Lettuce Raita Food

RAITA RECIPE

Raita Recipe image

Raita Recipe- an Indian yogurt sauce with cucumber, mint and cilantro. Cooling and refreshing, serve this with spicy Indian dishes to cool the palate.

Provided by Sylvia Fountaine

Categories sauce

Time 15m

Yield 6

Number Of Ingredients 13

Ingredients

¾ cup whole milk plain yogurt ( or sub coconut yogurt)
½ cup finely diced or grated cucumber (removed seeds first)
1 tablespoon finely chopped red onion (optional, sub chives or green onion)
2 teaspoons lemon or lime juice, more to taste
1 tablespoon olive oil
½ teaspoon cumin seeds, toasted, crushed ( or use ground)
½ teaspoon coriander seeds, toasted, crushed ( or use ground)
2-3 tablespoons chopped mint
2-3 tablespoons chopped cilantro
¼ teaspoon salt, more to taste
¼ teaspoon pepper
for heat, add 1-2 teaspoons finely minced serrano peppers- optional
garnish with fresh herbs, chive blossoms or chili flakes

Steps:

Place all ingredients in a bowl and stir.
Refrigerate until ready to serve.

Nutrition Facts : Calories 43 calories, Sugar 3.8 g, Sodium 85.9 mg, Fat 2.6 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 4.9 g, Fiber 0.3 g, Protein 0.9 g, Cholesterol 3 mg

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.

LETTUCE RAITA

Lettuce Raita image

Serve this cooling dish from the Vegetarian Passport with spicy food or even on its own on hot days.

Provided by Dreamer in Ontario

Categories Greens

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup yogurt
1/2 cup tender lettuce, very finely shredded
sea salt, to taste
1 dash lemon juice
1/4 teaspoon sugar
1/4 red pepper, very finely chopped

Steps:

Mix all ingredients together.
Chill before serving.

Nutrition Facts : Calories 82.8, Fat 4, SaturatedFat 2.6, Cholesterol 15.9, Sodium 59.5, Carbohydrate 7.4, Fiber 0.4, Sugar 6.9, Protein 4.5

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

SOUTH INDIAN LENTIL CAKES WITH RAITA

South Indian Lentil Cakes with Raita image

At Philadelphia's Bindi, legumes and rice are soaked, ground with herbs and spices, then formed into patties and pan-fried to make these cakes.

Yield Makes 2 to 4 servings

Number Of Ingredients 25

Ingredients

Raita:
1 head of garlic
1 tablespoon extra-virgin olive oil
Kosher salt, freshly ground pepper
1/4 teaspoon cumin seeds
1 cup plain low-fat yogurt
1/4 cup finely chopped peeled seeded cucumber
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh mint
1 teaspoon minced seeded jalapeño
1/2 teaspoon (or more) fresh lemon juice
Lentil cakes:
1/2 cup mixed dried legumes (such as lentils and whole mung beans)
1/4 cup basmati rice
1 garlic clove, minced
1 teaspoon chopped peeled fresh ginger
1/2 jalapeño, seeded, minced
1 cup leaves from pea tendrils, arugula, or spinach, chopped
1/2 cup peas (from about 8 ounces peas in pods), chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped scallions
3 tablespoons chopped fresh mint
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons extra-virgin olive oil, divided

Steps:

For raita:
Preheat oven to 450°F. Cut top 1/2" off head of garlic; discard. Place garlic on a sheet of foil. Drizzle with oil; sprinkle with salt and pepper. Wrap in foil. Roast until tender, about 45 minutes. Let cool. Squeeze cloves from skins, keeping cloves intact.
Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes. Let cool. Finely grind in a spice mill.
Mix yogurt, cucumber, cilantro, mint, jalapeño, and 1/2 teaspoon lemon juice in a medium bowl. Stir in cumin. Season with salt, pepper, and more lemon juice, if desired.
For lentil cakes:
Rinse legumes; place in a medium bowl with rice. Add water to cover by 3". Let legumes and rice soak at room temperature for 3-5 hours.
Drain legumes and rice; transfer to a food processor. Add garlic, ginger, and jalapeño. Process until grainy paste forms (add 1-2 tablespoons water if necessary). Transfer to a large bowl; mix in tendrils and next 6 ingredients.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 4 scant 1/4-cupfuls of batter into skillet, flattening with the back of a measuring cup into 1/4"-thick cakes. Reduce heat to medium; sauté until golden brown and cooked through, adding 1 more tablespoon oil when cakes are flipped, about 4-5 minutes per side. Repeat with remaining oil and batter. Divide raita among plates; top with a roasted garlic clove. Place 2 cakes on each plate.

RAITA

Raita image

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

Ingredients

1 cup plain yogurt
1 cup sour cream
3 cucumbers, seeded and chopped
1 tomato, seeded and chopped
1 teaspoon ground cumin
½ teaspoon paprika
4 cloves crushed garlic
salt and pepper to taste

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

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