this raita is a lovely change from the more common cucumber raita. madhur jaffrey, the recipe author, writes in eastern vegetarian cooking that she can eat it by the spoonful, all by herself. it can also be served warm, however, i've only tried it cold. madhur jaffrey calls this dish yogurt with courgettes, but i think it is a dish that we usually refer to as raita.
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it's spices speak for themselves -- delicious to have with your favorite pot roast or pork roast. it's easy to make up and can be stored in refrigerator up to a year. can be canned & frozen. makes a nice gift also !
modified recipe from the whole life nutrition kitchen http://www.nourishingmeals.com. the original recipe called for 1-2 small avocados, 1-3 tbsp of fresh lemon juice and extra virgin olive oil, 1-2 tbsp water and a pinch of sea salt. once you have blende
a wonderful blend of flavors. i love rice, but my husband is not fond of it plain so i look for flavorful ways of preparing it and he really enjoyed this. i used jasmine rice, which is a long-grain but cooks much like a short-grain, and i left mine in the
from cooks illustrated magazine, made to accompany beef tenderloin cooked in the ci method. i selected this flavored butter because the chives had just come up, harbinger of spring. it would be good on anything that you like with blue cheese.
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