Cucumber Yogurt Raita Recipe Recipes Recipe For Potato

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CUCUMBER-LIME RAITA



Cucumber-Lime Raita image

Cool cucumber adds crunch and texture to this classic Indian yogurt dip, brightened by lime and cilantro. Serve it as a condiment alongside spicy foods like curry or jerk chicken.

Provided by Food Network Kitchen

Categories     condiment

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 6

1 cucumber, grated on the large holes of a box grater
1 teaspoon kosher salt, plus more
1 cup plain whole milk yogurt (not Greek)
2 tablespoons finely chopped cilantro
Finely grated zest and juice of 1 lime
Freshly ground pepper

Steps:

  • Combine the cucumber and 1 teaspoon salt in colander set over a bowl, toss to combine and let stand for 30 minutes.
  • Use your hands to squeeze as much moisture as possible from the cucumbers, then transfer them to a bowl. Stir in the yogurt, cilantro and lime zest and juice. Season the raita with more salt and pepper then cover with plastic wrap and refrigerate until ready to use, up to 2 days.

CUCUMBER YOGHURT RAITA



Cucumber Yoghurt Raita image

Very cool and refreshing side dish, goes very well with spicy curries, naan bread and even grilled meat. This can be made upto a day in advance, cover and refrigerate and stir before serving.

Provided by AaliyahsAaronsMum

Categories     Low Protein

Time 5m

Yield 500 ml

Number Of Ingredients 9

1 cucumber, unpeeled, seeded and grated
1 -2 spring onion, finely chopped
1 garlic clove, grated
1/2 tablespoon fresh ginger, grated
2 tablespoons of fresh mint, finely chopped
3 tablespoons lemon juice
375 ml plain yogurt
salt and pepper
1 teaspoon cumin seed, toasted, for garnish

Steps:

  • Combine cucumber, spring onion, garlic, ginger, mint, lemon juice and yoghurt in a bowl.
  • Season with salt and pepper to taste.
  • Cover and refrigerate for 30 minutes to allow flavours to blend.
  • Sprinkle over cumin seeds just before serving and serve chilled.

Nutrition Facts : Calories 0.6, Cholesterol 0.1, Sodium 0.4, Carbohydrate 0.1, Sugar 0.1

POTATO SALAD RAITA



Potato Salad Raita image

Provided by Food Network

Number Of Ingredients 15

1 1/2 lbs Yukon potato peeled & cubed
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon mustard seeds
1 tablespoon salt
1/2 cup chopped flat leafed parsley
1/2 cup chopped fresh spinach
1/2 cup chopped roasted red pepper (from a jar or roasted over flame and peeled)
1 small onion chopped fine
1 fresh jalapeno, chopped fine (optional)
1/2 cup chopped cucumber
1/2 cup plain yogurt
1/3 cup fresh lemon juice
salt and pepper to taste
2 tablespoons lemon zest and parsley leaves (for garnish)

Steps:

  • Place in potatoes, curry powder, cumin, mustard seeds and salt in boiling water for about 10 min. till potatoes are just done. Let drained potatoes cool.
  • Add the parsley, spinach, red pepper, onion, jalapeno, and cucumber and mix. Blend the dressing to taste and add to the salad. Mix and garnish with lemon zest and parsley.

POTATO CURRY WITH LIME & CUCUMBER RAITA



Potato curry with lime & cucumber raita image

This colourful Indian dish with a refreshing yoghurt sauce is great for vegetarians, or try serving to meat eaters with lightly spiced lamb

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 16

2 tbsp vegetable or sunflower oil
1 tbsp brown or black mustard seeds
3 long dried red Indian chillies
12-15 curry leaves
2 onions , sliced
2 tsp ground coriander
2 tsp garam masala
2 tsp turmeric
500g tomatoes , quartered
800g potatoes , peeled and cut into very large chunks
400g can coconut milk
chapatis, rotis or naan bread , to serve
150g pot natural yogurt
zest and juice 1 lime
½ cucumber , deseeded and coarsely grated
small handful coriander leaves, roughly chopped

Steps:

  • Heat the oil in a large pan and fry the mustard seeds, chillies and curry leaves until the seeds start to pop. Add the onions and fry until softened and starting to brown. stir in the spices, add the tomatoes and fry for 5 mins. Add the potatoes and stir to coat. Pour in the coconut milk with 200ml water. Bring to the boil and simmer for 20-25 mins, stirring occasionally, until the potatoes are just tender.
  • To make the raita, mix all the ingredients together with some seasoning.
  • If the curry looks a little too saucy, scoop out the potatoes with a slotted spoon into another dish, then boil the sauce until reduced a little. stir the potatoes back in to heat through, and season well (this curry needs a good sprinkling of salt). serve with warmed Indian bread and a dollop of raita.

Nutrition Facts : Calories 383 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium

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

POTATO, CUCUMBER AND TOMATO RAITA



Potato, Cucumber and Tomato Raita image

Categories     Condiment/Spread     Sauce     Potato     Tomato     Vegetable     Yogurt     Cucumber     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

4 large red-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
2 jalapeño chilies, seeded, chopped
1 tablespoon mustard seeds
1 tablespoon cumin seeds
3 cups low-fat (do not use nonfat) plain yogurt
1 English hothouse cucumber, cut into 1/2-inch cubes
3 large tomatoes, seeded, cut into 1/2-inch pieces
Fresh cilantro leaves

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.

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