(MARINA) Tonight, we are having friends over for dinner and we are making an Indian feast! For our first recipe, we’re making a salad. We placed two cups of yogurt into a bowl and then put in some shredded cucumbers. Then, we put in some fresh mint and a few other ingredients and stirred. Oh the sound! It sounded squishy like a pig rolling in a mud pile! This is our salad for tonight. It smells so good!
(KERI) Can we just laugh out loud for a minute about M’s ‘squishy like a pig rolling in a mud pile’ comment?! Giggle. Laugh. That kid is so funny. I’m glad she’s mine. By the way, while we’re on the subject of M, she is the photographer for our blog. Good humor, good eye, yes: I think we’ll keep her.
We wanted something fresh and light to accompany the main dish – which I must resist talking about first because oh…it is a STAR to any Indian feast you may want to host (that’s part ‘do’ – stay tuned). Okay, stay focused on the salad. We found this recipe by Aarti Sequeira and tweaked it just a tad. We loved the golden raisins in this salad – they add a perfect underscore of sweet to this creamy goodness. We also added a touch of curry powder and white wine vinegar for a little acidity. Next time, I’d cut the cucs in thin half-moons. I wanted something more to chew than the shredded cucs offered to the tooth.
Cucumber Raita (tweaked a little ) by Aarti Sequeira
2 cups plain whole milk or low-fat yogurt
2 cups grated English cucumber
1 clove garlic, minced
4 sprigs fresh mint, leaves only, minced finely
1 tablespoon white wine vinegar
1 teaspoon curry powder
1 teaspoon kosher salt
2 tablespoons golden raisins (we say add more – double this amount to 4 tablespoons)
Freshly ground black pepper
1-2 chopped fresh tomatoes
Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and right before serving, sprinkle tomatoes over the top.