Cucumber Raita

Cucumber Raita

2 hot house cucumber - peeled, seeded
and thinly sliced
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
1/2 teaspoon white sugar
1/4 teaspoon kosher salt

Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and
refrigerate at least 3 hours, preferably overnight.

Naan

Naan
Recipe from allrecipes.com

Ingredients:
1 (.25 ounce) package active dry yeast (2 1/4 teaspoons)
1 cup warm water
1/4 cup white sugar
3 Tb milk
1 egg, beatn
2 tsp. salt
4 1/2 cups bread flour
2 tsp. minced garlic (optional)
1/4 cup butter, melted

Directions:
1. Dissolve yeast in warm water in large bowl. Let stand until frothy, about 10 minutes. Stir in sugar, egg, salt, and enough flour to make a soft dough. Knead 6-8 minutes, on lightly floured surface or with stand mixer, until smooth. Place in oiled bowl, cover with damp cloth, and rise for 1 hour, or until doubled.
2. Punch down dough, and knead in garlic if using. Roll dough into balls approximately the size of a golf ball. Place on tray, cover with towel, and allow to rise until doubled in size, about 30 minutes. While dough is rising, preheat grill to high heat.
3. One at a time, roll each ball into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2-3 minutes, until puffy and lightly browned. Brush uncooked side with butter, flip, and cook for another 2-4 minutes, until browned. Brush cooked side with butter, remove from grill, and continue with remaining dough.

Quinoa Pilaf

Quinoa Pilaf

1 Tb. olive oil
1/2 small yellow onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup celery, finely chopped (optional)
2 cloves garlic, minced
1 cup uncooked quinoa, rinsed and drained
2 cups low-sodium chicken broth
salt and pepper to taste

Heat oil in large pot over medium-high heat. Saute onions, pepper, and celery (if using) for 3-4 minutes. Add garlic and saute about 30 seconds, until fragrant. Add quinoa and saute for 2 minutes. Add broth, stir to combine, and cover. Cook 15-20 minutes, until broth is evaporated. Let stand for 5 minutes. Salt and pepper to taste.