Cucumber Raita Cucumber Salad Food

INDIAN CUCUMBER AND YOGURT SALAD: CUCUMBER RAITA

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.

CUCUMBER RAITA

Steps:

• Combine the yogurt, herbs, cucumber, lime zest and juice. Season with salt and pepper.

CUCUMBER RAITA, SUPER SIMPLE, QUICK AND EASY.

Steps:

• Drain the grated cucumber well so that you squeeze out as much moisture as possible.
• Add the yougurt, chili powder, ground cumin (or toasted cumin seeds) and salt and pepper to taste.
• Chill 30 minutes in refrigerator and stir well before serving.
• Dust the single cucumber slice in paprika and garnish
• Goes well with poppadoms.

CUCUMBER RAITA (CUCUMBER SALAD)

Steps:

• 1. Drain excess liquid from yoghurt by placing it in a mesh strainer or in cheesecloth for about half an hour.
• 2. Roughly chop the cucumber with its seeds and skin. Season with salt, black pepper, and lime juice. Set aside.
• 3. Transfer the drained yoghurt to a large bowl. Add cucumber mixture, cumin, and paprika. Mix well.
• 4. Allow the raita to chill for 10-15 minutes, then garnish with mint.
• 5. Serve as a cooling side dish with curried vegetables and rice.

CUCUMBER RAITA SALAD

Steps:

• In a dry pan over medium heat, toast the mustard seeds until fragrant, about 2 minutes. Set aside.
• Add the cucumbers to a medium bowl. Season with three large pinches of salt and set aside for 10 minutes. In the meantime, combine the red onion, yogurt, lemon juice, garlic, dill and mustard seeds in a large bowl and stir to combine.
• Pour off any excess liquid that has accumulated in the cucumber bowl and pat the cucumbers dry. Add the cucumbers to the yogurt mixture, mix well, and season to taste with salt and pepper.

CUCUMBER RAITA

Steps:

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

CUCUMBER RAITA

Steps:

• Line a colander with cheesecloth or muslin. Place a large bowl under the colander. Place yogurt in colander and let sit at room temperature for about four hours or cover and refrigerate overnight. Discard the liquid that has drained into the bowl and proceed with the recipe. Add the onion, cucumber, lemon juice, mint and cilantro and mix well.

COOL CUCUMBER RAITA

Steps:

• Put the yogurt, cilantro, cumin, lemon juice, and salt and pepper, to taste, into a blender and puree until the mixture is smooth and green. Pour it into a bowl and fold in the cucumber and mint. Refrigerate at least 1/2 hour before serving to allow the flavors to develop. Taste and adjust the seasoning before serving and drizzle with a little olive oil.

RAITA (CUCUMBER AND YOGURT SALAD)

Steps:

• In a bowl combine all the ingredients.

CUCUMBER-TOMATO RAITA

Steps:

• Strain yoghurt of excess water for approximately 1 hour.
• Peel and deseed cucumber.
• Salt the cucumber and leave aside for 15 minutes.
• Drain excess water and dice finely.
• Deseed tomato and dice finely.
• Finely dice onions or, optionally, crush garlic cloves.
• Mix all of the above with the yoghurt.
• Roast cumin seeds until brown and add to the raita.
• Serve chilled, preferably leave in the fridge for a couple of hours for the ingredients to blend.

CUCUMBER RAITA

Steps:

• Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
• FOOTNOTES:.
• To make your own Greek yogurt, place 2 1/2 cups of plain, nonfat yogurt in a strainer lined with several layers of cheesecloth. Place over a bowl, cover, and refrigerate overnight. Discard the liquid collected in the bowl, and proceed with the recipe!

CUCUMBER RAITA SALAD

Steps:

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