Yogurt Raita With Chile And Mint Recipes

YOGURT RAITA WITH CHILE AND MINT

Yogurt Raita With Chile and Mint image

Provided by David Tanis

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 1/2 cups plain whole milk yogurt
1 teaspoon grated ginger
1 tablespoon finely diced red chile, like Fresno or red jalapeño
1/2 teaspoon salt
1 teaspoon vegetable oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
2 tablespoons chopped mint

Steps:

Put yogurt in a bowl. Stir in ginger, diced chile and salt.
Put oil in a small skillet over medium heat. Add mustard and cumin seeds and let sizzle until seeds begin to pop, about 1 minute. Carefully stir hot contents of skillet into yogurt.
Add chopped mint, cover and let flavors mingle for at least 15 minutes. Raita may be prepared several hours before serving.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 457 milligrams, Sugar 9 grams, TransFat 0 grams

YOGURT WITH CUCUMBER AND MINT

Yogurt with Cucumber and Mint image

The recipe for this cooling yogurt dish, also known as kheere ka raita, is courtesy of Madhur Jaffrey and can be served with all Indian meals, including Jaffrey's Chicken with Roasted Coriander in Coconut-Curry Sauce. It also makes an excellent snack.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 10m

Number Of Ingredients 6

Ingredients

1/2 teaspoon whole cumin seeds
1 container (1 pint) whole-milk yogurt (not Greek)
Kosher salt and freshly ground black pepper
1 piece (5 inches) cucumber, peeled and coarsely grated
2 tablespoons finely chopped fresh mint
1/2 teaspoon cayenne pepper

Steps:

In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.

TOMATO-MINT RAITA

Tomato-Mint Raita image

A cool and tangy raita without cucumber. This salad goes very well with spicy Indian foods like biryani, tandoori, or kebab.

Provided by Buckwheat Queen

Categories Side Dish Sauces and Condiments Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup fresh mint leaves
½ cup fresh cilantro leaves
1 green bird's eye chile pepper, stemmed
2 tablespoons water
2 cups dahi (Indian yogurt)
10 ounces hothouse tomatoes
1 teaspoon ground cumin
½ teaspoon ground coriander

Steps:

Combine mint leaves, cilantro leaves, and green chile in a mini food processor. Pulse until blended, adding a bit of water to create a paste. Pour into a bowl and add dahi, mixing until fully incorporated.
Cut tomatoes in half and remove the seeds. Dice tomatoes and add to dahi. Season with ground cumin and ground coriander. Mix well, cover, and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 148.5 calories, Carbohydrate 7.6 g, Cholesterol 22.5 mg, Fat 10.4 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 5 g, Sodium 72.5 mg, Sugar 6 g

YOGURT WITH CUCUMBER AND MINT (KHEERE KA RAITA)

Yogurt with Cucumber and Mint (Kheere Ka Raita) image

Make and share this Yogurt with Cucumber and Mint (Kheere Ka Raita) recipe from Food.com.

Provided by HappyBunny

Categories Asian

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2/3 cup plain yogurt
1 cucumber, peeled and grated
2 tablespoons of fresh mint, finely chopped
1/2 teaspoon roasted cumin seeds
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Put the yogurt in a bowl.
Beat lightly with a fork or whisk until smooth and creamy.
Add all the other ingredients and mix.
Cover and refrigerate until ready to eat.

MINT RAITA

Mint Raita image

Categories Condiment/Spread Sauce Blender Quick & Easy Yogurt Cucumber Spring Gourmet

Yield Makes about 2 cups

Number Of Ingredients 3

Ingredients

3 cups whole-milk yogurt
1 cup packed fresh mint leaves
3/4 teaspoon salt

Steps:

Drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 3 hours.
Pulse all ingredients in a blender until mint is finely chopped. Transfer to a bowl and chill, covered, at least 3 hours.

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