A raita is a wonderfully cool side dish to serve in a small bowl or over rice. I love to serve it with a spicy
Indian meal as a contrast to the warm to the touch and fiery Indian meal. This recipe comes to me by a friend
who goes by the name of General Faizi.
1 cucumber, peeled and seeds removed
4 green chili peppers, seeds removed and
1 teaspoon salt
2 teaspoons sugar
2 tablespoons lemon juice
2 teaspoons ground cumin
3 cups Greek style yogurt
dash of vanilla
Peel off the skin of the cucumber, and slice it in half the long way. Take a spoon and run it down each
half to remove the seeds then dice it. Peel the ½ onion and dice it also. Take the seeds out of the tomato and
dice it also.
Now take the yogurt and stir it to mix in any water that has separated. Take two more teaspoons of
water and mix it with the salt in a separate cup. Once the salt is mixed in, add it to the yogurt and mix it real
well until the yogurt becomes a paste. Now mix all the other ingredients into the yogurt.
Once everything is mixed in, sprinkle on a little parsley or mint leaves and you are ready to enjoy it with
your chicken and rice. If you do not like yogurt, then just slice the above vegetables very thin and add 2 thin
sliced radishes to it. Once that is done, decorate it on a plate and squeeze a lemon on it and it almost becomes
a fresh salad!