This incident and recipe happened last summer, as I was trying to teach the little one, well the older not so little one how to cook. She has been pestering me for a while to teach her about spices and Indian food. Actually, one of the unexpected benefits of my classes has been that the kids suddenly have been paying attention to Indian food. It is amazing how we start noticing things when others pay attention to something.
The problem with my daughter is that, she is an overachiever that one! She started of bugging me about needing to learn cooking, then proceeded to could I take her picture? I was happy to oblige, and then it went onto, would I please place them on the internet and mark them as Deepta’s recipes, LOL!
Well, the time to post never did come, and fall, winter and spring rolled by… The interesting thing is that in the very early days of parenthood I would feel rotten about this, but I have reached that comfortable point, when I realize that it is about priorities. In the scheme of things, as long as I do get to this post, the world does not end if it is a little late. As I wrote this post, I remember her thrill and joy in mixing and doing something grown up. She even tasted her creation like a pro and then watched in anticipation as we sampled the fruits of her labors. The beauty of a good memory is that it is timeless.
Deepta has also forgotten about this whole sequence of events. (The added bonus here is that she will be thrilled to actually see it up!)
Not quite the cooking bug, though. She has a cooking play date planned with her best friend and his family. The family insists that they love Indian food and would love to try the “real” deal. So, ideally it should be fun.
Well, the magic of the seasons is that they never do forget to change and summer is back again, and there are cucumber plants a growing in the garden and it is a hot, hot day!
Before you can ask, let me warn you that I shall be beating the heat, with my inspirations of Gazpacho. Yes, we are in Spain. I had planned some live blogging, but looks like we ended up with some technical difficulties. However, offering me the perfect segway to post the little one’s maiden solo kitchen attempt. From what I can tell, in NY the mercury is rising and the dow is dropping, so it might just be the perfect time to savor this cooling salad.
I have done the most basic version here, but you can make a raita with almost any cooling fruit and vegetable combination of your choice. Chances are if the weather keeps you shall see more of these variations right here.
My daughter loves cucumber and so this makes a perfect starting foray for her in the kitchen. It is however a wonderful starting dish, and great as a side dish or even a good sandwich spread or dip.
- 1 cup low fat Greek yogurt
- 1/2 teaspoon black salt
- 1/2 teaspoon sugar
- Freshly ground black pepper
- Pinch of chaat masala
- 2 cucumbers, peeled and grated
- 1 teaspoon minced mint (optional)
- Whip the yogurt and beat in the black salt, sugar and blackpepper with the chaat masala.
- Mix in the cucumber.
- Add in the mint if using.
- Chill for 30 minutes and mix well again before serving.
This takes less than fifteen minutes to put together, the rest of the time allows the flavors to mesh together.