Recipe: Cucumber Salad (Rayta)

the appetizer:

Though vegetarian dishes featuring rice and a variety of beans dominate Indian cuisine, India's cooking has also been influenced by traders such as the Arabs and Chinese, and invaders such as the Persians, Mongols, Turks, British and Portuguese. North Indian food features more dairy and pulses, while South Indian cooking includes more rice, curries, and fruits like coconut.

India

Cucumber Salad (Rayta)

1 med. cucumber
1 T finely chopped onion
1 T salt
1 ripe tomato, chopped
1 T fresh cilantro, chopped
1 c. unflavored yogurt 1 t ground cumin

Peel the cucumber and slice lengthwise. Scoop out the seeds and discard. Cut the cucumber into thin slices.

Combine the cucumber, onions, and salt in a small bowl. Mix, then let rest for approximately 5 minutes. Squeeze cucumbers to remove water, then transfer to dry bowl.

Add the tomato pieces and cilantro. Then stir in the yogurt and cumin. Turn gently with a spoon to combine. Cover and refrigerate for 1 hour before serving.

India

Indian Recipes

Indian Cookbooks

Modern Indian Cooking by Hari Nayak and Vikas Khanna
Ajanta: Regional Feasts of India by Lachu Moorjani
The Spice Is Right: Easy Indian Cooking for Today by Monica Bhide
Madhur Jaffrey's Step by Step Cooking by Madhur Jaffrey
Betty Crocker's Indian Home Cooking by Raghavan Iyer
The Bombay Cafe by Neela Paniz
Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan
Introduction to Indian Cooking by Julie Sahni
Raji Cuisine by Raji Jallepalli
Asian Vegetables by Sara Deseran (Sri Lankan recipe)
Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid (Sri Lankan recipe)

from Kate's Global Kitchen:

Back to the main India page

India on Wikipedia

More country Destinations

This page modified January 2007

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