Rating Raita

           

Since pulling out Mark Bittman’s recipe for seven variations of raita from the May 29, 2008 New York Times, I have been eating raita with everything for weeks.  Not just the Indian inspired dishes that I’ve been making as an excuse for ghee, but on eggs, as a dip, anything that needs a spot of creaminess, spiciness, and crunchiness.  The mix-ins vary in texture from crunchy radishes to mushy bananas, and there is a constant linger of cumin and heat.  Dannon should give these savory versions a try.  Notes on the variations:

plain – a healthy alternative to sour cream

cucumber mint – I like my tzatziki more

mixed vegetable – crisp and refreshing from the radishes and red pepper

beet – pretty in pink, I prefer potato

potato – not crunchy, not mushy, but that assuring soft and structured potato salad feel

chickpea – I feel so healthy eating this

banana coconut – sweet and pleasantly squishy

I bailed on the tomato raita, given that tomatoes are out of season and that there’s minced onion, no thanks.  I’ve also strained it for a thicker version, which makes for better dips.  Dare I say it, I think it agrees with me.

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One Response to “Rating Raita”

  1. Newfound Nigella « The Littlest Kitchen Says:

    […] and Cilantro Raita.  I’ve made a lot of Indian food in the recent past, and a lot more raita, so I was impressed with this harmonious combination.  The dal was thick, stew-y, and sweet with […]

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