Mint Raita

    Raita is served to cool the effect of hot curries. There are many variations to this dish, cucumber and mint raita being
    the most common.

    Serves 6:
    Preparation time: 10 minutes


    Ingredients:
  • Yoghurt – 500 gm
  • Water – 100 ml
  • Salt –1 teaspoon or to taste.
  • Red chilli powder – 1/2 teaspoon (Optional)
  • Sugar – 1 teaspoon
  • Crushed cumin seeds, roasted – 1 teaspoon
  • Mint paste2 tablespoon


    Method:
  • Place the yoghurt in a large bowl and whisk gently. Add water to it and whisk again to remove all lumps. Carry on
    whisking until you are left with a thin yoghurt mixture.

  • Add salt, chilli powder, sugar, cumin seeds and mix well. Then add the mint paste and mix gently.

  • Keep in the refrigerator for half an hour and serve chilled with any hot curry or simply on its own.


    Variation:
    Add grapes, walnuts and banana slices to the yoghurt mixture and fold gently before the bananas turn brown. Add
    sugar, salt and ground cumin and mix together.


    Tips:
    Serve Raita chilled! Just before serving, sprinkle cumin seeds, chilli powder or paprika for taste!