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Pineapple Raita

Serves: 4

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pineapple Raita recipe on the web!!

INDIA
Advance Preparation: 2 hours for draining the yogurt (optional)
Pineapple lends this raita an unexpected touch of sweetness.


   _ 1/2-2 c plain yogurt, whole-milk
   ___ tsp cumin seeds
   _ c fresh pineapples, finely diced, ripe
   _ 1/2 tbs fresh mint or 2 teaspoons dried
   _ tsp Quick Garam Masala (see recipe under "Rub It In")
   Salt and freshly ground black pepper, to taste


1. If you are draining the yogurt, place 2 cups in a yogurt strainer, or regular strainer lined with a double layer of dampened cheesecloth, and set the strainer over a bowl. Let the yogurt drain, in the refrigerator, for 2 hours.

2. Toast the cumin seeds in a dry skillet over medium heat until toasted and fragrant, about 2 minutes.

3. Transfer the yogurt to a serving bowl and stir in the cumin seeds, pineapple, mint, half the garam masala, and salt and pepper. Sprinkle the remaining garam masala on top and serve immediately, or at least within 4 hours of making; the raita may be served at room temperature or cold.

Makes about 3 cups; enough to serve 4 to 6

Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.


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