Zucchini Raita Recipes

Steps:

• Trim zucchini and grate them coarsley. Put them in a bowl and sprinkle with 1/2 tsp salt. Toss to mix and set aside for half an hour.
• Drain zucchini and press out as much liquid as you can. Separate the shreds so you do not have lumps.
• Peel the onion, cut in half lenghtwise, and then cut into fine, half-moon-shaped slices.
• Put yogurt in bowl. Beat it lightly with a fork or whisk until smooth and creamy.
• Heat oil in a 8-in/20-cm frying pan over a medium flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (just a matter of seconds), put in the onion. Stir and fry for about 2 minutes or until slices are translucent. Add the zucchini. Stir and fry for another 3 minutes. Turn off the heat and let zucchini cool slightly. When cooled, fold it into the yogurt. Add the remaining 1/4 tsp salt, pepper and cayenne.
• If you wish the to eat the dish cold, cover and refrigerate it.
• If you wish to eat it warm, put the yogurt-zucchini combination in a double boiler over a low flame. Then heat, stirring in one direction, until warm. Do not let it boil.

Steps:

• Heat lightly oiled grill pan over moderately high heat until hot but not smoking.
• Meanwhile, toast curry, turmeric (if using), cinnamon, and 1/4 teaspoon pepper in a small heavy saucepan over moderate heat, stirring constantly, until fragrant, about 1 minute. Add water, 1/2 teaspoon salt, and butter and bring to a boil. Place couscous in a heatproof bowl and pour in boiling water mixture, then quickly cover with a plate or plastic wrap and let stand 5 minutes.
• While couscous stands, pat chops dry and sprinkle on both sides with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Grill chops, turning over once, about 6 minutes total for medium-rare. Transfer to a serving plate.
• For raita, stir together yogurt, zucchini, mint, and remaining 1/2 teaspoon salt.
• Fluff couscous with a fork and serve with lamb and raita.