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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cucumber and Tomato Yoghurt Rayta Recipe

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This recipe for Cucumber and Tomato Yoghurt Rayta is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium cucumber
1 Tb finely chopped onions
1 Tb salt
1 small firm ripe tomato cut into 1/2 inch cubes
1 Tb finely chopped cliantro
1 cup plain yoghurt
1 tsp ground cumin toasted in a small skillet for 30 seconds
Directions:
Directions:
Peel cucumber, de-seed, cut into 1/2 inch pieces,
add onions and salt in small bowl mixing well, rest at room
temp for 5 minutes or so then gently squeeze the
cucumbers to remove excess liquid which you will
discard. Mix cucumber pieces, tomato and coriander:
Add cumin to yoghurt and pour over the veggies. Mix
well, cover and refrigerate for at least an hour.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
This is a lovely cool addition to
highly spicy dishes to give your palate a respite.
You can eat it the next day too but you probably won't have
much left!

 

 

 

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