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joanietoo - could you post your recipe for cucumber raita? Thanks so much!
- Thread starter cheezz
- Start date
Here you go..Cucumber Raita...
1) Small tomato - diced small (optional)
2) Small cucumber - diced,salted and drained
3) Green chillis - 2 if you get the long Indian ones..adjust heat accordingly - sliced finely
4) Fresh mint - 2 or three leaves (1 if the large kind)- chiffonade
5) Coriander leaves - about a TBLS - chiffonade
6) salt and pepper - to taste
7) Chili pwd to taste - (cayenne)
smileys/bigeyes.gif Yogurt 2 cups - drain it for 10 mins.
9) pinch sugar
(10) I like to mince in a clove of garlic too)
Beat the yogurt to make a smooth paste. Add all the veg and the seasoning.
Serve in a bowl with a little mango powder and a little coriander powder sprinkled on top (optional)
If you like your raita thinner, thin it with a little milk.
If you'd like to have the variation with finely diced white onions use half a small onion but do not add until serving.
1) Small tomato - diced small (optional)
2) Small cucumber - diced,salted and drained
3) Green chillis - 2 if you get the long Indian ones..adjust heat accordingly - sliced finely
4) Fresh mint - 2 or three leaves (1 if the large kind)- chiffonade
5) Coriander leaves - about a TBLS - chiffonade
6) salt and pepper - to taste
7) Chili pwd to taste - (cayenne)
smileys/bigeyes.gif Yogurt 2 cups - drain it for 10 mins.
9) pinch sugar
(10) I like to mince in a clove of garlic too)
Beat the yogurt to make a smooth paste. Add all the veg and the seasoning.
Serve in a bowl with a little mango powder and a little coriander powder sprinkled on top (optional)
If you like your raita thinner, thin it with a little milk.
If you'd like to have the variation with finely diced white onions use half a small onion but do not add until serving.
Yours is what I get at the Indian restaurant too, cheezz. Maybe a difference in culture? I think it
is also called something else in the Greek/Middle East cuisine too. Maybe slight differences among them, but Joanie's seems a lot hotter than the one I get. Sounds good though.
is also called something else in the Greek/Middle East cuisine too. Maybe slight differences among them, but Joanie's seems a lot hotter than the one I get. Sounds good though.
The basic raita of just yogurt, cucumber, mint and cumin..sometimes ....
I spice it up a bit...not so much heat as it is still meant to be a cooling one...also make it a little more liquidy than a Tatziki...the Greek yogurt which is thick, drained yogurt (the real stuff makes a HUGE difference to the Dannon type yogurt.) with cucumber, mint and dill.
I spice it up a bit...not so much heat as it is still meant to be a cooling one...also make it a little more liquidy than a Tatziki...the Greek yogurt which is thick, drained yogurt (the real stuff makes a HUGE difference to the Dannon type yogurt.) with cucumber, mint and dill.
Banana Raita (Kera Ka raita)...this is a different one....
from my Indian teacher...Nice with bobotie
4 ripe sliced bananas
1 cup yogurt
2tsp sugar
1/2 tsp mustard powder..(I only use the English Colman's, the taste is the one I associate with home)
1/2 tsp salt
1/2 green chilli ( finely slice and deseed according to how hot you like it)
Beat the yogurt till smooth and stir in the rest of the ingredients.
from my Indian teacher...Nice with bobotie
4 ripe sliced bananas
1 cup yogurt
2tsp sugar
1/2 tsp mustard powder..(I only use the English Colman's, the taste is the one I associate with home)
1/2 tsp salt
1/2 green chilli ( finely slice and deseed according to how hot you like it)
Beat the yogurt till smooth and stir in the rest of the ingredients.
Ah, yes...home made also tastes different to some Indian restuarants so often because at home...
we tend to go with the short cuts..in Indian homes and good restuarants they make their own yogurt...this was a big surprise to me when I did those Indian courses. All the food we made was very different in taste to other (English) Indian meals I had at friend's houses as well as those my folks made...Then I learnt the secret.....the main one being no curry powder, or very seldom add it. And home made things like the yogurt etc.
we tend to go with the short cuts..in Indian homes and good restuarants they make their own yogurt...this was a big surprise to me when I did those Indian courses. All the food we made was very different in taste to other (English) Indian meals I had at friend's houses as well as those my folks made...Then I learnt the secret.....the main one being no curry powder, or very seldom add it. And home made things like the yogurt etc.