Time 5m Number Of Ingredients 7 Steps:
Rinse the cucumber. Then peel and finely chop it. You can also grate cucumber. In a bowl, whisk the curd (yogurt) until smooth. Add the grated cucumber to the curd. Add all the ground spice powders, salt as needed and chopped coriander leaves. Combine well and serve. You can garnish it with some coriander leaves or mint leaves.
Time 10m Yield 6 Number Of Ingredients 6 Steps:
Grate the cucumber then drain the excess water created in the process. Place the grated cucumber in a large bowl then stir in the yogurt, garlic and cumin. Season with salt and pepper and top with mint leaves. Serve as a starter with pappadums or as a side dish to an Indian meal.
Time 10m Number Of Ingredients 9 Steps:
Rinse cucumber and peel it. Chop to tiny bite size pieces (about ¼ to ½ inch). If you prefer you may even grate it. Grated cucumbers let out moisture so make sure you use only greek yogurt if you want to grate them. Otherwise cucumber raita becomes runny. Also fine chop coriander and mint leaves (optional). Deseed the green chilli and chop. (optional) Whisk chilled yogurt in a large mixing bowl. Add chopped cucumber, green chilies, coriander leaves, mint leaves and salt. Mix all of them. Taste test and add more salt if needed. Drizzle cumin powder, ground black pepper & chaat masala (optional). Serve cucumber raita as a side in an Indian meal. It is usually eaten with Vegetable biryani or chicken biryani. Cucumber raita is best served fresh but can be chilled for a few hours.
Time 5m Yield 2 cups Number Of Ingredients 6 Steps:
Combine the yogurt, herbs, cucumber, lime zest and juice. Season with salt and pepper.
Yield Serves 4 to 6 Number Of Ingredients 6 Steps:
Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.
Time 20m Yield Serves 4 as a side dish Number Of Ingredients 7 Steps:
Cut the cucumber into very small dice or grate on the large holes of a grater. Sprinkle with a generous amount of salt, toss and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl. Beat the yogurt with a fork or a whisk and add the cayenne and garam masala. Toss with the cucumbers. Add the cilantro and chile and toss again. Taste and adjust salt. Chill until ready to serve.
Time 5m Yield 1 1/4 cups Number Of Ingredients 5 Steps:
In a medium bowl, combine yogurt and salt. Mix well. Add scallion, cucumber and cilantro. Mix again, and transfer to a small serving bowl.
Time 40m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Drain the grated cucumber well so that you squeeze out as much moisture as possible. Add the yougurt, chili powder, ground cumin (or toasted cumin seeds) and salt and pepper to taste. Chill 30 minutes in refrigerator and stir well before serving. Dust the single cucumber slice in paprika and garnish Goes well with poppadoms.
Time 40m Yield 6 to 8 servings Number Of Ingredients 8 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.
Time 3h15m Yield 12 Number Of Ingredients 6 Steps:
Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
Time 5m Yield 500 ml Number Of Ingredients 9 Steps:
Combine cucumber, spring onion, garlic, ginger, mint, lemon juice and yoghurt in a bowl. Season with salt and pepper to taste. Cover and refrigerate for 30 minutes to allow flavours to blend. Sprinkle over cumin seeds just before serving and serve chilled.
Time 10m Number Of Ingredients 4 Steps:
Tip the yogurt into a food processor with the mint, coriander and ½ tsp salt, then blitz until smooth. Halve the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds, then thinly slice. Stir into the herby yogurt just before serving.
