Raita
By America's Test KitchenPublished on November 25, 2008
Time
10 minutes
Yield
Serves 4 (Makes about 1 cup)
Ingredients
1 cup plain whole-milk yogurt 2 tablespoons minced fresh cilantro leaves 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)cayenne pepper
Before You Begin
The raita is best made with whole-milk yogurt, although low-fat can be used. Do not use nonfat yogurt; the sauce will taste hollow and bland.
Instructions
- Mix yogurt, cilantro, and garlic together in medium bowl. Season with salt and cayenne pepper to taste and refrigerate until needed.
Time
10 minutesYield
Serves 4 (Makes about 1 cup)Ingredients
1 cup plain whole-milk yogurt
2 tablespoons minced fresh cilantro leaves
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
cayenne pepper
Ingredients
1 cup plain whole-milk yogurt
2 tablespoons minced fresh cilantro leaves
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
cayenne pepper
Ingredients
1 cup plain whole-milk yogurt
2 tablespoons minced fresh cilantro leaves
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
cayenne pepper
Before You Begin
The raita is best made with whole-milk yogurt, although low-fat can be used. Do not use nonfat yogurt; the sauce will taste hollow and bland.
Instructions
- Mix yogurt, cilantro, and garlic together in medium bowl. Season with salt and cayenne pepper to taste and refrigerate until needed.
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