Monday, September 17, 2007

Dips, Raitas, and other assorted goodies

Virtually every country that consumes milk has some variations on this theme.

The CC had a lot of leftover yogurt (don't ask!), and some assorted stuff (cucumbers, carrots, mint, curry leaves) in his refrigerator. His thoughts turned to how to consume most of it efficiently, but also leave it in a form that could be easily stored for later consumption.

Inspiration struck, and out came the thought of making a bunch of yogurt-based foods.

There are more recipes here than humans. Writing a book on these would be the ultimate waste of time. Who'd read all these basic variations on the same theme?



1 english cucumber (grated)
2 cloves garlic (minced fine)
mint (chopped into ribbons)
strained yogurt
salt and pepper


Mix everything, and let it sit for an hour.

South-Indian Carrot Raita


carrots (grated)
1 tsp mustard seeds
1 tbsp urad
5-7 curry leaves
strained yogurt


Heat a tiny amount of oil in a pan. Toss in the mustard seeds. When they splutter, toss in the urad. When they turn light brown, toss in the curry leaves. Add the carrots and sautee for about a minute. Let it cool.

Mix everything together, and let it sit for at least an hour.

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