Raita

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.