VEGETARIAN DINNER MENU: Free-Form Samosas; Potato Pea Masala; Spinach Paratha
ONE YEAR AGO: Carrot Raisin Cookies
I know a lot of people who love raita nearly to the point of obsession. For them, the condiment can even eclipse whatever else is on the table-flavorful curries, fluffy dishes of rice, hot-off-the-grill flatbreads-to the point where it doesn’t really make sense to classify raita as a condiment. It’s taken off, become its very own dish. Same goes for tzatziki, et al.
Makes about 1 cup
This is best made ahead of time so the flavors have time to mellow. Plan to make this 24 hours before serving for absolute best results.
Ingredients
1 carrot
2 tablespoons raisins
1 ½ teaspoons whole cumin seeds
1/8 teaspoon salt
Toast the cumin: in a small, unoiled frying pan, cook the seeds over medium-low heat until fragrant. Pour into a small bowl and cool to room temperature before use. (Sticking them in the freezer helps with this.)
Pour ¼ cup boiling water over the raisins. Let them steep for 15 minutes, then drain and press out the liquid with a dish towel.
Grate the carrot. Let it rest for a few minutes on a dish towel, then squeeze it to get out any moisture. (This will turn your towel slightly orange; use one you don’t care much about.)
Combine all the ingredients in a small bowl. Refrigerate at least an hour or longer. Taste for salt just before serving.
