Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Preview
Raita: Cucumber, Pineapple, Beetroot
Introduction
These are three of my favourite raita recipes – they take minutes to whip up, and are perfect alongside pretty much any of the dishes in this book. You can veganise by using your preferred brand of non-dairy yogurt (I like Alpro soya yogurt for the flavour).
Ingredients
For the cucumber raita: | |
cucumber | |
natural yogurt | |
sea salt flakes | |
ground roasted cumin | |
mild chilli powder | |
For the pineapple raita: | |
fresh or tinned pineapple | |
natural yogurt | |
sea salt flakes | |
mild chilli powder, plus extra to serve | |
For the beetroot raita: | |
medium beetroot (90g), peeled and grated | |
lemon juice | |
natural yogurt | |
ground roasted cumin | |
sea salt flakes | |
mild chilli powder |
Preview
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From the book
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