Lemon & Mint Raita

Since making the Lime & Coriander Raita, I have become an avid fan of this refreshing accompaniment to spicy foods.

For lunch today we had left over Indian take-away:

 lamb handi, tarka dahl, morisha chicken, channa sag....minus the meat - that had been picked out and eaten the night before...all mixed up together...I know, you're thinking "that sounds gross" but actually it's pretty tasty :-) ... the "curry" was served with freshly cooked basmati rice. I made another variant of raita, this time using mint, lemon and Greek style yogurt.

It's been a wet and miserable day which I have spent doing a lot of errands and chores so it was nice to have something warming and tasty for lunch that didn't involve too much effort. Although I did manage to forcefully jab the prong of a fork under my thumbnail and make it bleed- probably one of the most painful things I've done barr childbirth and the bike rack falling on my head in the garage.

In fact, this blog post is a diversion... I am supposed to be putting a load of stuff on eBay for the purpose of both clearing out and making a bit of extra cash before Christmas. But I'm bored of that already and looking at the front room now with everything strewn around, I'm feeling the enthusiasm to continue draining away rapidly... I only have enthusiam for what can be done with a cucumber and some yogurt!

Mint & Lemon Raita
(Serves 2)

Ingredients:
1/2 cucumber, grated
Juice of 1/2 lemon
125ml or 1/2 cup Greek style yogurt
small bunch of fresh mint

Method:
In a food processor, whizz the yogurt, lemon juice and mint until well blended
Pour the yogurt mix into your serving bowl.
Before adding the grated cucumber, extract the excess liquid. You can do this by simply taking a handful and squeezing it in your fist (over a plate or bowl of course!).
Thoroughly mix into the yogurt.

I've discovered that I like drinking the slightly peculiar surplus cucumber juice :-)