Raita Premium PD Recipe
- Cuisine: Indian
- Skill Level: Easy
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Print Recipe
Click here to view this recipe: https://protectivediet.com/recipe/raita/
This recipe contains a step-by-step guide to creating an Indian Buffet in the comfort of your home. Raita is a creamy, cooling Indian condiment that transports me back to the beginning of my spicy food training and cultural adventure on Devon Avenue in Chicago. The exotic color-rich aromatic spices in every dish drew me in, but my childlike heat tolerance inhibited my experience. I started spicy food exposure therapy using Raita as a main dish with a condiment-sized serving of spicy dahl or tikka masala. I enjoyed it scooped up with naan. I drenched the spicy potato-filled samosas with this mild, palate-soothing condiment. I layered it on crunchy lettuce wedges and ripe tomatoes as if it was a creamy Indian buttermilk ranch dressing or mild tzatziki sauce. After learning about the anti-aging oxidative stress protection of capsaicin found in spicy chiles, I developed my love and admiration for spicy food. This fire extinguishing recipe will help you and your family gradually introduce spice with a private member-only Indian buffet celebration. Buffets have closed down to observe public health regulations. I’m encouraging you to keep this fun part of food dining history alive by creating a health-focused Sunday Indian buffet in your Workplace for Wellness. The best part of your PD buffet is that every dish is vegan, oil- and sugar-free, and made custom for you with hand-selected high-quality ingredients to promote your immune system. Spice it up and cool it off with Protective Diet’s Raita!
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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:
- Read all Directions and Notes
- Dice cucumber, onion, and cilantro finely (see photos)
- Add cucumber, onion, cilantro, yogurt, cumin, coriander, and any add-ins to a mixing bowl
- 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
- 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)
Guidance to create a PD Indian Buffet at home:
Next Day Leftover Suggestions:
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