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Cucumber Raita

Cucumber Raita
Cucumber Raita
Print Recipe

Recipe HACCP Process:

#1 No Cook

Serving Size:

1/4 cup
Yield: 50 servings

Source:

JSI Back to Basics: Indian Fare Recipe

Ingredients
 

  • 2 ½ lbs + 4 ½ oz Cucumber, raw, with peel
  • 2/3 cup + ¾ tsp Cilantro, minced
  • 1 ½ Tbsp + 1 tsp Cumin, ground
  • 1 ½ Tbsp + 1 tsp Coriander, ground
  • 1 ½ Tbsp + 1 tsp Salt
  • 3 quarts + ½ cup Yogurt, plain, low-fat

Instructions:
 

  1. Grate cucumber, place in cheesecloth, and squeeze out excess water. Alternatively, place the grated cucumber in a mesh strainer over a mixing bowl, cover with parchment paper and place a weighted object, like a mixing bowl, on top to drain the excess water.
  2. In a large bowl, combine grated cucumber with yogurt, cilantro, spices, and salt.
  3. Refrigerate until served.
  4. Hold for cold service at 41°F or lower.

Nutritional Analysis:

Calories: 40.56kcalCarbohydrates: 5.04gProtein: 3.2gFat: 0.96gSaturated Fat: 0.58gTrans Fat: 0gCholesterol: 3.4mgSodium: 299.11mgFiber: 0.16gSugar: 4.42g

Meal Component Information:

Meat/Meat Alternate – 0.25 oz equivalent
Vegetable – 0.125 cup

Note:

Choose USDA foods whenever available to save on cost.