Food & Drink Cucumber Raita with Lemon and Cilantro Serves 4 ½ teaspoon cumin seeds 1 tablespoon sunflower or other neutral oil 1 teaspoon mustard seeds 3 Persian cucumbers 3 cups plain whole-milk Greek yogurt (extra thick) 1 tablespoon fresh lemon juice 1 garlic clove, finely grated ⅓ cup finely chopped cilantro, plus sprigs for serving Kosher salt Kashmiri chili powder or paprika (for serving) Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Coarsely grind in a spice mill or coarsely chop with a chef ’s knife; set aside for serving. Heat oil andmustard seeds in a small skillet over mediumuntil seeds begin to pop, about 1 minute. Let cool. Grate cucumbers on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer into a medium bowl. Mix into the cucumber the yogurt, lemon juice, garlic and ⅓ cup cilantro; season with salt. TIP: Don’t throw out the cucumber water! Put it in a glass, top it with ice and fresh lemon juice and drink it. To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro. Creamy Cucumber Salad Serves 4 ½ cup mayonnaise ½ cup sour cream 1 tablespoon fresh lemon juice 1 teaspoon minced fresh dill 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 2 English cucumbers, peeled in stripes, halved and cut into 1/4-inch dice 1 tablespoon minced fresh chives In a bowl, combine mayonnaise with the sour cream, lemon juice, fresh dill, salt and pepper. Fold in the cucumber. Garnish with fresh chives. CSANews | FALL 2018 | 55
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