*  Exported from  MasterCook  *

                              Rooby's Raita

Recipe By     : Mrinal Roy (Rooby's Father-In-Law)
Serving Size  : 6    Preparation Time :0:00
Categories    : Indian                           Eat-lf List
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        cucumbers
   1      teaspoon      salt
   1      cup           plain lowfat yogurt
     1/2  teaspoon      sugar -- or substitute
     1/4  cup           cilantro -- chopped
   2      teaspoons     cumin seed -- whole
     1/2  teaspoon      paprika

1.  Peel and core cucumbers and chop into 1/2" dice.  Place in bowl.  Cover
with water and add salt.  Place in refrigerator for at least two
hours, or overnight. 

2.  In hot skillet, roast cumin seeds until they very slightly brown and
become fragrant.  Remove from heat and allow to cool.  Grind in mini food
chopper or coffee grinder.  Set aside. 

3.  Drain cucumbers.  Add yogurt, sugar, cilantro and half of the ground
cumin.  Stir and chill. 

4.  Before serving,  garnish top of raita with remaining cumin and paprika.

Variation: Add seeded chopped tomato 1/2 to 3/4 cup.  Add peeled, cored,
chopped pear.  If whole cumin seed is unavailable, use ground and skip the
roasting procedure. Chilled Raita is traditionally served with Indian food
as a salad.  It serves to cool and cleanse the palate between bites of
different spicy dishes.

Excellent! Every time. Posted on eat-lf by PATh (phannema@wizard.ucr.edu)
5/24/97

44 CALS 1.0 G FAT 18%FF



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Nutr. Assoc. : 0 0 0 0 0 491 0