Kheere Ka Raita
|Curds||2 Cup (32 tbs)|
|Cumin powder||1⁄2 Teaspoon|
|Red chilli powder||To Taste|
Lightly beat the curds.
You can do it with the egg-beater or whisk.
Treat the cucumber.
Cut off a little cap from the stem-end.
Make a few cuts with a knife in the cut edges.
Rub them together.
A frothy, white substance will come out.
Do this for about 2 minutes then cut off that bit of the cucumber.
Peel it and grate it.
Put in into the colander and sprinkle a little salt over it.
Leave it to drain.
You can put a plate underneath so the counter-top doesn't get messed up.
Leave it like this for half an hour.
The cucumber will exude water.
Pick it up in your hand, squeeze the water out and drop the cucumber into the beaten curds.
Add the rest of the ingredients and taste to see if you need to add anything more.
Chill well before serving.
Use radish instead of the cucumber or boiled cubed potatoesYou will need 1 large potato for this amount of curds.