Recipe: Coriander Raita

Makes 2 cups

Cheesecloth

- 2 cups plain yogurt

- 1 bunch fresh coriander (cilantro), finely chopped

- 1 jalapeño pepper, minced

- 1 tablespoon peeled and minced fresh gingerroot

- ¼ cup shredded coconut (preferably unsweetened)

- 1 tablespoon lemon juice, or to taste

- 1 teaspoon sugar, or to taste

- ½ teaspoon salt, or to taste

1. Line a colander with a double thickness of cheesecloth that has been rinsed and wrung out. Pile in the yogurt. Place the colander over a bowl and refrigerate 12 to 24 hours. The yogurt will release water into the bowl and the thickened yogurt in the colander will become your raita.

2. Stir coriander, jalapeño, ginger and shredded coconut into drained yogurt. Add lemon juice, sugar and salt to taste. Serve the raita with Chickpea Stew or any curried dish.

Data per 1 tablespoon serving:

Calories 14

Protein 0.58g

Fat 0.70g

Carbohydrates 1.34g

Sodium 8mg

Saturated fat 0.48g

Monounsaturated fat 0.15g

Polyunsaturated fat 0.01g

Cholesterol 1.99mg

From Cafe Flora