Indian food always makes me think of my mother. Specifically, my mother sitting next to me inside the sunny windows of Raja Rani in A2, across from another mother-daughter pair, savoring gulab jamun, how she “only needs just a little bit”. I love watching my mother enjoy that gooey, saccharine dessert. And lassis. Ohhhh, mango lassis…
I don’t eat too much dairy. I’ve lost my taste for cow’s milk. But goat milk kefir is something I’ll swipe off the health food shelf when I’ve got an extra $8 lounging around in my gifted wallet. It’s tangy, smooth and just feels nourishing. It tastes like tradition. Can you get down with that?
Anyways, you have to drink a lot of it before the expiration date. So sometimes it’s milk for chia pudding, or a welcome addition to oatmeal… or sometimes you throw cucumbers into it, smother your salmon and crucifers and sheepishly call it “raita”.
Sesam Kefir Raita
1 cup goat milk kefir
1 tbsp sesame seeds
3 tbsp minced cucumber
1 tsp curry powder
sea salt to taste