Cucumber Indian Cucumber Salad Recipe Recipe For Meatloaf

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INDIAN CUCUMBER SALAD



Indian Cucumber Salad image

Make and share this Indian Cucumber Salad recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 medium cucumbers
1 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1/4-1/2 teaspoon sugar, to taste
1/2-1 teaspoon ground cumin, to taste
1/2-1 tablespoon chopped mint

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.

Nutrition Facts : Calories 75.6, Fat 1.3, SaturatedFat 0.7, Cholesterol 3.7, Sodium 48.1, Carbohydrate 13.2, Fiber 1.2, Sugar 8.4, Protein 4.8

KAKDI KOSHIMBIR | KHAMANG KAKDI



Kakdi Koshimbir | Khamang Kakdi image

Indian Cucumber Salad tempered with cumin seeds and green chili

Provided by Archana Mundhe

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 9

4 small Persian cucumbers
1 tablespoon ghee
1 teaspoon cumin seeds (lightly crushed in the palm of your hand)
⅛ teaspoon asafetida ** (hing (optional))
1 small green chili (sliced lengthwise)
1 teaspoon kosher salt
1 teaspoon sugar
2 tablespoons peanuts (roasted and ground)
2 tablespoons cilantro (chopped finely for garnish)

Steps:

  • Peel the cucumbers, finely dice and keep in a medium bowl.
  • Heat ghee in a small saucepan over medium heat. Lightly crush cumin seeds in the palm of your hands and add to the hot ghee. Allow the cumin seeds to sizzle, about 30 seconds. Add hing and green chili and cook for another 30 seconds.
  • Pour the tempering on the chopped cucumbers. Add salt, sugar, peanuts, and cilantro. Mix well and serve immediately.
  • If making ahead of time, hold on the salt and sugar and add them just before serving. This helps the cucumber not release too much water. Leftover koshimbir can be refrigerated for a day.

Nutrition Facts : Calories 94 kcal, Carbohydrate 6 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 621 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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

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.

GRANDMA'S CUCUMBER AND ONION SALAD



Grandma's Cucumber and Onion Salad image

Both of my grandmothers made this salad every summer when their gardens produced baskets of cucumbers. It's a cool, fresh side dish for any meal. One of my grandmas omitted the green pepper and the celery seed. She also put ice in it to chill it quickly and cut the vinegar taste.

Provided by KBOVER

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 30m

Yield 14

Number Of Ingredients 8

7 cups sliced cucumbers
salt as needed
1 cup sliced onions
1 cup sliced green bell pepper
2 cups white sugar
1 cup white vinegar
1 tablespoon celery seed
2 teaspoons salt, or to taste

Steps:

  • Place cucumber slices in a colander and liberally sprinkle salt over cucumbers; set aside until water starts to release from cucumbers, about 15 minutes. Drain and rinse cucumbers.
  • Mix cucumbers, onions, and green bell pepper together in a bowl.
  • Whisk sugar, vinegar, celery seed, and 2 teaspoons salt together in a bowl until dressing is smooth; pour over cucumber mixture and stir until evenly coated.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 32.9 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.8 g, Sodium 335.1 mg, Sugar 30.5 g

INDIAN CUCUMBER SALAD



Indian Cucumber Salad image

Provided by Molly O'Neill

Categories     weekday, salads and dressings

Time 15m

Yield Four servings

Number Of Ingredients 9

1 tablespoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon cracked black peppercorns
1 teaspoon kosher salt
1/4 teaspoon cayenne, optional
2 large tomatoes, sliced paper thin
2 seedless cucumbers, sliced paper thin
3 tablespoons fresh lemon juice
2 medium red onions, peeled and sliced paper thin

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.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 483 milligrams, Sugar 7 grams

CHUCUMBER (INDIAN CUCUMBER SALAD)



Chucumber (Indian Cucumber Salad) image

This salad comes from North India and tastes excellent served with beer as a first course. I have also eaten it as a packed lunch. A lovely combo of flavours and textures. The original recipe calls for unroasted and unsalted peanuts, but I find the roasted, salted and esily available peanuts work great and that's what I use. Omit or reduce the chillies if desired. Recipe source is a book I borrowed from the library. The book is written in German but has been previously published in English with the title 'Food of India'.

Provided by tigerduck

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 red onion, finely chopped
7 ounces cucumbers (200g)
3 1/2 ounces ripe tomatoes, finely cubed (100g)
3 -4 tablespoons cilantro, chopped
1 red chile, very finely chopped (omit or reduce amount to suit your taste)
1 green chili, very finely chopped (omit or reduce amount to suit your taste)
1 1/2 tablespoons lemon juice
1 tablespoon oil (I use sunflower)
1/2 teaspoon black pepper, freshly ground
1 1/2 teaspoons chat masala
125 g salted peanuts, roughly chopped (see introduction)
salt (to taste)

Steps:

  • Mix red onion, cucumber, tomatoes, cilantro, chilli, lemon juice, oil, pepper and chaat masala in a bowl and mix well. This could be done some hours in advance as the flavours will improve.
  • Just before serving, add the chopped peanuts and taste if extra salt is necessary.

Nutrition Facts : Calories 247.3, Fat 19.2, SaturatedFat 2.6, Sodium 260.1, Carbohydrate 14.8, Fiber 4, Sugar 5.3, Protein 8.8

CRISP & SPICY CUCUMBER SALAD



Crisp & Spicy Cucumber Salad image

Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! -Alivia Dockery, Jensen Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 17

2 small English cucumbers, thinly sliced
2 medium carrots, thinly sliced
1 large sweet red pepper, julienned
1/2 medium red onion, thinly sliced
2 green onions, sliced
1/2 serrano or jalapeno pepper, seeded and thinly sliced, optional
MARINADE:
1/3 cup sugar
1/3 cup rice vinegar
1/3 cup water
1 teaspoon each salt, garlic powder and pepper
1 teaspoon sesame oil
1 teaspoon reduced-sodium soy sauce
1 small garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon cayenne pepper, optional
Optional toppings: minced fresh cilantro, chopped peanuts and additional sliced green onion

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine. Refrigerate, covered, 30 minutes or overnight., Serve with a slotted spoon. Top as desired.

Nutrition Facts : Calories 96 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

INDIAN CUCUMBER SALAD



Indian cucumber salad image

Turn down the heat with this palate-cleansing, accompaniment to curry, flavoured with mustard seeds

Provided by Good Food team

Categories     Dinner, Side dish

Time 10m

Number Of Ingredients 4

1 cucumber
1 tbsp black or brown mustard seed
2 tbsp red wine vinegar
2 tsp caster sugar

Steps:

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

Nutrition Facts : Calories 26 calories, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein

INDIAN-STYLE CUCUMBER SALAD



Indian-Style Cucumber Salad image

Categories     Condiment/Spread     Salad     Dairy     Vegetable     No-Cook     Vegetarian     Quick & Easy     Cucumber     Gourmet

Yield Makes 4 side-dish servings

Number Of Ingredients 5

1 (1-lb) seedless cucumber (usually plastic-wrapped), cut into 1/2-inch cubes
1/2 teaspoon salt
3/4 to 1 teaspoon cumin seeds
1/2 cup chopped fresh cilantro
1/2 cup whole-milk plain yogurt

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.

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