Yogurt Raita (cucumber And Mint Raita)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | 1 | Servings | |
INGREDIENTS
| 1 | pt | Natural yogurt, I use plain |
| Dannon or Colombo | ||
| 5 | In piece cucumber, peeled | |
| and coarsely grated | ||
| 2 | T | Finely chopped fresh mint |
| 1/2 | t | Ground, roasted cumin seeds |
| 1/4 | t | Cayenne pepper |
| 1 | t | Salt |
| Fresh ground black pepper |
INSTRUCTIONS
Put yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all other ingredients and mix. Cover and refrigerate until ready to eat. Note: This is served alongside Indian dishes to cool the palate from the spiciness of the dish. The recipe is from Madhur Jaffrey's "Indian Cooking." Posted to EAT-L Digest by Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM> on
A Message from our Provider:
“There’s hope. There’s God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 352
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 29.4mg
Sodium: 2676mg
Potassium: 1607mg
Carbohydrates: 42.4g
Fiber: 2.8g
Sugar: 38.8g
Protein: 27.8g