Potato Cucumber And Tomato Raita Food
CUCUMBER-TOMATO RAITA
This side-dish is great for hot Indian curries. Let your guests mix raita with their rice to cool the hot chilli taste. I was first introduced to this recipe by an online penpal of mine - Amy. However, I have adjusted the recipe to my taste.
Provided by MariaBright
Categories Sauces
Time 1h10m
Yield 1 bowl
Number Of Ingredients 7
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.
TOMATO & CUCUMBER RAITA
An authentic Indian yogurt dip with tomato, cucumber, cumin and fresh chopped coriander to cool down curries
Provided by Angela Nilsen
Categories Condiment, Dinner
Time 10m
Yield Serves 5 as a side dish
Number Of Ingredients 5
Steps:
- Toast the cumin seeds in a dry frying pan. Grind to a powder using a pestle and mortar. Tip the yogurt into a bowl with the tomato, cucumber and coriander. Season with pepper and gently mix.
Nutrition Facts : Calories 27 calories, Fat 0.5 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 3.5 grams carbohydrates, Sugar 3.5 grams sugar, Fiber 0.3 grams fiber, Protein 2.2 grams protein, Sodium 0.1 milligram of sodium
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.
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
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 CURRY WITH LIME & CUCUMBER RAITA
This colourful Indian dish with a refreshing yoghurt sauce is great for vegetarians, or try serving to meat eaters with lightly spiced lamb
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan and fry the mustard seeds, chillies and curry leaves until the seeds start to pop. Add the onions and fry until softened and starting to brown. stir in the spices, add the tomatoes and fry for 5 mins. Add the potatoes and stir to coat. Pour in the coconut milk with 200ml water. Bring to the boil and simmer for 20-25 mins, stirring occasionally, until the potatoes are just tender.
- To make the raita, mix all the ingredients together with some seasoning.
- If the curry looks a little too saucy, scoop out the potatoes with a slotted spoon into another dish, then boil the sauce until reduced a little. stir the potatoes back in to heat through, and season well (this curry needs a good sprinkling of salt). serve with warmed Indian bread and a dollop of raita.
Nutrition Facts : Calories 383 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium
CUCUMBER, MINT, AND TOMATO RAITA
This is posted for ZWT 2006. It is from India. A simple, refreshing raita that may be served with all Indian meals. From Madhur Jaffrey
Provided by susie cooks
Categories Low Protein
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put yogurt in a bowl and beat lightly with a fork until smooth and creamy.
- Add salt, pepper, cayenne and cumin. Mix well.
- Add remaining ingredients and mix well.
Nutrition Facts : Calories 56.8, Fat 2.2, SaturatedFat 1.3, Cholesterol 8, Sodium 323.2, Carbohydrate 7.2, Fiber 1, Sugar 4.9, Protein 3
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