Yogurtcucumbermintcooler Recipes

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.

HOMEMADE YOGURT IN A COOLER!

Homemade Yogurt in a Cooler! image

This is the easiest way to make homemade yogurt! It will be nice and thick like Greek yogurt because of the added powdered milk. You can also warm the milk in the microwave. Just stir it every couple of minutes until it reaches 185 degrees F.

Provided by dirndlfrau

Categories Breakfast

Time 6h20m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 3

Ingredients

3 1/2 cups milk (I use 1%)
1/2 cup powdered milk
3 tablespoons plain yogurt (make sure it contains "live cultures")

Steps:

In a medium saucepan over medium heat, warm milk to 185 degrees, stirring constantly to prevent sticking.
Add dry milk to warmed milk and whisk until dissolved.
Place pan in a large bowl with ice water and cool milk down to 110 degrees.
Place 3 T yogurt in a small bowl and mix with about 1/2 cup of warm milk.
Pour pan of warm milk into a one quart jar, then add yogurt mixture.
Partially fill a 1 gallon drink cooler with 110 degree water (I use one with the spout in the lid, but any small cooler will work).
Place jar in cooler and make sure the water comes up to just below the lid.
Cover cooler and place in a warm, sunny spot in your yard for 6-8 hours! The sun will help the yogurt stay nice and warm while it incubates.
Refridgerate and enjoy!

Nutrition Facts : Calories 111.5, Fat 6.2, SaturatedFat 3.9, Cholesterol 23.4, Sodium 84.6, Carbohydrate 8.3, Sugar 3.3, Protein 5.8

CUCUMBERS WITH YOGURT

Cucumbers with Yogurt image

Provided by Marian Burros

Categories easy, quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 8

Ingredients

3 or 4 small pickling (Kirby) cucumbers or 1 large
1/2 cup plain yogurt
1/2 teaspoon lemon juice
1/4 teaspoon minced chives
1/4 teaspoon dry mustard
1/8 teaspoon paprika
Salt and freshly ground black pepper to taste
1 small clove garlic, finely minced

Steps:

If cucumber is waxed, peel it. Kirby or pickling cucumbers do not require peeling since they are not waxed.
Slice cucumbers thinly.
Combine remaining ingredients and mix well. Stir in cucumbers and serve.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1378 milligrams, Sugar 12 grams

CUCUMBER-MINT YOGURT DIP

Cucumber-Mint Yogurt Dip image

Cool and refreshing, this dip pairs best with raw vegetables like carrots, cucumbers, and bell peppers.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 10m

Number Of Ingredients 6

Ingredients

2 containers (6 ounces each) 2 percent Greek yogurt (1 1/4 cups)
1/2 cup mint leaves, coarsely chopped
1/2 English cucumber, halved, seeded, and finely chopped
1 teaspoon white-wine vinegar
Coarse salt and ground pepper
Cut vegetables, for serving

Steps:

In a medium bowl, combine yogurt, mint, cucumber, and vinegar; season with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts : Calories 72 g, Fat 2 g, Protein 9 g

YOGURT CUCUMBER RELISH

Yogurt Cucumber Relish image

Provided by Robert Farrar Capon

Categories easy, condiments, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 large cucumbers
1/2 teaspoon salt
2 cups plain yogurt
1 small clove garlic, minced very fine
1 quarter cup fresh coriander leaves, chopped coarse
Additional salt as desired

Steps:

Peel cucumbers, cut them in half lengthwise, scrape out the seeds and cut the halves crosswise into 1/8-inch slices. Put slices in a bowl and mix with salt. Allow to stand 10 minutes. Empty slices into a colander and press them to remove excess moisture.
Combine cucumber slices with yogurt, garlic and coriander. Season to taste with salt and serve as a side dish with the tabbouleh.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 4 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 648 milligrams, Sugar 8 grams

CUMIN MINT & CORIANDER YOGURT

Cumin Mint & Coriander Yogurt image

Make and share this Cumin Mint & Coriander Yogurt recipe from Food.com.

Provided by Stardustannie

Categories Sauces

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

300 ml plain yogurt
1 teaspoon ground cumin
2 tablespoons of fresh mint, chopped
2 tablespoons fresh coriander, chopped
1 long green chili, seeded and finely chopped
sea salt
fresh ground black pepper
lightly toasted cumin seed

Steps:

Stir together the yogurt, ground cumin, mint, coriander, ginger and chilli.
Season well and sprinkle with cumin seeds.

Nutrition Facts : Calories 54.5, Fat 2.6, SaturatedFat 1.6, Cholesterol 9.9, Sodium 38, Carbohydrate 5.1, Fiber 0.4, Sugar 4.2, Protein 3.1

YOGURT WITH FRESH MINT

Yogurt with Fresh Mint image

Combine three key ingredients yogurt, cucumber and mint to create a dish that is cool and soothing to your lips and easy on your hips!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h15m

Yield 8

Number Of Ingredients 5

Ingredients

1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1 large cucumber, peeled, seeded and shredded
1/2 cup chopped fresh mint leaves
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper

Steps:

In medium bowl, beat yogurt with wire whisk until smooth. Stir in remaining ingredients.
Refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining yogurt mixture up to 2 weeks.

Nutrition Facts : Calories 25, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 3 g, TransFat 0 g

MINT AND CUCUMBER YOGHURT

mint and cucumber yoghurt image

This yoghurt sauce is fab with spicy food such as curries, rice and savoury snacks like onion bhajis and kebabs

Provided by shafiqkhan

Time 5m

Yield Serves 4

Number Of Ingredients 6

Ingredients

1/2 tub natural yoghurt
1/4 cucumber
1tbsp mint (you can use fresh or jar mint)
1/2 tsp sugar
pinch of salt
milk

Steps:

Add the yoghurt to bowl
Grate cucumber and add to bowl, save a tsp for garnish
Add the mint, sugar and salt and stir well
Add enough milk to make the yoghurt into a medium consistency.

CUCUMBERS IN YOGURT

Cucumbers in Yogurt image

Categories Dairy Garlic Vegetable Side No-Cook Vegetarian Quick & Easy Yogurt Buffet Cucumber Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings (as part of mezedes)

Number Of Ingredients 4

Ingredients

2 cups plain whole-milk yogurt (14 to 16 ounces; preferably Greek)
1 (14- to 16-ounce) seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, and cored
1 1/2 teaspoons kosher salt
2 medium garlic cloves

Steps:

If using a regular supermarket brand of yogurt (not Greek), drain in a paper-towel-lined sieve set over a bowl 1 hour. Discard liquid.
While yogurt drains, cut cucumber into 1/2-inch cubes. Transfer to another sieve set over a bowl and toss with 1 teaspoon kosher salt, then drain 1 hour. Rinse cucumber and pat dry.
Mince and mash garlic to a paste with remaining 1/2 teaspoon kosher salt using a large heavy knife. Stir together yogurt, cucumbers, garlic paste, and salt to taste in a bowl.

EASY GREEK YOGURT CUCUMBER SAUCE

Easy Greek Yogurt Cucumber Sauce image

This concoction is a result of my experimental efforts in trying to copy a favorite Greek restaurant's tzatziki sauce. Serve with gyros, pita bread, chips, or raw veggies.

Provided by Polly Rinas Janos

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 8h25m

Yield 16

Number Of Ingredients 11

Ingredients

1 cup plain yogurt
1 cup sour cream
1 teaspoon white vinegar
½ teaspoon lemon juice
1 small cucumber - peeled, seeded, and finely chopped
1 green onion
1 garlic clove, minced
¼ cup crumbled feta cheese
½ teaspoon oregano
¼ teaspoon lemon zest
salt and pepper to taste

Steps:

Stir together the yogurt, sour cream, vinegar, lemon juice, cucumber, green onion, garlic, feta cheese, oregano, lemon zest, salt, and pepper in a bowl; cover and chill 8 hours or overnight before serving.

Nutrition Facts : Calories 52.8 calories, Carbohydrate 2.3 g, Cholesterol 10.7 mg, Fat 4.1 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 2.6 g, Sodium 62.7 mg, Sugar 1.3 g

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