Thursday, 10 March 2016

Yogurt with Cucumber/ Kheere ka Raita

Kheere खीरे का रायता ka Raita: Cucumber Raita 


Raita is a condiment or a little side wish made with natural yogurt. Is is an important dish on an Indian platter or a Thali. First of all it is very refreshing and it also helps neutralise the flavours and its cooling too. Now-a-days there is a lot of HOO HA about the probiotics and thats where exactly Raita comes in. Yoghurt is a fantastic probiotic food. Not that its anything new, we have been eating yoghurt for centuries but sometimes we dont make it a part of our everday food. This little humble dish is as easy as a snap and it tastes divine.

It can be made to go with the Indian food but if made with Greek yogurt it makes a great salad as well, especially super hit in summer.


Here is what you will need, for four people.

Ingredients for Cucumber Raita:

- 500 gms natural yoghurt
- 1 English cucumber, peeled and diced
- salt to taste
- a pinch of red chili powder
- a big pinch of black salt if available or take Himalaya salt
- 1/2 tsp of cumin seeds, roasted and powdered
- a small pinch of asatofetida

Method:

1. Peel and dice the cucumber.
2. Take the yogurt in a glass bowl, add the cucumber and all the spices to the yogurt.
3. Mix it all well, let is sit for a while for the flavours to incorporate.
4. Serve cold.

Tip: If you are going to make the raita and serve it after a while then make sure to de-seed it as the seeds will start to leave water if kept for more then an hour. But if you are making the raita and serving it straight away then just use the whole cucumber. 
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