Butternut Squash Soup

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Butternut Squash Soup

1 lb butternut squash, cut into cubes

2 teaspoons salt

½ teaspoon pepper

1 teaspoon garlic powder

½ teaspoon ground cumin

1 tablespoon olive oil + more for sauteing

2 teaspoons balsamic vinegar

½ onion, diced

2 cloves garlic, minced

32 oz. vegetable stock

½ cup Prayani carrot raita

 

Preheat oven to 425 degrees.

 

Mix the butternut squash with the salt, pepper, garlic powder, cumin, and olive oil and roast on a sheet pan lined with parchment paper for 30 minutes, until soft and just a little browned. Drizzle the squash with the balsamic vinegar right out of the oven.

 

In a large pot, heat 2 teaspoons of olive oil over medium heat. Saute the onion with a pinch of salt until soft and slightly golden, about 6 minutes. Add in the garlic and cook for another minute, then add in the butternut squash and vegetable stock. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

 

Off the heat, puree the soup either in a blender or with an immersion blender. If using a blender, be sure not to put too much in so that the pressure doesn’t build up.

 

Transfer the soup back into the pot and mix in the Prayani raita.

Serve with crusty bread.

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Gazpacho

Gazpacho

1 container Prayani raita (Find near me)

½ cup melon juice

1 cup vegetable stock

1 teaspoon ground cumin

2 tablespoons minced chives

 

Mix together all of the ingredient in a large bowl. Cover and let sit in the fridge until fully chilled, about 1 to 2 hours.

                                                                                            See More Recipes    Find Prayani Near Me.

Tasty Fish Tacos

Tasty Fish Tacos

If you are vegetarian, you can easily substitute with tofu, by stir frying instead of marinading.  

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  • 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.

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Easy Salmon

Easy Salmon

  • 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.

Serves 4

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Kebabs

Kebabs

  • 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.

Serves: 3-4

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Deviled Eggs

Deviled Eggs

  • 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.

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Grilled and Marinated Chicken

Marinated 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.

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Budda Bowl

Budda Bowl

 

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.

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