CUCUMBER-LIME RAITA
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
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
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
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
Provided by Food Network
Number Of Ingredients 15
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
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
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
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
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
Categories Condiment/Spread Sauce Potato Tomato Vegetable Yogurt Cucumber Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 10
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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