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Saturday, February 28, 2009

Kheeray Ka Raita

Most of our Indian meals these days have been simplified down to Tofu Tikka Masala and Naan bread. If I want to cool it down a bit I usually add a little plain yogurt. Last Sunday we had a special item (see tomorrow's post) to go with our Indian food so I decided to do it up like I used to when I first started cooking Indian food. We had both chicken and tofu in our Tikka and I even made Chickpea Fritters which I will share tomorrow. 
I always enjoy having a nice cooling raita and this one from the Ajanta Cookbook is one of my favorites. This book has a lot of other wonderful Raitas (a banana one is a favorite as well) and Chutneys and when we have company I like to make several different kinds and serve them in these pretty little square canning jars. Since it was just the two of us I only made this cucumber one.
 If you think the rest of your meal may be exceptionally spicy you can eliminate the chili pepper from this recipe as I usually do. If you do not have a food processor you can also finely chop the cucumber, cilantro, and chili pepper. 

Kheeray Ka Raita
adapted from Ajanta Cookbook

2 cups plain whole-milk yogurt
1/2 cucumber seeded and diced
1/2 cup cilantro
1 green chili pepper chopped (optional)
1/2 teaspoon salt
1 teaspoon ground toasted cumin
1/2 teaspoon paprika

In the bowl of a food processor add all ingredients and pulse for 10-15 seconds. Transfer to storage or serving bowl and store in refrigerator until ready to serve. You may sprinkle a little additional paprika and cumin on top when serving. 


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