1. Greek Yogurt : Since I use Fat Free variety of Greek Yogurt, I tend to use some milk/water to thin it out since it is extremely thick. If you are using regular plain yogurt, just use 2 whole cups of the yogurt without any additional water/milk. If your yogurt is little sour/tangy, then it would benefit with the addition of milk.

2. Green Garlic: The amount will depend on your taste buds. I used 2 small sized bulbs using most of them in the raita and a little as garnish. Since you wont be cooking the garlic, the taste will be more profound than when you cook it. So depending on how much you are comfortable with the flavor, increase the amount of bulbs.

3. Shallot: Personally I find regular Onions very sharp for our taste, even the red variety ones which are mild. Hence I use shallots and that 1/2 of a shallot, if using raw. At times, I saute the onions (other than shallots) in little oil and then add it to the raita. My husband prefers that more than this one. But I like to eat "raw foods" at times and hence make this more.

4. Salt: Try the black salt that's available at your local Indian stores. More authentic and tastes delicious with a delicious aroma.