Uses for extra raita?
Have a cup or so (homemade) left over from last Indian dinner. Any ideas about repurposing it? It's a mild one made from medium-fat plain yogurt and shredded cucumber with a bit of cumin and mint.
We have a cucumber dip that we eat with ruffles potato chips, you could use raita as a dip.
Topping for lamb burgers
Dipping sauce for pita or veggies.
Add more seasoning and use as a salad dressing
Sauce for grilled chicken, fish or even for a chicken or fish taco.
Thin it out with some cold water and eat it as a chilled soup. Sounds like you have enough for maybe two small servings?
Uses other than eating it as a side salad? Personally I like to mix a bunch of raita in rice and eat it almost like a North Indian version of curd rice. I usually do this with biryani, but you can do it with any seasoned basmati.
If it's thin, add a bit of sour cream or strained yogurt and use this as a dip for chips or meat pierogis. Raita could also be a nice topping for seared salmon or other fish with herbs. Puree it and you have a dressing for salad. Add lemon juice, sour cream, pepper oregano and/or dill and you have an approximation to tzatziki.
add mango and blenderize it -- mango lassi! YUM!
the persians also have doogh -- an herbal (mint) yogurt drink. http://mypersiankitchen.com/doogh/ it is delicious and so refreshing. i like it with seltzer water, instead of flat.
another, using pennyroyal (which i've never seen).: http://www.persiancity.com/recipes/re...
this lady adds cumin and honey. http://www.phamfatale.com/id_2564/tit...
personally, i'd go with the doogh today!