THE WAY WE EAT
April 2013
Summer is hovering and before we know it we will be craving salads and cool foods. Raitas are India’s answer to summer. Although yogurt (dahi) and raitas are enjoyed year round, in summer they are particularly valuable as they help cool the body.
There are hundreds of raita variations, and amongst my favorites is this glorious beet and orange version. Walnuts are a recent addition, making it a powerhouse of nutrition. It is fabulous with grilled and barbecued foods and yummy eaten just with a stuffed paratha (stuffed flatbread)
BEET AND ORANGE RAITA WITH WALNUTS
½ teaspoon cumin seeds
2 cups plain non-fat yogurt
I large potato, cooked, peeled and cubed
1 medium orange, peeled and sectioned
1 medium beet, peeled and cubed
¼ cup chopped walnuts or pecans
Salt and freshly ground pepper to taste
MEMBER OF
Hello Suneeta!!!
I wanted to write and say how much I enjoyed your curry workshop last night at In Good Taste in Portland. It was FANTASTIC!! I have a much richer understanding of Indian spices, regional differences and cooking techniquies. I am very excited to try more dishes at home. The historical information added a real richness to the class.I would love a class on a traditional Indian meal start to finish.
Thank you very much.
Sincerely,
Lisa Thum (former Houston resident)