Raita

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Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  cucumbers, mint, lemon, garlic

Equipment

  • metric measuring spoons & cups
  • chopping boards & non-slip mats
  • medium knives
  • small non-stick frying pan
  • 1 medium bowl
  • juicer
  • serving
Ingredients

  • 1 medium cucumber
  • 1 tsp ghee
  • ¼ tsp cumin seeds
  • ¼ tsp black mustard seeds
  • ¼ tsp ground cumin
  • 1 cup yoghurt
  • 2 tbsp chopped mint leaves
  • 1 tbsp lemon juice
  • 1 garlic clove
  • pinch cayenne
What to do

  • Set out your ingredients.
  • Peel the cucumber, halve lengthways, discard seeds.  chop cucumber coarsely.
  • Heat ghee in a small frying pan and cook seeds, stirring until they pop.  Cool.
  • Chop mint leaves
  • Juice the lemon.
  • Combine spices with cucumber, yoghurt, mint, lemon and garlic.  Place in bowls and leave in the fridge until ready to serve.
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