SWEET BANANA RAITA (Indian yogurt sauce, for four)
2 tablespoons slivered blanched almonds
2 tablespoons seedless raisins
1 cup plain yogurt
1 cup sour cream
3 to 4 tablespoons honey or sugar
scant 1/8 teaspoon ground cardamom
scant 1/8 teaspoon grated nutmeg
1 medium-size ripe banana, peeled and thinly sliced
- Put almonds and raisins in a small bowl and add about ½ cup boiling water. Soak for 15 minutes and drain.
- Mix the drained almonds and raisins with the yogurt, sour cream, honey or sugar, and cardamom and nutmeg in a serving bowl. Add the bananas and gently fold them into the yogurt mixture. Cover and chill thoroughly before serving. If desired, sprinkle with additional cardamom and nutmeg.
NOTE: Bananas are traditional in this dish, but you can substitute pineapple, peaches, apricots or grapes. Just remember to adjust for sweetness, as all these fruits are more tart than bananas.
adapted from Julie Sahni, Classic Indian Cooking