Image courtesy of Budget Bytes.
http://www.budgetbytes.com/2012/06/cucumber-raita/

You can’t have a decent Indian dish without a mouthwatering serving of raita on the side (or to put on top- it’s delicious, why not put it on everything).

I make mine with cilantro, shallots, and persian cucumbers for a delicious crunch and flavor that goes well with practically anything Indian (even pudla, you can get the recipe here)

Warning: This recipe is NOT vegan. I know that this is supposed to be a vegan blog, but I do indulge in some greek yogurt here and there and things that my body feels it needs. It’s all about trusting your body and finding what makes you feel good and whole.

What You Need: 

• 4 cups full fat greek yogurt
• 1 large persian cucumber, diced finely (keep the skin on)
• 1 shallot, diced
• 1/2 cup of cilantro, chopped finely
• 1 tsp cumin powder
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste

How You Make It: 

Combine all ingredients in a large bowl. Cover and let flavors set for at least 15 minutes or up to 2 hours. This will last in the fridge the entire week unless someone decides to eat it before then!

Peace, love and no beef!

Guramrit

I apologize for my hiatus and I’ve been taking the time to enjoy my summer, enjoying the delicious produce of this season and giving myself an overall rest. One of the most important things in this season of beautiful weather, is knowing when to take time to rest and rejuvenate. I’ve been doing just that. Of course, I’ve been in the kitchen getting a feel for seasonal cooking so I’ve decided to make my return and share a classic recipe that is a go to in my home. And, the more I make this the better it tastes each time. So start salivating and dreaming about Indian cuisine, because I’m about to set your taste buds aflame.

Cooking Time: 20-30 Minutes

What You Need: 

• 4 Red Skinned Potatoes, scrubbed, cut into 1/2 inch cubes
• 1 Cauliflower, cut into small florets
• 1 large red onion, diced
• 4 cloves of garlic, smashed and chopped
• 1/2 cup fresh cilantro, chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 3/4 tsp red chili powder
• 1/2 tbsp coriander powder
• 1/2 tsp garam masala
• 2 tbsp oil (or ghee)
• 1/2 cup diced tomatoes (you can use half a 8 oz can of diced tomatoes or fresh)
• 1 tbsp tomato paste
• juice of 2 lemons
• Sea Salt to taste

How You Make It: 

1. In a deep pot, heat oil or ghee. Add cumin seeds. When cumin seeds start to pop, add onions and garlic. Stir until translucent. Season with sea salt.
2. Add turmeric, chili powder, coriander powder, garam masala. Stir until onion is coated.
3. Toss in potatoes and stir. Allow to cook for up to 4-5 minutes until coated with spices.
4. Add cauliflower florets, sea salt, and stir until coated.
5. Cover the pot and allow the vegetables to cook up to 10 minutes.
6. After 10 minutes toss in diced tomatoes and tomato paste. Scrape the bottom of the pan to prevent sticking. (Note: if the veggies stick, add a few tablespoons of water and the veggies should release from the bottom).
7. Continue to cook until the veggies are soft (an additional 10 minutes).
8. Remove from heat, stir in lemon juice and cilantro. Season with salt to taste.
9. Serve immediately with raita (recipe to come-not vegan!), steamed basmati rice or your favorite Naan, Parantha or Roti.

P.S. You can always add peas to your recipe (as pictured above) or simply make this Aloo Matar or Gobi Matar! This spice combination can transform any dish into something Indian! How awesome is that?!

The best part about this recipe? It’s even better the next day or a few days later. You know what that means! LEFTOVERS GALORE! I definitely packed this for my boyfriend’s lunch on some basmati rice. He definitely had a happy tummy.

I hope you enjoy this recipe and start cooking Indian food more often.

Peace, love and NO Beef!