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Cucumber Raita
November 18, 2007

I strained regular yogurt through a strainer over a bowl for about two hours before mixing. This makes the consistancy thicker like Greek yogurt, which we can't get in my small town. Still, I agree that it probably should have been thinner actually because restaurant raita is much more like a thin sauce. This raita was okay as a condiment for rice biryani and on top of naan, but it was missing something. We couldn't figure it out. Maybe some cumin would help the flavor. I will definetly keep searching for more raita recipes.

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