Cucumber Lime Raita Recipes

CUCUMBER AND LIME RAITA

Steps:

• Peel, deseed and coarsely grate the cucumber. I don't like throwing away the seeds of the cucumber, so I just ate them all while preparing the raita.
• In a bowl, lightly whisk the yogurt to smooth. Add the grated cucumber, coriander leaves and zest of lime along with its juice.
• Mix well and season with salt and red pepper. Cover and keep in refrigerator if not serving immediately. Can be prepared 2-3 hours before serving.

LIME CUCUMBER RAITA

Steps:

• MIX all ingredients in medium bowl until well blended. Cover.
• REFRIGERATE at least 1 hour to blend flavor.

CUCUMBER RAITA

Steps:

• Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

CUCUMBER RAITA BURGERS

Steps:

• 1. Place frozen burgers on baking sheet. Brush tops with pepper sauce. Bake at 350 degrees F for 18 to 20 minutes.
• 2. Combine cucumber, yogurt, onion, cumin, salt, and garlic powder. Spoon on top of burgers. Garnish with additional thin cucumber slices and chopped red onion, if desired.
• ON THE GRILL:
• Preheat grill
• Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F.
• Helpful Hints: When you want an exotic entree in just a few minutes, this recipe saves the day. Just 20 minutes from start to finish gives you pepper-sauced burgers topped with refreshing cucumber-yogurt sauce. Garnish with a few thin slices of cucumber and chopped red onion for extra pizazz.
• Note: Recipe is vegan only if vegan yogurt and Morningstar Farms® Grillers® Vegan Veggie Burgers are used.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

CUCUMBER-LIME RAITA

Steps:

• Combine the cucumber and 1 teaspoon salt in colander set over a bowl, toss to combine and let stand for 30 minutes.
• Use your hands to squeeze as much moisture as possible from the cucumbers, then transfer them to a bowl. Stir in the yogurt, cilantro and lime zest and juice. Season the raita with more salt and pepper then cover with plastic wrap and refrigerate until ready to use, up to 2 days.

COOL CUCUMBER RAITA

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.

CUCUMBER RAITA

Steps:

• Combine the yogurt, herbs, cucumber, lime zest and juice. Season with salt and pepper.

CUCUMBER RAITA

Steps:

• Line a colander with cheesecloth or muslin. Place a large bowl under the colander. Place yogurt in colander and let sit at room temperature for about four hours or cover and refrigerate overnight. Discard the liquid that has drained into the bowl and proceed with the recipe. Add the onion, cucumber, lemon juice, mint and cilantro and mix well.

SPICED CUCUMBER RAITA

Steps:

• 1. Toast the cumin and coriander seed in a small hot pan over medium heat, 3 to 5 minutes, or until toasted. Process the seeds in a spice grinder until powdery.
• 2. Combine the spice powder with the yogurt, cucumber, 2 tablespoons cilantro, lime juice, vegetable oil, and chile with 1 tablespoon water in a bowl. Top with remaining cilantro.
• 3. Grill or toast the naan until warm, brush with butter. Serve the raita with the warm naan.

CUCUMBER RAITA

Steps:

• Combine ingredients in a food processor and pulse 3 times to just chop up the cucumber. The raita should be nice and creamy from the yogurt but still have texture from the cucumber.

POTATO CURRY WITH LIME & CUCUMBER RAITA

Steps:

• Heat the oil in a large pan and fry the mustard seeds, chillies and curry leaves until the seeds start to pop. Add the onions and fry until softened and starting to brown. stir in the spices, add the tomatoes and fry for 5 mins. Add the potatoes and stir to coat. Pour in the coconut milk with 200ml water. Bring to the boil and simmer for 20-25 mins, stirring occasionally, until the potatoes are just tender.
• To make the raita, mix all the ingredients together with some seasoning.
• If the curry looks a little too saucy, scoop out the potatoes with a slotted spoon into another dish, then boil the sauce until reduced a little. stir the potatoes back in to heat through, and season well (this curry needs a good sprinkling of salt). serve with warmed Indian bread and a dollop of raita.