Welcoming Back to Love Your Food!

Welcome back to love your food, and welcome to another delicious recipe! This week, we have a very simple and quick recipe for you, which is basically a classic Indian condiment, perfect for their curries. We are using this with our cashew chicken curry that we made last week. Yes, you heard it right; this raita is going to be a great addition to your cashew chicken curry.

Starting Off with the Ingredients

We're just going to start off with some ingredients, and I think you'll find that they are very easy to work with. We've got plain full-fat yogurt, which is just what we need for this recipe. And yes, it's a Baltic yogurt; very simple nut-flavored, not vanilla or anything like that. We want to make sure it's very plain, so that the flavors can come through later.

We're also going to add some lemon juice to this, which will give it a nice tanginess and help balance out the flavors. And of course, we need some cardamom pods for added flavor; you know how much I love my cardamom! We've got cucumber and onion as well, which will add a nice freshness to our raita.

Taking It to the Next Level

Now that we have all our ingredients ready, let's take it to the next level. What we're going to do is take some of this mixed cucumber and onion, once it's well combined, and set it aside in a strainer. Really, what we're trying to do here is draw some of the moisture out of the vegetables, which will help season our final product and increase the shelf life of the raita.

We're also going to add some salt to this mixture; I know, I know, it might seem like a lot of salt, but trust me, it's necessary. The additional salt will not only season our final product but also draw out some of that excess moisture. And let me tell you, it makes all the difference in the world.

The Strainer: A Game-Changer

You see, this strainer is a game-changer in this recipe. It allows us to separate the liquid from our solids, which helps us achieve that perfect balance of flavors and textures. And yes, I do have a strainer; it's my trusty sidekick in the kitchen.

Leaving It to Drain

Now that we've added our salt and mixed everything together, let's leave it to drain for a bit. We'll just place it over a measuring cup, and as you can see from the background, there is already some liquid draining out of the cucumber and onion mixture.

Adding Lemon Juice and Cardamom Pods

While that's draining, we're going to add the lemon juice to our yogurt. Yes, I know what you're thinking; why lemon juice? Well, my friends, it's simple: it adds a nice tanginess and helps balance out the flavors. And of course, we need some cardamom pods for added flavor.

Toasting the Cardamom Pods

Now that we've added our lemon juice and mixed everything together, let's toast those cardamom pods in just a dry pan. This will help wake up their flavors and add a nice aroma to our raita.

Adding the Vegetables

Once our cardamom pods are toasted, we'll add them to our mixture along with the cucumber and onion that we set aside earlier. And yes, I know it might seem like a lot of work, but trust me, it's worth it.

The Final Touches

Now that everything is mixed together, let's give it one last stir. We want to make sure everything is well combined, so that our raita turns out smooth and creamy.

Tasting It

And finally, let's taste it! I know, I know; we've already tasted it earlier, but this time, it's a full-on flavor experience. The lemon juice gives it a nice tanginess, the cardamom adds a warm and spicy flavor, and of course, the yogurt provides a nice creaminess.

Making It Ahead of Time

If you're planning to serve this raita the same day, I recommend making it a few hours ahead of time. This will allow the flavors to come together and infuse each other, resulting in an even more delicious condiment. And yes, if you want to make it even better, let's leave it overnight; that way, all the flavors can really meld together.

The Final Verdict

And there you have it, folks! A simple yet delicious raita recipe that's perfect for your cashew chicken curry. I hope you enjoyed this recipe as much as I did, and don't forget to like and subscribe if you want more recipes like this in the future. And remember, always love your food!

If You Have Any Recipes

If you have any other recipes that you'd like me to try out, please let me know! I'm always up for a new challenge, and I'd love to hear from you about what's on your mind.

Remembering to Love Your Food

And finally, remember to love your food. Cooking is all about experimenting with new flavors and ingredients, so don't be afraid to try something new. And most importantly, enjoy the process of creating delicious meals for yourself and others. Happy cooking!

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have a very simple and quick recipe for you this is a right tap which is basically a classic Indian condiment for their curries we are using this with our cashew chicken curry that we made last week very simple quick recipe we're just going to start off with some ingredients so we're starting off first with some yogurt this is just plain full fat yogurt some lemon juice a couple of cardamom pods some cucumber and some onion now you may remember from a few weeks ago when we did the caption for salad and we chopped the onion and the cucumber we added a little bit of the hot pepper and then we added some salt and we give it a good stir what we're gonna do is actually take some of this mixed cucumber and onion once it's well combined in here and we're gonna set it aside in a strainer really what we're trying to do is we want to draw some of the moisture out of the the vegetables here so the additional salt will help season the final product and it will also draw out some of the moisture which will increase the shelf life of the raita so you can see a good amount of salt going on there chef Caleb's got salt those veggies give it a little stir and then we're just gonna leave this over a measuring cup here we're gonna let some of the the liquid drain out of the cucumber and onion if you want you can add this to the catch amber salad that we made that's the fine we're gonna toast our car-bomb pods in just a dry pan and then we're going to add the lemon juice while that's going we're going to add the lemon juice to the yogurt so this is just plain full fat I believe this is Baltic yogurt and very very simple nut flavoured not vanilla or anything you wanna make sure it's very very plain we're adding the lemon juice to this so this is the full juice from half a lemon you want to make sure you get as much as you can out of the lemon and out of the pulp the strainer as well would you have that we're just gonna give this a good stir make sure it is all well combined so chef Caleb's going to just give that a little mix and then we're going to add the vegetables in as well so these have drained a little bit if you used to look in the background you can probably see a little bit of liquid in the measuring cup beneath the strainer and we just want to give that a good stir and make sure it's all well combined so this is the onion cucumber and a little bit of hot chili pepper then we're going to toss in our nice toasty cardamom pods as well just wake up the flavor a little bit in the pan now if you're gonna serve this the same day you do want to make it a few hours ahead to let the flavors come together and let that cardamom flavor sort of infuse the yogurt ideally it is better if you make it the day before and let it sit overnight so you look good stir make sure it's all well combined in there and then now it's a good time to give it a taste of course it's not going to be the final flavor yet it doesn't hasn't had time for the cardamom to infuse but it does give you an idea of if it needs a little more salt if you need to balance the lemon juice a little bit but that's it that's the whole thing so you can see it here as as a condiment on our cashew chicken curry from last week and and that's that's the whole thing really quick one this week so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try the channel please let us know in the comments below and remember to love your foodand welcome back to love your food this week we have a very simple and quick recipe for you this is a right tap which is basically a classic Indian condiment for their curries we are using this with our cashew chicken curry that we made last week very simple quick recipe we're just going to start off with some ingredients so we're starting off first with some yogurt this is just plain full fat yogurt some lemon juice a couple of cardamom pods some cucumber and some onion now you may remember from a few weeks ago when we did the caption for salad and we chopped the onion and the cucumber we added a little bit of the hot pepper and then we added some salt and we give it a good stir what we're gonna do is actually take some of this mixed cucumber and onion once it's well combined in here and we're gonna set it aside in a strainer really what we're trying to do is we want to draw some of the moisture out of the the vegetables here so the additional salt will help season the final product and it will also draw out some of the moisture which will increase the shelf life of the raita so you can see a good amount of salt going on there chef Caleb's got salt those veggies give it a little stir and then we're just gonna leave this over a measuring cup here we're gonna let some of the the liquid drain out of the cucumber and onion if you want you can add this to the catch amber salad that we made that's the fine we're gonna toast our car-bomb pods in just a dry pan and then we're going to add the lemon juice while that's going we're going to add the lemon juice to the yogurt so this is just plain full fat I believe this is Baltic yogurt and very very simple nut flavoured not vanilla or anything you wanna make sure it's very very plain we're adding the lemon juice to this so this is the full juice from half a lemon you want to make sure you get as much as you can out of the lemon and out of the pulp the strainer as well would you have that we're just gonna give this a good stir make sure it is all well combined so chef Caleb's going to just give that a little mix and then we're going to add the vegetables in as well so these have drained a little bit if you used to look in the background you can probably see a little bit of liquid in the measuring cup beneath the strainer and we just want to give that a good stir and make sure it's all well combined so this is the onion cucumber and a little bit of hot chili pepper then we're going to toss in our nice toasty cardamom pods as well just wake up the flavor a little bit in the pan now if you're gonna serve this the same day you do want to make it a few hours ahead to let the flavors come together and let that cardamom flavor sort of infuse the yogurt ideally it is better if you make it the day before and let it sit overnight so you look good stir make sure it's all well combined in there and then now it's a good time to give it a taste of course it's not going to be the final flavor yet it doesn't hasn't had time for the cardamom to infuse but it does give you an idea of if it needs a little more salt if you need to balance the lemon juice a little bit but that's it that's the whole thing so you can see it here as as a condiment on our cashew chicken curry from last week and and that's that's the whole thing really quick one this week so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try the channel please let us know in the comments below and remember to love your food\n"