Unlike most other recipes, which have come from people who have used Prayani raita, this recipe is from us. We actually make a Pasta Raita at home, and here is a pretty pasta salad that's inspired from that. Of course, you can use any pasta, but Banza is a favorite, as they have been our go to people for advice.Read More
Tasty Fish Tacos
If you are vegetarian, you can easily substitute with tofu, by stir frying instead of marinading.
- 1 lb. white fish such as tilapia or cod
- Juice of 1 lime
- 1 tablespoon olive oil (plus more for cooking)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¼ cup chopped cilantro
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 cups chopped kale
- ¼ + ¼ cup Prayani carrot raita (Find near me)
- 1 teaspoon sugar
- 1 teaspoon adobo sauce (from a chipotle can, or any other hot sauce)
For serving: warmed tortillas, salsa, cabbage, avocado
Marinate the fish in lime juice, olive oil, cumin, garlic powder, cilantro, and salt & pepper for at least 30 minutes and up to two hours.
Meanwhile prepare the kale slaw. Massage the kale with ¼ cup Prayani raita, then mix through the sugar and a pinch of salt. Set aside.
For the chipotle raita sauce, mix together ¼ cup Prayani with the adobo sauce or other hot sauce.
To cook the fish, heat 2 teaspoons oil in alarge skillet over medium-high heat. Add in the fish and cook for about 5 minutes on each side, squeezing some lime juice over top as you go. Shred the fish into bite-size pieces. To assemble, put a small bit of kale slaw on the base of a tortilla, a few pieces of fish, any additional fixings, and then drizzle with the chipotle raita sauce.
Carrot Prayani Yogurt
- 4 six-ounce fillets of salmon
- 2 TBSP olive oil
- 1 head broccoli, cut into florets, or other vegetable of choice
- 2 cups cooked brown rice
- salt and pepper
- 1 container Prayani Carrot raita (Find near me)
- Fresh chopped parsley, for garnish
- Lemon wedges, for serving
Add olive oil to a large nonstick skillet and place over medium heat. Pat salmon thoroughly dry with paper towels, season lightly with salt and pepper on both sides, and place in the pan skin-side down.
Let cook for 5-7 minutes, or until the skin has begun to crisp and the meat has started to turn opaque on the sides. Flip the fillets, and let cook for another 1-3 minutes, or until the meat is opaque all the way through, and flakes easily with a fork. Remove from the pan.
Meanwhile, steam or saute the broccoli, or any other vegetable you like, until crisp-tender. To steam: place florets in a steamer basket over simmering water, cover with a lid, and let cook for 5-10 minutes, or until desired doneness. To saute: heat a separate pan with 1-2 TBSP oil, add the florets, and cook, stirring occasionally, until tender. Season lightly with salt.
Serve salmon and vegetables over rice, and spoon plenty of Carrot Prayani over the top. Garnish with fresh chopped parsley, and a wedge of lemon.
Cucumber Prayani Yogurt
- 1 lb. Beef, lamb, or chicken, cut into 1 inch cubes
- 1/2 red bell pepper
- 1/2 orange or yellow bell pepper
- 1/2 green bell pepper
- ½ red onion
- ½ pint cherry tomatoes
- Other in-season vegetables, to taste
- Salt and pepper
- 1 container Cucumber Prayani (Find near me)
- Fresh chopped cilantro or mint, for garnish
- Lime wedges, for serving
Skewer the meat and vegetables, alternating, leaving a little space between each piece so they cook evenly. Season kebabs with salt and pepper.
Light the grill and let it preheat until nice and hot. Brush grill grates lightly with oil, and place the skewers over the hottest part of the grill. Let cook for 1-3 minutes, or until the meat and vegetables have started to char. Using tongs, turn the skewers and let them cook for another 2-5 minutes, or until lightly charred on the second side, and the meat is cooked to desired doneness. If the kebabs start to burn before the meat is fully cooked, move the kebabs to the coolest part of the grill.
Transfer kebabs to a platter, and drizzle with Cucumber Prayani. Sprinkle with fresh chopped cilantro or mint, and serve with extra Prayani and lime wedges on the side.
Deviled Eggs with Carrot Prayani Yogurt
- 6 eggs
- ¼ cup Prayani carrot raita (Find near me)
- 2 teaspoons dijon mustard
- 1 teaspoon sugar
- 1 teaspoon white vinegar
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
Place eggs in a large pot and cover with two inches of water. Bring to a boil over high heat, then reduce heat to low, cover, and cook for 10-11 minutes. Immediately drain the eggs and place them into an ice bath to fully cool.
Peel the hard-boiled eggs and cut in half. Scoop out the yolks into a bowl and add to that the rest of the ingredients and mash. Fill the egg whites with the mixture using either a piping bag or an old-fashioned spoon.
Marinated Grilled Chicken
Almost since the first day we launched, people would tell us Prayani is great on grilled chicken. Some would even use it as a marinade. So, this is really a recipe from all of you!
- 1 container Prayani raita (Find near me)
- 1 tablespoon olive oil
- Juice of half a lemon
- 2 teaspoons salt
- ½ teaspoon pepper
- ¼ cup minced cilantro
- 2 chicken breasts, cut into large cubes
In a large bowl, mix together all of the ingredients to make the marinade. Add in the chicken, cover, and let marinade in the fridge for at least 1 hour.
Heat a grill pan over medium-high heat. Drizzle with a touch of oil and then add in the chicken. Cook on each side for about 3-4 minutes, until golden brown and cooked through. Serve with grilled vegetables and drizzled with more Prayani raita.
1 sweet potato, cut into small cubes
1 can (14 oz.) chickpeas, drained and rinsed
2 teaspoon salt
½ teaspoon pepper
1 teaspoon curry powder
2 teaspoon garlic powder
½ teaspoon ground cumin
1 tablespoon olive oil
1 avocado, sliced
½ cup snow peas, blanched
2 cups cooked rice
Prayani tomato raita, for serving (Find near me)
Preheat oven to 425 degrees.
Mix the sweet potato and chickpeas with all of the spices and bake on a sheet pan lined with parchment paper for 25 minutes, until sweet potato is soft and the chickpeas are crispy.
To assemble the buddha bowl, scoop a helping of rice into a bowl, top with the sweet potato and chickpeas, avocado, snow peas, and drizzle with raita.