Cucumber Raita | Step by step Cucumber Raita recipe
January 17, 2017
Indian dish Raita has many cousins worldwide with different texture, taste and consistency. Dips are one of them. A common Greek recipe tzatziki is another. You cannot imagine serving talis, biryanis, kebabs, stuffed parathas, masaledar stir-fries etc. without a raita. It helps to soothe the delicate palate from the intense flavor and spices. One of my favorite raita preparation is Boondi Raita apart for this one. Here is the recipe and a step by step guide for the preparation of Cucumber Raita.
One small onion chopped ( shallots will be better )
Salt as per requirement
A pinch of Pepper powder
Half teaspoon of Chat masala
One teaspoon of Ginger juice
Red chili powder for garnishing, preferably Kashmiri chili.
Wash the cucumber properly and peel off the skin. If you like the skin keeps it as it is.
Chop the cucumber in to small pieces. You can chop the cucumber in the last also as cucumber mayrelease water. (It’s not advisable to drain out the water as it contains the nutrients)
Meanwhile roast the cumin / Jeera seeds in a thick bottomed pan in low flame and fry it. Make sure itis not deep fried or blackened.
Crush it or powder it depending on the way you like it to taste.
Take the curd / yoghurt in a bowl. Mix the ingredients like chopped cucumber, roasted cumin / jeerapowder, finely chopped green chili, chopped onion, chopped coriander leaves, Chat masala, choppedmint leaves and salt.
You can add a dash of pepper powder for a better taste
Garnish it with enough coriander leaves and mint leaves.
Sprinkle / draw one pinch of red chili powder for garnishing.
If you like the taste of ginger, add the ginger juice before garnishing and mix properly.
If you want the taste of rock salt or black salt, add it accordingly.
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