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30
Butters/Dips/Dressings/Sauces
Radish Raita
The yogurt in this Indian condiment acts as a cooling agent to dial down spicy dishes.
The addition of radish and mint make for a refreshing side, perfect to serve with Chicken Tikka
Skewers (page 33).
Yield: 1½ cups
INGREDIENTS
5 ounces (about 6) red radishes, trimmed
1 small (about ¾ ounce) shallot, cut into
1-inch pieces
½ serrano or jalapeño, seeded (optional)
and cut into 1-inch pieces
1 cup plain whole Greek-style yogurt
2 tablespoons finely chopped mint, plus
a few small whole leaves for serving
¼ teaspoon granulated sugar
1 tablespoon lime juice
½ teaspoon kosher salt
2 teaspoons ghee or neutral oil, such as
grapeseed or sunflower seed oil
½ teaspoon cumin seeds
¼ teaspoon coriander seeds
¼ teaspoon black mustard seeds
INSTRUCTIONS
1. Insert the medium shredding disc into the work bowl of the food processor. Shred radishes.
Transfer to a dish towel and squeeze out extra moisture. Reserve.
2. Remove the shredding disc and insert the chopping blade. With the machine running on High,
drop the shallot and serrano through the feed tube to finely chop. Scrape down the sides of the
work bowl. Add the yogurt, shredded radish, mint, sugar, lime juice, and salt and pulse until
combined. Taste and adjust for salt.
3. Just before serving, melt the ghee in a small skillet over medium-low heat. Carefully add the cumin
seeds, coriander seeds, and mustard seeds and cook for 30 seconds, or until first seeds start to
sputter and pop. Remove from heat to cool slightly.
4. Transfer raita to a serving bowl. Drizzle ghee and seeds over and top with mint leaves.
Serve immediately.
Nutritional information per serving (¼ cup):
Calories 62 (53% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g • chol. 5mg • sod. 112mg • calc. 50mg • fiber 1g
Tzatziki
The Greek cousin of raita, this sauce benefits from time in the refrigerator so the flavors
can develop. For a thicker consistency, drain the yogurt in the refrigerator overnight before
proceeding to step 2.
Yield: 1¾ cups
INGREDIENTS
2 cups whole milk plain yogurt
8 ounces English (seedless) cucumber
2 garlic cloves, peeled
1 tablespoon fresh lemon juice
¼ teaspoon lemon zest
Large pinch kosher salt
1 tablespoon finely chopped fresh dill
INSTRUCTIONS
1. Line a fine mesh strainer with 1 to 2 paper coffee filters and position it over a bowl. Fill the paper-
lined strainer with the yogurt and drain for 1 hour.
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