As often happens, I get to Thursday and my carefully laid meal plan gets thrown out the window. According to the plan, Thursday dinner was supposed to be Lentil Stew with Ham and Greens. The recipe was a carryover from last week’s meal plan when it got skipped for reasons now forgotten. As I drove home Thursday afternoon, I decided that the gorgeous, unseasonably warm day was really not a lentil-soup kind of day. I wanted to grill again, I wanted something light and fresh with a little kick, and I wanted the meal to still have a little flavor of Fall. In a matter of minutes, I put together a new menu: Indian spice-rubbed salmon, basmati rice snazzed up with turmeric, green onions, and pumpkin seeds, roasted curried cauliflower and an apple raita. It fit the bill perfectly, and we had all the ingredients except for the fish.
I typically make raita in such a way that it is kind of hard to distinguish it from tzaziki -- yogurt, mint, garlic, and lemon juice. Tzaziki gets cucumber and olive oil. Raiita might get a little cumin. A few of the apple raita recipes I found were sweetened with sugar and cinnamon. I found this recipe for a savory one on Martha Stewart’s website, and made a few changes.
- 1 cup plain low-fat yogurt
- 1/4 teaspoon kosher salt
- Freshly ground pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon chili powder
- 1 small Granny Smith apple, cute 1/4 inch dice
- Place yogurt in a small bowl.
- Beat lightly with a fork until smooth and creamy.
- Stir in salt, black pepper, cayenne pepper, chile powder, and apple.
Yield: 1 1/2 cups
Prep time: 5 minutes
My version was chunkier than other raitas I’ve had, but apples are so good this time of year that I wanted that flavor to be out front so I used more apple and less yogurt, and left the peel on to give it a little more texture. The spice mixture we used on the salmon was somewhat subtle, so the bit of cayenne in the raita kicked things up instead of cooling them down. Great combination of textures and flavors!