Monday, July 19, 2010


Um. What to make when people keep giving you cucumbers and your best pickle-attempt tasted like Aunt Bee's? How about raita - a yummy dish from India that accents spicy foods with a lovely coolness. Not much to look at, but it sure it tasty and easy to make. It helps to have mint growing right outside your back door - mucho thanks to John and Leigh!

Here's the recipe I used, from epicurious. Fresh ingredients, kosher salt, and freshly ground pepper make it especially good.

Cucumber-Mint Raita

1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated
2 cups plain whole-milk yogurt
1/4 cup (packed) chopped fresh mint
1 teaspoon ground cumin
1/4 teaspoon plus pinch of cayenne pepper
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Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

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