Tomato Cucumber Raita Recipes

CUCUMBER RAITA RECIPE

Steps:

• Rinse cucumber and peel it. Chop to tiny bite size pieces (about ¼ to ½ inch). If you prefer you may even grate it. Grated cucumbers let out moisture so make sure you use only greek yogurt if you want to grate them. Otherwise cucumber raita becomes runny.
• Also fine chop coriander and mint leaves (optional).
• Deseed the green chilli and chop. (optional)
• Whisk chilled yogurt in a large mixing bowl.
• Add chopped cucumber, green chilies, coriander leaves, mint leaves and salt. Mix all of them.
• Taste test and add more salt if needed. Drizzle cumin powder, ground black pepper & chaat masala (optional).
• Serve cucumber raita as a side in an Indian meal. It is usually eaten with Vegetable biryani or chicken biryani.
• Cucumber raita is best served fresh but can be chilled for a few hours.

TOMATO-ONION-CUCUMBER RAITA

Steps:

• whisk yogurt with salt. Add all other ingredients except cumin powder
• Garnish with roasted cumin powder and serve.
• [Note: this raita should be prepared just before eating as otherwise cucumber and salt will give out water.]

CUCUMBER-TOMATO RAITA

Steps:

• Strain yoghurt of excess water for approximately 1 hour.
• Peel and deseed cucumber.
• Salt the cucumber and leave aside for 15 minutes.
• Drain excess water and dice finely.
• Deseed tomato and dice finely.
• Finely dice onions or, optionally, crush garlic cloves.
• Mix all of the above with the yoghurt.
• Roast cumin seeds until brown and add to the raita.
• Serve chilled, preferably leave in the fridge for a couple of hours for the ingredients to blend.

TOMATO, ONION & CUCUMBER RAITA

Steps:

• Stir together the tomato, red onion, cucumber, coriander, cumin seeds, plain yogurt, and a large pinch of sugar. Season to taste, adding more sugar if it is particularly sour.

POTATO, CUCUMBER AND TOMATO RAITA

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain potatoes well. Transfer potatoes to large bowl and cool.
• Heat vegetable oil in heavy medium skillet over high heat. Add chopped onion and stir until beginning to brown, about 4 minutes. Add chopped jalapeño chilies and stir until beginning to soften, about 1 minute. Add mustard seeds and cumin seeds and stir until aromatic, about 30 seconds. Immediately pour onion mixture over potatoes and stir to coat. Mix in low-fat yogurt, cucumber and tomatoes. Season raita to taste with salt and pepper. Cover tightly and refrigerate until well chilled, at least 2 hours. (Raita can be prepared up to 6 hours ahead. Keep refrigerate.) Garnish raita with fresh cilantro leaves and serve.

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.