Raita : yogurt and cucumber dip

Raita

Raita 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;).

Ingredients:

• 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.

Method:

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!

DIP DIP DIP

Red Pepper Houmus

Guacamole

Sour Cream & Chive

Easy tasty Burtha-Mashed Spiced Aubergine

Is it a dip? Is it a pate? Is it a North Indian curry? Is it a sandwich filling?

Whatever you want it to be, it tastes 100 times better than it looks!

Method:

• Bake a washed and pricked (with a fork) aubergine on a piece of foil in a hot oven for 40-60mins.
• When cooked and cooled(for handling purpose), cut in half and scoop out flesh using a tablespoon and scarping the skin to capture the smokey flavour.
  

In a pan, add:

• 1 T oil-olive oil and rapeseed combo
• 1 diced onion
• Fry on med heat for 5 min
• Add 1 slashed green chili
• Add 1-2 diced fresh tomatoes
• Fry on med heat for 5 min
• Add aubergine pulp
• Cover and cook for 8 min
• Add 1 small finely diced red onion
• Cover and cook for a further 7-8 min
• Turn of the heat and serve anywhich way you please.

For first timers, I recommend eating in a sandwich or with indian breads. This is a low labour intensive dish with a high rating taste!