Raita

Source: The Minimalist

2 cups plain yogurt
1 teaspoon sugar, or to taste
1 teaspoon ground cumin, or to taste
1/2 teaspoon crushed red pepper flakes, or to taste
Salt and ground black pepper.

1. Whisk yogurt until creamy. If it remains thick and
stiff, thin it with a teaspoon or more of water and
continue whisking.

2. Stir in sugar, cumin, red pepper, salt, black pepper and
any of the combinations of ingredients below.

Yield: 2 cups.

VARIATIONS:

Cucumber-Mint Raita: To
basic raita mixture, add 1 large cucumber, peeled, seeded
and diced, and 1/4 cup chopped fresh mint.

Tomato Raita: Omit crushed red pepper flakes. To mixture,
add 1 large tomato, cored, seeded and diced; 1 onion,
peeled and diced; and 1 jalapeño or other hot green chili,
stemmed, seeded and minced. Garnish with 2 tablespoons
chopped fresh cilantro.

Mixed Vegetable Raita: Add to mixture 1 cup diced crunchy
vegetables, like bell peppers, celery, radish, fennel or a
combination. Season to taste with freshly ground black
pepper and garnish with 2 tablespoons chopped fresh
cilantro.

Beet Raita: Omit crushed red pepper flakes. Add to mixture
1/2 cup beets, cooked, peeled and diced, and 1 jalapeño or
other hot green chili, stemmed, seeded and minced. Garnish
with 2 tablespoons chopped fresh cilantro.

Potato Raita: Omit crushed red pepper flakes. Stir in 2
potatoes, cooked, peeled and diced, and 1 jalapeño or other
hot green chili, stemmed, seeded and minced. Garnish with 2
tablespoons chopped fresh cilantro.

Chickpea Raita: Stir in 1 cup chickpeas, cooked or canned.
Add an additional 1/2 teaspoon crushed red chili pepper
flakes to basic recipe.

Banana-Coconut Raita: Omit sugar, and substitute about 1
teaspoon garam masala or curry powder for cumin. Add 1/4
cup dried shredded unsweetened coconut and 1 banana, not
overly ripe, peeled and cut into 1/4-inch slices. Add 1/4
to 1/2 cup chopped mint leaves and a little bit of cayenne,
or to taste.