Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1. Slice the ends from the cucumber. Slice in half across the center. Slice 1/8” pieces lengthwise down to the core using a Japanese mandoline. Small dice the strips into 1/6″ pieces. Dice small enough so the finished raita can be placed in a squeeze bottle with a trimmed end. Place on paper toweling and allow to drain.
2. Place the yogurt, 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 container, label, date and refrigerate until needed. CCP: Refrigerate at 41°F or below.
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