Nothing like a tasty raita in the summertime, which the chilled yogurt and fresh cucumbers offering a cool, refreshing bite. We’ve taken the traditional recipe and served it party-style: in a little cucumber cup you make by slicing up a cucumber and scooping out the middle. Also, would look cute as a side dish.
These cucumber cups make a nice statement plated in rows. See our other recipes for summer entertaining at this link. We love the idea of plating in stripes, and using striped patterns on the table. So orderly.
MAKES ABOUT 20 MINI CUPS
MAKE THE RAITA
2 cucumbers, peeled, seeded, grated
1 1/2 tsp salt
1 clove garlic, crushed
1 red onion, minced
1 jalapeño, cut into thin strips
1 1/2 TB dill, chopped
1 CUP Greek yogurt
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Toss grated cucumbers with rest of ingredients. To get rid of the excess liquid, push through a mesh strainer in batches.
MAKE THE CUPS
2 english cucumbers
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Peel cucumbers and slice into 1-inch rounds. To create the hollows: insert a small knife at an angle into the top of the slice, and spin with the other hand. Discard the center.
TO SERVE
dill, for garnish
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With a small spoon, fill each cavity of the cucumber cups first. Then add a small dollop on top of each, and garnish with a small sprig of dill.
See the formula for throwing a fresh and fabulous summer bbq in 16 Summer Fare
