Cucumber Yogurt Salad
Peel the cucumber and halve lengthwise. Scrape out the seeds with a small spoon. Dice the cucumber into 1 cm (approximately 1/2 inch) cubes, and sprinkle with a little salt. Let rest for 30 minutes, then drain in a colander.
Rinse the mint. Set some whole leaves aside for garnish, and finely chop the rest. Mix the chopped leaves with the yogurt, garam masala, and cinnamon. Add the raisins and cucumbers, then season to taste with salt and pepper. Transfer the cucumber salad into bowls, garnish with the reserved mint, and serve.