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简体中文KRI September 2018 Recipe of the Month
Taken from From Vegetables, With Love: Recipes and Tales from a Yogi’s Kitchen
(Revised and Expanded New Edition) by Siri-Ved Kaur Khalsa
About Raita
Raita (“RYE-tah”) is a yogurt side dish, usually flavored with salt (or black salt) and various combinations of chopped vegetables, parsley, cilantro, and spices. A most basic raita would be yogurt mixed with salt, a little toasted cumin, and minced green onions or fresh dill. Customarily served as part of a spicy Indian meal, a serving of raita helps soothe the stomach and cool the palate. For very best flavor and loving vibes make your raita with homemade yogurt (see How to Make Your Own Yogurt on page 90). For lighter results, dilute with water as desired.
Tamaatar Raita
Yogurt & Tomato Salad
Yield: 6 servings
Ingredients:
- 2–3 Roma tomatoes
- 1½ cups plain yogurt
- ½ cucumber
- 4 green onions, minced
- ¼ teaspoon cayenne
- ¼ teaspoon pepper
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ¼ cup minced parsley
- 2 tablespoons minced fresh mint leaves
How to make:
Blanch tomatoes in boiling water for 1 minute. Remove skins. Cut in half, scoop out seeds (discard), and finely dice. Peel cucumber. Slice in half lengthwise and scoop out seeds (discard), and finely dice. Combine all ingredients. Let sit for 1 hour and serve.
Plain and Simple Raita
Yogurt Dill Salad
Yield: 4 servings
Ingredients:
- 2 cups plain yogurt
- ½ teaspoon salt
- 1 teaspoon dill weed
- 2–4 green onions, minced
- ¼ teaspoon pepper
- ¼ teaspoon paprika or cayenne
- 2 tablespoons milk
- ½ cup crispy brown rice cereal
How to make:
Combine all ingredients. Let sit for an hour or so before serving.
Teacher
KRI is a non-profit organization that holds the teachings of Yogi Bhajan and provides accessible and relevant resources to teachers and students of Kundalini Yoga.
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