How wonderful to wake up to bird song! Soon we will see the blossoms. Although we've had a punishing winter, it's time to enjoy a rebirth. At least once a week we have our twin grandsons here for dinner. Phulkas (home-made whole wheat flatbreads) are on the menu because one of the boys, a very picky eater, loves them. Also on the menu is salmon for both of them for its omega 3s which are good for brain development. As long as we put butter on top, our little super-taster is happy. Plain yogurt is for him. Had fun with our omnivore, his brother--and developing food critic, with the new raita and salmon recipe. He guessed what was in them except for the dry garlic chutney. he had never had it before, but asked to take it home to put on pizza. It won't be long before he is contributing to this blog.
The yogurt salad goes splendidly with any fish or shellfish. Add a little color with chopped red bell pepper; or add some heat with a minced, spicy green pepper. Dry garlic chutney is usually packaged in clear plastic or cellophane packets and looks like orange/red masala.

Dill and Cucumber Yogurt Salad (D)

Sowa te Keera Raita

Makes 10 1/2-cup servings

2 medium cucumbers, peeled

½ cup (packed) fresh dill, very finely chopped, or cilantro

½ cup finely minced red onion

1¼ teaspoons salt, or to taste

¼ teaspoon black pepper

1 teaspoon toasted whole or ground cumin seed (optional)

4 cups (32 oz.) Greek (hung) yogurt

1 tablespoon honey (optional)

Grate the first cucumber into a large bowl. Add the fresh dill, red onion, salt, pepper and cumin, if using. With a fork, beat in the yogurt until thoroughly smooth. Cut the second cucumber into dice. Mix in. Taste for seasoning and add honey, more salt or spice to taste—even more dill, if you like. Refrigerate if not using within an hour.

Simple Salmon

Mix a little lemon juice into enough honey to cover the salmon with a very thin layer. Sprinkle with dry garlic chutney or lemon pepper and crunchy sea salt (to taste) before broiling.