Fresh Basil Raita10:30 AM
Raita is the name Indians give to what we would simply called a yogurt based dip in the West. There are many types of raita out there, the most popular being the cucumber and boondi raita (guaranteed to be on every single restaurant's menu over here).
The thing is raitas can really be made with whatever you want. It's really just adding elements to a cup of plain yogurt.
Since I have a nice big Italian basil plant growing in a pot at home. I decided to make a raita (or dip, call it what you want) made with freshly plucked and chopped leaves.
It's a ridiculously easy "dish" to pull. All you need for this one is a cup of plain yogurt (called Dahi in India), any yogurt type will do, but the thickest the better really. For this recipe I used Greek Style Dahi from Danone because they just launched it in India and I wanted to try it (tastes great by the way).
Chop as many fresh basil leaves as you want. The more you use, the stronger the taste will be. Then mix them in your yogurt and you are done. This is that easy folks!
Of course if you prepare this raita in advance you are going to give a chance for the taste to develop better. I would totally advice you do that if you have time.
I have made this basil raita adding red onion paste in the past, and it tastes awesome too. But my daughter hates onions (when she sees them), so when I planned this recipe post I had to do without because she was watching me.
Raitas go great with just about any Indian dish as a side. It goes especially well with tandoori food and kebabs. Pretty much like yogurt dips go better with barbecue food in continental cuisine actually.
So go an make some for your next meal already!