Khana- Indian Recipes and Cuisine

Method

Step 1: Stir yogurt in a bowl until smooth and creamy. Stir in cucumber, cilantro, mint and cumin. Season with salt and pepper.
Step 2: Cover and chill well before serving. (Can be refrigerated for up 24 hours.)
Step 5: This is arguably the most recognized raita, available on every restaurant menu. Its simplicity also makes it a favorite of home cooks.
Step 6: To toast cumin seeds: Spread in a single layer in a dry heavy skillet over medium heat.
Step 7: Stir periodically until there is an aroma and seeds are a few shades darker, 3 to 4 minutes. Remove from heat and grind in a spice grinder.

Ingredients

1 cup - plain yogurt 250 ml

2 cups - diced cucumber 500 ml

2 tbsp - cilantro, chopped 25 ml

1 tbsp - chopped mint 15 ml

1/2 tsp cumin powder, preferably fresh - 2 ml

roasted and ground (see Tip, left)

Salt and freshly ground

black pepper to taste