Cucumber raita

Use (1) large ripe tomato and 1/2 of a small red onion. Dice tomato and onion finely. Add to yogurt blend, as above.

Use approximately, (15) baby spinach leaves, cut into fine strips and soak in boiling water with a pinch of salt for about 5 minutes. Drain spinach well, then chill in the fridge. Add to yogurt blend, as above.

Potato, Spinach OR Tomato raita:
Boil (1) large potato in it's skin, set a side to cool and remove skin. Dice cooked potato and cool in the fridge before adding to yogurt blend, as above.

Ingredients: 
 1 small lebanese cucumber, diced OR 1/2 cup of peeled, diced cucumber
 200ml, (3/4 cup) plain yogurt (thick, full fat)
 salt and pepper (to taste)
 1/4 teaspoon of cumin
 1 teaspoon, white sugar(castor sugar)
 pinch of sweet paprika powder 
 1 tablespoon, finely chopped coriander leaves
 1/4 teaspoon, garlic powder
 juice of a lemon, 40ml (3 tablespoons) 
 
Recipe:     
Mix, lemon juice, sugar, garlic powder, cumin and paprika in a bowl, until sugar dissolves. 
Add yogurt, salt, pepper and coriander to the bowl and stir in the yogurt.
Add cucumber, mix in well and then refridgerate in a covered container for 30 minutes. Serve cold.

1 small lebanese cucumber, diced OR 1/2 cup of peeled, diced cucumber
200ml, (3/4 cup) plain yogurt