Wayne Gisslen

Cucumber Raita

Preparation info

  • 1½

    pt
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. In a small, dry skillet over moderate heat, toast the cumin seeds until aromatic and a slightly darker shade of brown. Remove from the heat and grind in a spice grinder.
  2. Peel and grate the cucumbers coarsely.
  3. Place the yogurt in a bowl and whip until smooth.
  4. Add the ground cumin, grated cucumber, salt, pepper, and cayenne. Mix well.
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Per 1 fl oz (29.57 mL): Calories, 15; Protein, 1 g; Fat, 1 g (53% cal.); Cholesterol, 0 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 105 mg.