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Raita is a cold sauce that balances the strong spice flavors in an Indian meal, but it is perfect as an accompaniment to tapas, barbecues and as a sauce for meat and fish. Furthermore, it is gluten-free, you can make it dairy-free by using soy yogurt or grain-based sour cream (Oatly). If you can use soured milk, I think kefir or cultured milk is the best. Normally, chili is not necessary in raita, since it should balance the spices, but since beetroot is a bit sweet in taste, I think it is good to add a little chili powder. You can easily skip it.
Raita is a cold dip or sauce that balances the strong spicy flavors of an Indian meal. It can be used for tapas, barbecues, with roasted meat or fish or as a side dish for vegetables. In my raita mix package I have spicy balls of chickpea flour that swell up a little after 10-15 minutes.
Yippi, the mango season is here. In India, our mangoes are being harvested and are now at their best! Unfortunately, we won't get the fantastic mangoes in fresh condition, but we'll definitely try next year. AND just to emphasize, it's the same as Norwegian strawberries. No one above and no one next to, there's no doubt about that, right?
When you have a salad or finger food, it's tame without dressing, raita or chutney. The difference between my chutneys and this dressing is that it's easy to make. I also make dressings with different spices and flavors to get variety. I hardly use mayonnaise, and with light sour cream I don't need oil either. Here, … Continue Simple and tasty dressing