Indian food is one of my favorite cuisines since my dad grew up in India and cooked it all the time when I was younger. I rarely use recipes and just “cook from the heart” when creating these dishes, and this is no exception. Raita is one of the best dips for naan bread or drizzled on top of some Indian yellow rice.
Indian-Style Cucumber Raita
1/2 a cucumber
2 cups plain yogurt
1 tablespoon of cumin
1 teaspoon of salt
2 teaspoons of coriander
a drizzle of olive oil
Grate the cucumber and carrot and mix well with the yogurt. Mix in all other ingredients.
Dip some warm naan in this raita or just as a drizzle on top of rice of tandoori chicken. Enjoy!
Elizabeth Adan is a Freelance Writer, Publicist and Brand Ambassador. Her blog Aquaberry Bliss is a unique food and travel blog dedicated to expanding your world and inspiring your creativity. When Elizabeth isn’t traveling, you’ll find her writing, hiking or gardening. Find Elizabeth on Twitter @stillaporcupine and on LinkedIn.