Few flavours cool the palate like cucumber and yoghurt. This classic raita is bound to become a fast favourite.
Serves: 4
INGREDIENTS
2 tablespoons vegetable oil
2 cloves garlic, thinly sliced
½ teaspoon whole cumin seeds
1 long red chilli, thinly sliced
1 small telegraph cucumber, grated
1 cup thick plain yoghurt
¼ cup packed mint leaves, finely chopped
1 clove garlic, crushed
1 tablespoon lemon juice
sea salt and ground pepper
METHOD
Heat the oil in a small pan over a low heat and add the garlic, cumin seeds and chilli. Sizzle gently until lightly golden. Tip into a bowl and cool.
Put the grated cucumber in a clean tea towel then roll up tightly and wring out all the excess liquid.
Stir the yoghurt, mint, garlic and lemon juice together and season. Fold in the cucumber and top with the spice mixture just before serving. Makes 2 cups.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!