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1
Whisk the yogurt until smooth and creamy.
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2
If it remains thick and stiff, thin it with a little water and continue whisking.
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3
Stir in the sugar, cumin, mustard, and salt, along with any of the combined ingredients that follow.
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4
Stir 1 large cucumber, peeled, seeded, and diced, and 1/4 cup chopped fresh mint leaves into the yogurt.
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5
Season to taste with black pepper and salt if necessary.
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6
Stir 1 large tomato, cored, seeded, and diced, 1 onion, peeled and diced, and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt.
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7
Garnish with 2 tablespoons chopped fresh cilantro leaves and season to taste with cayenne or pure chile powder, like ancho or New Mexico.
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8
Stir 1 cup diced fresh vegetables, like bell pepper, celery, radish, or fennel, into the yogurt.
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9
Season to taste with black pepper and garnish with 2 tablespoons chopped fresh cilantro leaves.
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10
Stir 1/2 cup cooked, peeled, and diced beets and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt.
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11
Season to taste with black pepper and garnish with 2 tablespoons chopped fresh cilantro leaves.
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12
Stir 2 potatoes, cooked, peeled, and diced, and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt.
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13
Season to taste with hot paprika and garnish with 2 tablespoons chopped fresh cilantro leaves.
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14
Stir 1 cup cooked or drained canned chickpeas and 1 teaspoon hot red pepper flakes into the yogurt.
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15
Season to taste with black pepper.
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16
A sweet raita, good with very spicy dishes: Omit the sugar and substitute about 1 teaspoon garam masala (page 594) or curry powder for the cumin and mustard.
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17
Add 1/4 cup dried shredded unsweetened coconut and 2 ripe bananas, peeled and not-too-thinly sliced.
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18
Add chopped fresh mint leaves and a little bit of cayenne, or to taste.
