| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive09 |
1 |
servings |
INGREDIENTS
| 3 |
md |
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 |
ts |
Fresh lime juice; or to taste |
| 3/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Salt |
| 2 |
tb |
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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