*  Exported from  MasterCook  *
 
                               Rooby’s Raita
 
 Recipe By     : Mrinal Roy (Rooby’s Father-In-Law)
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Indian                           Eat-lf List
                 Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      medium        cucumbers
    1      teaspoon      salt
    1      cup           plain lowfat yogurt
      1/2  teaspoon      sugar -- or substitute
      1/4  cup           cilantro -- chopped
    2      teaspoons     cumin seed -- whole
      1/2  teaspoon      paprika
 
 1.  Peel and core cucumbers and chop into 1/2″ dice.  Place in bowl.  Cover
 with water and add salt.  Place in refrigerator for at least two
 hours, or overnight. 
 
 2.  In hot skillet, roast cumin seeds until they very slightly brown and
 become fragrant.  Remove from heat and allow to cool.  Grind in mini food
 chopper or coffee grinder.  Set aside. 
 
 3.  Drain cucumbers.  Add yogurt, sugar, cilantro and half of the ground
 cumin.  Stir and chill. 
 
 4.  Before serving,  garnish top of raita with remaining cumin and paprika.
 
 Variation: Add seeded chopped tomato 1/2 to 3/4 cup.  Add peeled, cored,
 chopped pear.  If whole cumin seed is unavailable, use ground and skip the
 roasting procedure. Chilled Raita is traditionally served with Indian food
 as a salad.  It serves to cool and cleanse the palate between bites of
 different spicy dishes.
 
 Excellent! Every time. Posted on eat-lf by PATh (phannema@wizard.ucr.edu)
 5/24/97
 
 44 CALS 1.0 G FAT 18%FF
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Nutr. Assoc. : 0 0 0 0 0 491 0

Plain Text Version of This Recipe for Printing or Saving