| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive09 |
1 |
Servings |
INGREDIENTS
| 3 |
|
Zucchini |
| 1 1/2 |
c |
Plain whole-milk yogurt |
|
|
preferably Middle |
|
|
Eastern |
| 1/2 |
c |
Packed fresh mint leaves |
| 1/4 |
c |
Packed fresh coriander |
|
|
sprigs |
| 1 |
t |
Fresh lime juice, or to |
|
|
taste |
| 3/4 |
t |
Ground cumin |
| 1/4 |
t |
Salt |
| 2 |
T |
Whole milk, if necessary |
INSTRUCTIONS
Grate zucchini on largest holes of a four-sided grater. In a large
saucepan of boiling salted water blanch zucchini 1 minute. Immediately
drain zucchini in a sieve and rinse under cold running water to stop
cooking. Squeeze zucchini dry by small handfuls and transfer to a
bowl. Stir in remaining ingredients, adding enough milk to reach
desired consistency. Raita may be made 2 days ahead and chilled,
covered. Serve raita at cool temperature. Yield: 2 1/2 cups Converted
by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9173 Converted by
MM_Buster v2.0l.
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