MINTY PINEAPPLE MANGO SMOOTHIE

This was a perfect smoothie that was actually made with the left over fruits that were in the fridge. Call it refrigerator clearing mode. We were travelling to the village for the Christmas holiday and so we decided to clear rhe fridge of anything that could go bad while we were away. So there were lots of fruits that we could not just eat all at once, so I decided that a smoothie would be perfect. Even if there was left over, we would carry as we travelled on the road trip. I love the mint that adds such a vibrant tropical vibe and taste!

WATERMELON MINT & FETA SALAD

Refreshing and delicious. This is exactly what this salad is. I love how juicy watermelons are, this makes them perfect for the hot weather especially when you find drinking water is boring. I have been loving Feta Cheese and so I decided to add them into a salad. The flavors of mint add a touch of freshness and vibrant colors.

FISH FINGERS WITH MINTY YOGHURT DIP

I love love fish fingers! I tasted them the first time at a restaurant and immediately fell in love with them. I had them with tzatziki sauce which I hope to make pretty soon. 

CUCUMBER MINT RAITA

I'm making more dips and today it's Raita. Raita is a condiment from the Indian subcontinent, made with dahi (yogurt, often referred to as curd) together with raw or cooked vegetables. The main ingredients are Yogurt, buttermilk, cucumber, and mint. Raita has a cooling effect to contrast with spicy curries and kebabs that are the main fare of some Asian cuisines. In Indian cuisine, some type of flatbread may be eaten together with raita, chutneys and pickles.The yogurt may be seasoned with coriander, roasted cumin seeds; mint, cayenne pepper, chaat masala and other herbs and spices. So you can make your Raita as spicy as you want or plain. Dips are great for snacks like Chips/Crisps, Fresh Vegetables and even Indian flat bread. This minty sauce with a creamy yogurt base is a classic Indian side. Cumin and black mustard are fried. This tempering is then mixed with minced, raw vegetables or fruits (such as cucumber, onion, carrot, pineapple, papaya) and yogurt.  Raw ginger and garlic paste, green chili paste, and sometimes mustard paste are used to enrich flavor. Raitas can be prepared with three main base ingredients: vegetables, pulses and fruits. These are mixed with yogurt and flavoured with a variety of seasonings to make different types of raita. There are various variations to the Raita. Vegetable Raitas are: Tomato onion raita, Cucumber raita, Carrot raita, Pumpkin raita, Potato raita, Mint and peanut raita, Spinach raita, Horned melon raita, Beetroot raita, Calabash raita (Bottle Gourd raita), Brinjal raita. There are also Pulse raitas which are: Sprouted green gram raita, Boondi raita, Bhujia sev raita. Finally Fruit Raitas: Banana raita, Mango raita, Guava raita, Grape raita, Pineapple raita, and Pomegranate raita. Raita is served as a side dish to be eaten with main course dishes. Some of the dishes that you can have with Raita are Biryani, Pulav (pilaf), Seekh kabab and Paratha- Indian dishes. Raita can even be enjoyed as a Sauce or dressing though it is not the original traditional way of having it. Serve this minty goodness with some Ugali Fries. Yum!