Cucumber, Mint and Tomato Raita
250 ml Greek yoghurt (or just plain low fat)
Pinch salt (optional)
Freshly ground black pepper
¼ teasp cayenne pepper
½ teasp ground roasted cumin seeds (If in a hurry I just use cumin powder!)
[To roast put a few seeds into a pan with some oil and ‘roast, till a few shades darker then when cool grind with pestle and mortar]
1 medium tomato seeded and chopped small (skinned is better but…..)
1 med cucumber peeled seeded and chopped small
2 tablesp fresh mint
Put yoghurt in bowl and beat lightly with fork till creamy and smooth. Add salt, black pepper to taste, cayenne and cumin. Mix well. Add remaining ingredients and mix again. Keep in fridge. I find it is better made the day before but I often don’t think this far ahead!!
Note: this is really nice served with poppadums (pappadums) (papadom) everyone seems to have a different spelling! Or just as a side dish with curry. I also sometimes make it without the tomato and add extra cucumber. Diane
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