Christine Manfield’s Indian Cooking Class is a step by step masterclass in Indian cooking from the award winning and internationally acclaimed chef, restaurateur and writer, Christine Manfield. Today, we’re featuring a recipe for Christine’s cucumber raita, a refreshing and delicious salad.
Happy cooking!
Cucumber Raita
Serves: 6
Dietary notes: gluten free, vegan
This is a cooling and refreshing salad that is essential on any Indian table. I like to serve it alongside grilled or barbecued meats or fish. If you’re making a wrap using a flatbread, spread this onto the bread with a spicy vegetable filling and some tangy chutney to make a delicious lunch. Use tender, young cucumbers to avoid any bitter taste in the yoghurt.
Ingredients
2 cups thick plain yoghurt, stirred
2 small cucumbers, peeled, seeded and finely diced
1 tablespoon finely diced red onion
1 small green chilli, minced
1 tomato, seeded and finely diced
2 teaspoons caster sugar
1 teaspoon sea salt flakes
1 teaspoon cumin seeds, roasted and ground
1 teaspoon nigella seeds
1 tablespoon chopped mint
Method
Place the yoghurt, cucumber, onion, chilli, tomato, sugar and salt in a bowl and stir well to combine. When ready to serve, sprinkle with the cumin, nigella seeds and mint.
—Christine Manfield’s Indian Cooking Class by Christine Manfield (Simon & Schuster Australia) is out on the 4th of November.
Christine Manfield's Indian Cooking Class
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