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Rec: Yogurt with Cucumber Raita Recipe (Punjab - North India). Sooo good!


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Joined: Dec 11, 2005

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Posted to Thread #14409 at 12:09 am on Apr 10, 2009

This was the first raita I ever made and I made it tonight to go with tandoori chicken that I cooked last night.

The recipe mentions lemon juice in the paragraph but not in the ingredient list. I googled for a similar recipe using two cukes and two cups of yogurt and so I followed the one from All Recipes using 3 TBS. of lemon juice.

I went the extra step by laying the not-too-small cubed cucumber on paper towels after draining and let it sit in the fridge for 15 minutes. I used Stonyfield Farmsí Plain Whole Milk Yogurt that I also used to marinate the 15 drumsticks in (2 lb. container). I roasted the cumin seeds and crushed them in my mortar and pestle. The recipe looks like 1.5 tsp. but thatís too much as I realized later. One tsp. should be plenty. I sprinkled the raita with dried coriander that I had on hand.

I would not recommend making this recipe too far in advance but with just enough time to chill for a while as the cucumber surely would get too soggy.

This is definitely a keeper!

Link: Yogurt with Cucumber Raita Recipe (Punjab - North India)


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