Cucumber Tomato Raita Recipes

CUCUMBER TOMATO RAITA

Steps:

• Whisk the yogurt with salt until smooth (If you are using thick yogurt, add a tablespoon or so milk or water to dilute the yogurt to the desired consistency)
• Add the chopped cucumber, tomatoes, ginger, green chilies and onions to the yogurt and mix well.
• Refrigerate for 30 minutes for the flavors to blend in.
• Serve chilled and garnish it with cilantro before serving.

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-TOMATO RAITA

Steps:

• Strain yoghurt of excess water for approximately 1 hour.
• Peel and deseed cucumber.
• Salt the cucumber and leave aside for 15 minutes.
• Drain excess water and dice finely.
• Deseed tomato and dice finely.
• Finely dice onions or, optionally, crush garlic cloves.
• Mix all of the above with the yoghurt.
• Roast cumin seeds until brown and add to the raita.
• Serve chilled, preferably leave in the fridge for a couple of hours for the ingredients to blend.

TOMATO & CUCUMBER RAITA

Steps:

• Toast the cumin seeds in a dry frying pan. Grind to a powder using a pestle and mortar. Tip the yogurt into a bowl with the tomato, cucumber and coriander. Season with pepper and gently mix.

TOMATO, ONION & CUCUMBER RAITA

Steps:

• Stir together the tomato, red onion, cucumber, coriander, cumin seeds, plain yogurt, and a large pinch of sugar. Season to taste, adding more sugar if it is particularly sour.

POTATO, CUCUMBER AND TOMATO RAITA

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.

CUCUMBER, MINT, AND TOMATO RAITA

Steps:

• Put yogurt in a bowl and beat lightly with a fork until smooth and creamy.
• Add salt, pepper, cayenne and cumin. Mix well.
• Add remaining ingredients and mix well.