I’m still enjoying Chicken Tikka Masala from the last blog. Since it isn’t excessively hot I like to kick-up my portion—but not everyone else agrees. I figure you can always add more spice but it’s not so easy to take it out.
A fun alternative is to set out small bowls of chutney, yogurt, hot pepper flakes, cilantro, and such. It gives everyone creative license to dress up their own dish according to personal taste.
Beyond a cooling sauce, raita is a versatile dip with vegetables or crackers and breads such as Naan.
For a Greek Tzatziki variation, substitute dill for cilantro and season with garlic and red pepper; cucumber is optional. Perk it up with a squeeze of lemon juice and a drizzle of olive oil.
1 cup Greek yogurt
1 Tbsp green onion, mince
1 Tbsp cilantro, mince
½ small seedless cucumber, small chop
¼ tsp salt
1 tsp each cumin seed and coriander seed, or ¾ tsp each ground
½ hot dried red pepper, seeded, or ¼ tsp red pepper flakes
Combine the yogurt, green onion, cilantro and cucumber.
Crush the spices in mortar pestle, add the blend to the yogurt mixture and season with salt. Chill well and serve with cilantro garnish. Makes 1½ cups
For Greek Tzatziki: replace the cilantro with dill; season with 1 clove garlic mash & minced, and red pepper. Add a squeeze of lemon juice and drizzle olive oil. Makes 1½ cups