I mentioned recently that a lovely friend in my Sunday school class brought tandoori chicken to a class party. I’ve made her recipe TWICE since then!
In the meantime, I’ve rediscovered my love of Indian foods and flavors. Back when I lived in Germany in the 1990s, I used to go to Luxembourg fairly frequently with my friend, Rachel, for Indian food at a delicious restaurant right in Luxembourg City. Our city was only about 40 minutes from the borders of Belgium, Luxembourg and France so going to eat Indian food in a different country was really less exotic than it sounds.
One winter, Rachel was pregnant with her first child and craving Indian food, but she was hesitant as she was nearing her due date and had heard the old wives’ tale that spicy food (as many Indian dishes can be) could trigger labor. Well, that was all fine and good, but Rachel was trying to avoid having her baby on February 29, as that year was a Leap Year.
Well, we gave into Rachel’s cravings on February 28 and delighted in just about every spicy dish on that menu.
You guessed it.
Her son was born February 29.
Whether it was an old wives’ tale or just coincidence, we’ll never know.
I do know there are some healthy and delicious ways to cool down Indian food. My favorite is with cucumber raita, a mixture of yogurt and cucumber that is as refreshing as it is delicious!
1 small cucumber, peeled, seeded and diced
1 cup plain Greek yogurt
2 Tbsp chopped fresh mint
1 Tbsp lime juice
1 small clove garlic, minced
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
Combine cucumber, yogurt, mint, lime juice, garlic, cumin, salt and pepper in a small bowl. Serve immediately, or cover and refrigerate for 30 minutes to allow flavors to blend.
Nutritional Information (Per 1/4 cup serving): Calories: 32, Fat: 1 g, (0 g Monounsaturated Fat, 0 g Saturated Fat), Cholesterol: 0 mg, Carbohydrates: 4 g, Protein: 2 g, Fiber: 0 g, Sodium: 129 mg, Potassium: 146 mg