Recipe: Spicy Cucumber Yogurt Dip

Just created a new Brooklyn Delhi recipe card for Spicy Cucumber Yogurt Dip, so easy! Here’s a sneak peek at the recipe, which is one of my favorite ways to eat my rhubarb ginger achaar:

Spicy Cucumber Yogurt Dip (serves 6)

Ingredients
2 cups Greek yogurt, lightly beaten
1 cucumber, peeled, seeded & diced
2-3 teaspoons Brooklyn Delhi achaar
1/2 teaspoon cilantro or parsley, chopped
Pinch of paprika (optional)

Method
Combine and stir all ingredients together in a bowl, leaving a few herbs for garnish. Mix in salt to taste. Garnish with remaining leaves and optional paprika. Serve as a dip or spoon over grilled meats, fish or soups.

I grew up eating the flavors of my rhubarb ginger achaar mixed into yogurt – sometimes also with yogurt and rice. Of course that way is an old stand-by, but if you’re looking to make a quick yogurt dip, just add 1 teaspoon of rhubarb ginger achaar to 1/3 cup of yogurt and voila! Goes great with tortilla chips, crunchy veggies or warm pita.

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Chitra Agrawal is the owner of Brooklyn Delhi, a small-batch Indian condiments company and the creator of The ABCD’s of Cooking, specializing in Indian vegetarian cooking using local ingredients. She is currently writing her first cookbook on Bangalore recipes using local ingredients due out March 2017.

A version of this recipe appears published on Brooklyn Delhi’s Instagram account, which can be seen here

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Uprising

——-

The fog rose
like firesmoke
out of dawn and
the last few embers of Winter.

And as the sunrise
and April took the trees
we laid beneath branches of gold,
dark blue
and violet light

Holding on
to what was left of each other
until all that could be held
was gone

And we became
one
single breath,
rising up
out of the Earth.

——-

digger

Douglass DeCandia is the Food Growing Program Coordinator at the Food Bank for Westchester, which operates on five sites located throughout Westchester County – Leake & Watts Residential Campus, New York School for the Deaf, Sugar Hill Farm at Westchester Land Trust, Westchester County Department of Correction and Woodfield Cottage.

Through the Night

——-

Up in rhythm
sound the horns
the red bud opens
a world is born.

Silver Maple, willow
and rose
color awakens
the hidden

exposed.

Every end begins
another
leaf on earth

the model cover.

Layers of time
layers of light
a band of stars
plays through

the night.

——-

digger

Douglass DeCandia is the Food Growing Program Coordinator at the Food Bank for Westchester, which operates on five sites located throughout Westchester County – Leake & Watts Residential Campus, New York School for the Deaf, Sugar Hill Farm at Westchester Land Trust, Westchester County Department of Correction and Woodfield Cottage.

From a Dream

——-

Springtime reflects
off the lakes still water.
A perfect mirror
to every cloud,
leaf
and song
emerging from sleep.

To the peeper’s choir
set beneath a long
yellow willow,
we woke
with wonder in our eyes,
entangled in blankets

and each other,

Like the world
becoming

from a dream.

——-

digger

Douglass DeCandia is the Food Growing Program Coordinator at the Food Bank for Westchester, which operates on five sites located throughout Westchester County – Leake & Watts Residential Campus, New York School for the Deaf, Sugar Hill Farm at Westchester Land Trust, Westchester County Department of Correction and Woodfield Cottage.

Granite Hills

——-

I have left many thoughts
to these granite hills.
Out of my pockets
and my hair they fall
upon cold, wet earth

into the cracks of coming Spring.

I let go what I must to heal,
stepping to the rhythm of growth.
And as the sun rises,
a beautiful, green leaf
emerges
from the darkness.

——-

digger

Douglass DeCandia is the Food Growing Program Coordinator at the Food Bank for Westchester, which operates on five sites located throughout Westchester County – Leake & Watts Residential Campus, New York School for the Deaf, Sugar Hill Farm at Westchester Land Trust, Westchester County Department of Correction and Woodfield Cottage.