Yogurt With Cucumber And Mint Kheere Ka Raita Food

YOGURT WITH CUCUMBER AND MINT

Yogurt with Cucumber and Mint image

The recipe for this cooling yogurt dish, also known as kheere ka raita, is courtesy of Madhur Jaffrey and can be served with all Indian meals, including Jaffrey's Chicken with Roasted Coriander in Coconut-Curry Sauce. It also makes an excellent snack.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 10m

Number Of Ingredients 6

Ingredients

1/2 teaspoon whole cumin seeds
1 container (1 pint) whole-milk yogurt (not Greek)
Kosher salt and freshly ground black pepper
1 piece (5 inches) cucumber, peeled and coarsely grated
2 tablespoons finely chopped fresh mint
1/2 teaspoon cayenne pepper

Steps:

In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.

YOGURT WITH CUCUMBER AND MINT (KHEERE KA RAITA)

Yogurt with Cucumber and Mint (Kheere Ka Raita) image

Make and share this Yogurt with Cucumber and Mint (Kheere Ka Raita) recipe from Food.com.

Provided by HappyBunny

Categories Asian

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2/3 cup plain yogurt
1 cucumber, peeled and grated
2 tablespoons of fresh mint, finely chopped
1/2 teaspoon roasted cumin seeds
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Put the yogurt in a bowl.
Beat lightly with a fork or whisk until smooth and creamy.
Add all the other ingredients and mix.
Cover and refrigerate until ready to eat.

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