Cucumber Lime Raita Recipes

CUCUMBER RAITA

Steps:

• Combine the yogurt, herbs, cucumber, lime zest and juice. Season with salt and pepper.

CUCUMBER RAITA

Steps:

• Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

CUCUMBER AND LIME RAITA

Steps:

• Peel, deseed and coarsely grate the cucumber. I don't like throwing away the seeds of the cucumber, so I just ate them all while preparing the raita.
• In a bowl, lightly whisk the yogurt to smooth. Add the grated cucumber, coriander leaves and zest of lime along with its juice.
• Mix well and season with salt and red pepper. Cover and keep in refrigerator if not serving immediately. Can be prepared 2-3 hours before serving.

CUCUMBER-LIME RAITA

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.

LIME CUCUMBER RAITA

Steps:

• MIX all ingredients in medium bowl until well blended. Cover.
• REFRIGERATE at least 1 hour to blend flavor.

POTATO CURRY WITH LIME & CUCUMBER RAITA

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.

CUCUMBER-RICOTTA SANDWICHES

Steps:

• Put cucumbers in a bowl and season with salt and pepper, then toss. Add chile, basil, lime juice, dill, tarragon, mint and chives. Toss well.
• Spread ricotta generously over each ciabatta toast. Spoon cucumber mixture over ricotta on each toast. Garnish with cilantro springs and calendula petals, if using.

CUCUMBER RAITA (CUCUMBER SALAD)

Steps:

• 1. Drain excess liquid from yoghurt by placing it in a mesh strainer or in cheesecloth for about half an hour.
• 2. Roughly chop the cucumber with its seeds and skin. Season with salt, black pepper, and lime juice. Set aside.
• 3. Transfer the drained yoghurt to a large bowl. Add cucumber mixture, cumin, and paprika. Mix well.
• 4. Allow the raita to chill for 10-15 minutes, then garnish with mint.
• 5. Serve as a cooling side dish with curried vegetables and rice.