Raita
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Another delicious accompaniment to Indian food, raita (pronounced “rye-ta”) is the perfect way to calm down the palate when you have eaten anything too spicy.
Raita Recipe
Ingredients
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1 Carton Greek Style Yogurt (Low Fat is fine)
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1 Large English Cucumber
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1 Large Bunch Mint Leaves
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1 Pinch Salt
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1 Tablespoon Kalonji (Nigella Seeds – This is optional)
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Zest of 1 Lemon (Optional)
​Instructions
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Peel and de-seed the cucumber.
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Cut into a fine dice and place into a colander.
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Sprinkle with salt and leave over the sink for 30 minutes (This will draw a lot of the excess liquid from the cucumber.
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Gently whip the yoghurt and place in a serving bowl.
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Toast the kalonji and combine half of the seeds with the yogurt, retaining the rest for garnish.
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Mix the fine dice of cucumber with the yogurt. Cover the bowl with plastic wrap and chill.
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Shortly before serving, pluck the mind leaves from the stem and mince them finely. Do not do this too early or the leaves will turn black.
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Combine the mint leaves with the yogurt.
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Sprinkle the top of the yogurt with the remaining kalonji seed or zest of a lemon and serve.