Another three good things recipe here, this time a simple raita to complement the bhajis. Take half a cucumber, diced, and add to 1 cup of plain yogurt along with a large handful of chopped fresh coriander. It’s the perfect thing to balance the spice of a hot curry or a nice cooling dip to contrast the crispy, crunchy bhajis. Nom.
This works well as a dip for lots of things but was particularly good with the spiced sweet potato wedges I had earlier today.
For 1-2 servings you need:
1/2 pot sour cream
1/2 red onion, very finely diced
large handful corriander, chopped finely
Mix together. Use as required. Simples.
This goes well with the Butterbean, Cashew and Almond Patties along with lots of other things too.
For 4 people you need:
200g plain yogurt
1 tbsp mint sauce or 2 tsp dried mint or 2 tbsp fresh chopped mint
Mix together and dollop as necessary.
A classic recipe this. I like mine garlicky. And lemony. And with tahini. Frankly you can experiment and design your own flavours depending on what you like. This is what was produced last night for lunch today:
For 3-4 servings you need:
1 can chickpeas
2 cloves garlic
2 tbsp tahini
2 tbsp olive oil
4 tbsp lemon juice
2 tbsp water
Blitz everything together in a food processor, adding more water if you need to make it thinner. I made this batch up smooth but it’s also nice chunky. Serve in 1000’s of different ways. Today it’s a lunch dish with crudites and pitta bread.