A raita is based on yoghurt and is used in Indian cuisine. It makes a cool, refreshing accompaniment to spiced dishes and, as yoghurt is easily digested, reduces the effect hot spices have on the body.
There are lots of variations.
This is a simple cucumber raita, which is easy to make and goes well with the recipe for homemade
turkey burgers.
250ml/8fl oz plain yoghurt
½ cucumber (known as English cucumber in some countries)
a handful of coriander (cilantro) or mint leaves
large pinch of salt
½ green chilli (optional)
Peel and grate the cucumber coarsely (or chop it into tiny cubes). Squeeze out excess moisture.
Chop the coriander leaves finely. De-seed and chop the chilli finely if using.
Combine all ingredients and chill before transferring to your picnic cool box.
Try adding a little chopped onion instead of the chilli. You could also add some spice to the yoghurt by sprinkling a pinch or two of ground cumin or garam masala over the finished dish.
Or add 2 skinned and chopped tomatoes and use a little (I mean a small amount because the littler the chilli, the hotter it is!) red chilli instead of green. Then sprinkle with paprika.
No cucumber? Try aubergine (egg plant) and mint instead:
250ml/8fl oz plain yoghurt
1 small aubergine cut into small (about 2.5 cm) pieces
a handful of mint leaves
2 spring onions (scallions)
large pinch of salt
Steam or bake the aubergine for 10 minutes or until soft and then mash with a fork and set aside to cool.
Or use
watercress
instead of cucumber and mint and add a small clove of garlic. Chop the garlic clove and 100 grams of watercress finely and add to 200 ml of plain yoghurt with some salt and black pepper to taste.
