Showing Tag: "raita" (Show all posts)

Make It Vegan

Posted by Veronica Sidhu on Friday, February 14, 2020, In : Recipes 
For so many reasons now people are waking up to the value of a plant-based diet. In my book, I called dairy the fourth “sturdy leg” of the Punjabi table. But there are ways to swap out dairy. For example, in the delicious recipe for Aloo Mirch Dudhwali--Potatoes and Peppers in Milk (p.101) that I made yesterday, instead of a can condensed milk I could use coconut milk and a little coconut flour for body. In the Aloo Raita, I could use my recipe for Vegan Raita (p.128) and add the cooked c...
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Super Snack!

Posted by Veronica Sidhu on Thursday, January 31, 2019, In : Recipes 
Our GSSA seniors loved this snack and you wil too. Try it for the Super Bowl and get some rave reviews. Find the recipe in Menus and Memories for Subze Tikkees and Cilantro/Lime Chutney with coconut. This time I tweaked the recipe by sautéing the vegetable patties in ghee (heavenly fragrance), and added the chutney to plain yogurt to make a lovely raita. Yum!

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Beet It Good!

Posted by Veronica Sidhu on Saturday, February 4, 2017, In : Recipes 
I prepared this raita for dear friends to send them a surprise through my husband who was meeting them at our temple. I had some lovely roasted beets from the night before added an orange and some boondi--those little round crunchy dots and a beautiful marriage was consummated.  If you want a swirly white and pink effect, swirl the beets in last and then serve immediately.

Beet and Orange Yogurt Salad- Chakander Raita (dairy)
Yield: 8 servings
2 beets or 1 cup chopped and drained canned or jar...

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Sultry Summer Dish--Delish!

Posted by Veronica Sidhu on Wednesday, August 10, 2016, In : Recipes 

Saffron Yogurt with Nectarines or Peaches and Pistachios (dairy)

Raja Raita

Yield: 10 half-cup servings

4 cups (32 oz.) container plain yogurt

¼ teaspoon saffron

1 tablespoon hot water

2 pinches ground cardamom

2 pinches ground ginger

½ teaspoon salt

3 peaches or nectarines- blanched, peeled and sliced 

2 tablespoons sugar 

¼ cup unsalted pistachios, chopped

1/8 teaspoon kewrda flavor (optional)

2 sheets silver leaf chandi werk (optional)

In a se...

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Happy Spring! Dill and Cucumber Raita

Posted by Veronica Sidhu on Tuesday, March 24, 2015, In : Recipes 

     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 happ...

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