Wednesday, March 30, 2011

Cucumber Raita

It was beginning to look a lot like Christmas

Regular Friday night dinners didn't start up again until late December. Regular, meaning I cooked and my mom didn't show up with nearly all of the food already prepared.

The weekend before Christmas, Meredith invited several friends from the travel industry for a nice dinner. I started cooking the night before just because I didn't have enough pots, pans and stove-top space to keep things sane.

The dinner also provided me an opportunity to take pictures of a couple dishes I hadn't previously photographed, including my channa masala and chicken tikka masala.

To compliment the chickpeas and the rice dish I made (no recipe for the rice, just some cloves, saffron and a bit of turmeric), I made a great cucumber ratia. I took extra care squeezing the liquid from the cucumber and using whole-milk yogurt to make it nice and thick. If I had salvaged more mint from my garden before the frost killed it, it would've been even better!

Cucumber Raita
  • 1 cucumber
  • 1 cup plain yogurt
  • ½ tsp sea salt
  • 1 tbsp cilantro, finely chopped
  • 2 tsp mint (dried) or 1 tbsp fresh mint finely chopped
  • ¼ tsp cayenne pepper
  • 1 tsp cumin seeds
  1. Seed and shred the cucumber.
  2. Squeeze the shredded cucumber using a cheesecloth.
  3. Combine all ingredients and refrigerate to allow flavours to mingle.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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  1. every indian loves that :) I make it almost the same way .. except .. i dry roast the cumin seeds and then add them .. try it .. you may like it!

  2. oh, that would bring out the flavour more, wouldn't it? I need to try that (and probably modify this recipe).

  3. I love raita and make it often. Your photo makes me want to grab and spoon and dig in. Lovely.

  4. That looks amazing Dan!:)You can try adding a bit of sugar to this if you like...will really balance the flavor well!



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