Recipe: Mint Raita
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Ingredients
- 1 lb. Seedless Cucumbers
- 32 oz. Nonfat Plain Greek Yogurt
- 2 Tbsp. Markon Mint Leaves
- 1 Tbsp. Chopped Garlic
- 2 tsp. Trade East Ground Spanish Paprika
- Ā½ tsp. Trade East Ground Cumin
- Ā½ tsp. Trade East Ground Cayenne Red Pepper
- 1 tsp. Kosher Salt
Recipe Preparation
1. Slice the ends from the cucumbers. Slice in half widthwise. Using a Japanese mandoline, slice the halves lengthwise down to the core so they are 1/8″ thick. Slice lengthwise 1/8″ thick. Small dice the strips into ā ” pieces. Dice small enough so the finished raita can be placed in a squeeze bottle with a trimmed end if necessary. Place cucumbers on paper toweling. Allow to drain.
2. Place the yogurt, mint, garlic, paprika, cumin, cayenne pepper, salt and cucumbers into a stainless steel mixing bowl. Using a rubber spatula, fold the ingredients together thoroughly. Transfer to a covered storage contain. Cover, label, date and refrigerate until needed.
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