Time 30m Yield 4 servings Number Of Ingredients 16 Steps:
Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain. In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool. In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt. In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper. Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.
Time 10m Yield 2 servings Number Of Ingredients 8 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.
Time 1h30m Yield Makes 2 1/2 cups Number Of Ingredients 10 Steps:
Place cucumber in a fine sieve set over a bowl; let stand to drain for at least 20 minutes. Press down on solids to extract liquid. Heat oil in a skillet over medium-high heat. Cook curry powder until just beginning to bubble, about 45 seconds. Transfer to a bowl; let cool slightly. Stir in cucumber, yogurt, chutney, ginger, cilantro, salt, and pepper. Refrigerate for at least 1 hour. Serve with pappadams.
Time 30m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Put cucumbers in a bowl or colander and sprinkle with salt and toss; let stand for about 15-30 minutes Put yogurt, sour cream and about 1 cup water into a bowl and blend till smooth (Like the consistency of buttermilk) Add cucumber, scallion, garlic, lemon, jalapeno pepper to yogurt mixture. Use a motorized hand blender to chop the cucumber finer and leaving some small chunks; not to fine though. (A Braun hand mixer-chopper works well for blending the yogurt in step #2 and this step #3 Put into refrigerator to chill Serve cold and topped with any combo of fresh dill, mint leaves, chivesà Mrs. Dash spices and/or salt to taste.
