Special Feature: Products Sally Recommends

Cilantro and Mint Yogurt with Grapes (Angoor Raita)

by Suneeta Vaswani

Serves 8

One of my food-loving friends travels with her notebook to jot down recipes at short notice. One summer day, she visited and made this amazing raita for us. I was surprised at the results.

4 cups    plain yogurt, divided   1 L
1⁄2 cup   cilantro leaves    125 mL
1⁄3 cup   mint leaves   75 mL
2 to 3    green chilies, preferably serranos    2 to 3
11⁄2 cups seedless grapes    375 mL
1⁄2 tsp   salt or to taste   2 mL

1.   In a blender, combine 1⁄4 cup (50 mL) yogurt, cilantro, mint and chilies to make a smooth paste. Transfer to a bowl.
2.   Stir in remaining yogurt until smooth and creamy.
Stir in grapes and salt.
3.   Cover and chill well before serving. (Can be refrigerated for up to 3 days.)




Recipes reprinted with permission from Easy Indian Cooking, by Suneeta Vaswani, Robert Rose Inc., 2004. Photos by Mark T. Shapiro.



Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

Share this article with a friend:

Free eNewsletter SignUp

Sally's Place on Facebook    Sally Bernstein on Instagram    Sally Bernstein at Linked In




Global Resources

Handmade Chocolates, Lillie Belle Farms

Food411 Food Directory