The best raita you'll ever make

fx

Thu, 21 Apr 2016 10:37:21 GMT

Precision is in the eye of the beholder.

fx

Mon, 28 Mar 2016 18:38:02 GMT

Well you can grate the ginger and discard the fiber, some people even sell special ginger grates if you like rare cookware (I have one but don"t use it). Or peel, chop and them blitz!

fx

Sat, 19 Mar 2016 18:49:56 GMT

Thanks Noreem I hope it turned out good!

fx

Wed, 16 Mar 2016 11:10:28 GMT

Yes Indian restaurants across the world tend to serve a very different Indian cuisine than what people actually cook in India ... not always for the better! I"d rather cook it at home, frankly.

fx

Mon, 14 Mar 2016 20:46:24 GMT

Indeed you could!

fx

Thu, 3 Mar 2016 13:00:41 GMT

Sorry, you are right, lemon juice is used to balance the flavor if needed.

fx

Thu, 3 Mar 2016 12:31:04 GMT

Elton I hope it was a success!

fx

Tue, 1 Mar 2016 07:22:30 GMT

Glad you like it

Al

Thu, 1 Aug 2013 17:42:16 GMT

Hi in your raita recipe can you please say how to turn fresh stem ginger into the puree? Your puree looks so smooth yet ginger is fibrous and I imagine needs a fair bit of work to reach that stage! Thanks for the recipe and pics it looks so tempting.

Goncalo

Mon, 20 May 2013 03:27:29 GMT

I"m looking forward to trying this recipe, but I fail to understand how can this recipe refer to "precision" when there are no precise metrics for the ingredients?

Jackie Savitsky

Tue, 18 Dec 2012 04:36:53 GMT

I ate at an Indian restaurant tonite and ordered the raita. It tasted like my mom"s sweet/sour cucumber salad....very thin...not ever sure it was yogurt...probably mayonnaise.
I appreciate your site in assuring me that what I had to eat tonight was not raita, but an poorly made Americanized version of it. Thank you.

fliss

Fri, 7 Dec 2012 19:21:49 GMT

a sublime recipe- could eat it on its own.

Noreen

Sun, 11 Mar 2012 22:37:06 GMT

Sounds so delightful - I am definitely going to have to try it. It sounds much better than the Greek version with which I am familiar. Just spent some time reading through an Indian cookbook and can"t wait to try some of those recipes. I already can make a pretty good curried chicken or curried lamb from scratch (grinding my own spices) which is pretty clever for an English born person. I think your raita will prove to be a welcome accompaniment. Thanks.

Elton

Mon, 9 Jan 2012 09:48:27 GMT

Thank you for this! I will try it tonight, with a vegetarian butter chicken! (God bless Quorn!) Beautiful pictures.

Nathan

Wed, 23 Nov 2011 14:53:21 GMT

Hey FX, I"ve made this raita a few times, it"s awesome! You might want to try borrowing a leaf from a Greek"s book, and straining the yoghurt overnight, as well as straining the grated cucumber for an hour or so - this thickens the finished product tremendously, and improves the texture a lot, in my humble opinion.

On a side note, I hope you"re keeping well. I assume your busy daily life has put the kibosh on your blogging activities?

Sharon

Tue, 1 Nov 2011 15:11:02 GMT

Beautiful photos. Will make this on Friday to go with lamb and naan.

Kara

Tue, 1 Nov 2011 01:04:38 GMT

I am a lover of Indian cuisine and this sounds wonderful! I look forward to trying this and some others you"ve got posted! Thank you! :)

Janet

Wed, 26 Oct 2011 04:15:32 GMT

what happened to the lemon juice? Not mentioned in the directions. Easy enough to toss in but just seemed to be missed. Just made it and haven"t tasted it yet. Taking it to a Diwali potluck at work tomorrow so hope it"s good!

weirdcombos

Mon, 10 Oct 2011 21:00:24 GMT

I made your raita for dinner yesterday to go with a fish biryani recipe.
It was a feast delicious raita! The biryani also tasted fabulous.
Indian food is one of my fav. Your pics and recipes look fantastic.
Cheers,
Heguiberto

mustardseed

Fri, 7 Oct 2011 04:52:22 GMT

Now I don"t remember how I stumbled upon you blog but I am so happy I did and impressed!! I love your recipes and photographs and the write ups! I cook mostly Indian food and I love how good your Indian recipes are with the right spices and flavors!! I have not made raita the way you have shared. I am going to make this raita soon!!

Natalie Siddiqui

Thu, 15 Sep 2011 03:08:47 GMT

I looked this recipe up this morning and went right to the store bought the ingredients and made it as soon as I got home. It turned out amazing. My family really enjoyed it! I put in powdered cumin instead of cumin seeds but it still tastes amazing! I will be using this recipe from now on. Thank You so much! DO you have any suggestions of any other great recipes like this one I could try?

jim

Wed, 14 Sep 2011 09:43:30 GMT

In that recipe, you have neglected to mention " THE LEMON JUICE" and when you put it in the mix. For mine, I"d add it at the very end so that it doesn"t split the yoghurt.

Soma

Mon, 27 Jun 2011 13:07:05 GMT

I look forward to making my first ratia .I"m sure it will be yummy and it seems easy to make .thank you

Steve

Wed, 13 Apr 2011 11:21:21 GMT

It was delicious. It went well with our tandoori chicken and basmati rice dish. I almost hate the whole raita by myself; so fresh, crunchy and fragrant!!! Will make it again. Thanks!

Kaitlyn

Fri, 11 Feb 2011 21:30:39 GMT

Is there any Raita that is Muslim based? I need it for a project. Thanks :)

Luis

Tue, 25 Jan 2011 04:05:30 GMT

Wow! This looks pretty good and easy to make. I love it with Naan and lamb vindaloo.

Any suggestions as to what kind of low fat meals it should go with?

zondra dell

Thu, 23 Dec 2010 18:29:59 GMT

I am giving a vegetarian, Indian cooking class (for charity). I"ve learned many basic dishes from an Indian friend but I wonder what kind of salad to add to my menu. Do you think a fatoush salad would fit? I make mine with sumac - is that an Indian spice? The attendees are very western and this is their first attempt at Indian cooking so I am slightly westerizing things, i.e. a soup starter, a salad course, a curry & a rice dish with a vegetable side dish and an Indian spiced cookie for dessert.

fx

Tue, 14 Dec 2010 11:12:16 GMT

Good luck with your next raita then!

Rahul

Mon, 13 Dec 2010 19:57:17 GMT

I"ve been making a more simpler version of this raita, with just grated cucumber and onion, mix salt and cumin and you are done. But this one sounds more interesting, will try it next time.

Jay

Thu, 21 Oct 2010 22:19:23 GMT

And the lemon in the ingredients list is for..............?

palacioski

Thu, 23 Sep 2010 01:55:41 GMT

Me encantan las dos recetas que he leido, me gustar�a conocer m�s de tus recetas. En espa�ol si es posible

Rob

Tue, 8 Jun 2010 14:56:47 GMT

Fantastic recipe, only thing I added as a bit of salt and it was perfect.

fx

Tue, 23 Feb 2010 17:12:24 GMT

Yes this is an el bee adverse recipe, unlike many on FXcuisine!

Laurie

Wed, 17 Feb 2010 18:04:47 GMT

I"m trying to lose some el bees (LB"s), so used fat free greek yogurt to get the thickness without the fat. What a wonderful recipe. Thank you!!

fx

Mon, 25 Jan 2010 19:32:49 GMT

Thanks and have fun, I have 250 recipes on FXcuisine.com.

Soraida

Sun, 17 Jan 2010 17:39:16 GMT

Hello! Stumbled across your site and fell in love. Such fantastic recipes! Just made the raita last night for an Indian-themed dinner with friends... absolutely heavenly. Thanks so much for sharing :)

fx

Mon, 11 Jan 2010 21:35:45 GMT

Good idea Scottie.

fx

Sun, 10 Jan 2010 19:33:27 GMT

Kim, mint would make it a Greek version of the same dish, no problem. As for chilies, use those you find that you like. The green chilies just look fine with the other green ingredients, but red ones might add some visual contrast - not a bad thing!

Scottie

Thu, 7 Jan 2010 19:54:25 GMT

Don"t bother with the cheesecloth to wring out the cucumber, put the grated product into a potato ricer and squeeze. Works much better. Do that with potatoes too for a good hash brown/latke :)

Kim

Thu, 31 Dec 2009 21:28:30 GMT

I cannot find green chilies anywhere (fresh). Are they known by any other name? What can I substitute? Any place for mint in this recipe?

fx

Mon, 14 Dec 2009 22:07:40 GMT

Ah that"s a difficult question but I"ll try. For two cups yogurt I would use 1 teaspoon of cumin seeds, a pinch of salt and 4 peppercorns. Then mix, taste and correct the seasoning as you see fit.

Desmond

Fri, 11 Dec 2009 02:53:27 GMT

You Raita recipe looks absolutely delicious...but as I have not made it at all, the recipe does not tell you how much Salt, Cummin Seeds or Back Pepper Corns to put into the dish. Could you please help as I would dearly love to try this recipe.

derek

Tue, 17 Nov 2009 05:30:51 GMT

This is a nice recipe, and I will try it asap. I am afraid I do not own a blender, so will buy ginger already puree"d.
Would you say a thumb size Ginger would equal a tablespoon or two of the Pre puree"d Ginger?
Does the type of cucumber matter? Yours looks English (?)
Many thanks...

Miranda

Tue, 29 Sep 2009 01:17:58 GMT

This dish sounds wonderful! I am a vegan and I was wondering would it not taste as good if I used soy yogurt?
Thank you.
Miranda

fx

Wed, 2 Sep 2009 10:58:08 GMT

Glad this little recipe enlightened your dinner table!

Baxter

Sat, 29 Aug 2009 01:41:50 GMT

FX - Just made this and it is a great recipe, simple clean flavors. We will be eating ours as a dip for fresh vegetables this evening. Thank you for posting the recipe.

fx

Tue, 16 Jun 2009 13:18:23 GMT

Have fun!

Ginakhurana

Tue, 16 Jun 2009 07:37:15 GMT

I can"t wait to try this recipe tonite. Looks super good. The step by step guide really helps, especially since i"m a novice.

thanks!

fx

Mon, 9 Mar 2009 15:20:20 GMT

Thank you Tara, glad the recipe made it to your family"s cookbook!

Tara

Mon, 9 Mar 2009 08:09:16 GMT

I will keep this recipe forever!! My husband and I love eating and more recently cooking Indian food. We have tried many raita recipes from different cook books and websites and could never get the right flavor! Until now! I love it, so easy and just right! Thanks!