Friday, January 4, 2013

Yogurt with Cucumber and Mint (Kheere ka Raita)


Our theme at I Heart Cooking Clubs this week is Appetizers!. I wanted something easy and healthy so I picked the simple cucumber and mint yogurt raita from Madhur Jaffrey's Indian Cooking. Cooling and delicious--especially paired with warm nan bread. 


Jaffrey says, "Here is a cooling yogurt dish that can be served with all Indian meals. It also makes an excellent snack which can be stored in the refrigerator and pulled out whenever someone comes in complaining or being tired, hot, and hungry."

Yogurt with Cucumber and Mint (Kheere ka Raita)
Madhur Jaffrey's Indian Cooking
(Serves 6)

2 2/3 cups (570 ml) plain yogurt
1 small cucumber, peeled and coarsely grated
2 Tbsp finely chopped fresh mint
1/2 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper
1 tsp salt
freshly ground black pepper

Place the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat. 


Notes/Results: Just simple and good. The cumin, cayenne and mint give this raita lots of flavor. Jaffrey doesn't instruct it but either I grate my cucumbers ahead of time and salt and drain them for an hour or two, or roll them up in paper towels and squeeze out as much of the liquid as possible. This raita is also great with grilled fish.


Happy Aloha Friday!
 

4 comments:

Joanne (eats well with others) said...

You can never go wrong with raita as a condiment! It has such a refreshing flavor.

Kaye said...

This is my most favorite raita recipe. :-) When I saw Jaffrey make this on TV, she garnished it by sprinkling on an X of paprika, then putting a mint leaf in each section.

Lea Ann (Cooking On The Ranch) said...

That looks so fresh and delicious. Really nice photos Deb.

Couscous & Consciousness said...

Yum, yum, yum!! I love a good raita, and I really like the idea of the cumin and cayenne in this.
Happy New Year to you, Deb.
xo