A Fusion of Raita & Tzatziki

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Yesterday evening we had a chickpea masala curry and naan bread. I craved something tangy and spicy to go with it. I peered into our fridge, found an interesting set of ingredients to fulfill this craving.

This combination resulted in an Indian raita and Greek tzatziki fusion. One that cools down the palette yet warms the senses. By that I mean, the yoghurt and cucumber cools and the garam masala warms you up. The lime cuts right through the creaminess of the yoghurt. And is oh so refreshing!

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Another twist to the fusion is the addition of baby spinach leaves instead of coriander in a raita or mint in a tzatziki. The yoghurt dresses the shredded crisp leaves in the most delicate fashion and as it is not a herb does not overpower the whole dish.

Give it a go and let me know how you like it! Much love D x

INGREDIENTS

½ large cucumber finely grated
2 large handfuls of baby spinach shredded
1 clove garlic crushed
300g natural yoghurt
⅓ tsp garam masala
Pinch of dried red chilli flakes
Salt to taste
A squeeze of fresh lime 1 tsp or so
Drizzle of olive oil

METHOD

• Put all the ingredients into a medium sized serving bowl, apart from the lime and olive oil

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• Combine well, making sure the yoghurt is smooth and coats all the cucumber and spinach

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• Lastly stir in the lime juice and drizzle with a little olive oil

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• Ready to serve with an Indian meal or Greek! Enjoy!

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Harissa spiced falafels

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A delicious meal packed with flavour and Moroccon spice. Extremely quick to prepare and make. Impress all your friends and family with these tasty falafels

2 tins chickpeas (in water) drained and rinsed
4 spring onions chopped
3 garlic cloves crushed
3 tsp harissa paste
1 1/2 tbsp plain flour
1 2/3 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tbsp of olive oil
Squeeze of lime
Sunflower oil for deep frying

1. Put all ingredients into a food processor and blitz to a fine paste. Roll falafels into ping pong ball size

2. Heat enough oil on a medium heat to deep fry the falafels. Once ready slowly place a few balls into the oil and fry until dark brown

3. Repeat until all falafels are fried. Serve with some pitta bread and tzatziki