Tzatziki / Greek Style Cucumber (kheera) Raita

Name: How to cook Tzatziki / Greek Style Cucumber (kheera) Raita - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Tzatziki / Greek Style Cucumber (kheera) Raita

#toc2 #cppassport #cppuae #cookpadindia Tzatziki is found in the Cuisines of South East Europe and Middle East countries. It is used as a dip or sauce and is served as part of the cold appetizer ( mezze) or as side dish. It's high in Protein, Vitamin A and C and Calcium and low in calories, it's better than the other creamy dips like Mayonnaise and Ranch Dressing. It's contains Probiotics which are good bacteria which helps your gut achieve healthy bacterial balance. It's similar to our Indian Kheera Raita but is made of Strained curd, so is thick and creamier in texture than our Indian Raita. In Raita we generally don't wring the water out of the cucumber but in this the cucumber water is discarded to prevent the cucumber from throwing water once it's in the curd. So basically it's a mix of Strained Curd/ Greek Yoghurt, cucumber, garlic, Olive oil ( EVO oil ), lemon juice and herbs like dill, mint, parsley and thyme ( use any). There are many varieties of it in the region. Note : Dill is not the same as Fennel leaves/ Saunf Ka Saag / Suva Bhaji ... though it looks same but there is a sharp difference in aroma and flavour like the parsley and Cilantro/ Dhania Patta.

Ingredient

Food ration :

4-5 servings

Cooking time :

45minutes

350 gms

Greek Yoghurt or Hung Curd (from 700 gms Plain Curd)

370 gms

Cucumber

1-2 tbsps

Lemon juice

2-3 tbsps

Olive oil or as needed

1/4 cup

Fresh Dill Chopped (you can use Mint or Parsley too)

1-2

Chillies Chopped (totally optional,its as per my Desi taste)

Cooking instructions

* Step 1

Peel and grate the cucumber, don't grate it too fine or you can finely chop too. In a bowl add the grated cucumber and a pinch of salt, mix and let it rest for about half an hour. After that strain the water out of it, put it in a cheese cloth /muslin cloth and wring the water out and make it dry kind. (Drink the water or use it to knead Roti dough or add to your curries.)

* Step 2

Strained Curd : For Hung Or Strained Curd make it at least 24 hours in advance. Lay a muslin cloth or cheese cloth in a strainer kept over a bowl, put the curd in it and make a potli (round bag shape) by bringing all the edges together of the cloth and let it strain on its own in the fridge. After 24 hours you will get a thick creamy strained yoghurt. If you get Greek Yoghurt easily make use of that.

* Step 3

Chop the Dill and chilli (if you are adding, it's totally optional). Grate the Garlic or make a paste.

* Step 4

Add all the ingredients to the strained or Hung curd except the salt and mix well (as we had added salt in the cucumber). Check salt and add if needed. Serve it as a side dish or cold appetizer (mezze). It goes great with Pita Bread, kebabs and falafel and and also as a dip with crackers and vegetables like carrot, celery and Olives.