Raita

A few years ago, one of my favorite places to eat was a local Indian restaurant that had the best Raita I’ve ever had.  I would go in at least once a week and usually just order freshly-made Naan, with a side of Raita and Rice.

Such a good meal.

The main reason why I liked the Raita is because they didn’t put Cilantro in it.  They also added carrots to it.  I <3 carrots.

However, I normally loathe cucumber, but for some reason I can eat it this.  Go figure.

Ingredients!

• 1 Cup of Carrots, cut into Matchsticks
• 1 Cup of De-seeded Cucumber, Shredded and Drained
• 17.6 ounces of Non-fat Greek Yogurt (I used one container of Fage)
• 1 Teaspoon of Cumin
• 2 “dashes” of Cayenne Pepper
• Pinch of Salt
• Freshly Ground Black Pepper, to taste

Directions!

• Cut and de-seed the cucumber.  Before using a grater, cut them in half again to make it easier.
• Place the shredded cucumber into a bowl lined with a Paper Towel or Cheese Cloth.  Give it a few good squeezes.  Save the green water and use it as food coloring!  Or maybe not.
• Cut the carrots (I bought pre-shredded carrots).
• OPTIONAL: Put them into a bowl of 1/2c. Rice Vinegar, 1/2c. Water, and 1 teaspoon Kosher Salt.  Let it sit for an hour.  I just like semi-pickled carrots.
• Drain the carrots.  Taste and slightly rinse if too vinegar-y tasting.  Combine with cucumber.
• Add in the Yogurt and Spices.
• Stir to combine all the ingredients.
• Add in salt and pepper, to taste.
• Let it sit in the fridge overnight, or at least for a few hours before serving.  

Final Verdict:  Yummy!  Made me happy.  It tasted really good with the Chana Masala I made, but did not help cool it down (or maybe it did, but my Chana Masala may just be super spicy).

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