Spicy Vegetable Pilau With Cucumber Raita Recipes

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CUCUMBER RAITA RECIPE



Cucumber Raita Recipe image

This Cucumber raita is refreshing, cooling and comforting to the palate. You can make this just under 10 minutes with only a few ingredients. Serve it as a side in any meal, with biryani or pulao.

Provided by Swasthi

Categories     Side

Time 10m

Number Of Ingredients 9

1 cup cucumber (chopped )
1½ cup yogurt ((thick, more if needed))
¼ teaspoon salt (as needed)
½ teaspoon roasted ground cumin ((jeera powder, refer notes))
¼ teaspoon ground black pepper (( or cayenne pepper, adjust to taste))
2 tablespoons coriander leaves ((cilantro finely chopped))
½ teaspoon chaat masala ((optional, for garnishing))
4 to 5 mint leaves ((optional, finely chopped))
1 green chili pepper ((seeded and chopped))

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.

Nutrition Facts : Calories 141 kcal, Carbohydrate 14 g, Protein 8 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 458 mg, Sugar 10 g, Fiber 2 g, ServingSize 1 serving

SPICY VEGETABLE PILAU WITH CUCUMBER RAITA



Spicy vegetable pilau with cucumber raita image

Replace rice with freekeh for a deliciously different, low-calorie one-pot with red pepper and sweet sultanas

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Supper

Time 40m

Number Of Ingredients 20

2 garlic cloves
1 tbsp rapeseed oil
1 large onion , quartered and sliced
thumb-sized piece ginger , chopped
1 cinnamon stick
½ tsp cumin seeds
seeds from 8 cardamom pods
1 tsp ground turmeric
1 tsp ground coriander
1 red chilli , halved, deseeded and sliced
1 large red pepper , deseeded and diced
50g freekeh
350ml vegetable stock (made with 2 tsp reduced-salt bouillon powder)
25g sultanas
½ pack coriander , chopped
40g cashew nuts
1 garlic clove
150ml pot bio-yogurt
¼ cucumber , grated
2 tbsp chopped mint

Steps:

  • Chop the garlic for the pilau and set aside. Finely grate the garlic for the raita and put in a bowl. Heat the oil for the pilau in a large open pan, and fry the onion and ginger for 5 mins until softened. Stir in the whole and ground spices, and cook for a few secs to release their aromas. Add the chilli, red pepper and freekeh, stir briefly, then tip in the stock and sultanas. Simmer for 15 mins until the freekeh is tender but still nutty, adding the chopped garlic for the final 2 mins. The stock should have reduced and absorbed into the freekeh now.
  • Meanwhile, finish the raita by stirring the yogurt, cucumber and mint into the grated garlic.
  • When the pilau is cooked, stir in the coriander and cashews, and serve with the raita.

Nutrition Facts : Calories 471 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 27 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.2 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

SPICED CUCUMBER RAITA



Spiced Cucumber Raita image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 12

1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1 3/4 cups plain Greek yogurt
1 Kirby cucumber, seeded and diced
3 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon vegetable oil
1/2 to 1 serrano chile, seeded and minced
Kosher salt and freshly ground white pepper
Kosher salt and freshly ground white pepper
2 to 4 naan breads, for serving
1 to 2 tablespoons unsalted butter, melted

Steps:

  • 1. Toast the cumin and coriander seed in a small hot pan over medium heat, 3 to 5 minutes, or until toasted. Process the seeds in a spice grinder until powdery.
  • 2. Combine the spice powder with the yogurt, cucumber, 2 tablespoons cilantro, lime juice, vegetable oil, and chile with 1 tablespoon water in a bowl. Top with remaining cilantro.
  • 3. Grill or toast the naan until warm, brush with butter. Serve the raita with the warm naan.

CUCUMBER RAITA



Cucumber Raita image

Provided by Food Network

Time 4h

Number Of Ingredients 6

2 cups plain lowfat yogurt
1 red onion, quartered and thinly sliced
1 English cucumber, peeled, seeded and grated
1/4 cup fresh lemon juice (about 1 lemon)
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Line a colander with cheesecloth or muslin. Place a large bowl under the colander. Place yogurt in colander and let sit at room temperature for about four hours or cover and refrigerate overnight. Discard the liquid that has drained into the bowl and proceed with the recipe. Add the onion, cucumber, lemon juice, mint and cilantro and mix well.

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