Apple Raita Recipes

Steps:

• Heat the EVOO in a Dutch oven over medium-high heat and melt the butter into the oil. Add the garlic, onions, 1 apple and the ginger and season with salt and pepper. Cook until tender, 7 to 8 minutes. Add the coriander, cumin, turmeric and ground mustard and cook, stirring, until fragrant. Add the flour and cook, stirring, for 1 minute. Add the stock and simmer until thickened to the consistency of a light sauce, about 20 minutes. Stir in the chicken.
• Put the remaining apple in a food processor with the yogurt, cilantro and mint. Pulse to combine. Add the cardamom and the juice of 1 lime and season with salt and pepper. Whizz to combine. Refrigerate until ready to serve.
• To serve, prepare the rice according to the package directions. Cut the remaining lime into wedges. Heat a griddle or grill pan over medium-high heat and splash some water on it, then grill the naan and brush with melted butter. Ladle the mulligatawny into shallow bowls and top with the rice and a dollop of raita. Serve the naan and lime wedges on the side.
• Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

Steps:

• Whisk together 2 tablespoons of the oil, tomato paste, onion, garlic, cumin, cinnamon, allspice, cayenne, and salt and pepper in a large bowl. Add the turkey and parsley and using your hands, gently mix until combined. Cover the mixture and refrigerate for at least 1 hour to allow the flavors meld. Can be made 8 hours in advance and refrigerated.
• Heat the grill to high.
• Divide the mixture into 12 equal portions and roll into balls. Gently press down on the top of each patty to flatten slightly. Brush the patties on both sides with 2 tablespoons oil and season with salt and pepper.
• Grill the kofte until golden brown on both sides and cooked through, about 3 minutes per side.
• Whisk together the lemon juice and remaining 2 tablespoons of oil in a large bowl and season with salt and pepper. Add the spinach and toss to lightly coat the leaves in the dressing. Fill each pita with 3 of the patties, top with spinach, red onions and raita. Place a patty Transfer the spinach to a platter and arrange the kofte on top of the leaves. Top each patty with some of the raita.
• Stir together the yogurt, apple, salt, cinnamon and cayenne in a small bowl. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Steps:

• Heat the grill to high. Toss the onion with half the lemon juice, plus some seasoning, and set aside.
• Using your hands, mix the mince with 3 tsp of the garam masala and some seasoning. Divide the mix into 6, then roll each into a long thin sausage. Insert a skewer along the length of each kofta, then grill for 5 mins each side until cooked through. If using wooden skewers, soak them for 10 mins first.
• Make the raita as the lamb cooks. Mix together the yogurt, apple, beetroot, the remaining garam masala, the lemon juice and some seasoning. Serve the koftas with the onions, raita, lemon wedges, coriander leaves and cooked rice or wraps.

Steps:

• Join the roots and the apples cubes (slices are fine too) in salad bowl.
• Roast coriander, cumin and mustard seed in the oil until it smells nice.
• Mix well the remaining ingredients with the roasted seeds in a small separate bowl.
• Put the mixture on the cubes, add some drops of pomegranate syrup on top and decorate with a knife.

Steps:

• Put yogurt in a bowl.
• Beat lightly with a fork until smooth and creamy.
• Add all remaining ingredients and mix well.

Steps:

• Place yogurt in a small bowl. Beat lightly with a fork until smooth and creamy. Stir in salt, pepper, chile powder, and apple.