Raijta (let sit for 1 hour before eating)
½ Cup of Non Fat Greek Yogurt (or plain soy yogurt if vegan)
4 inches of cucumber cut into small pieces
¼ of a pepper cut into small Pieces
1 baby carrot sliced very thin
A little cilantro
Mix above with a pinch of salt.
Curry
Use a heavy somewhat deep frying
pan
1 Medium Onion
1 Large Tomato
2 medium zucchinis
1 inch Fresh Ginger or equivalent Powder
2 Cloves Garlic
1 Tsp. – Cumin Seeds
1 Tsp. – Coriander Seeds crushed
1 tsp. – Turmeric (bright
yellow)
1 tsp. - Mustard Seeds (tiny black ones)
5 cloves
1 tsp. – Garam Masala (red
powder that looks smells a bit like cinnamon)
1/4 cup raisins
1/3 cup cashews or peanuts
Jalapeno or other chili pepper to suit
Salt to suit
1 cup water or veggie stock
Olive Oil
Cut onion and tomato up into small pieces
Mince Garlic, Chili Pepper and Ginger
Cut up zucchini into quarter then about 1 inch in lengths so they are chunks and not slices
Put oil into pan coating bottom and heat on medium
Add Cumin, Cloves, Coriander and
Mustard.
When Mustard Starts Popping add
in Onions, Garlic, Chili and Ginger
Fry until onions are somewhat translucent
Add tomatoes and salt and cook for 3 minutes
Add in zucchini, water (or stock) and
turmeric. Mix well
Cook until zucchini are almost done
Add in Raisins and Cashews/Peanuts
Cook another 3 minutes
Add in Garam Masala
Service with Basmati Rice and Raijta
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