Cucumber Lime Raita Recipes
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
CUCUMBER RAITA, SUPER SIMPLE, QUICK AND EASY.
Another adapted recipe from one of my favourite cookbooks: Step-by-step cookery series " Salads and Summer dishes". I like this because there's no mint, no tomato like in many other raita recipes and the addition of chili powder gives it extra zing. Cooking time includes 30 minutes chilling time. ZWT REGION: India.
Provided by kiwidutch
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 37.5, Fat 1.4, SaturatedFat 0.8, Cholesterol 4.5, Sodium 43.3, Carbohydrate 5.2, Fiber 0.9, Sugar 3, Protein 1.9
CUCUMBER AND CILANTRO RAITA
When the season permits, you can change this dish into a jewel-studded pomegranate raita: simply substitute pomegranate seeds for the cucumber and cilantro. In either case remember to add a good pinch of salt to the yogurt.
Provided by Nigella Lawson
Categories easy, quick, side dish
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, combine yogurt and salt. Mix well. Add scallion, cucumber and cilantro. Mix again, and transfer to a small serving bowl.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 364 milligrams, Sugar 6 grams
CUCUMBER RAITA
Provided by Food Network
Time 4h
Number Of Ingredients 6
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.
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 RAITA
This cooling condiment is ideal with Indian meals like our Tandoori-Style Chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large bowl, combine cucumbers, lemon juice, mustard seeds, and yogurt. Season with salt and pepper and stir to combine.
Nutrition Facts : Calories 91 g, Fat 2 g, Fiber 1 g, Protein 7 g, SaturatedFat 1 g
INDIAN CUCUMBER RAITA
Make and share this Indian Cucumber Raita recipe from Food.com.
Provided by mumzcookin
Categories Sauces
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a bowl. It may be easier to warm the honey, as it is easier to blend with the other ingredients. Make sure the cucumber is drained well, otherwise your raita will be too watery. Mix well, and add to serving bowl.
- Sprinkle cumin over the top.
- Serve on top or on the side of your favorite Indian dish, or serve as a dipping sauce with naan bread.
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- Peel, deseed and coarsely grate the cucumber. I don’t like throwing away the seeds of the cucumber, so I just ate them all while preparing the raita.
- In a bowl, lightly whisk the yogurt to smooth. Add the grated cucumber, coriander leaves and zest of lime along with its juice.
- Mix well and season with salt and red pepper. Cover and keep in refrigerator if not serving immediately. Can be prepared 2-3 hours before serving.
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