Tomato Cucumber Raita Recipes

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.

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.

Steps:

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

Steps:

• Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.

Steps:

• Stir together the tomato, red onion, cucumber, coriander, cumin seeds, plain yogurt, and a large pinch of sugar. Season to taste, adding more sugar if it is particularly sour.