Best Mint Cucumber Raita Recipes

CUCUMBER-MINT RAITA

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

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.

CUCUMBER MINT RAITA

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

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.

RAITA - CUCUMBER, CARROT AND MINT

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.

YOGURT WITH CUCUMBER AND MINT (KHEERE KA RAITA)

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

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

Steps:

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

CUCUMBER-MINT RAITA

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.

MINT-CUCUMBER RAITA

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.