Cucumber Red Pepper Raita Food

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, 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-RED PEPPER RAITA

Steps:

• Mix all ingredients in a medium sized bowl.
• Cover and chill until ready to serve.

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.

CUCUMBER RAITA

Steps:

• Mix the yogurt and sour cream together. Add all the other ingredients and mix. Cover and refrigerate until ready to eat.

CUCUMBER RAITA

Steps:

• Combine ingredients in a food processor and pulse 3 times to just chop up the cucumber. The raita should be nice and creamy from the yogurt but still have texture from the cucumber.

CUCUMBER RAITA BURGERS

Steps:

• 1. Place frozen burgers on baking sheet. Brush tops with pepper sauce. Bake at 350 degrees F for 18 to 20 minutes.
• 2. Combine cucumber, yogurt, onion, cumin, salt, and garlic powder. Spoon on top of burgers. Garnish with additional thin cucumber slices and chopped red onion, if desired.
• ON THE GRILL:
• Preheat grill
• Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F.
• Helpful Hints: When you want an exotic entree in just a few minutes, this recipe saves the day. Just 20 minutes from start to finish gives you pepper-sauced burgers topped with refreshing cucumber-yogurt sauce. Garnish with a few thin slices of cucumber and chopped red onion for extra pizazz.
• Note: Recipe is vegan only if vegan yogurt and Morningstar Farms® Grillers® Vegan Veggie Burgers are used.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

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.

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.

CUCUMBER RAITA

Steps:

• Place the cucumber into a sieve and sprinkle with salt and mix well, allow it to set over a sink or other place to drain for half an hour or so.
• Pat the cucumbers dry with paper toweling.
• Mix the yogurt in a bowl with enough salt to taste and add cucumber, green onions, and the chopped chilies and mix well.
• Top with a few thin slices of cucumber and sprinkle with chopped cilantro and serve.
• If not serving immediately, refrigerate until needed.

CUCUMBER AND CHILI RAITA

Steps:

• Peel cucumber and cut it in half lengthwise. Scrape out seeds.
• Cut cucumber into 1/4-inch slices. Stack slices and cut them into 1/4-inch strips. Cut strips into 1/4-inch cubes.
• Combine cucumber cubes with remaining ingredients. Blend well.

CUCUMBER RAITA

Steps:

• In a large bowl, combine cucumbers, lemon juice, mustard seeds, and yogurt. Season with salt and pepper and stir to combine.