Shallot Raita Food

TRADITIONAL INDIAN RAITA

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

BROCCOLI AND DILL RAITA SLAW

Steps:

• In a large bowl, whisk together all of the ingredients except the broccoli slaw, cranberries, and almonds. Taste for seasoning and adjust according to your palate.
• Add the slaw, cranberries, and almonds and gently toss. Chill before serving.
• Ginger-Garlic Paste:
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar; it should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

SHALLOT RAITA

Steps:

• Put the yougurt into a serving bowl.
• Add water, more or less, depending on how thick you want the yogurt to be, and stir until smooth.
• Add the shallots and salt and blend.
• In a small frying pan put the oil and mustard seeds. Heat over high heat until the mustard seeds have popped for about 5 seconds.
• Quickly add the cayenne and then pour the mixture into the yogurt. Stir.
• Garnish with the cilantro.
• Set in the fridge for a time so that the flavors can marry. Good served with vegetable biriyani.

PAN-FRIED SALMON WITH SHALLOT MASH AND CUCUMBER RAITA

Steps:

• First finely chop the shallots and soak in white wine vinegar. Set aside.
• For, the raita, sprinkle the cucumber lightly with salt and set aside to drain in a colander for 20 minutes.
• Pat the cucumber dry and mix with the yoghurt and coriander. Season with salt and freshly ground pepper.
• Cook the potatoes in a saucepan of boiling salted water until tender; drain and mash with butter and milk. Season with salt and freshly ground pepper. Drain the shallots and mix in with the mustard and parsley.
• Meanwhile, heat 1 tablespoon of olive oil in a heavy-based frying pan. Season the salmon with salt and freshly ground pepper and score the skin, using a sharp knife.
• Add the salmon skin side-down and fry for 3-4 minutes or until the skin is crispy.
• Turn the salmon over and cook for a further 1-2 minutes on the other side.
• Serve the salmon on a bed of shallot mustard mash with the cucumber raita. Drizzle the remaining olive oil over the salmon just before serving.