A few weeks ago I shared my eggplant raita recipe which I love and is by far my most favourite of all the raitas (did you know there was more than one?).
Today’s recipe is a fun pink twist on that in case you feel the need to eat all the pink things this valentines day. Personally, I think that is a super idea!
Maybe its the old married couple in me, but I fully support making your own v-day dinner/dessert because I am not about to go out and pay for an overpriced meal when I can get it all for cheaper and with far less crowds any other day in February. Which is probably what we will do.
Here’s some fun pink valentines day menu inspiration:
And for dessert, if you are feeling particularly adventurous, maybe try my pistachio rose cake? Or keep it simple with some shortbread, (cut into heart shapes of course) or drizzle some melted chocolate or cream over fresh strawberries.
I’m partial to having strawberries and cream for dessert. Especially after a heavy meal.
Happy Valentines Day friends. Whether you are going out or staying in, hope it is full of love and good food!
For the Raita
- 1 medium beetroot, diced & boiled
- 1 cup yogurt
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp black pepper
For the Tardka:
- 2 tbsp oil
- 1 tsp whole cumin seeds
- 3-4 curry leaves
- 1 dried chilli
- Peel and dice your beetroot in to small pieces and boil till it is fork tender. Drain and set aside.
- In a small bowl mix 1 cup yogurt, 1 tsp salt, 1/2 tsp cumin, 1/2 tsp black pepper. Add water to thin out to your desired consistency.
- Add the boiled beetroot and mix. The longer it sits the more pink the colour.
Make the tadka
- Just before serving, heat a small fry pan over medium heat, add the 1 tsp cumin seeds, 1 dried chilli, and 3-4 curry leaves.
- After a few mins the spices will get fragrant and cumin seeds will start sputtering. Turn off the heat and carefully pour over the raita.