DYNAMITE MASALA
2 – 2 ½ pounds clams
1½ cups frozen grated coconut, thawed
4 inch-piece cinnamon
1½ teaspoons peppercorns
10 cardamom pods, cracked open
4 blades mace (optional)
1 teaspoon poppy seeds
I wanted to write and say how much I enjoyed your curry workshop last night at In Good Taste in Portland. It was FANTASTIC!! I have a much richer understanding of Indian spices, regional differences and cooking techniquies. I am very excited to try more dishes at home. The historical information added a real richness to the class.I would love a class on a traditional Indian meal start to finish.
Thank you very much.
Lisa Thum (former Houston resident)