After complaining about spring’s fickle nature in my last post, it seems we’re getting a step closer to warmer temperatures around here. Sure, there will be some ups and downs, but I’ve been focusing on the flowers that have sprouted, I’ve been able to wear lighter jackets this week (even skipping them altogether one morning) and I’ve started putting some of the heavier winter things away. It’s a sign of hope and as a result, my mood has been considerably better.
So it feels like the perfect time to share a simple recipe — one that doesn’t involve any cooking (unless you’re using homemade yogurt), just a little artful mixing. It’s how I make raita — and yes, once again, you can thank my mother for teaching me this one. I’ve been in the mood to make more Indian things lately and I suppose it makes sense, being that 90 percent of the home-cooked meals I ate growing up were Indian. That said, while yogurt was often a side component of our meals, raita itself would typically make an appearance if my parents were having someone over for company (and even then, not regularly). But it’s easy enough to make that while I usually do make it for company, I’ve had no qualms about making it for “average” meals at home….