Mint Raita Recipes
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.
TOMATO-MINT RAITA
A cool and tangy raita without cucumber. This salad goes very well with spicy Indian foods like biryani, tandoori, or kebab.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine mint leaves, cilantro leaves, and green chile in a mini food processor. Pulse until blended, adding a bit of water to create a paste. Pour into a bowl and add dahi, mixing until fully incorporated.
- Cut tomatoes in half and remove the seeds. Dice tomatoes and add to dahi. Season with ground cumin and ground coriander. Mix well, cover, and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 7.6 g, Cholesterol 22.5 mg, Fat 10.4 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 5 g, Sodium 72.5 mg, Sugar 6 g
CUCUMBER-MINT RAITA
Raita (a cold yogurt condiment) is often served with Indian food to cut the heat of the spicy dishes.
Categories Condiment/Spread No-Cook Yogurt Mint Cucumber Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 5
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.
MINT RAITA
Categories Condiment/Spread Sauce Blender Quick & Easy Yogurt Cucumber Spring Gourmet
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 3 hours.
- Pulse all ingredients in a blender until mint is finely chopped. Transfer to a bowl and chill, covered, at least 3 hours.
CUCUMBER-MINT RAITA
Raita - A cold yogurt condiment used as a side dish to curry is often served with Indian food to cut the heat of the spicy dishes.
Provided by SueVM
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 44.7, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 29.6, Carbohydrate 4.5, Fiber 0.3, Sugar 3.5, Protein 2.5
CORIANDER & MINT RAITA
Try this creamy raita as a side dish in an Indian feast. As well as cooling coriander and mint, it has a little kick from the addition of green chilli
Provided by Elena Silcock
Categories Side dish
Time 7m
Number Of Ingredients 7
Steps:
- Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.
Nutrition Facts : Calories 51 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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