Best Mint Cucumber Raita Recipes

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CUCUMBER-MINT RAITA



Cucumber-Mint Raita image

Raita (a cold yogurt condiment) is often served with Indian food to cut the heat of the spicy dishes.

Categories     Condiment/Spread     No-Cook     Yogurt     Mint     Cucumber     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated
2 cups plain whole-milk yogurt
1/4 cup (packed) chopped fresh mint
1 teaspoon ground cumin
1/4 teaspoon plus pinch of cayenne pepper

Steps:

  • Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

CUCUMBER RAITA WITH MINT



Cucumber Raita with Mint image

A cooling Indian yogurt dish that can be served as an accompaniment or as a dipping sauce. Excellent with samosas.

Provided by Sonya Jane

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 6

Number Of Ingredients 7

½ teaspoon cumin seeds
2 ½ cups plain yogurt
1 cucumber, peeled and thinly sliced
2 tablespoons chopped fresh mint
1 teaspoon salt
½ teaspoon cayenne pepper
ground black pepper to taste

Steps:

  • Heat a small, heavy skillet over medium heat. Toast cumin seeds in hot skillet until darkened and fragrant, about 5 minutes; pour into a wide bowl to cool.
  • Grind cumin seeds in a mortar and pestle into a fine powder.
  • Put yogurt in a bowl and beat lightly with a fork or whisk until smooth and creamy.
  • Stir toasted cumin seeds, cucumber, mint, salt, and cayenne pepper into the yogurt; season with black pepper.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 8.3 g, Cholesterol 6.1 mg, Fat 1.7 g, Fiber 0.3 g, Protein 5.6 g, SaturatedFat 1 g, Sodium 460.1 mg, Sugar 7.2 g

CUCUMBER MINT RAITA



Cucumber Mint Raita image

Provided by Guy Fieri

Categories     condiment

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

One 16-ounce container Greek yogurt
1/2 English cucumber, diced
1/4 cup chopped fresh mint, plus more for garnish
1 teaspoon honey
1/4 teaspoon ground cumin
Zest and juice of half a lemon
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper

Steps:

  • Transfer the yogurt to a large glass mixing bowl. Whisk until smooth, about a minute. Fold in the cucumbers, mint, honey and cumin. Stir until completely incorporated. Finish with the lemon juice and salt and pepper to taste. Cover with plastic and chill until ready for use. Serve garnished with the lemon zest and mint. Can be made ahead of time and refrigerated in an airtight container for up to 3 days.

CUCUMBER, MINT, AND TOMATO RAITA



Cucumber, Mint, and Tomato Raita image

This is posted for ZWT 2006. It is from India. A simple, refreshing raita that may be served with all Indian meals. From Madhur Jaffrey

Provided by susie cooks

Categories     Low Protein

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup plain yogurt
1/2 teaspoon salt
fresh ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin seed, roasted and ground
1 medium tomatoes, peeled, seeded, and finely chopped
1 medium cucumber, peeled and chopped into a small dice
2 tablespoons of fresh mint, crumbled

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.

Nutrition Facts : Calories 56.8, Fat 2.2, SaturatedFat 1.3, Cholesterol 8, Sodium 323.2, Carbohydrate 7.2, Fiber 1, Sugar 4.9, Protein 3

RAITA - CUCUMBER, CARROT AND MINT



Raita - Cucumber, Carrot and Mint image

Make and share this Raita - Cucumber, Carrot and Mint recipe from Food.com.

Provided by cookingpompom

Categories     Low Protein

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups plain yogurt
2 lebanese cucumbers
1 carrot (medium)
2 tablespoons of fresh mint, torn
1/2 teaspoon salt

Steps:

  • De-seed and grate the cucumber and squeeze out all the juice, place in a medium siezed bowl. Grate the carrot and add.
  • Add remaining ingredients and stir. let rest for 30 minutes in the fridge and serve.

Nutrition Facts : Calories 52.4, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 180.7, Carbohydrate 6.4, Fiber 0.7, Sugar 4.5, Protein 2.7

YOGURT WITH CUCUMBER AND MINT (KHEERE KA RAITA)



Yogurt with Cucumber and Mint (Kheere Ka Raita) image

Make and share this Yogurt with Cucumber and Mint (Kheere Ka Raita) recipe from Food.com.

Provided by HappyBunny

Categories     Asian

Yield 6 serving(s)

Number Of Ingredients 7

2/3 cup plain yogurt
1 cucumber, peeled and grated
2 tablespoons of fresh mint, finely chopped
1/2 teaspoon roasted cumin seeds
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Put the yogurt in a bowl.
  • Beat lightly with a fork or whisk until smooth and creamy.
  • Add all the other ingredients and mix.
  • Cover and refrigerate until ready to eat.

GRILLED CURRIED PUMPKIN BURGERS WITH CUCUMBER AND MINT RAITA



Grilled Curried Pumpkin Burgers with Cucumber and Mint Raita image

Canned pumpkin holds together a chunky mix of zucchini, peppers and chickpeas; its natural sweetness is the perfect foil for the spice of garam masala and curry powder.

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 25

2 Family Size Tea Bags
2 quarts water
Sugar or sweetener, optional
1 cup nonfat Greek yogurt
1 teaspoon lime zest
Pinch cayenne pepper
Kosher salt
2 small Kirby cucumbers, unpeeled, finely diced
2 tablespoons minced fresh mint
6 ounces hearts of romaine leaves
1 cup fresh cilantro leaves
4 tablespoons vegetable oil, plus more for oiling the grill grates
1 cup finely diced yellow onion
2 cups finely diced yellow bell pepper
1 1/2 cups finely diced zucchini
Kosher salt
1 tablespoon curry powder
1 tablespoon garam masala
1/2 teaspoon ground ginger
1 1/2 cups chickpeas, roughly chopped
3/4 cup canned pumpkin puree
1 cup plain breadcrumbs
Freshly ground black pepper
4 hamburger buns
4 lime wedges, for serving

Steps:

  • For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts.
  • For the raita: Whisk the yogurt, lime zest, cayenne and a pinch of salt together in a medium bowl until smooth. Whisk in enough water to make the yogurt barely pourable. Stir the cucumber and mint into the yogurt. Set aside.
  • For the burgers: Preheat a grill for cooking over medium-high heat. Cut the lettuce into thin strips and coarsely chop the cilantro leaves. Toss together in a small bowl and refrigerate until ready to serve.
  • Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring occasionally, until tender and browned, about 4 minutes. Add the bell peppers, zucchini and 1 teaspoon of salt and cook, stirring occasionally, until tender and beginning to brown, 3 to 5 minutes. Add the curry powder, garam masala, and ground ginger and cook, stirring, 1 minute more. Transfer to a plate and refrigerate for about 5 minutes to cool.
  • While the vegetables cool, stir together the chickpeas and pumpkin in a medium bowl. Add the cooled vegetables, breadcrumbs, 1 teaspoon salt and some pepper and stir with a rubber spatula until combined.
  • Divide the mixture into 4 equal portions and form each portion into a patty. Rub oil on the grill grates and place the patties on the grill. Grill 6 minutes on each side, then transfer to a plate.
  • Place a dollop of raita on the bottoms of the buns, then top with a patty, another dollop of the raita, some of the lettuce and cilantro mix and cover with the bun tops. Serve with lime wedges and iced tea.

COOLING MINT CUCUMBER RAITA



Cooling Mint Cucumber Raita image

Serve this cooling dish with practically anything! It tastes specially good with stuffed Parathas (flatbread) and Biryanis and Pulaos (rice dishes). I found this terrific recipe on the internet. Enjoy!

Provided by Nif_H

Categories     Sauces

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 7

2 cups thick plain yogurt, whisked till smooth
1/2 cup fresh mint leaves, chopped fine
1 large cucumber, coarsely grated, squeeze to remove liquid
3/4 teaspoon cumin powder
1/4 teaspoon red chili powder
1/2 teaspoon sugar
salt

Steps:

  • Stir all the ingredients together in a large bowl and blend till mixed well.
  • Chill well and serve.

CUCUMBER-MINT RAITA



Cucumber-Mint Raita image

Raita - A cold yogurt condiment used as a side dish to curry is often served with Indian food to cut the heat of the spicy dishes.

Provided by SueVM

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

1 large English cucumber, peeled. seeded and coarsely grated
2 cups plain yogurt
1/4 cup fresh mint leaves, finely chopped
1 teaspoon ground cumin
salt and pepper
1/4 teaspoon cayenne pepper (plus a pinch for serving)

Steps:

  • Coarsely grate cucumber and pat dry with a kitchen towel.
  • Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend.
  • Add grated cucumber and toss to coat. Season raita to taste with salt and pepper.
  • Cover and refrigerate for at least 2 hours.(Can be prepared 1 day ahead, keep refrigerated.).
  • Sprinkle raita with a pinch of cayenne pepper and serve.

Nutrition Facts : Calories 44.7, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 29.6, Carbohydrate 4.5, Fiber 0.3, Sugar 3.5, Protein 2.5

MINT-CUCUMBER RAITA



MINT-CUCUMBER RAITA image

Number Of Ingredients 7

2 cups thick yogurt, whisked till smooth
1/2 cup mint leaves chopped fine
1 large cucumber grated, excess liquid strained
3/4 tsp cumin powder
1/4 tsp red chilli powder
1/2 tsp sugar
Salt to taste

Steps:

  • * Stir yogurt in bowl until smooth and creamy. Add other ingredients, mix all the ingredients together in a large bowl and blend till mixed well. * Chill and serve.

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