Cucumber Mint Raita Recipes

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CUCUMBER RAITA



Cucumber Raita image

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

2 hot house cucumber - peeled, seeded and thinly sliced
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
½ teaspoon white sugar
¼ teaspoon kosher salt

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-MINT RAITA



Cucumber-Mint Raita image

Raita (a cold yogurt condiment) is often served with Indian food to cut the heat of the spicy dishes.

Categories     Condiment/Spread     No-Cook     Yogurt     Mint     Cucumber     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated
2 cups plain whole-milk yogurt
1/4 cup (packed) chopped fresh mint
1 teaspoon ground cumin
1/4 teaspoon plus pinch of cayenne pepper

Steps:

  • Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

CUCUMBER MINT RAITA



Cucumber Mint Raita image

Provided by Guy Fieri

Categories     condiment

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

One 16-ounce container Greek yogurt
1/2 English cucumber, diced
1/4 cup chopped fresh mint, plus more for garnish
1 teaspoon honey
1/4 teaspoon ground cumin
Zest and juice of half a lemon
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper

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.

RAITA - CUCUMBER, CARROT AND MINT



Raita - Cucumber, Carrot and Mint image

Make and share this Raita - Cucumber, Carrot and Mint recipe from Food.com.

Provided by cookingpompom

Categories     Low Protein

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups plain yogurt
2 lebanese cucumbers
1 carrot (medium)
2 tablespoons of fresh mint, torn
1/2 teaspoon salt

Steps:

  • De-seed and grate the cucumber and squeeze out all the juice, place in a medium siezed bowl. Grate the carrot and add.
  • Add remaining ingredients and stir. let rest for 30 minutes in the fridge and serve.

Nutrition Facts : Calories 52.4, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 180.7, Carbohydrate 6.4, Fiber 0.7, Sugar 4.5, Protein 2.7

CUCUMBER, MINT, AND TOMATO RAITA



Cucumber, Mint, and Tomato Raita image

This is posted for ZWT 2006. It is from India. A simple, refreshing raita that may be served with all Indian meals. From Madhur Jaffrey

Provided by susie cooks

Categories     Low Protein

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup plain yogurt
1/2 teaspoon salt
fresh ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin seed, roasted and ground
1 medium tomatoes, peeled, seeded, and finely chopped
1 medium cucumber, peeled and chopped into a small dice
2 tablespoons of fresh mint, crumbled

Steps:

  • Put yogurt in a bowl and beat lightly with a fork until smooth and creamy.
  • Add salt, pepper, cayenne and cumin. Mix well.
  • Add remaining ingredients and mix well.

Nutrition Facts : Calories 56.8, Fat 2.2, SaturatedFat 1.3, Cholesterol 8, Sodium 323.2, Carbohydrate 7.2, Fiber 1, Sugar 4.9, Protein 3

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Top Asked Questions

How to make Cucumber Raita?
Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
How do you make mint raita at home?
Add cumin to a blender jar and powder. Add 1 tbsp of yogurt, mint, coriander, sugar, salt and chili to the jar. Blend well and mix with the rest of the yogurt. If desired you can add few chopped onions or cucumber pieces. Serve mint raita with any pulao, biryani, tehri or with kababs.
What is the recipe for cucumber and mint salad?
Ingredients (serve 3 – 4) 1 ½ English cucumbers ¼ cup fresh mint leaves, finely chopped 1 tablespoon balsamic vinegar (or lemon juice) ¼ teaspoon ground cumin (optional) ¼ teaspoon coriander seed powder (optional) 200 ml coconut milk, thick and creamy (or Greek-style vegan yoghurt) Salt to taste.
How to make raita salad?
Preparation. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

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