Dice cucumbers and parboil in coarse salt for 1 hour. Rinse well and drain.
Add parboiled cucumber, ginger, lime juice and zest to the yogurt.
Heat the cumin and mustard seeds in a frying pan for a few minutes to bring out the flavours. Add to the yogurt.
Finish the raita by adding the fresh, chopped coriander.
Serve to accompany curries or other spicy dishes.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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