Jaffrey says, "Here is a cooling yogurt dish that can be served with all Indian meals. It also makes an excellent snack which can be stored in the refrigerator and pulled out whenever someone comes in complaining or being tired, hot, and hungry."
Yogurt with Cucumber and Mint (Kheere ka Raita)
Madhur Jaffrey's Indian Cooking
2 2/3 cups (570 ml) plain yogurt
1 small cucumber, peeled and coarsely grated
2 Tbsp finely chopped fresh mint
1/2 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper
1 tsp salt
freshly ground black pepper
Place the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat.
Notes/Results: Just simple and good. The cumin, cayenne and mint give this raita lots of flavor. Jaffrey doesn't instruct it but either I grate my cucumbers ahead of time and salt and drain them for an hour or two, or roll them up in paper towels and squeeze out as much of the liquid as possible. This raita is also great with grilled fish.
Happy Aloha Friday!