Zucchini Raita Recipes

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ZUCCHINI RAITA



Zucchini Raita image

This raita is a lovely change from the more common cucumber raita. Madhur Jaffrey, the recipe author, writes in Eastern Vegetarian Cooking that she can eat it by the spoonful, all by herself. It can also be served warm, however, I've only tried it cold. Madhur Jaffrey calls this dish yogurt with courgettes, but I think it is a dish that we usually refer to as raita.

Provided by tigerduck

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 medium zucchini (about 12-14 oz, 340-400g)
3/4 teaspoon salt
1 medium onion
350 ml plain yogurt
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
1/16 teaspoon fresh ground black pepper
1/16 teaspoon cayenne pepper (use as much as you like)

Steps:

  • Trim zucchini and grate them coarsley. Put them in a bowl and sprinkle with 1/2 tsp salt. Toss to mix and set aside for half an hour.
  • Drain zucchini and press out as much liquid as you can. Separate the shreds so you do not have lumps.
  • Peel the onion, cut in half lenghtwise, and then cut into fine, half-moon-shaped slices.
  • Put yogurt in bowl. Beat it lightly with a fork or whisk until smooth and creamy.
  • Heat oil in a 8-in/20-cm frying pan over a medium flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (just a matter of seconds), put in the onion. Stir and fry for about 2 minutes or until slices are translucent. Add the zucchini. Stir and fry for another 3 minutes. Turn off the heat and let zucchini cool slightly. When cooled, fold it into the yogurt. Add the remaining 1/4 tsp salt, pepper and cayenne.
  • If you wish the to eat the dish cold, cover and refrigerate it.
  • If you wish to eat it warm, put the yogurt-zucchini combination in a double boiler over a low flame. Then heat, stirring in one direction, until warm. Do not let it boil.

Nutrition Facts : Calories 175, Fat 13.6, SaturatedFat 3.3, Cholesterol 11.6, Sodium 486.1, Carbohydrate 10, Fiber 1.5, Sugar 7.8, Protein 4.7

ZUCCHINI PASTA



Zucchini Pasta image

Pasta with zucchini in a garlicky sauce. Serve with crusty bread and a chilled white wine, if desired.

Provided by ELLENC

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 8

1 pound rotini pasta
5 small zucchini, sliced
⅓ cup olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
⅓ cup chopped fresh parsley
salt and pepper to taste
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
  • Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
  • In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 44.7 g, Cholesterol 4.4 mg, Fat 11.9 g, Fiber 2.9 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 88.6 mg, Sugar 3.3 g

ZUCCHINI CHUTNEY



Zucchini Chutney image

There always seems to be a glut of zucchini...with every gardener having more than he or she can use! So I have spent lots of time looking for different uses for zucchini. One day I was thinking of my homemade chutney and suddenly decided to use zucchini in it. Now we serve it with almost anything - hot dogs, roast beef, chicken, as a sandwich spread - you name it.

Provided by Taste of Home

Time 1h5m

Yield about 3-1/2 cups.

Number Of Ingredients 12

2 pounds small zucchini
1 tart apple, peeled
1 medium onion
1 green pepper
1 garlic clove, minced
1-1/2 cups packed brown sugar
1 cup vinegar
1 jar (2 ounces) chopped pimientos, drained
1 tablespoon fresh gingerroot
1 tablespoon Dijon mustard
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt

Steps:

  • Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients. , Bring to a boil. Reduce heat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.

Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.

GRILLED ZUCCHINI AND PEARL ONION RAITA



Grilled Zucchini and Pearl Onion Raita image

Number Of Ingredients 6

1 tablespoon Roasted Cumin-Pepper Masala
3 small zucchini
20 pearl onions, peeled
2 cups nonfat plain yogurt whisked until smooth
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon salt, or to taste

Steps:

  • 1. Prepare the cumin-pepper masala. Then, preheat a grill over medium-high heat, and grill the zucchini and onions, according to the directions in Kitchen Basics: Roasting and Grilling Vegetables. Set aside the onions. Let the zucchini cool, then lightly remove the charred skin (leave some of the charred bits on for flavor), and mash the zuchhini.2. Place the yogurt in a large serving bowl and mix in the zucchini pulp, onions, cilantro, salt, and half of the cumin-pepper masala. Lightly swirl in the remaining masala, with some of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

RAITA



Raita image

Raita is usually considered an Indian salad. This is great served with any spicy dish!

Provided by KITKATY

Categories     Side Dish     Sauces and Condiments Recipes

Time 45m

Yield 4

Number Of Ingredients 8

1 cup plain yogurt
1 cup sour cream
3 cucumbers, seeded and chopped
1 tomato, seeded and chopped
1 teaspoon ground cumin
½ teaspoon paprika
4 cloves crushed garlic
salt and pepper to taste

Steps:

  • In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
  • Add cucumbers and tomatoes; toss and chill before serving.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 13.3 g, Cholesterol 33.3 mg, Fat 14.4 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 8.9 g, Sodium 64.7 mg, Sugar 6.3 g

ZUCCHINI AND MINT RAITA RECIPE



Zucchini and Mint Raita Recipe image

Provided by akselden

Number Of Ingredients 9

2 1/4 cups plain yogurt
1 large red onion, diced
1 small zucchini, grated on the large holes of a grater
2 teaspoons dried mint or 1/4 to 1/2 cup fresh mint (preferably spearmint), chopped
2 Fresh, hot green chilies, seeded and finely chopped
1/2 teaspoon ground toasted cumin
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne
1/4 teaspoon salt

Steps:

  • Whisk the yogurt in a bowl until smooth and lightened. Stir in the remaining ingredients except the salt. Chill well. Stir in the salt just before serving.

GRILLED LAMB CHOPS WITH CURRIED COUSCOUS AND ZUCCHINI RAITA



Grilled Lamb Chops with Curried Couscous and Zucchini Raita image

Categories     Lamb     Quick & Easy     Yogurt     Dinner     Mint     Curry     Summer     Grill/Barbecue     Couscous     Gourmet     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 14

3/4 teaspoon curry powder
1/4 teaspoon turmeric (optional)
1/8 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 cups water
1 1/4 teaspoons salt
2 tablespoons unsalted butter
1 1/4 cups couscous (8 oz)
1 1/4 lb (1/2-inch-thick) lamb shoulder blade chops
1 cup plain Greek yogurt
1 medium zucchini (1/2 lb), coarsely grated (about 1 cup)
1/4 teaspoon dried mint, crumbled
Special Equipment
a well-seasoned large (2-burner) ridged grill pan

Steps:

  • Heat lightly oiled grill pan over moderately high heat until hot but not smoking.
  • Meanwhile, toast curry, turmeric (if using), cinnamon, and 1/4 teaspoon pepper in a small heavy saucepan over moderate heat, stirring constantly, until fragrant, about 1 minute. Add water, 1/2 teaspoon salt, and butter and bring to a boil. Place couscous in a heatproof bowl and pour in boiling water mixture, then quickly cover with a plate or plastic wrap and let stand 5 minutes.
  • While couscous stands, pat chops dry and sprinkle on both sides with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Grill chops, turning over once, about 6 minutes total for medium-rare. Transfer to a serving plate.
  • For raita, stir together yogurt, zucchini, mint, and remaining 1/2 teaspoon salt.
  • Fluff couscous with a fork and serve with lamb and raita.

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