Best Chucumber Indian Cucumber Salad Recipes

KAKDI KOSHIMBIR | KHAMANG KAKDI

Steps:

• Peel the cucumbers, finely dice and keep in a medium bowl.
• Heat ghee in a small saucepan over medium heat. Lightly crush cumin seeds in the palm of your hands and add to the hot ghee. Allow the cumin seeds to sizzle, about 30 seconds. Add hing and green chili and cook for another 30 seconds.
• Pour the tempering on the chopped cucumbers. Add salt, sugar, peanuts, and cilantro. Mix well and serve immediately.
• If making ahead of time, hold on the salt and sugar and add them just before serving. This helps the cucumber not release too much water. Leftover koshimbir can be refrigerated for a day.

INDIAN CUCUMBER SALAD

Steps:

• In a large bowl, combine the yogurt, sour cream and salt. Add the cucumbers, onion, tomato and jalapeno; stir until blended. Garnish with cilantro if desired.

INDIAN CUCUMBER SALAD

Steps:

• Peel cucumbers; slice in half lengthwise and scoop out seeds. Dice the cucumbers and place in a bowl.
• Whisk together yogurt, lemon juice, sugar, cumin and mint.
• Pour over cucumbers and toss to coat.

INDIAN CUCUMBER AND YOGURT SALAD: CUCUMBER RAITA

Steps:

• Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.

CHUCUMBER (INDIAN CUCUMBER SALAD)

Steps:

• Mix red onion, cucumber, tomatoes, cilantro, chilli, lemon juice, oil, pepper and chaat masala in a bowl and mix well. This could be done some hours in advance as the flavours will improve.
• Just before serving, add the chopped peanuts and taste if extra salt is necessary.

INDIAN CUCUMBER SALAD

Steps:

• Halve the cucumber lengthways, then scoop out the seeds and slice. Mix with mustard seeds, vinegar and sugar.

INDIAN CUCUMBER SALAD

Steps:

• Preheat the oven to 400 degrees. Place the cumin and fennel seeds in a small pan and bake until lightly browned, about 4 to 5 minutes. Let cool. Place in a spice grinder and pulse until coarsely ground. Place in a bowl and mix in the peppercorns, salt and cayenne, if using.
• Arrange the tomato slices in overlapping layers around the perimeters of 4 plates. Sprinkle with a little of the spice mixture. Just inside the tomatoes, arrange the cucumber slices in concentric circles, overlapping the layers slightly. Sprinkle the cucumbers with lemon juice, using 1 1/2 teaspoons for each plate. Season with some of the spice mixture.
• Place the onions in a bowl and toss with 2 teaspoons of the spice mixture and the remaining lemon juice. Mound the onions in the centers of the plates and serve.