Cucumber And Yogurt Raita Food

EASY CUCUMBER RAITA (15 MINUTES!)

Easy Cucumber Raita (15 Minutes!) image

Learn how to make cucumber raita with this easy and authentic recipe! Raita is a classic yogurt salad that completes many Pakistani and Indian meals. I've included my family's trick for avoiding the cucumber's bitterness, and optional add-ins to give you an idea of the endless possibilities with raita.

Provided by Izzah Cheema

Time 15m

Number Of Ingredients 14

Ingredients

1 cup plain whole milk yogurt
1/4 cup whole milk (2 oz) (depending on desired consistency)
¼ tsp table salt or sea salt (or more to taste)
1/4-1/2 tsp cumin powder (roasted or regular)
1/8-1/4 tsp ground black pepper
1/8 tsp red chili powder or red chili flakes
1 small Persian cucumber or quarter large (ends trimmed, peeled, and finely diced)
¼ cup red or yellow onion (finely diced)
1/2 small tomato (finely diced)
2 tbsp fresh mint or cilantro leaves (or a combination of the two) (finely chopped )
1/8 tsp chaat masala
1 thai chili or serrano pepper (finely chopped)
1/2 carrot (See Note) (finely chopped)
2-3 radishes (See Note) (finely chopped)

Steps:

In a medium bowl, whisk together the yogurt, milk, salt, and spice powders.
Stir in the vegetables and cilantro or mint, reserving some for garnish. Taste and adjust salt and spices as desired.
Serve immediately or place in an airtight container and refrigerate until ready to serve. Garnish with additional chopped cilantro or mint and serve. Refrigerate leftovers for up to 3 days.

Nutrition Facts : Calories 68 kcal, Carbohydrate 8 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 191 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

CUCUMBER RAITA

Cucumber Raita image

Provided by Michelle Minnaar

Categories Side Dish

Time 10m

Yield 6

Number Of Ingredients 6

Ingredients

1 whole cucumber, washed, topped and tailed
500ml (2 cups) plain yogurt
1 garlic clove, peeled and crushed
5ml (1 tsp) ground cumin
30ml (2 tbsp) fresh mint leaves, finely chopped
Salt and cayenne pepper, to taste

Steps:

Grate the cucumber then drain the excess water created in the process.
Place the grated cucumber in a large bowl then stir in the yogurt, garlic and cumin.
Season with salt and pepper and top with mint leaves.
Serve as a starter with pappadums or as a side dish to an Indian meal.

Nutrition Facts : ServingSize 1 serving, Calories 67 calories, Sugar 6.4 g, Sodium 62 mg, Fat 1.2 g, Carbohydrate 7.1 g, Protein 5.2 g, Cholesterol 5 mg

RAITA

Raita image

This minty sauce with a creamy yogurt base is a classic Indian side - this version has garam masala and ginger for a warming kick

Provided by Mark Sargeant

Categories Condiment, Side dish

Time 10m

Number Of Ingredients 8

Ingredients

250g Greek yogurt
1 garlic clove
thumb-sized piece ginger , finely grated
½ small pack coriander , chopped
0.25 small pack mint , leaves chopped
juice 0.5 lime
½ tsp garam masala , plus a little extra to serve
¼ cucumber , grated and lightly squeezed

Steps:

Mix all the ingredients and season. Serve sprinkled with extra garam masala.

Nutrition Facts : Calories 45 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

CUCUMBER RAITA

Cucumber Raita image

Serve this cool, refreshing salad with my Lamb Tagine and Moroccan Couscous on this site. Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavor is just not the same.

Provided by BenevolentEmpress

Categories Side Dish Sauces and Condiments Recipes

Time 3h15m

Yield 12

Number Of Ingredients 6

Ingredients

2 hot house cucumber - peeled, seeded and thinly sliced
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
½ teaspoon white sugar
¼ teaspoon kosher salt

Steps:

Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

Nutrition Facts : Calories 49.7 calories, Carbohydrate 2.8 g, Cholesterol 7.5 mg, Fat 3.3 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 61.7 mg, Sugar 2.1 g

TRADITIONAL INDIAN RAITA

Traditional Indian Raita image

Can't take the heat? Then eat some raita. In India, the condiment is used to cool the palate.

Provided by Bon Appétit Test Kitchen

Categories Condiment/Spread No-Cook Low Fat Vegetarian Quick & Easy Yogurt Low Cal Healthy Low Cholesterol Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 6

Ingredients

1/2 cup plain yogurt
1/2 cup chopped seeded English hothouse cucumber
2 tablespoons chopped fresh cilantro
2 teaspoons chopped green onions
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin

Steps:

Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

CUCUMBER AND CILANTRO RAITA

Cucumber and Cilantro Raita image

When the season permits, you can change this dish into a jewel-studded pomegranate raita: simply substitute pomegranate seeds for the cucumber and cilantro. In either case remember to add a good pinch of salt to the yogurt.

Provided by Nigella Lawson

Categories easy, quick, side dish

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 5

Ingredients

1 cup plain yogurt
Scant 1/2 teaspoon salt
2 tablespoons finely chopped scallion
1/2 cup finely diced peeled cucumber
1/4 cup chopped cilantro

Steps:

In a medium bowl, combine yogurt and salt. Mix well. Add scallion, cucumber and cilantro. Mix again, and transfer to a small serving bowl.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 364 milligrams, Sugar 6 grams

CUCUMBER-MINT RAITA

Cucumber-Mint Raita image

Raita (a cold yogurt condiment) is often served with Indian food to cut the heat of the spicy dishes.

Categories Condiment/Spread No-Cook Yogurt Mint Cucumber Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated
2 cups plain whole-milk yogurt
1/4 cup (packed) chopped fresh mint
1 teaspoon ground cumin
1/4 teaspoon plus pinch of cayenne pepper

Steps:

Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

INDIAN CUCUMBER AND YOGURT SALAD: CUCUMBER RAITA

Indian Cucumber and Yogurt Salad: Cucumber Raita image

Provided by Aarti Sequeira

Time 10m

Yield about 4 cups

Number Of Ingredients 7

Ingredients

2 cups plain whole milk or low-fat yogurt
2 cups grated English or Persian cucumber (unpeeled)
1 clove garlic, minced
4 sprigs fresh mint, leaves only, minced finely
1 teaspoon kosher salt
2 tablespoons golden raisins
Freshly ground black pepper

Steps:

Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.

EASY HOMEMADE RAITA

Easy Homemade Raita image

This simple raita recipe for the classic Indian yogurt sauce is the perfect complement to starters, street food and curries. Refreshing and cooling with mint and cucumber, it can be mixed up in minutes. Perfect for balancing the hottest Indian dishes.

Provided by Helen Best-Shaw

Number Of Ingredients 7

Ingredients

½ cucumber
1 cup natural yogurt (240b, full fat)
1 tbsp fresh mint
pinch salt
¼ tsp ground cumin
1 tbsp fresh coriander leaf (cilantro)
½ hot green chilli (finely chopped)

Steps:

Cut the cucumber in half lengthwise, scoop out the seeds with a teaspoon and discard. If you want to, you can also peel the cucumber.
Grate the cucumber.
Give the grated cucumber a gentle squeeze, either in your hands, or by wrapping in a muslin cloth.
Strip the mint leaves from the stalks, reserving a few for garnish, and finely chop.
Mix the grated cucumber, mint, yogurt and salt together. Allow to stand for at least 20 minutes, 2-3 hours if possible.
Stir, garnish with the reserved mint leaves and serve at room temperature.

Nutrition Facts : Calories 43 kcal, Carbohydrate 4 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 29 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CUCUMBER YOGHURT RAITA

Cucumber Yoghurt Raita image

Very cool and refreshing side dish, goes very well with spicy curries, naan bread and even grilled meat. This can be made upto a day in advance, cover and refrigerate and stir before serving.

Provided by AaliyahsAaronsMum

Categories Low Protein

Time 5m

Yield 500 ml

Number Of Ingredients 9

Ingredients

1 cucumber, unpeeled, seeded and grated
1 -2 spring onion, finely chopped
1 garlic clove, grated
1/2 tablespoon fresh ginger, grated
2 tablespoons of fresh mint, finely chopped
3 tablespoons lemon juice
375 ml plain yogurt
salt and pepper
1 teaspoon cumin seed, toasted, for garnish

Steps:

Combine cucumber, spring onion, garlic, ginger, mint, lemon juice and yoghurt in a bowl.
Season with salt and pepper to taste.
Cover and refrigerate for 30 minutes to allow flavours to blend.
Sprinkle over cumin seeds just before serving and serve chilled.

Nutrition Facts : Calories 0.6, Cholesterol 0.1, Sodium 0.4, Carbohydrate 0.1, Sugar 0.1

CARROT AND CUCUMBER RAITA RECIPE

Carrot and Cucumber Raita Recipe image

Stir cucumbers and carrots into a yogurt-and-sour-cream sauce for this raita recipe. Our Carrot and Cucumber Raita Recipe is great alongside spicy dishes.

Provided by My Food and Family

Categories Home

Time 3h10m

Yield Makes 4 servings.

Number Of Ingredients 6

Ingredients

1 cup plain low-fat yogurt
1/2 cup BREAKSTONE'S Sour Cream
4 carrots, shredded
2 cucumbers, peeled, seeded and shredded
2 Tbsp. chopped fresh mint
1 tsp. minced fresh garlic

Steps:

Mix yogurt and sour cream in medium bowl.
Add remaining ingredients; mix lightly. Cover.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

RAITA (CUCUMBER AND YOGURT SALAD)

Raita (Cucumber and Yogurt Salad) image

Provided by Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

3 cups plain nonfat yogurt, drained well with cheesecloth or a strainer
1 cucumber, peeled, seeded, and grated
1/2 cup minced fresh mint leaves
1 hot green chili, seeded and minced, if desired
Salt, to taste

Steps:

In a bowl combine all the ingredients.

CUCUMBER-LIME RAITA

Cucumber-Lime Raita image

Cool cucumber adds crunch and texture to this classic Indian yogurt dip, brightened by lime and cilantro. Serve it as a condiment alongside spicy foods like curry or jerk chicken.Yield: 1 1/2 cups

Provided by Food Network Canada

Categories breakfast,Citrus,Indian,vegetables,Yogurt

Time 40m

Number Of Ingredients 6

Ingredients

1 cucumber, grated on the large holes of a box grater
1 tsp kosher salt, plus more
1 cup plain whole milk yogurt (not Greek)
2 tbsp finely chopped cilantro
Finely grated zest and juice of 1 lime
Freshly ground pepper

Steps:

Combine the cucumber and 1 teaspoon salt in colander set over a bowl, toss to combine and let stand for 30 minutes.
Use your hands to squeeze as much moisture as possible from the cucumbers, then transfer them to a bowl. Stir in the yogurt, cilantro and lime zest and juice. Season the raita with more salt and pepper then cover with plastic wrap and refrigerate until ready to use, up to 2 days.

CUCUMBER RAITA

Cucumber Raita image

I just love the roasted cumin seeds in this. I use a thick Greek-style yoghurt, but you could drain your yoghurt overnight for a thicker finish.

Provided by JustJanS

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 small cucumber
1 teaspoon cumin seed
1/2 cup plain yogurt
1/4 teaspoon salt
1/4 teaspoon paprika

Steps:

Peel cucumber and cut lengthways in half. Slice each half finely.
Heat a small pan over a low heat and toast cumin seeds until they darken a little and smell fragrant. Allow them to cool, then crush with a rolling pin or pestle and mortar.
Beat the yoghurt until smooth, then stir in the cumin and salt.
Add the cucumber to the yoghurt, then transfer to a serving dish and garnish with cucumber slices and paprika.

Nutrition Facts : Calories 32.3, Fat 1.2, SaturatedFat 0.7, Cholesterol 4, Sodium 161.9, Carbohydrate 4.5, Fiber 0.5, Sugar 2.7, Protein 1.7

CUCUMBER RAITA SALAD

Cucumber raita salad image

A cooling raita-style yogurt dip with refreshing cucumber, mint, lemon and fennel seeds

Provided by Jane Hornby

Categories Side dish

Time 10m

Number Of Ingredients 6

Ingredients

350g natural whole-milk yogurt
2 medium cucumber , peeled, deseeded and sliced
juice ½ lemon
½ tsp lightly crushed fennel seeds
small bunch chopped mint
extra-virgin olive oil

Steps:

Mix yogurt with cucumbers, lemon juice and fennel seeds. Season and chill until needed. Just before serving, fold in mint and olive oil.

Nutrition Facts : Calories 54 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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CUCUMBER RAITA | HOW TO MAKE CUCUMBER RAITA - COOK WITH ...

Peel the skin and chop the cucumber into small cubes. Beat the curd Yogurt well and add the cucumber cubes and mix well. into a fine paste. In a blender add in the mint leaves, Coriander leaves and green chilli and blend into a puree. Add this to the cucumber and curd mixture. Combine everything and add required Salt and the roasted cumin ...
From happietrio.com

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CUCUMBER MINT RAITA RECIPE RECIPES

2 cups plain whole milk or low-fat yogurt: 2 cups grated English or Persian cucumber (unpeeled) 1 clove garlic, minced: 4 sprigs fresh mint, leaves only, minced finely: 1 teaspoon kosher salt: 2 tablespoons golden raisins: Freshly ground black pepper
From tutdemy.com

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CUCUMBER AND MINT RAITA - BBC FOOD

Method. Wrap the grated cucumber in a tea towel and squeeze out any excess water. Mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip for poppadoms.
From bbc.co.uk

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