When we had Indian Pork Kebabs the other night, I had a dash of inspiration. I had just been to the store and bought a big container of plain yogurt. I only needed a cup of it as a yogurt starter for homemade yogurt, but the price per ounce was so much better than buying an 8-ounce container.
Some of it I folded into an amazing French Lemon Yogurt Cake. And then I thought: hey, doesn’t Indian food have some sort of yogurt dipping sauce?
That sauce is raita. I believe that it’s usually more savory, combined with vegetables like cucumbers and a healthy sprinkle of mint or cilantro.
I was at T minus 2 hours until guests though, and there was no way I was going back out to the store. A quick Pinterest search revealed a pineapple raita. Aha! Something I had!
Raita is a cooling element to the spice of Indian dishes. It made a wonderful dip for the kebab meat and veggies. And David happily ate it by itself. He is a huge yogurt and pineapple fan. So maybe it can also be a toddler food if you want to introduce Indian spices!
We’re going to have a lot of recipes and a book review this week on VW. I polled my Twitter followers, Facebook fans, and regular FB friends and everyone said go ahead! Post five recipes! We love you so much, Jessie! Well, I may have added that last part. But it was something along those lines. So stay tuned to see recipes for Jalapeno Creamed Corn, French Lemon Yogurt Cake, more pork, and a seafood casserole that will get your tongue wagging.
Here’s to a great week!