Yogurt With Cucumber And Mint Kheere Ka Raita Recipes

CUCUMBER RAITA

Steps:

• Rinse the cucumber. Then peel and finely chop it. You can also grate cucumber.
• In a bowl, whisk the curd (yogurt) until smooth.
• Add the grated cucumber to the curd.
• Add all the ground spice powders, salt as needed and chopped coriander leaves.
• Combine well and serve.
• You can garnish it with some coriander leaves or mint leaves.

YOGURT WITH CUCUMBER AND MINT

Steps:

• In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
• Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.

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.

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.

CUCUMBER YOGHURT RAITA

Steps:

• Combine cucumber, spring onion, garlic, ginger, mint, lemon juice and yoghurt in a bowl.
• Season with salt and pepper to taste.
• Cover and refrigerate for 30 minutes to allow flavours to blend.
• Sprinkle over cumin seeds just before serving and serve chilled.