Sunday, November 23, 2008

Raita : yogurt and cucumber dip


is a healthy spiced yogurt and cucumber companion to cool hot curries but works equally well as a dip. My secret ingredient is dry roasted sesame and cumin seeds-now you all know it;).

  • 1 pot of organic yogurt
  • 5-6 inches or half of an organic cucumber grated coarsely (non organic may have a waxy coating on the nutritious skin)
  • 1/4 to 1/2 t sea salt to your taste
  • 1/2 to 3/4 t freshly ground black pepper to your taste
  • 1/2 to 3/4 garam masala
  • 1/4 to 1/2 t smoked paprika
  • 1/2 to 3/4 t each sesame and cumin seeds
  • 1 T chopped green herb of your choice: for authentic raita add coriander, for a Greek edge add mint, chives or just add parsley( a clove of crushed garlic and 2 T parsley turn it into a good sauce to go with fritters)
  • for decoration a sprinkle of red chili powder or smoked paprika or cayenne, garam masala, black pepper, sesame and cumin seeds and 2-3 coriander leaves.


  1. Place a dry frying pan on gas and let it get hot.
  2. Add the cumin seeds and sesame seeds into the hot pan and toss the pan around to brown the seeds without burning. They will start to pop.
  3. Empty the seeds into a clean dry plate and allow to cool, while you prepare the yogurt.
  4. Grate the cumber
  5. Empty yogurt into a bowl and whisk
  6. Add the cumber and mix
  7. Add the salt, pepper, garam masala, paprika, cumin and sesame seeds(reserve a few for decorating the top).
  8. Add the chopped coriander
  9. Transfer to your serving dish and decorate the top with a sprinkling of
  • garam masala
  • black pepper
  • paprika
  • sesame seeds
  • cumin seeds
  • a sprig of coriander
Serve with roti, pitta, tortillas, poppadoms, carrot sticks, celery sticks, broccoli trees .............

Further variations:
The cucumber can be diced instead of grated. Also you can try adding cubed avocado, cubed tomatoes and spring onions. This trio is a great combination when served with curries!

Can I have a pink chocolate dolly cake?

Happy 3rd Birthday!

Saturday, November 22, 2008

Fruit n nut cookies - with or without egg


150g soft butter
1/2 cup soft dark brown sugar
1/2 cup soft light brown sugar
1 T dessicated coconut
2 T flaked almonds
2 T dried cherries
2 T chopped dried apricots
1 T pumpkin seeds
1 cup plain flour
1 t baking powder
2.5 cups oats
1 egg or 1/2 cup whipped double cream

  • cream butter and sugars
  • add egg or lightly whipped cream
  • add flour
  • add fruit n nuts n oats
  • roll into balls and flatten
  • cook at 160 deg C for 20 minutes