11 May 2015

Kheera raita

(Whipped yoghurt dip)
Serves 2, prep time 5 mins, cooking time 5 mins or so

Full cream yoghurt* 1 tub (200ml)
Salt to taste
Sugar to taste
Cucumber* 1 medium size, peeled
Red chilli powder to taste, optional
Curry powder to taste, optional

*You could use skimmed yoghurt but I feel it lacks body.
*Continental or Lebanese cucumber are fine.

1. Pour the yoghurt into a bowl and whip/whisk till its smooth and broken down.
2. Add salt, sugar and chilli powder according to taste*.
3. Grate the cucumber finely and squeeze the grated cucumber to get rid of as much water as possible.
4. Add the grated cucumber to the somewhat-chilled yoghurt, stir to combine and eat!

1. Raita is a great accompaniment with any spicy dish - particular meats and biryani. 
2. You can also use it as a dip with French fries, potato chips, nachos, kebabs and as a dip for a fresh veggie platter.
3. aRaita is eaten a lot during Indian summers as both yoghurt and cucumber are considered ‘cooling’ foods.
4. Plain raita - with only wee bit of salt and sugar - is also very good if you've got the runs.