Any quality yogurt will do for this recipe, but if you like rich, creamy yogurt, try using the Greek variety; it is the best for the money.

Yield: about 2 cups

Ingredients

• 1/2 cucumber, peeled and thinly ­sliced
• 1 cup plain ­yogurt
• 2 tablespoons chopped ­cilantro
• 1/2 teaspoon ­salt
• White pepper, to ­taste

Instructions

Mix all the ingredients in a serving bowl, chill, and serve cool. The raita can be stored for up to 24 hours in the refrigerator, in a covered glass or ceramic ­container.

Other Sauces & Marinades

Apricot Jam
Arugula Sauce
Bordelaise Sauce
Chocolate Coffee Sauce
Cranberry Orange Relish
Cucumber Yogurt Sauce
Dill Mustard Sauce
Garam Masala
Homemade Crème Fraîche
Mango Chutney
Parsley Tarragon Sauce
Peach Chutney
Pesto
Pistou
Strawberry Jam
Tomato and Onion Raita
Tomato Sauce
Whipped Cream

Tips

Key Indian Ingredients and Terms
Sambals