Cucumber Raita
Cucumber Raita This is the best side dish to go with a spicy winter meal, like curry, or anything savoury really. I’ve even been known to just eat it on its own. I first came across this delicious side dish in England, many moons ago, while gobbling up a spicy Indian curry. As a yoghurt fan I love it, especially now that I’m making my own organic yoghurt. This Raita recipe is just the basic option, with only three ingredients. You can get a bit fancy and add garlic and fresh coriander too if you like. Ingredients 2 cups Plain organic yoghurt 1 medium Diced cucumber (long whites work best, due to thin skins) Salt (Pink Himalayan) to taste Method 1. Scoop the yoghurt into a small glass dish, add the cucumber and salt and stir well. 2. If you’re using a fresh batch of yoghurt it should keep in the fridge, with an airtight lid, for a week. ...