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Rec: Yogurt with Cucumber Raita Recipe (Punjab - North India). Sooo good!
Joined: Dec 11, 2005
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)
Other messages in this thread:
- 14409. Rec: Yogurt with Cucumber Raita Recipe (Punjab - North India). Sooo good! [LINK] - FloriSandy - 12:09am on 04/10/09 (3)
- I just made this the other day. I started out with strained, fat-free plain yogurt - DawnNYS - 12:24am on 04/11/09
- Hi Dawn. I didn't strain my whole milk yogurt but just mixed it with a spoon and I - FloriSandy - 4:56am on 04/11/09
- Thanks Sandy. I shredded my cucumbers - the strange thing is that - DawnNYS - 4:16pm on 04/11/09