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Yogurt-based raita is commonly served as a cooling counterpart to spicy Indian fare.

  • Yield: Makes 2 cups

Source: Martha Stewart Weddings, Winter 2003


  • 2 cups plain yogurt, preferably Greek-style
  • 2 garlic cloves, peeled and minced
  • 1 medium cucumber
  • Coarse salt, preferably sea salt
  • 4 teaspoons chopped fresh mint
  • 3/4 teaspoon olive oil


  1. Combine yogurt and garlic in a medium nonreactive bowl. Peel cucumbers; grate on the large holes of a box grater into bowl. Season with salt; stir in mint and oil. Cover with plastic wrap; refrigerate until well chilled, at least 1 hour.


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