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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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[Indian Recipe] Cucumber-Mint Raita
This is adapted from Julie Sahni's _Classic Indian Cooking_. It's served
alongside spicy foods to provide cooling relief: Cucumber and Yogurt Salad 2 medium-sized cucumbers 1 medium-sized ripe tomato 1 1/2 cups plain yogurt 1/2 cup sour cream 1/2 teaspoon ground roasted cumin seeds 2 tablespoons finely chopped fresh mint 1/2 teaspoon Kosher salt 1. Peel the cucumbers and cut them in half. If the seeds look hard and mature, scrape them out with a spoon and discard. Using the coarse blade of a grater or a food processor, grate the cucumbers into a bowl. 2. Wash and dry the tomato. Cut it in quarters and using a spoon, scrape out the pulp with the seeds. (Reserve them for some other use.) Slice the tomato into thin shreds and add them to the bowl. 3. Put the yogurt, sour cream, cumin, and mint in another bowl and mix thoroughly. (The vegetables and the yogurt mixture can be prepared several hours ahead of time and refrigerated separately until needed.) 4. When ready to serve, stir the salt and the prepared vegetables into the yogurt mixture. Check for salt, and transfer to a serving bowl. Sprinkle with additional cumin, if desired. Bob |
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[Indian Recipe] Cucumber-Mint Raita
Bob Terwilliger wrote:
> This is adapted from Julie Sahni's _Classic Indian Cooking_. It's served > alongside spicy foods to provide cooling relief: > > Cucumber and Yogurt Salad > > 2 medium-sized cucumbers > 1 medium-sized ripe tomato > 1 1/2 cups plain yogurt > 1/2 cup sour cream > I note that you're using sour cream and yogurt. Does that somehow better mimic a richer yogurt that I've seen mentioned before? I've read suggestions of letting plain yogurt drain overnight. I'll try it verbatim as you wrote here but I wondered...? Goomba |
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[Indian Recipe] Cucumber-Mint Raita
Goomba38 wrote:
>> Cucumber and Yogurt Salad >> >> 2 medium-sized cucumbers >> 1 medium-sized ripe tomato >> 1 1/2 cups plain yogurt >> 1/2 cup sour cream >> > I note that you're using sour cream and yogurt. Does that somehow better > mimic a richer yogurt that I've seen mentioned before? I've read > suggestions of letting plain yogurt drain overnight. I'll try it verbatim > as you wrote here but I wondered...? She doesn't comment on it in the book, but I'd assumed it was to approximate the higher-fat yogurt they have in India. Draining the yogurt wouldn't result in the same flavor or texture. Bob |
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[Indian Recipe] Cucumber-Mint Raita
"Bob Terwilliger" > wrote in message ... > Goomba38 wrote: > >>> Cucumber and Yogurt Salad >>> >>> 2 medium-sized cucumbers >>> 1 medium-sized ripe tomato >>> 1 1/2 cups plain yogurt >>> 1/2 cup sour cream >>> >> I note that you're using sour cream and yogurt. Does that somehow better >> mimic a richer yogurt that I've seen mentioned before? I've read >> suggestions of letting plain yogurt drain overnight. I'll try it verbatim >> as you wrote here but I wondered...? > > > She doesn't comment on it in the book, but I'd assumed it was to > approximate > the higher-fat yogurt they have in India. Draining the yogurt wouldn't > result in the same flavor or texture. I use greek-style yogurt, which is thicker and creamier than the standard type, and doesn't require sour cream as well. Jani |
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