Raita
Recipe by Hugo Chisholm
2 cups liquid unsweetened plain yogurt
2 fresh scallions
1-2 fresh green chilies
1 thumb-sized ginger root
1 garlic clove
1 cucumber
1 lemon worth of juice
salt
cumin seeds
black pepper corns
Prep. Time → 10 min
Cook Time → 0 min
1. Peel the cucumber and remove the seeds using a spoon.
2. Pour the yogurt into a bowl and coarsely grate the cucumber.
3. Purée the ginger and garlic and add to bowl.
4. Chop the scallions and chillies and add to bowl. (save some for the decor later)
5. Heat cumin seeds in a dry saucepan until they smoke, then reduce to a powder with the peppercorns and salt. Add to the raita.
6. Leave at least one hour in the fridge before serving so that the flavors combine.
side dishes, curry, salad, dip, tandoori October 14, 2011 06:26
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