Golden garlic raita
The only raita I am used to is the one with cucumber. To tell you the truth, it is the first one I ever attempted to make, not that it was very successful the first time around.
I was lazy so I took the easy way out and skipped the step where you have to squeeze out all the excess water from the cucumber, before mixing it into the yoghurt, me being me, I just folded the cucumber straight into the yoghurt and after standing a while, the cucumber started draining water in the yoghurt. What a nightmare.
When I came across this recipe I was eager to try it out. I love a good raita, since my cucumber days, I have made many a raita, from beetroot, to spinach and even a pumpkin raita. Garlic was just the next one to try out.
The recipe was simple and easy enough, with just a handful of ingredients. The frightening part was the big bold letters at the bottom of the recipe that stated whatever you do, do not burn the garlic.
So you can imagine what I was thinking the entire time the garlic was roasting in the pan, I pray to God that I do not burn this garlic, there is no way I am restarting the chopping and slicing and peeling process again.
Thank my lucky stars I only burnt the garlic once and the second time around I had the heat on the lowest possible seating the stove would go before going off, it took longer than expected but the results speak for themselves.
The dish was loved by all. My parents did however say that it had a bit of a bite thanks to the chillies I added, but after it was spread over the grilled paneer , it wasn’t that strong.
Nothing like a good chilli to burn some nose hairs and loosen the flu… that’s what my mum always says when I eat something strong and my nose starts running.
- 1 x cup plain yoghurt.
- 3 x cloves garlic, thinly sliced.
- 1 x tbsp. olive oil.
- 1 x green chilli, finely sliced.
- ¼ x tsp salt.
- Juice of 1 lemon.
- Heat the oil in a pan.
- Add the garlic and gentle fry till golden brown.
- Add in the chilli and fry for a few seconds.
- Remove from the stove and stir in the yoghurt and lemon juice and season well before serving.