Friday, March 13, 2009


This is a cool cucumber, yogurt and mint salad to temper spicy Indian foods.   

2 English cucumbers, seeded and chopped fine*
1 1/2 to 2 cups plain yogurt** 
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon paprika
pinch of sugar 
pinch of cayenne pepper
3 tablespoons fresh mint, chopped 

Place yogurt in a fine mesh strainer over a bowl and let drain for about 1 hr.  in the refrigerator. Discard liquid from the bowl.  

Mix with the rest of the ingredients and stir well to combine. Cover and refrigerate for 1 hr. to cool and blend. Stir well and serve. 

*Peel cucumbers and cut lengthwise in half, and lengthwise in half again.  Remove the seeds by sliding a sharp knife down the edge with the seeds.   

**if you can find plain Greek yogurt, you can omit draining it.  Greek yogurt is much thicker than regular plain yogurt. 

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