Posts Tagged 'yoghurt'

Pomegranate Raita

Pomegranate Raita

If you like dipping poppadoms, this makes a nice alternative to mint raita. Remove the seeds from ½ pomegranate by bashing with a wooden spoon. Drain the seeds of juice and set aside. Take a 1½ cups of greek/natural yoghurt and mix in the pomegranate seeds, a handful of chopped fresh coriander, pinch of garam masala and a little sea salt and black pepper. Sprinkle with a few more pomegranate seeds and serve.


Chicken Tikka

Another Indian snack/starter, which I’m a little obsessed with of late. Chunks of chicken are marinated in yoghurt and spices, then roasted quickly in a hot oven. Not as good as those produced by the tandoor, but they taste great. Just like the Seekh Kebab,  you could add some red food colouring for that authentic Indian restaurant vibe but it’s not necessary.

Chicken Tikka


  • 2 large free-range chicken fillets
  • 8 tbsp natural yoghurt
  • ½ tsp sea salt
  • juice of ½ lemon
  • 1 tsp of the following: ground cumin, ground coriander, turmeric, paprika
  • 2 tsp garam masala
  • ½ chilli powder
  • 2 red onions


  1. Cut the chicken into large pieces, about the size of a walnut, and place in a mixing bowl.
  2. Add the yoghurt, lemon juice, salt and ground spices and mix well. Cut the red onions into quarters and add to the chicken. Mix again and leave to marinate for an hour.
  3. Pre-heat the oven to 200°C. Thread the chicken and onion pieces onto skewers. If you’re using wooden skewers, remember to soak them in water for an hour first.
  4. Place the skewers on a grill pan and roast for about 15 mins. You can also use a grill rack on a baking sheet.
  5. I like to serve these on naan bread with mango chutney and yoghurt.

Serves 2.

Mint & Cucumber Raita

A raita is a classic yoghurt-based sauce from India. It can be used to accompany breads, poppadoms, biryanis and grilled meats. The restaurant version, made with bottled mint sauce, can be a little disappointing. This version is made with fresh mint leaves and cucumber which gives it a fantastic flavour. This recipe serves 2-4 people.

Remove the seeds from ½ of a cucumber and grate (or very finely chop) into a mixing bowl. Add a pinch of salt and leave to stand for 5 minutes. Now squeeze the water out of the cucumber. Add 225g thick Greek yoghurt along with 2 tbsp chopped fresh mint leaves. You can also add a pinch of ground cumin and a pinch of chili powder if you wish. Add a squeeze of lemon juice and mix. Taste and add a little extra salt if necessary.

There are lots of variations on the classic raita recipe, just add the following to 225g of yoghurt and season:

  • Mint Sauce Raita – the restaurant classic, add 2 teaspoons of bottled mint sauce.
  • Jeera Raita – add a teaspoon of freshly toasted cumin seeds, finely ground.
  • Tomato & Cucumber – skin and de-seed 2 tomatoes, finely dice and add along with dived cucumber.
  • Cucumber, Onion & Fresh Coriander


This cool, fresh sauce makes a great accompaniment for grilled chicken, souvlaki or toasted pitta bread. Use the amounts below only as a guide and adjust according to your own taste. Make sure you grate or crush the garlic as you don’t want to have any lumps of garlic in this.


  • 250g natural yoghurt
  • ½ cucumber
  • ½ clove garlic, finely grated
  • fresh mint, a handful, chopped
  • a pinch of dried oregano
  • 1 lemon
  • salt & pepper


  1. Remove the seeds from the cucumber and coarsely grate into a bowl. Add a good pinch of salt and leave to stand for a few minutes. Squeeze the grated cucumber to remove most of the liquid.
  2. Add the yoghurt, fresh mint, oregano and a squeeze of lemon juice. Mix well and season to taste with a little salt and plenty of freshly ground black pepper.

Farmers Market – Farmleigh

Guess who went to the farmers market at the weekend. Check this out for a breakfast!