Every time we are invited to someone’s home for a meal, the son (no doubt encouraged by his parents) plays the prediction game:
Are we going to be served Indian, Western or mish-mash?
If Indian, will he like it?
If Western, will it be what he calls “fine dining”?
If mish-mash, what is his coping strategy for finishing everything on his plate so that he won’t be, as his mum always points out to him, personally responsible for starving children in India?
But when we were invited around by Cousin Bhav for Diwali – all signs pointed to an Indian meal. The starters looked promising. You could tell that son was very impressed by the Paneer and cheese balls because as is his wont I was instructed to take down the recipe for future reference.
He declared the main course to be the best meal he’s eaten at Bhav’s house and being a good mother I have done my duty and asked Bhav for her cucumber raita recipe. I am hoping to get the Paneer Palak one soon too as it had the dubious distinction of making our little HRH actually eat the green stuff.
Here’s the recipe for the Raita
Bhav’s yummy cucumber Raita
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Total time | 10 minutes |
Ingredients
- 1/2 kg. plain natural yoghurt
- 1 cucumber (finely shredded with the water squeezed out)
- 2 tbs. cumin seeds (roasted)
- 1 pinch red chili powder
- Salt to taste
Note
All the quantities used here as approximate. Adjust as necessary.
Directions
| Step 1 | |
| Put the yoghurt in a bowl and add the shredded cucumber and salt. | |
| Step 2 | |
| Mix thoroughly and sprinkle the roasted cumin seeds. | |
| Step 3 | |
| Garnish with red chilli powder. | |
| Step 4 | |
| Serve as an accompaniment with any Indian food, especially biryanis! | |
