Raita Premium PD Recipe

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Ingredients:

• 1 cup PD Plant Based Yogurt
• 1 cucumber, diced
• ¼ cup red, white, yellow or sweet onion, diced finely
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ cup cilantro or mint, chopped finely

Optional Add-Ins:

• Pomegranate arils
• Jalapeno, diced
• Roasted eggplant

Directions:

1. Read all Directions and Notes
2. Dice cucumber, onion, and cilantro finely (see photos)
3. Add cucumber, onion, cilantro, yogurt, cumin, coriander, and any add-ins to a mixing bowl
4. Stir together; enjoy, or refrigerate to allow spices to bloom

Notes & Pro Tips:

• Raita can be enjoyed immediately, but the flavor is enhanced when chilled
• I make it first and refrigerate while preparing Oil-Free Garlic Naan, Red Lentil Dahl, and Brown Rice
• Raita doesn’t contain any salt because it is calming and served with or on seasoned items
• I add jalapeno or serrano chiles to Raita when I am serving it with a mild dish
• For thicker Raita, use a full batch of Greek Yogurt (straining one quart of PD Plant Based Yogurt = 1 cup of Greek Yogurt)

Serving Suggestions:

• Serve cold to cool the palate when eating spicy food
• Serve it as a garnish on top, a dip for bread in a bowl, as a side dish, or spoon it on
• Oil-Free Garlic Naan, Oil-Free Gluten-Free Samosas, Aloo Gobi, Red Lentil Dahl, Tikka Masala, Spicy Oil Free Curry, Roasted Squash Curry, or Indian Flatbread Pizza
• Use as a sour cream replacement on Indian Nachos or Indian Pizza
• Served untraditionally on Cheater Baked Potatoes, Onion and Herb Smashed Potatoes or Smash Browns

Guidance to create a PD Indian Buffet at home:

• Condiments (make a day in advance): Raita, Mango Chutney and/or Tamarind Chutney
• Morning of the party: Mix and rise Oil-Free Garlic Naan and optional garlic butter topping (plan one per person). When diners line up to the buffet, roll out Naan, cook stovetop, season, and place hot into a towel-covered basket or bowl to pass around the table; assemble your plate and join them
• Set up Perfectly Cooked Brown Rice with Broth Mix, vegetable broth, or ½ cup ferment brine for every 2 cups of water (make ½ cup of dry rice per person when serving Naan) in the Instant Pot with Delay Start set to begin one hour before service
• Red Lentil Dahl and or Tikka Masala can be made in advance and reheated in a slow cooker or on the stovetop (a slow cooker plugged in on the buffet will keep it hot (one batch serves four)
• For smaller servings per person and more variety like an elaborate Indian buffet, reduce the amount of rice and make Aloo Gobi (veggie side dish) and/or Samosa (pastry filled with spiced potato); serve warm or at room temperature
• Raw wedges or slices of iceberg lettuce, tomatoes, and cucumbers are often on an Indian Buffet to cool the palate and add freshness to your plate
• Place chutney and Raita in the center of the table like you would ketchup for everyone to pass and layer on tableside
• Complementary Beverages: Chai Latte (hot), Mulled Wine (hot), Tuber Tonic (hot or cold served with lime), Flower Water (cold)

Next Day Leftover Suggestions:

• Indian Flatbread Pizza
• Indian Nachos

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