Best Cucumber Raita Recipe Recipe For Stuffed

STUFFED CUCUMBERS

Steps:

• Cut cucumber in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell. Place seeds and pulp in a colander. Sprinkle with salt; drain for 30 minutes. , Meanwhile, combine the cream cheese, green pepper, onion, Worcestershire sauce and pepper; mix well. Stir in 2-3 tablespoons drained pulp. Spoon into cucumber shells; sprinkle with paprika. Refrigerate until serving. Serve with French dressing if desired.

CUCUMBER RAITA RECIPE

Steps:

• Rinse cucumber and peel it. Chop to tiny bite size pieces (about ¼ to ½ inch). If you prefer you may even grate it. Grated cucumbers let out moisture so make sure you use only greek yogurt if you want to grate them. Otherwise cucumber raita becomes runny.
• Also fine chop coriander and mint leaves (optional).
• Deseed the green chilli and chop. (optional)
• Whisk chilled yogurt in a large mixing bowl.
• Add chopped cucumber, green chilies, coriander leaves, mint leaves and salt. Mix all of them.
• Taste test and add more salt if needed. Drizzle cumin powder, ground black pepper & chaat masala (optional).
• Serve cucumber raita as a side in an Indian meal. It is usually eaten with Vegetable biryani or chicken biryani.
• Cucumber raita is best served fresh but can be chilled for a few hours.

CUCUMBER RAITA WITH MINT

Steps:

• Heat a small, heavy skillet over medium heat. Toast cumin seeds in hot skillet until darkened and fragrant, about 5 minutes; pour into a wide bowl to cool.
• Grind cumin seeds in a mortar and pestle into a fine powder.
• Put yogurt in a bowl and beat lightly with a fork or whisk until smooth and creamy.
• Stir toasted cumin seeds, cucumber, mint, salt, and cayenne pepper into the yogurt; season with black pepper.

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.

CUCUMBER TOMATO RAITA

Steps:

• Whisk the yogurt with salt until smooth (If you are using thick yogurt, add a tablespoon or so milk or water to dilute the yogurt to the desired consistency)
• Add the chopped cucumber, tomatoes, ginger, green chilies and onions to the yogurt and mix well.
• Refrigerate for 30 minutes for the flavors to blend in.
• Serve chilled and garnish it with cilantro before serving.

CUCUMBER-YOGURT SALAD

Steps:

• Cut cucumbers in half and seed. Cut each cucumber boat in half lengthwise and then halve each quarter. Cut crosswise into 1/4-inch pieces. Place in bowl, sprinkle salt on top, toss and set aside for at least 20 minutes.
• Combine yogurt, lemon juice, garlic, pepper, and parsley (or mint) in a medium bowl. Stir in the oil briskly.
• Drain the cucumbers, return them to the bowl, pour the yogurt mixture over and toss well.

CUCUMBER RAITA

Steps:

• In a large bowl, combine cucumbers, lemon juice, mustard seeds, and yogurt. Season with salt and pepper and stir to combine.

CUCUMBER RAITA

Steps:

• Combine the yogurt, herbs, cucumber, lime zest and juice. Season with salt and pepper.

CUCUMBER RAITA

Steps:

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

CUCUMBER RAITA

Steps:

• Rinse the cucumber. Then peel and finely chop it. You can also grate cucumber.
• In a bowl, whisk the curd (yogurt) until smooth.
• Add the grated cucumber to the curd.
• Add all the ground spice powders, salt as needed and chopped coriander leaves.
• Combine well and serve.
• You can garnish it with some coriander leaves or mint leaves.