Thursday, May 29, 2014

Raita // Yogurt Dipping Sauce

I like sauce. 

Really, really like it. 

So if there's a sauce that you can add to kabobs and makhini and curry, it's pretty much a guaranteed Ruth family staple. I introduce you to raita (yogurt dipping sauce):
Here's what you need:
  • 1 cup of plain yogurt
  • 1 tbsp cucumber
  • 1 tsp dill weed
  • 1 tsp lemon juice 
  • 1-3 tsp water 
  • salt to taste 
Measure out your yogurt (I like Greek) and set aside in a bowl. Use a grater to finely shred the cucumber. You'll want to grate directly over the bowl to get cucumber juice, too. Add dill and lemon.  The amount of water is really dependent on the texture you like. Luke is on the thin/ watery side so I tend to add a bit more water. Next add salt to taste. 

Now make these samosas and dunk them in the raita. Yumm.

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