Indian Takeaway Hack #4

Published by AstleyTandoori on

raita

What is a takeaway without chutneys? Discover easy to make accompaniments with ingredients you have in your fridge or cupboard.

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Raita made at home

Combining the flavours in a raita is a real treat. You can mix up the recipe to develop your own based on preference, using a variety of ingredients. Experimentation and Indian Food go hand in hand.

You might have a preference for whether your raita is thin, or thick an creamy. Use natural yoghurt and add a little milk to thin it down, or use Greek Yoghurt for thick, luxurious raita.

Tip: Don’t add cucumber straight to the blender! Grate the cucumber and strain the water from it, and set to one side.

Recipe
250ml Yoghurt
Handful of fresh mint or 1 tbsp of mint sauce
2 Garlic cloves
1/2 Cucumber, grated and drained
Juice of 1 lemon or lime
A pinch of sugar or a squeeze of honey
Salt to taste

Optional extras
1/2 onion sliced finely (swap for cucumber)
Medium bunch of fresh coriander
Red or green chilli

Blend the garlic and herbs together into a paste before adding the yoghurt and sugar or honey. Blend for a short time to combine. Empty the yogurt mix into a bowl. Add the lemon or lime juice and mix thoroughly, before mixing the cucumber or onion through the yoghurt.

Ta-da! Recycle the yoghurt pot to store your very own, easy to make raita. This will keep in the refrigerator for up to 2 days.

Keep an eye out for more chutney recipes.


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