Yogurt Sauce Raita Food

BAKED FALAFEL WITH GREEK YOGURT CUCUMBER RAITA

Baked Falafel with Greek Yogurt Cucumber Raita image

Provided by Eric Greenspan

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

Nonstick cooking spray, for the baking sheet
Two 15-ounce cans chickpeas, drained and rinsed
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1/2 cup tahini
2 teaspoons sesame seeds
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic
1 large egg
1/2 cup chickpea flour
Zest and juice of 1 Meyer lemon
Flaky sea salt
2 cucumbers, roughly chopped
1 cup chopped fresh mint
2 cloves garlic, chopped
1 cup nonfat Greek yogurt
Kosher salt

Steps:

For the falafel: Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
Add the chickpeas to a food processor along with the cilantro, parsley, tahini, sesame seeds, chili powder, coriander, cumin, garlic and egg. Process until a paste is formed. Place in a bowl and add the chickpea flour, a little at a time, mixing just to incorporate. Mix in the lemon zest and juice. Using a small cookie scoop, form balls and evenly space on the baking sheet. Lightly press the falafel balls, then sprinkle with flaky sea salt. Bake until crispy, around 20 minutes.
For the raita yogurt sauce: Pulse the cucumbers, mint and garlic in a food processor a few times, then add the yogurt and puree. Season to taste with salt.
Serve the falafel garnished with a dollop of raita.

RAITA RECIPE WITH 12 VARIATIONS

Raita Recipe with 12 Variations image

Raita is a quick side dish made with curd, veggies, spices & herbs. It is usually eaten as a side with pulao, biryani, kebabs or snacks.

Provided by Swasthi

Categories Side

Time 6m

Number Of Ingredients 7

Ingredients

1 cup curd ((fresh plain yogurt, more if required))
1 medium onion (chopped (2 to 4 tbsps))
½ cup cucumbers ((peeled & chopped))
¼ teaspoon salt ((adjust to taste))
1 to 2 green chilies (deseeded & chopped)
1 to 2 tablespoons coriander leaves ((chopped finely cilantro))
½ teaspoon cumin powder (or roasted jeera (optional))

Steps:

Chill the yogurt. Rinse & chop the onions & green chilies. Rinse & peel the cucumbers. If needed deseed them & chop to bite sizes.
Rinse coriander leaves in ample amount of water. Drain completely and chop them fine.
Optional - Roast 1 tsp cumin seeds on a low flame until it smells good. Cool this and crush them to fine powder in a spice jar.
Add curd and salt to a mixing bowl. Whisk them until smooth with a fork or a whisk.
Next add chopped cucumbers, onions, cumin powder, coriander leaves and green chilies.
Stir gently. If required add more yogurt. Taste test and add more salt if required.
Garnish with cumin powder on top. Serve raita with biryani, pulao, kebabs or paratha.

Nutrition Facts : Calories 108 kcal, Carbohydrate 13 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 15 mg, Sodium 280 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

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.

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

CUCUMBER RAITA

Cucumber Raita image

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

Ingredients

2 hot house cucumber - peeled, seeded and thinly sliced
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
½ teaspoon white sugar
¼ teaspoon kosher salt

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 (YOGURT-DILL SAUCE)

Raita (Yogurt-Dill Sauce) image

Raita is an Indian condiment based on yogurt. It is not spicy at all, just very fresh and flavorful. From "Hands-Off Cooking" by Ann Martin Rolke.

Provided by kitty.rock

Categories Indian

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups plain yogurt
1/2 unpeeled cucumber (about 4 inches long)
1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill
1 teaspoon salt
1/2 teaspoon ground cumin

Steps:

Put the yogurt in a medium nonreactive bowl.
Halve the cucumber lengthwise and scoop out the seeds.
On the large holes of a box grater, grate the cucumber into the bowl of yogurt.
Add the dill, salt, and cumin and stir well to combine.
Refrigerate the sauce for at least 15 minutes for the flavors to combine.
Serve cold.
You can also add some halved cherry tomatoes for a colorful, quick salad.

Nutrition Facts : Calories 62.7, Fat 3.1, SaturatedFat 1.9, Cholesterol 11.9, Sodium 624.9, Carbohydrate 5.8, Fiber 0.2, Sugar 4.9, Protein 3.5

EASY HOMEMADE RAITA

Easy Homemade Raita image

This simple raita recipe for the classic Indian yogurt sauce is the perfect complement to starters, street food and curries. Refreshing and cooling with mint and cucumber, it can be mixed up in minutes. Perfect for balancing the hottest Indian dishes.

Provided by Helen Best-Shaw

Number Of Ingredients 7

Ingredients

½ cucumber
1 cup natural yogurt (240b, full fat)
1 tbsp fresh mint
pinch salt
¼ tsp ground cumin
1 tbsp fresh coriander leaf (cilantro)
½ hot green chilli (finely chopped)

Steps:

Cut the cucumber in half lengthwise, scoop out the seeds with a teaspoon and discard. If you want to, you can also peel the cucumber.
Grate the cucumber.
Give the grated cucumber a gentle squeeze, either in your hands, or by wrapping in a muslin cloth.
Strip the mint leaves from the stalks, reserving a few for garnish, and finely chop.
Mix the grated cucumber, mint, yogurt and salt together. Allow to stand for at least 20 minutes, 2-3 hours if possible.
Stir, garnish with the reserved mint leaves and serve at room temperature.

Nutrition Facts : Calories 43 kcal, Carbohydrate 4 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 29 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

TOMATO RAITA (YOGURT)

Tomato Raita (Yogurt) image

Delicate tomatoey yogurt dish that you can serve along something spicy. This is my favorite raita recipe of all time. I think it goes particularly well with my crunchy potato curry.

Provided by vburrito

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 25m

Yield 12

Number Of Ingredients 9

Ingredients

1 teaspoon olive oil
1 teaspoon split Bengal gram (chana dal)
1 teaspoon mustard seeds
⅛ teaspoon asafoetida powder
2 tomatoes, chopped
1 green chile pepper, chopped
2 cups plain yogurt
1 teaspoon salt
1 tablespoon chopped cilantro

Steps:

Heat the olive oil in a skillet over medium heat; fry the chana dal, mustard seeds, and asafoetida powder in the hot oil until the mustard seeds pop and the chana dal turns golden brown, 2 to 3 minutes. Stir the tomatoes and green chile pepper into the mixture; cook until the tomatoes are tender, about 7 minutes. Remove from heat and allow to cool for a few minutes; stir the yogurt and salt into the mixture. Garnish with cilantro to serve.

Nutrition Facts : Calories 37.2 calories, Carbohydrate 4.4 g, Cholesterol 2.5 mg, Fat 1.2 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 223.8 mg, Sugar 3.7 g

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

INDIAN CUCUMBER AND YOGURT SALAD: CUCUMBER RAITA

Indian Cucumber and Yogurt Salad: Cucumber Raita image

Provided by Aarti Sequeira

Time 10m

Yield about 4 cups

Number Of Ingredients 7

Ingredients

2 cups plain whole milk or low-fat yogurt
2 cups grated English or Persian cucumber (unpeeled)
1 clove garlic, minced
4 sprigs fresh mint, leaves only, minced finely
1 teaspoon kosher salt
2 tablespoons golden raisins
Freshly ground black pepper

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.

CILANTRO-YOGURT SAUCE

Cilantro-Yogurt Sauce image

Provided by Alison Roman

Categories Onion Side No-Cook Vegetarian Quick & Easy Yogurt Healthy Cilantro Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 Servings

Number Of Ingredients 7

Ingredients

1/2 small onion, finely chopped
2 cups chopped fresh cilantro
1 1/2 cups whole-milk yogurt (not Greek)
2 tablespoons chopped fresh mint
1/4 teaspoon ground coriander
2 tablespoons (or more) fresh lemon juice
Kosher salt, freshly ground pepper

Steps:

Combine onion, cilantro, yogurt, mint, coriander, and 2 tablespoons lemon juice in a medium bowl. Season sauce with salt, pepper, and more lemon juice, if desired.
DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.

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Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight. Cover and refrigerate at …
From tfrecipes.com

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RAITA RECIPES - BBC GOOD FOOD

Raita recipes; Raita recipes. 21 Recipes. Serve a cooling raita dip as a side for barbecues and spicy curries. This Indian yogurt condiment can be flavoured with cucumber, mint, coriander and more. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend. Advertisement. Showing items 1 to 21 of 21. Raita. A star rating of 4.7 out of 5. 23 …
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INDIAN CONDIMENTS. AMAZING CHUTNEYS, RAITA RECIPES +MORE

Mixed Vegetable Raita is a healthy type of raita made with curds or yogurt and vegetables. You would usually call Raita a dip or salad in English. You serve as a side dish along with food. And you make it with yogurt or thick curd and then season it with spices like cumin or mint or mustard seeds. You may also add vegetables or fruits like pomegranate to raita.
From yournewfoods.com

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YOGURT AND CUCUMBER RAITA RECIPE - RECIPES.NET

This cucumber raita is inspired by Indian cuisine. It is a rich and creamy dip that combines yogurt, cilantro, cucumber, and white pepper. Preparation: 10 minutes.
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RAITA (YOGURT-DILL SAUCE) RECIPE - FOOD NEWS

Raita (Yogurt-Dill Sauce) Recipe. This yogurt-dill sauce is a great dip for Jim Botsacos's delicious Zucchini Fritters. The Martha Stewart Show, April Spring 2008, The Martha Stewart Show, The Martha Stewart Show, Episode 3148 . Finely chop the fresh dill, and combine it in a bowl with yogurt, salt and pepper. Squeeze the lemon into it, and stir to combine. Keep the …
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