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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Cucumber Raita

Now Raita(pronounced Rayta)may not sound like an enthusiastic side to your meal but one bite of this Indian dish and you will find numerous ways to enjoy it all summer long. In India, they don't limit just the ingredients shown below, each family has their own little touch. Some add other vegetables such as carrots or another root vegetable while others add spices such as ginger, garlic or chile paste. Fruit is often blended in as well, such as diced and squeezed pineapple and guava. Used as either a condiment or a salad, spice it up any way you see fit. It is meant to be eaten with something spicy in order to cool the tongue.


For 4 people


  • 2 cucumbers, peeled, seeded(optional) and thinly sliced
  • 1/4 cup(s) minced Vidalia onion, optional
  • 2 cup(s) plain or Greek yogurt
  • 3 tablespoon(s) lemon or lime juice
  • 1 tablespoon(s) dried crushed mint
  • 1/2 teaspoon(s) sugar
  • 1/4 teaspoon(s) salt
  • Large pinch of black pepper

Cucumber Raita Directions

  1. Sprinkle salt over cucumber slices and let sit for one hour in refrigerator either on a rack over a baking sheet or on a paper towel lined pan. This is to draw out as much liquid as possible. Stir together all ingredients in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.