Club Food

Moghlai (Spinach)

3 pounds fresh spinach
1 (2-inch) piece ginger root
4 tablespoons vegetable oil
2 ounces butter
1/2 teaspoon fennel seeds
4 whole cardamom pods
3 onions, cut into fine half rings
1 teaspoon salt
1/4 teaspoon red chili powder
1/2 teaspoon garam masala

Wash spinach well and set it aside.

Cut ginger into fine julienne strips.

Over medium heat, cook oil and butter in a large pan.
Lower
heat, then add fennel seeds and cardamom pods.
Stir once, then add
onions and ginger.

Stir and fry until the onions turn a rich brown color.

Put in the spinach.
Cover and allow it to wilt completely,
stirring every now and again.

Turn heat to medium, then add the salt and chili powder.
Cover
and cook for 25 minutes.

Remove the lid and add garam masala.
Stir and cook uncovered for
5 minutes more or until there is hardly any liquid left in the
pan.

Murgh Makhan (Silken Chicken)

Source: The Best of India – Balraj Khanna

1/2 cup (1 stick) butter
1 (3 pound) chicken, skin removed and cut into 10 pieces
4 garlic cloves, halves
1 medium fresh hot green chile, seeded
1 (2-inch) piece ginger, peeled and coarsely chopped
2 cups finely chopped onions
8 cardamom pods, cracked
9 whole cloves
2 teaspoons cumin seeds
1 teaspoon chile powder (unspiced ground red chiles)
1 (1 1/2-inch) piece cinnamon stick
1 (16 ounce) can whole tomatoes, chopped, with juice
1/2 teaspoon salt
1/4 cup fresh coriander

Combine garlic, chile and ginger in a blender and process for 15
seconds.

Add onions and process for 15 seconds.

Add cardamom pods and cloves and process for 15 seconds.
Set
aside.

Heat 3 tablespoons of the butter in a large skillet until the
foam subsides.

Over medium heat brown half the chicken pieces on all sides.
Transfer to a plate.
Repeat with 3 more tablespoons butter and
remaining chicken.

Add remaining butter and garlic/onion/spice mixture to pan and
cook, stirring constantly, for 10 minutes or until liquid has
evaporated.

Add cumin seeds chile powder and cinnamon stick and cook for 2
minutes, stirring constantly.

Add tomatoes, with their juice and salt.
Cook, stirring often,
for 10 minutes.

Add chicken and its juices.
Reduce heat to low.
Cook covered for
30 minutes, until chicken is tender and sauce is thickened.
Garnish
with fresh coriander to serve.

Serves 6.

Nadur Monji (Lotus Fritters)

1 thick lotus root
1/2 cup rice flour
1/2 teaspoon red chile powder
1/2 teaspoon black cumin
1/4 teaspoon thyme seeds, powdered
Water, was required
2 cups oil
1/2 teaspoon salt

Wash the lotus root thoroughly.
Cut into 5 cm lengths and
further cut into strips.
Drain and pat the strips dry.

Make a thin batter of rice flour, salt, chile powder, cumin and
thyme powder.
Dip the strips in the batter and drop a handful of
the tangled strips into a kadhai with sizzling hot oil.
Fry until
crisp and reddish-brown in color.
Remove, drain and serve hot.

Prawns in Pink Sauce

3 tablespoons oil
1 tablespoon yellow mustard seeds
2 cloves garlic, finely chopped
2 pounds prawns, peeled
Salt and pepper

Sauce
4 tablespoons tomato purée mixed with enough
water for 1 cup of sauce
1 cup single cream
1 1/2 teaspoons grated ginger
1/4 teaspoon cayenne
4 teaspoons lemon juice
1 teaspoon ground cumin
1 teaspoon salt
Dash of pepper
1/2 teaspoon granulated sugar

Mix all the ingredients for the sauce.
Cover and refrigerate
until needed.

Heat oil in a large frying pan over a medium high heat.
When
hot, put in the mustard seeds.
As soon as they begin to pop, add
the garlic.
Stir once and put in the prawns.
Stir and fry until
they just turn opaque, sprinkling with salt and pepper.
Pour in the
sauce and stir.

As soon as the sauce is bubbling, serve with rice.

Rasmalai (Indian Cheese Dessert)

2 (15 ounce) containers Ricotta cheese
1 1/2 cups granulated sugar
1/4 cup Carnation milk powder
8 to 10 cardamoms
2 tablespoons sliced almonds
1 cup half-and-half

Preheat oven to 350 degrees F.

Set aside 2 or 3 tablespoons of the sugar.
Crush cardamoms to
powder.
Mix cheese, sugar, milk powder and 1 crushed cardamom
thoroughly.
Spread the mixture in 13 x 9 x 2-inch glass pan and
bake for 30 minutes.
Remove from oven.
Sprinkle almonds on top and
let cool for one hour.

Mix half-and-half with the 2 or 3 tablespoons sugar and
remaining cardamom powder.
Pour it on top of baked cake.
Chill in
the refrigerator before serving.

Makes about 20 to 24 pieces.

Reshmi Kebab

1 pound boneless chicken breast
1/4 cup sour cream
1/4 cup heavy cream
1/4 teaspoon black pepper
Salt to taste
1/2 teaspoon ginger paste
8 to 10 skewers

Cut the chicken into pieces.
Mix all ingredients together, and
marinate overnight.

Skewer the pieces of chicken and put into the tandoor for 3 to 5
minutes or bake in the oven for 15 minutes.

Bhindi Dopeaza

1 pound okra
2 medium onions, chopped
1/4 teaspoon garlic paste or powder
1/4 teaspoon coriander paste or powder
1/8 teaspoon cumin
3 large tomatoes
2 tablespoons oil
1/2 cup chopped cilantro

Cut the tip and the very bottom from the okra just to clean it,
but do not slice.

Heat oil in a pan over medium heat.
Add onion and cook for 3
minutes.

Add all ingredients except okra, tomato and cilantro.
Cook for 3
minutes.
Add okra, then cook for 6 to 8 minutes.
Garnish with
tomato and cilantro.

Serve with rice, naan or pita bread.

Cilantro Chutney (Chutni Gashneetch)

1 cup snipped fresh cilantro
1/4 cup lemon juice
2 tablespoons snipped fresh mint leaves or
1 1/2 teaspoons dried mint leaves
1 teaspoon chopped gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1 green jalapeño pepper, seeded
and coarsely chopped
1/2 small onion, cut up

Place all ingredients in blender container or food processor.
Cover and blend on high speed, stopping blender to scrape sides
occasionally, until smooth, about 1 minute.

Chicken Dilruba

2 medium onions
1 cup milk
2 tablespoons chopped fresh ginger root
2 tablespoons Punjabi garam masala
6 tablespoons butter or vegetable oil
1 teaspoon ground turmeric
1 (3 to 4 pound) chicken, skin removed, cut into pieces
2 or 3 fresh green cayenne peppers, minced, or
serranos or jalapeños
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground
Few strands whole saffron, soaked in 2 tablespoon warm milk
1/4 cup walnuts, ground
Minced fresh cilantro
1/4 cup melon, pumpkin or squash seeds
Almonds/cashews for garnish (optional), ground

Put the onions and ginger in a blender or food processor and
process into a smooth paste (consistency of applesauce).

Heat butter or oil in a heavy, deep skillet and gently brown the
onion-ginger mixture, stirring often.
Add chicken and yogurt.
Combine well and cook over medium heat until the mixture becomes
rather dry and the chicken begins to brown.

Grind almonds, walnuts and melon seeds until quite fine.
Stir
them into the milk, then add the mixture to the chicken along with
garam masala, turmeric, chile peppers, salt and ground cayenne.
Cook over medium heat, stirring often, until the chicken is very
tender and the sauce is very thick (about 10 to 15 minutes).
Stir
in the saffron/milk mixture and cook 1 to 2 minutes longer.

Serves 4.

Chicken Korma

1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 teaspoon paprika
2 teaspoons fresh ginger, chopped
2 teaspoons peanut or sunflower oil
2 teaspoons ground coriander
1/2 teaspoon ground chili
1 teaspoon cumin
Seeds of 2 peeled cardamom pod
1 teaspoon poppy seed
1 teaspoon turmeric
1 bay leaf
2 tablespoons fresh coriander, chopped

Place chicken in bowl and marinate in yogurt, 1 clove garlic,
half an onion, paprika, ginger, salt and pepper for a few hours.
Heat oil in large heavy casserole; gently sauté
remaining onion and garlic for 1 minute.
Remove and set aside.

Add to casserole the coriander, chili, cumin, cardamom seeds,
poppy seed and turmeric.
Fry for a few minutes.
Add the chicken.
Pour enough water to cover and add remaining marinade.
Return onion
and garlic with bay leaf.
Simmer 45 minutes or until chicken is
tender.
Sprinkle with fresh coriander and serve.

Chicken with Apricots and Potato Straws

1 (3 pound) skinless chicken, cut into small pieces
4 whole dried hot red chiles
1 (2-inch) piece cinnamon stick, broken
1 1/2 teaspoon cumin seeds
7 cardamom pods
10 cloves
2 teaspoons grated ginger
1 teaspoon crushed garlic
4 ounces pitted dried apricots
6 tablespoons vegetable oil
1/2 pound onions, cut in very fine half rings
2 tablespoons tomato purée mixed with 8 ounce hot
water
1 teaspoon salt
2 tablespoons white malt vinegar
1 1/2 tablespoons granulated sugar
1 tablespoon salt
7 ounces potato, peeled
Oil for deep frying

Put red chiles, cinnamon, cumin, cardamom and cloves in a
grinder and grind finely.

Put chicken in a large bowl.
Put 1 teaspoon grated ginger, 1/2
teaspoon garlic and half the dry spice mix on the chicken.
Mix
well, rubbing seasoning into the chicken.
Set aside for one
hour.

Put the apricots into a pan with 3/4 pint water.
Boil, reduce
the heat and simmer until tender but not mushy.
Turn off the heat
and leave apricots in juice.

When the chicken has marinated, heat 6 tablespoons oil in a pan
over medium heat.
Add onions and stir and fry until they are a rich
reddish-brown.
Set heat to medium and add remaining garlic, ginger
and dry spice mix.
Stir, then add chicken.
Stir and brown for 5
minutes.

Add the tomato purée mix and salt.
Boil, cover,
reduce heat and simmer for 20 minutes.
Add vinegar and sugar; cover
and simmer for 10 minutes.
Turn off the heat and spoon off as much
fat as possible from the surface.

Put the apricots and 3 tablespoons of their juice into the pan
with the chicken and let set for at least 30 minutes.

Make potato straws.
Fill a large bowl with 3 pints water.
Add
salt and mix.
Grate potato coarsely, put into the bowl of water and
stir.
Remove the potato, squeezing out as much liquid as possible.
Drain and dry on paper towels.

Heat the oil slowly.
When hot, add the potato straws.
Stir and
fry until crisp and pale golden.
Remove and drain on paper towels.
Heat the chicken through gently and serve with potato straws.

Coconut Rice

2 tablespoons oil or margarine
3/4 cup chopped onion
4 to 5 whole cloves
2 cinnamon sticks
5 cardamom buds, crushed (optional)
3 whole bay leaves
1/8 teaspoon ground fresh or powdered ginger
2 cloves garlic, mashed
1 cup unsweetened coconut milk
3 cups water
2 cup rice
1 teaspoon salt
1/4 cup cashews (optional)

Heat oil or margarine in a heavy saucepan.
Add onions and fry
for 1 minute.
Add cloves, cinnamon, cardamom, bay leaves, ginger
and garlic.
Fry until light brown.
Add rice, coconut milk, salt and
water.
Bring to boil; reduce heat, cover and cook for 30 minutes or
until rice is done.
If desired, cashews can be added.

Serve with chicken or beef curry or with yogurt chutney.

Makes 6 to 8 servings.

Ekoori

3 tablespoons butter or vegetable oil
1 small onion, finely chopped
1/2 teaspoon peeled and finely grated ginger
1 fresh hot green chile, finely chopped
1 tablespoon finely chopped coriander
1/8 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 small tomato, peeled and chopped
6 large eggs, lightly beaten
Salt and pepper to taste

Melt butter in a medium size nonstick frying pan over a medium
heat.
Add the onion and sauté until soft.
Add ginger,
chile, fresh coriander, turmeric, cumin and tomato.
Stir and cook
for 3 to 4 minutes until tomatoes are soft.

Put in the beaten eggs and season lightly.
Stir the eggs gently
until they form thick curds.
Cook the scrambled eggs to desired
consistency.

Serve with toast or Indian bread.

Fragrant Rice

8 ounces long grain rice
2 tablespoons groundnut oil
1 shallot, finely chopped
1 stick cinnamon
1 teaspoon ground turmeric
1 teaspoon green cardamom pods, crushed
2 kaffir lime leaves
2 cups chicken or vegetable stock

Wash the rice, then drain in a colander.
Heat the oil in a
heavy-based deep pan and fry the shallot for about 2 minutes until
golden.
Add the cinnamon, turmeric and crushed cardamom pods and
fry for 2 minutes.
Add the lime leaves, rice and stock.

Bring to the boil then reduce heat to moderate.
Simmer for 15
minutes, covered with a lid.
After 15 minutes lift the lid and
check.
The grains should be tender with virtually no liquid left.
Stir with a fork to fluff up.
Serve.

Gobhi ki Biriyani (Rice with Cauliflower)

4 tablespoons ghee (clarified butter or vegetable oil)
1 1/2 teaspoons white cumin seeds
Pinch of asafoetida powder (Hing powder)
2 bay leaves
4 green cardamom pods
2 1/4 cups cauliflower florets and/or broccoli
1/2 teaspoon turmeric
2 teaspoons salt, or to taste
1/2 teaspoon black pepper
2 cups cooked long grain brown rice
1/3 cup plain yogurt
Chopped fresh cilantro
Coriander to garnish

Heat the ghee in a heavy saucepan and sauté cumin
and asafoetida for 2 minutes.
Add bay leaves and cardamom; stir
well.
Toss in cauliflower and sauté for 5 minutes over
medium heat.
Stir in turmeric and seasoning and cook another 10
minutes.

Add rice and yogurt; stir carefully, lower heat, cover pan and
cook another 10 to 15 minutes.
Sprinkle with coriander and serve
hot.

Gujerati (Green Beans)

1 pound fresh green beans
4 tablespoons vegetable oil
1 tablespoon black mustard seed
4 cloves garlic, peeled and finely chopped
1 hot red dried chile, crushed
1 teaspoon salt
1/2 teaspoon granulated sugar
Black pepper to taste

Trim the beans and cut into 1-inch lengths.
Blanch by dropping
them into a pot of boiling water and boiling rapidly for 3 to 4
minutes.
Drain in a collander, rinse under cold running water and
set aside.

Heat the oil in a large frying pan over medium heat.
When hot,
add mustard seeds.
As soon as they begin to pop, add garlic and
stir until lightly brown.

Add crushed red chile and stir for a few seconds.
Add green
beans, salt and sugar.
Stir to mix.

Turn heat to medium/low.
Stir and cook the beans for 7 to 8
minutes until they have absorbed the spiced flavors.
Add black
pepper, mix and serve.

Gulab Jamun

1 cup instant nonfat dry milk
1/4 cup all-purpose flour
2 pinches baking soda
3 tablespoons melted ghee
3 to 4 tablespoons milk
1 cup light brown sugar
3 cups water
7 cardamom pods
2 cups oil
1 teaspoon vanilla essence

In a large bowl, mix dry milk powder, flour, baking soda and
ghee; using both hands, rub the mixture.
Add the milk to the
ingredients.
Knead for another 5 minutes.

Roll dough into small balls.

To prepare syrup, boil the brown sugar and 3 cups water in a pot
for half an hour over low medium temperature.

Add 2 cups oil to a small pot and fry the small balls until they
are brown.
After all balls are fried, reheat the sugar water.
Add
cardamom seed.
As soon as it begins to boil, add the balls and
simmer for 15 minutes.

When the balls absorb the syrup, turn off the heat.
Remove the
balls with slotted spoon.
Stir the essence into the syrup and pour
the mixture over the balls.

Serve hot or cold.

Indian Mushrooms

1 pound mushrooms, sliced
1/2 cup vegetable oil
2 small onions, peeled and chopped fine
1 to 2 teaspoon salt
1 lemon
4 small to medium cloves garlic, peeled
and chopped fine
2 teaspoons dried thyme
2 teaspoons dried leaf sage
1 teaspoon ground cardamom

Heat oil in heavy frying pan.
Fry onion and garlic for a few
minutes until they soften, but do not allow them to brown.
Stir in
thyme, sage and ground cardamom.
Add the mushrooms, stirring
constantly, to ensure that they are coated with oil.
Sprinkle in
the salt, then squeeze in the juice of the lemon.
Cook for a
further minute or two and serve.

Chicken Kabobs (Saté Ajam)

This features the Indonesian combination of spicy-hot and sweet.
Serve with Peanut Sauce.

2 large whole chicken breasts (about 2 pound)
1/4 cup soy sauce
1 tablespoon vegetable oil
1 teaspoon packed brown sugar
1/4 teaspoon ground ginger
1 clove garlic, crushed

Remove bones and skin from chicken breasts.
Cut chicken into
3/4-inch pieces.
It is easier to cut while partially frozen.
Mix
chicken, soy sauce, oil, brown sugar, ginger and garlic in glass
bowl.
Cover and refrigerate, stirring occasionally, at least 2
hours.

Remove chicken from marinade; reserve marinade.
Thread 4 or 5
chicken pieces on each of 14 to 16 bamboo skewers.
Brush chicken
with reserved marinade.
Set oven to broil or 550 degrees F.
Broil
skewers with tops about 4 inches from heat for 4 to 5 minutes;
turn.
Brush with marinade.
Broil until chicken is done, 4 to 5
minutes longer.

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Indian Omelet

2 large eggs
2 tablespoons finely chopped red onions
2 tablespoons finely chopped tomato
1 to 2 teaspoons chopped green chiles
2 tablespoons chopped fresh coriander
Salt to taste
1 tablespoon unsalted butter

Combine eggs, red onions, tomatoes, chiles, fresh coriander and
salt in a bowl and beat until frothy.

Heat the butter in a large nonstick frying pan over medium
heat.

Add the egg mixture and spread until it covers the bottom of the
pan.
Cook for 1 1/2 minutes until the egg is set and the underside
is lightly browned.

Turn with a wide spatula and cook for 30 seconds until the other
side is browned.
Serve immediately.

Jallebis (Sweet “Pretzels”)

Jallebis are made in India only by professionals in pans 2 to 3
feet across!

1 package yeast
1/4 cup warm water
1 1/2 cups all-purpose flour
1/4 cup rice flour or cornstarch
1 1/2 cups water
1/4 teaspoon saffron or a few drops yellow food coloring
Oil for deep frying
3 cups granulated sugar
2 cups water
1 teaspoon rose water

Dissolve yeast in warm water.
Mix flour, rice flour, water and
saffron; then add yeast mixture.
Let stand at least 1/2 hour.

Boil sugar and water for 5 minutes.
Keep warm but not enough to
cook it more.
Add rose water just before using.
Pour batter into a
plastic squeeze bottle such as for dispensing catsup.
Squeeze
batter into hot fat at 375 degrees F in pretzel shapes and fry
until lightly brown, turning once.
Lift from fat, drain and drop
directly into sugar/water syrup.
When clear and full of syrup,
remove and drain, placing on serving platter.
Do not use the same
slotted spoon in the hot fat as in the syrup, as it splatters
badly.
It helps to have 2 people cooking, 1 frying and 1 taking the
jallebis out of the syrup.
Be careful not to let the fat get too
hot.
A small pan is safer than a large one.

Makes about 50 jallebis.

Kheera ka Raita (Cucumber in Spiced Yogurt

2 large cucumbers, peeled, finely grated
1 green chile, finely chopped
2 teaspoons finely chopped cilantro leaves,
plus a sprig of cilantro for garnish
4 teaspoons granulated sugar
3/4 teaspoon salt
1 cup plain yogurt

Remove excess juice from cucumbers by straining through
vegetable strainer or use your hands as strainer.
Set aside.

In medium bowl, mix green chile, cilantro, sugar and salt with
yogurt.
Add cucumber and mix well.
Garnish with fresh sprig of
cilantro leaves.
Serve chilled.

Makes 1 1/2 cups or enough for 4 to 5 servings.

NOTE: Fat-free yogurt can be substituted for plain yogurt.
Artificial sweetener can also be substituted for sugar, if
needed.

Mango Lassi (Sweetened Yogurt Drink)

1 cup plain yogurt
1/2 cup mango pulp (fresh or canned)
1 cup crushed ice
2 tablespoons granulated sugar
(use sugar substitute if desired)

Blend all ingredients in blender and refrigerate until ready to
serve.
Serve chilled.
Makes about 4 servings.

Mint Chutney

1/2 cup mint, stems removed, washed, uncut (see note)
1/4 cup cilantro, stems removed, washed, uncut (see note)
1 green chile, chopped (use any kind, from mild to hot)
1 1/2 tablespoons onion, chopped
3 tablespoons lemon juice
4 to 5 teaspoons water
3/4 teaspoon salt

Combine all ingredients in blender and blend on medium speed
until mixture has smooth consistency.
If chutney is not to be
served right away, cover tightly and refrigerate.
It can stay fresh
in the refrigerator for 1 week.

Makes about 3/4 cup.

NOTE: The mint and coriander leaves should be thoroughly washed
and tightly packed to measure.

Navrattan Korma (Vegetable Medley in a Mild Creamy Sauce)

1/2 cup cut green beans (cut into 1/2-inch lengths)
1/2 cup cauliflower (cut into small florets)
1/2 cup diced carrots
1/2 cup peas
3 medium potatoes, peeled and cut into 1/2-inch cubes
1 cup whipping cream
4 tablespoons catsup
2 tablespoons flour
1 cup milk
2 tablespoons butter
1/2 cup sliced onions
1 teaspoon chili powder
1 to 1 1/2 teaspoons garam masala
Salt to taste
Hot cooked rice

Precook all vegetables (except onions) by boiling them
individually.
Or, microwave each vegetable in bowl with 1 cup water
for 3 to 4 minutes, then drain.

Combine whipping cream, catsup, flour and milk in bowl and mix
well.
Set aside.

Heat butter in pot.
Add onions and sauté until
golden brown.
Add prepared vegetables and sauté 2 to 3
minutes or until heated through.
Add chili powder and garam masala
and mix well.
Add reserved cream mixture and stir well.
Let cook
for 6 to 7 minutes.

Serve hot with rice.

Makes 4 to 6 servings.

Roasted Masala Potatoes

4 Idaho potatoes, washed and peeled
1/4 teaspoon turmeric powder
3/4 teaspoon salt
1 tablespoon sambhar powder or red pepper powder
5 tablespoons corn oil
4 to 5 curry leaves
1 teaspoon asafoetida powder

Wash, peel and cut potatoes into 1-inch cubes.
Place potatoes in
a medium saucepan.
Add water just to cover potatoes and bring to a
boil.
Do not cover saucepan.
After the water boils, reduce heat and
add turmeric and salt to potatoes.
Parboil potatoes.
Be careful hot
to overcook them.
When potatoes are parboiled, drain and place in a
medium small bowl.

Sprinkle sambhar powder over potatoes and shake bowl to cover
potatoes with the powder.

Add oil to a medium size cast iron skillet.
When oil is hot, but
hot smoking, add 4 to 5 curry leaves and the asafoetida powder.
Add
potatoes to skillet.
Cook over very low heat until golden grown,
turning frequently.

Makes 4 to 6 servings.

NOTE: These potatoes are good served with lemon rice.

Rogani Gosht (Lamb Braised in Yogurt and Cream)

1 cup plain yogurt
1 cup heavy cream
2 medium onions, coarsely chopped
1/4 cup blanched almonds
2 tablespoons chopped fresh ginger
2 tablespoons ground coriander
1 tablespoon ground cardamom
Salt and freshly ground pepper to taste
2 pounds boneless lean lamb, cut into 2-inch pieces
1 to 2 pounds potatoes, peeled and quartered

Combine all ingredients except the lamb and potatoes in an
electric blender or food processor and process until smooth.

Put the yogurt mixture and the lamb into a large, heavy pot
(preferably nonstick) and bring to a boil over moderate heat.
Reduce the heat and simmer tightly covered for 2 hours.
Check the
stew and stir frequently, adding milk or water as needed if the
sauce becomes too thick.
Add the potatoes and continue cooking
until tender, 30 to 45 minutes.

Serves 6 to 8.

Cucumbers and Tomatoes in Yogurt (Raita)

2 medium cucumbers
2 scallions (with tops), chopped
1 teaspoon salt
2 medium tomatoes, chopped
1/2 clove garlic, minced
2 tablespoons minced cilantro
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1 cup plain yogurt

Cut cucumbers lengthwise into halves.
Scoop out seeds; chop
cucumbers.
Mix cucumbers, scallions and salt; let stand 10 minutes.
Add tomatoes.
Mix remaining ingredients except yogurt; toss with
cucumber mixture.
Cover and refrigerate at least 1 hour.
Drain
thoroughly.
Just before serving, fold in yogurt.

Yields 6 servings.