I love you. Cucumber Raita

 Channeling my Indian passion.

Some people who know me agree, I was probably an Indian in a past life.

Today I'd like to share my cucumber raita recipe with you. Why? Because this time I think I've made it very close to a fine composition of ingredients with an equally fine balance of tastes. 

A Raita is made as a side dish or a dip, like revenge, it's best served cold. 

As an accompaniment to hot spicy Indian creations. For me it's to compliment and enhance vada or lentil fritters/doughnuts. Already a spicy & savoury creation, the simplicity of this Indian tea-time treat is healthy vegan and absolutely delicious! 

So my raita preparation is to raise the umami levels of vada up a few notches. 

Here's what goes into my version of raita;

Ingredients

- Cucumber, less than a third of a stick.

- Onion, less than a third of a bulb.

- Green chili padi kampung, less than a third of a handful.

- Yoghurt, less than a third of a cup

- Salt 

- Black Pepper

- Lemon juice

- Lemon zest

Preparation

1. Dice and finely mince cucumber & onions in fine cubes.

2. Slice green chilis padi as fine as possible. Kampung chili padi preferred.

3. Pour all into a mixing bowl with yoghurt, add a splash of water and mix thoroughly.

4. Add salt & pepper to taste.

5. Then squeeze in juice of less than one third of a lemon. Refrigerate.

6. Serve when cold with lemon zest topping.

Enjoy!

Too complicated? Drop by one day and perhaps you're lucky enough to share some with me. It's gotta be tea time though.

Then we Celebrate!