Yogurt-cucumber Raitta Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 large: Cucumber,
1 pint: Plain yogurt,
1 tbsp: Lemon juice,
OPTIONAL
1/4 tbsp: Cayenne, if you want a little zing to it
Directions:
Date: Wed, 6 Mar 1996 09:04:35 -0500
From: cpa@gis.net
Shred 1 large cucumber, stir in 1 pint plain yogurt, and a tablespoon of
lemon juice. Add a 1/4 t. cayenne if you want a little zing to it. (We
dont, because we need the cooling yogurt to balance the hot curries).
Serve with any curry dish, along with pita bread, sliced apples or other
fruit, chutney, etc.
We make a quarts worth of yogurt with this recipe (several cucumbers), and
keep it in the fridge when we make a weeks worth of curried chickpeas, or
other pulse.
Itll cool you off after you heat up with the curry! - Colene -
FATFREE DIGEST V96 #65
From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
From: cpa@gis.net
Shred 1 large cucumber, stir in 1 pint plain yogurt, and a tablespoon of
lemon juice. Add a 1/4 t. cayenne if you want a little zing to it. (We
dont, because we need the cooling yogurt to balance the hot curries).
Serve with any curry dish, along with pita bread, sliced apples or other
fruit, chutney, etc.
We make a quarts worth of yogurt with this recipe (several cucumbers), and
keep it in the fridge when we make a weeks worth of curried chickpeas, or
other pulse.
Itll cool you off after you heat up with the curry! - Colene -
FATFREE DIGEST V96 #65
From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
: condiment