Two friends own this cookbook. It was interesting to see that the book has been published twice recently—with slightly different titles and completely different pictures on the cover.
I’ve noticed this happening a lot lately, especially from Murdoch Books. Depending on how you look at it, the approach is both clever and sneaky.
A new look updates a book, but a new look and new title may lure shoppers into buying a second copy of a book they already own. I’d be irked if I got home and found I had two copies of the same book because I’d been fooled.
That said, this book has loads of great recipes. Today I’m cooking on page 232. I needed to use up some yogurt before we start our next travels.
450 g (1 lb) cucumbers, grated
1 large ripe tomato, finely chopped
310 ml (1 1/4 cup) thick plain yoghurt
1/2 tablespoon oil
1 teaspoon black mustard seeds
1 tablespoon coriander (cilantro) leaves
Put the cucumber and tomato in a sieve for 20 minutes to drain off any excess liquid. Mix them in a bowl with the yoghurt and season with salt to taste.
For the final seasoning (tarka), heat the oil in a small saucepan over medium heat, add the mustard seeds, then cover and shake the pan until the seeds starts to pop. Pour the seeds and oil over the yoghurt. Serve sprinkled with the coriander leaves if you wish.
How it played out
I cook a lot of Indian dishes, so raita makes a regular appearance. This recipe is a bit more elaborate than what I usually do. This is the first time I have ever added black mustard seeds and coriander. And I never grate the cucumber (even if it is drained) because I think it makes the raita too wet. Small dice is fine.
I have a lot of good reasons to make this again, starting with a glut of black mustard seeds and a passion for coriander.