Cool cucumber and yoghurt dip (Kakadhi raitu) from Prashad Cookbook: Indian Vegetarian Cooking by Kaushy Patel
- turmeric
-
ground cumin
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Accompaniments: Potato fritters with coriander and pepper crunch (Bataka bhajia); Grilled spicy paneer skewers (Paneer tikka); Tamarind, tomato and potato curry (Bombay bataka); Mixed lentil curry (Chevti dhal); Boiled basmati rice (Baath); Mustard seed, curry leaf and coconut dip (Kopru); Sesame, peanut and coriander dip (Sing dhania)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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