Cucumber Raita
The mint in the garden is flourishing in this lovely weather, and as we have curry tonight, I think it is worth taking some to make a Raita. This, for those of you who don't know, is a yoghurt sauce that accompanies your curry, and is often served with poppadums at the start of a restaurant curry. The homemade version for my curry 'bible' is a lot runnier that those, looking more like a smoothie, but has the cooling effect you need sometimes! Perhaps it has potential as a drink...something to consider...
Cucumber Raita.
4oz Cucumber, peeled and cubed
1/4 large onion, chopped
pinch salt
8 large mint leaves, torn into smaller pieces
5 fl oz natural yoghurt
1/8th pint water (leave this out if you prefer a thicker raita - the natural yoghurt soon loosens once it is whizzed!
Pop all the ingredients in a liquidizer and blitz until smooth.
Pour into a serving bowl, or I like a small jug from which you can pour onto your popadums.
Place in the fridge until ready to serve.
Perfect for tonight's Chicken Tikka with new potato, cauliflower and chickpea curry, onion bahjis and poppadums (of course!).
Cucumber Raita.
4oz Cucumber, peeled and cubed
1/4 large onion, chopped
pinch salt
8 large mint leaves, torn into smaller pieces
5 fl oz natural yoghurt
1/8th pint water (leave this out if you prefer a thicker raita - the natural yoghurt soon loosens once it is whizzed!
Pop all the ingredients in a liquidizer and blitz until smooth.
Pour into a serving bowl, or I like a small jug from which you can pour onto your popadums.
Place in the fridge until ready to serve.
Perfect for tonight's Chicken Tikka with new potato, cauliflower and chickpea curry, onion bahjis and poppadums (of course!).
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