CUCUMBER MINT RAITA
Steps:
- Transfer the yogurt to a large glass mixing bowl. Whisk until smooth, about a minute. Fold in the cucumbers, mint, honey and cumin. Stir until completely incorporated. Finish with the lemon juice and salt and pepper to taste. Cover with plastic and chill until ready for use. Serve garnished with the lemon zest and mint. Can be made ahead of time and refrigerated in an airtight container for up to 3 days.
SAUTEED CUCUMBERS WITH CUMIN AND MINT
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 5
Steps:
- Peel cucumber and quarter lengthwise. Cut out and discard core. Cut each quarter crosswise into 4 pieces. Cut each piece lengthwise into 4 strips.
- In an 8- to 9-inch non-stick skillet heat oil ove moderately high heat until hot but not smoking and sauté cucumber with salt to taste, stirring, 3 minutes. Stir in cumin and water. Boil mixture, stirring, until liquid is evaporated and stir in mint and salt and pepper to taste.
CUCUMBER-MINT RAITA
Raita (a cold yogurt condiment) is often served with Indian food to cut the heat of the spicy dishes.
Categories Condiment/Spread No-Cook Yogurt Mint Cucumber Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.
SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS
This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have marinated in a spicy oil. Coriander, cumin and red-pepper flakes bloom in a neutral oil, and the cucumbers take on the flavors as they sit. For the yogurt, a variety of garden fresh herbs work well, but dill and mint are crucial. Both the yogurt and the cucumbers can be prepared up to a day in advance and kept refrigerated until serving. When you're ready, spread the yogurt sauce in a wide bowl or plate. Spoon the cucumbers on top evenly so each each bite gets a little yogurt and a little cucumber: One will temper the spiciness of the other. Save a handful of the herbs for a fresh garnish.
Provided by Yewande Komolafe
Categories easy, salads and dressings, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
- In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
- In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
- In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
- Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.
CUCUMBERS WITH FETA, MINT AND SUMAC
Garden-grown summer cucumbers are ideal for this easy salad, but even hothouse cucumbers are vastly improved with this zesty treatment. The sumac powder can be found at Middle Eastern groceries or online spice emporiums. Sumac adds a pleasant sour flavor that lemon juice alone does not provide. To keep the cucumbers crisp, don't dress them more than 30 minutes before serving.
Provided by David Tanis
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Halve cucumbers lengthwise and slice into 1/2-inch pieces. Place in a large bowl and season generously with salt and pepper. Add garlic, lemon juice, olive oil, feta and sumac and toss to coat. Taste and adjust seasoning.
- Transfer to a serving platter. Just before serving, sprinkle with mint, parsley and crushed red pepper, then dust with oregano.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 423 milligrams, Sugar 3 grams
SAUTEED CUCUMBERS WITH GREEN HERBS
Sautéeing cucumbers with green herbs is a surprisingly delicious way to prepare the produce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- With a vegetable peeler, peel skin of cucumber in lengthwise strips, alternating and removing about half of the skin. Cut cucumbers in half lengthwise, and scoop out the seeds with a teaspoon. Cut each half lengthwise in 3 or 4 wedges, then crosswise into 2-inch lengths.
- Bring a pan of salted water to a boil, add cucumbers, and simmer until almost tender, 3 to 5 minutes. Melt butter in a medium skillet over medium heat. Add cooked cucumbers, mint or dill, and pepper to taste. Cook until cucumbers are very hot, about 1 minute.
CUCUMBER MINT SOUP
Provided by Jacques Pepin
Categories easy, weekday, soups and stews, appetizer
Time 20m
Yield 6 servings (8 cups)
Number Of Ingredients 9
Steps:
- Place the sliced cucumbers in the bowl of a food processor with the mint, garlic and 1/2 cup cold water. Process until pureed (the mixture will be granular).
- Transfer the puree to a bowl and mix in the yogurt, olive oil, vinegar, salt and Tabasco, with 1 1/2 cups cold water. Chill.
- Stir before serving.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 798 milligrams, Sugar 6 grams
SAUTEED CUCUMBERS
You may not have considered cucumbers for a vegetable sauté, but these will change your mind.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 4
Steps:
- Peel cucumber, and cut into large chunks.
- In a skillet, melt butter over medium heat. Add cucumber and salt, and cook, tossing occasionally, until tender, about 5 minutes. Serve sprinkled with dill or parsley.
Nutrition Facts : Calories 39 g, Fat 3 g
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