Pahadi kheere ka rayta Recipe

Cooking Directions

• STEP 1.Peel and grate the cucumbers. Squeeze out the excess water.
• STEP 2.In a bowl, whisk the yogurt until smooth.
• STEP 3.Add the grated cucumbers, chopped mint leaves, roasted cumin powder, black salt, and salt to the yogurt. Mix well.
• STEP 4.Garnish with a sprinkle of roasted cumin powder and chopped mint leaves.
• STEP 5.Serve chilled as a side dish or dip with your favorite Indian meal.

Cooking Tips

• Make sure to squeeze out the excess water from the grated cucumbers to prevent the raita from becoming watery.
• You can adjust the amount of spices according to your taste preferences.
• For a creamier texture, you can use Greek yogurt instead of regular yogurt.

Storage and Serving

• Pahadi kheere ka raita is best served chilled.
• It can be stored in the refrigerator for up to 2 days.
• Serve as a side dish with biryani, pulao, or any spicy Indian curry.