|Cucumber raita served with samosas - Lesson 3 @ Kitchen 10|
This is a recipe for a side dip - cucumber raita. We learned this last term in Kitchen10 but I realized I wasn't able to post the recipe. So its timely that we made samosas served with these on the side.
As cucumber raita it is mostly served with Indian dishes. In Greek cuisine, a similar side dish is called tzatziki served as appetizer with pita bread. Tzatziki is readily available in the local supermarkets and most people have grown to love this and serve dish with water crackers in picnics or as appetizers. Souvlaki for the Soul serves this over roast lamb. It is a versatile dish, really.
In Kitchen 10, we made this raita with:
pinch of salt
100ml natural yoghurt
1/2 lemon juice
2g cumin seeds, (dry roasted in a pan then grind in a mortar)
half bunch of mint leaves, chopped
Grate the cucumber and sprinkle salt to draw out the surplus moisture. Squeeze dry.
In a medium sized bowl, place the cucumber, add the yoghurt and lemon juice and mix together. Add the cumin seeds and season to taste.