CHICKEN CURRY DINNER (continued)

The other elements of my chicken curry dinner included raita, nann, an eggplant dip and for dessert, a cardamom cake. So here we go.

RAITA

about 1 1/2 cups

Raita, or Indian yogurt salad, is oven served alongside spicey meats, fish or vegetarian entrees. The yogurt helps cool down the mouth, and is the main source of protein in an Indian vegetarian meal. Raita is best made and served fresh but can be prepared ahead and refrigerated, covered, for up to 2 hours. The recipe below makes only about 1 1/2 cups; for the chicken curry dinner, I'd make a double recipe. If the rest of your meal contains elements with a lot of spice, I'd leave out the jalapeno pepper.

1 cucumber, halved, seeded, and finely chopped

1 C plain yogurt, or 1/2 C yogurt and 1/2 C sour cream

1 T finely chopped fresh mint

1/4 t ground cumin

1 small jalapeno pepper, seeded, ribs removed and diced (optional)

Stir all ingredients together in a small or medium bowl, depending on the amount you're making.

NANN

this recipe makes 4



Nann is a delicious soft Indian flatbread traditionally baked in a red-hot tandoor oven, but you can make it at home with a baking stone or inverted baking sheet. Or, like me, you can buy it already made in a grocery or health-food store. If you buy it, just heat it in the oven according to the manufacturer's directions (it should be warm when served). Or if you want to go to the trouble, here's the recipe, from Joy of Cooking.

Combine in a large mixing bowl or the bowl of a heavy-duty mixer:

2 C bread flour

1/2 t salt

1 1/4 t dry yeast

Add:

2 T melted butter or vegetable oil

3/4 C plain yogurt or buttermilk, at room temperature

1 t to 1 T water, as needed

1. Mix all by hand or on low speed until a soft ball of dough is formed. Knead for about 10 minutes -  yes, 10 minutes -  by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn it over once to coat the surface. Cover with plastic wrap and let rise at room temperature for about 1 1/2 hours.

2. Punch the dough down and divide equally into 4 pieces. Roll into balls, cover, and let rest for 10 minutes.

3. Place a baking stone or inverted baking sheet in the oven and preheat to 475 degrees. Roll out each ball of dough into an oval 8 to 10 inches long and 1/4 inch thick. Brush the tops with 1 to 2 tablespoons of melted butter and if desired, 2 tablespoons minced scallions or 2 teaspoons sesame or poppy seeds.

4. Place the dough topping side up with as many ovals as will fit without touching directly onto the baking stone or sheet and bake until each oval gets puffy and just begins to turn golden, 6 to 7 minutes. Remove from the oven and bake the remaining dough. Drizzle over the baked bread, 1 tablespoon of melted butter (optional).

5. Fold the nann in half and place in a cloth-lined basket. Keep covered and serve warm.

After reading all that, you now know why I buy mine!