INDIAN CUCUMBER AND YOGURT SALAD: CUCUMBER RAITA
Provided by Aarti Sequeira
Time 10m
Yield about 4 cups
Number Of Ingredients 7
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
An easy Cucumber Raita recipe
Provided by Linda Bladholm
Categories Condiment/Spread Sauce No-Cook Quick & Easy Yogurt Mint Spice Cucumber Summer Cilantro
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.
CUCUMBER RAITA, SUPER SIMPLE, QUICK AND EASY.
Another adapted recipe from one of my favourite cookbooks: Step-by-step cookery series " Salads and Summer dishes". I like this because there's no mint, no tomato like in many other raita recipes and the addition of chili powder gives it extra zing. Cooking time includes 30 minutes chilling time. ZWT REGION: India.
Provided by kiwidutch
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 37.5, Fat 1.4, SaturatedFat 0.8, Cholesterol 4.5, Sodium 43.3, Carbohydrate 5.2, Fiber 0.9, Sugar 3, Protein 1.9
CUCUMBER RAITA
Serve this raita as a refreshing side dish with grains or with any curry. Or enjoy it on its own for lunch.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 20m
Yield Serves 4 as a side dish
Number Of Ingredients 7
Steps:
- Cut the cucumber into very small dice or grate on the large holes of a grater. Sprinkle with a generous amount of salt, toss and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl.
- Beat the yogurt with a fork or a whisk and add the cayenne and garam masala. Toss with the cucumbers. Add the cilantro and chile and toss again. Taste and adjust salt. Chill until ready to serve.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 303 milligrams, Sugar 3 grams
CUCUMBER RAITA (CUCUMBER SALAD)
This is a recipe I am posting for ZWT - India, untried by me at this time. I found this recipe on "Greeting India". Sounds like a wonderful side dish of cucumber salad. Time doesn't include the time to drain yogurt so allow 1/2 hour in addition to time posted.
Provided by diner524
Categories Vegetable
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 8
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
Make and share this Cucumber Raita Salad recipe from Food.com.
Provided by Food.com
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 71.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 8, Sodium 32.2, Carbohydrate 10.9, Fiber 1.4, Sugar 6.1, Protein 3.5
CUCUMBER RAITA
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
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
CUCUMBER AND RED BELL PEPPER RAITA
Steps:
- Put all ingredients in a bowl and stir to combine. Season with salt and pepper, to taste. Chill, covered, for at least 1 hour.
- Cook's Note: Raitas are yogurt salads that are designed to counter-balance the spiciness of Indian foods.
RAITA (CUCUMBER AND YOGURT SALAD)
Steps:
- In a bowl combine all the ingredients.
CUCUMBER RAITA
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
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
Serve this cool, refreshing salad with Lamb Tagine and Moroccan Couscous. 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 ElizabethKnicely
Categories Salad Dressings
Time 3h15m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 6
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
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
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
CARROT AND CUCUMBER RAITA RECIPE
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
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
Raita is usually considered an Indian salad. This is great served with any spicy dish!
Provided by KITKATY
Categories Side Dish Sauces and Condiments Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
- Add cucumbers and tomatoes; toss and chill before serving.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 13.3 g, Cholesterol 33.3 mg, Fat 14.4 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 8.9 g, Sodium 64.7 mg, Sugar 6.3 g
POTATO, CUCUMBER AND TOMATO RAITA
Categories Condiment/Spread Sauce Potato Tomato Vegetable Yogurt Cucumber Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain potatoes well. Transfer potatoes to large bowl and cool.
- Heat vegetable oil in heavy medium skillet over high heat. Add chopped onion and stir until beginning to brown, about 4 minutes. Add chopped jalapeño chilies and stir until beginning to soften, about 1 minute. Add mustard seeds and cumin seeds and stir until aromatic, about 30 seconds. Immediately pour onion mixture over potatoes and stir to coat. Mix in low-fat yogurt, cucumber and tomatoes. Season raita to taste with salt and pepper. Cover tightly and refrigerate until well chilled, at least 2 hours. (Raita can be prepared up to 6 hours ahead. Keep refrigerate.) Garnish raita with fresh cilantro leaves and serve.
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