Cooling Mint Cucumber Raita Recipes

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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.

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.

COOL CUCUMBER RAITA



Cool Cucumber Raita image

Provided by Tyler Florence

Categories     condiment

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

2 pints thick yogurt (recommended: Greek yogurt)
1/2 bunch cilantro leaves, chopped
1 teaspoon cumin seed
1 lemon, juiced
Kosher salt and freshly ground black pepper
2 cucumbers, peeled, seeded and chopped
2 tablespoons chopped mint leaves
Extra-virgin olive oil, for drizzling

Steps:

  • Put the yogurt, cilantro, cumin, lemon juice, and salt and pepper, to taste, into a blender and puree until the mixture is smooth and green. Pour it into a bowl and fold in the cucumber and mint. Refrigerate at least 1/2 hour before serving to allow the flavors to develop. Taste and adjust the seasoning before serving and drizzle with a little olive oil.

COOLING MINT CUCUMBER RAITA



Cooling Mint Cucumber Raita image

Serve this cooling dish with practically anything! It tastes specially good with stuffed Parathas (flatbread) and Biryanis and Pulaos (rice dishes). I found this terrific recipe on the internet. Enjoy!

Provided by Nif_H

Categories     Sauces

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 7

2 cups thick plain yogurt, whisked till smooth
1/2 cup fresh mint leaves, chopped fine
1 large cucumber, coarsely grated, squeeze to remove liquid
3/4 teaspoon cumin powder
1/4 teaspoon red chili powder
1/2 teaspoon sugar
salt

Steps:

  • Stir all the ingredients together in a large bowl and blend till mixed well.
  • Chill well and serve.

COOLING CUCUMBER RAITA



Cooling Cucumber Raita image

Like most fresh uncooked food, this mint flavoured cucumber raita packs in a load of nutrients and is good for your skin. You can even blend this in a liquidiser to make an innovative chaas

Provided by JustaQT

Categories     Homeopathy/Remedies

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

2 small cucumbers, chopped
3 -4 tablespoons mint leaves, chopped (phudina)
2 cups lowfat curds
1/2 teaspoon roasted ground cumin (jeera)
salt

Steps:

  • Whisk the curds until smooth.
  • Add the cucumber, mint leaves, cumin seed powder and salt and mix well.
  • Refrigerate till chilled.
  • Serve with rice or parathas.

Nutrition Facts : Calories 24.4, Fat 0.2, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 5.8, Fiber 0.9, Sugar 2.5, Protein 1.1

COOL CUCUMBER RAITA



Cool Cucumber Raita image

Provided by Maria Helm Sinskey

Yield 6 servings

Number Of Ingredients 5

2 cups plain whole-milk yogurt
1 7-inch-long piece English hothouse cucumber, peeled, coarsely grated
1 teaspoon coarse kosher salt
2 tablespoons (packed) finely chopped fresh cilantro
4 teaspoons finely chopped fresh mint

Steps:

  • Line strainer with cheesecloth and place over bowl. Add yogurt; cover and refrigerate at least 2 hours and up to 1 day.
  • Combine drained yogurt and grated cucumber in small bowl. Add coarse salt, chopped cilantro, and chopped mint; mix well. Cover cucumber raita and chill at least 30 minutes and up to 2 hours.

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