New Yorkers are so lucky that they can have practically anything delivered day or night – even groceries! This week, with a little more time on my hands, I decided to try one of the recipes from Fresh Direct, grocery delivery heaven. I was blown away by how good it was and just HAD to share it with you! It is so quick and easy and a really great change from traditional raita. It’s also a great snack to just have in the fridge or perfect for entertaining.

Apple Walnut Raita

From “One Spice, Two Spice” by Floyd Cardoz and Jane Daniels Lear

Apples and walnuts are common ingredients in Kashmir. This raita is delicious with pork or poultry.

Raitas are best served chilled, so refrigerate them after they are made for at least an hour. That way the flavors will have time to bloom and deepen. Before serving, taste your raita and adjust the seasoning so that the dish is rounded and well-balanced. — don’t be afraid to add another pinch of salt, for instance, or jack up the heat with a bit more cayenne.

Makes 3 cups

1/2 tablespoon unsalted butter
1/2 cup walnut halves
1/2 teaspoon sugar, plus more to taste
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 1/2 cups grated peeled apples, such as Empire, MacIntosh, or Gala
1 tablespoon lime juice
1 tablespoon chopped mild to moderately hot fresh green chile
About 20 mint leaves, cut into very thin strips (about 1 tablespoon)
1 1/2 cups plain whole-milk or low-fat yogurt
1/8 teaspoon chaat masala (optional)
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Melt the butter in a small heavy skillet over moderately low heat and add the walnuts, 1/4 teaspoon sugar, cayenne, and a pinch of salt. Toast the walnuts, stirring to coat with the butter and spices, for about two minutes, until the nuts are fragrant and browned. Drain the nuts on paper towels and chop them.
Stir the apples, lime juice, chile and mint together in a small bowl.
In a larger bowl, whisk the yogurt to lighten it. Stir in the apple mixture, chaat masala, walnuts, and salt and pepper to taste. Cover the raita and refrigerate for at least 1 hour and up to 3 days.
Taste the raita and adjust the seasonings if necessary before serving.

Serve it up with some warm whole-wheat pita and ENJOY!

Tags: Recipe