Kakri (Cucumber) Raita
Hari Caran dasa, the head cook of Gopal's Restaurant in Auckland, New Zealand, says that cucumbers are at their best when they're about 10 inches (25 cm) long, firm, bright green, and shiny. If the skin is tough, you can peel or score it; if the seeds are large, it will be worth the extra time to scrape them out.
1/2 teaspoon cumin seeds
2 medium-sized cucumbers
1 1/4 cups (300 ml) plain yogurt
1/2 teaspoon of garam masala
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pinches asafetida (optional)
- Dry-roast the cumin seeds and grind them into a powder. Wash the cucumbers and grate them through the large holes of a metal grater. Squeeze out the excess liquid and combine the grated cucumbers with all other ingredients in a mixing bowl. Toss. Serve chilled.
You can find this recipe and more in The Hare Krishna Book of Vegetarian Cooking.
* I like to add a little chopped cilantro to my raita for some extra deliciousness*