00:00Hi everyone, welcome back to another episode of Tim Cooks. I'm Chef Tim and today I'll be sharing you a very refreshing recipe.
00:07It's a cucumber raita. It pairs very well with Indian and Malay cuisine as well.
00:11Let me show you how to make this for a fraction of the cost.
00:18Alright, let's get started straight away.
00:20Our cucumber raita, main ingredient, you need some nice Japanese cucumbers. Now I've washed this beforehand.
00:24What do you want to do? Take the ends off, cut each half into quarters, lengthwise, and you want to get rid of that seed because it's watery.
00:36You seeded your cucumber, cut it down to a manageable size. Now, you can go as thick, as thin as you want. I like it really thin.
00:44Now you're going to add in your yogurt, diced red onion. You want to stack all the curry leaves, roll it up like a cigar, and...
00:58Same thing with your mint, and finely slice it. Now we're going to add in your salt.
01:08Now we're going to add a juice of half a lime. Roll it on your palm. Cut it in half, squeeze it in.
01:21Now, all the ingredients have gone into the mixing bowl with the cucumbers. All you need to do is give it a good toss.
01:27Now that you've mixed everything up, let's give a final taste.
01:36Okay, it's got the herb flavors from the curry leaves and the mint. Now, what you can do is you can add your own mix to this.
01:43You can add carrots, you can add tomatoes, you can add pineapples. Diced works very well.
01:49Now that you've transferred your raita to a nice clean container, leave it in the fridge for at least an hour before you consume it for the flavors to marinate.
01:57It will last in your fridge for about three to four days. I'm Chef Tim, I'll see you same time next week.
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