For the salad: Chop the cucumber and tomato into 1 inch chunks. Add to a small bowl with the sliced red onion and mint. Dress with lemon juice, olive oil and a pinch of sea salt. For the raita ...

Rick Stein’s aromatic vegetarian biryani is finished with crispy onions, toasted nuts and a dollop of cool, homemade raita. This dish would work just as well with cauliflower. Combine all the ...

Serve with a fresh raita that acts as both salad and sauce for a low-calorie lunch. Each serving provides 396 kcal, 23g protein, 3g carbohydrates (of which 2g sugars), 32g fat (of which 10g ...

At least 3 hours before serving time, or up to the night before, prepare the Pickled Cippolini Onions. In a small nonreactive saucepan, combine the vinegar, ginger, sugar, salt, chile, and ¼ cup ...

How to Mum makes the deliciously simple spiced chicken and tandoori pumpkin with salad and cucumber raita for dinner, while How to Dad sets out to plan his weekly dinners by himself! Watch How to ...