Indiancucumbersalad Recipes

Steps:

• Peel cucumbers; slice in half lengthwise and scoop out seeds. Dice the cucumbers and place in a bowl.
• Whisk together yogurt, lemon juice, sugar, cumin and mint.
• Pour over cucumbers and toss to coat.

Steps:

• Peel the cucumber and slice as thin as you can, peel and cut the onions as thin as you can. Add both to a serving dish.
• Sprinkle with salt and add the juice - stir to combine.
• Cover and chill for 1 hour.

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.

Steps:

• Toss cucumber with salt in a colander in sink and let drain 30 minutes, then pat dry.
• Toast cumin seeds in a dry small heavy skillet over low heat, stirring constantly, until fragrant and a shade darker, 3 to 4 minutes. Cool on a cutting board, then crush slightly with a rolling pin.
• Stir cucumber, cumin, and cilantro into yogurt in a bowl.

Steps:

• Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
• Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.

Steps:

• Halve the cucumber lengthways, then scoop out the seeds and slice. Mix with mustard seeds, vinegar and sugar.

Steps:

• Preheat the oven to 400 degrees. Place the cumin and fennel seeds in a small pan and bake until lightly browned, about 4 to 5 minutes. Let cool. Place in a spice grinder and pulse until coarsely ground. Place in a bowl and mix in the peppercorns, salt and cayenne, if using.
• Arrange the tomato slices in overlapping layers around the perimeters of 4 plates. Sprinkle with a little of the spice mixture. Just inside the tomatoes, arrange the cucumber slices in concentric circles, overlapping the layers slightly. Sprinkle the cucumbers with lemon juice, using 1 1/2 teaspoons for each plate. Season with some of the spice mixture.
• Place the onions in a bowl and toss with 2 teaspoons of the spice mixture and the remaining lemon juice. Mound the onions in the centers of the plates and serve.

Steps:

• In a large bowl, combine the yogurt, sour cream and salt. Add the cucumbers, onion, tomato and jalapeno; stir until blended. Garnish with cilantro if desired.