Yogurt Cucumber And Mint Cooler Recipes

YOGURT WITH CUCUMBER AND MINT

The recipe for this cooling yogurt dish, also known as kheere ka raita, is courtesy of Madhur Jaffrey and can be served with all Indian meals, including Jaffrey's Chicken with Roasted Coriander in Coconut-Curry Sauce. It also makes an excellent snack.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 10m

Number Of Ingredients 6

Yogurt with Cucumber and Mint image

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.

Ingredients

1/2 teaspoon whole cumin seeds
1 container (1 pint) whole-milk yogurt (not Greek)
Kosher salt and freshly ground black pepper
1 piece (5 inches) cucumber, peeled and coarsely grated
2 tablespoons finely chopped fresh mint
1/2 teaspoon cayenne pepper

TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)

Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.

Provided by Lobbylady

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki

Time 10h25m

Yield 16

Number Of Ingredients 7

Tzatziki Sauce (Yogurt and Cucumber Dip) image

Steps:

Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 21.1 calories, Carbohydrate 2.8 g, Cholesterol 1.7 mg, Fat 0.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 44.6 mg, Sugar 2.3 g

Ingredients

1 (16 ounce) container low-fat plain yogurt
1 cucumber, peeled, seeded, and grated
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon fresh lemon juice
salt and pepper to taste

YOGURT CUCUMBER AND MINT COOLER

Make and share this Yogurt Cucumber and Mint Cooler recipe from Food.com.

Provided by Kath in CA

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Yogurt Cucumber and Mint Cooler image

Steps:

Mix all.
I spent a bit of time trying to post this before, with many optional things.
But I don't like to type something twice, and the first recipe didn't go through.

Nutrition Facts : Calories 150.4, Fat 8, SaturatedFat 5.1, Cholesterol 31.9, Sodium 117.6, Carbohydrate 11.7, Sugar 11.5, Protein 8.5

Ingredients

1 cup yogurt
1 cup shaved ice or 1 cup cracked ice
1 tablespoon finely minced cucumber
1/4 dried mint

SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS

This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have marinated in a spicy oil. Coriander, cumin and red-pepper flakes bloom in a neutral oil, and the cucumbers take on the flavors as they sit. For the yogurt, a variety of garden fresh herbs work well, but dill and mint are crucial. Both the yogurt and the cucumbers can be prepared up to a day in advance and kept refrigerated until serving. When you're ready, spread the yogurt sauce in a wide bowl or plate. Spoon the cucumbers on top evenly so each each bite gets a little yogurt and a little cucumber: One will temper the spiciness of the other. Save a handful of the herbs for a fresh garnish.

Provided by Yewande Komolafe

Categories easy, salads and dressings, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Spicy Cucumbers With Yogurt, Lemon and Herbs image

Steps:

Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.

Ingredients

1 1/2 pounds Persian cucumbers (about 8), ends trimmed and quartered lengthwise into spears, then crosswise into 2-inch pieces
1 teaspoon kosher salt, plus more to taste
1/4 cup grapeseed oil or other neutral oil, such as canola, safflower, sunflower oil
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon red-pepper flakes
2 scallions, trimmed and thinly sliced
2 teaspoons apple cider vinegar
1 cup full-fat Greek yogurt
1/2 cup mint leaves, thinly sliced
1/4 cup dill, chopped
1/4 cup parsley leaves and tender stems, chopped
1 lemon
2 tablespoons olive oil
Black pepper
1/4 cup pine nuts (optional)

YOGURT CUCUMBER MINT COOLER

This drink is popular in Afghanistan where it is so very hot much of the year, and it's a very cooling and healthy drink, providing you like cucumbers and mint. Leave one or the other out if you prefer. If you plan to transport it a ways, I prefer to use whole ice cubes so they don't melt as fast. Another option is to drain the yogurt overnight for a thicker drink.

Provided by Kath in CA

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Yogurt Cucumber Mint Cooler image

Steps:

Mix yogurt, ice, diced cucumbers, and mint.
Garnish with minted ice cube and cucumber spear (optional).

Nutrition Facts : Calories 151.7, Fat 8, SaturatedFat 5.1, Cholesterol 31.9, Sodium 118.1, Carbohydrate 11.9, Fiber 0.1, Sugar 11.6, Protein 8.6

Ingredients

1 cup plain yogurt
1 cup cracked ice
2 tablespoons finely diced cucumbers
1/4-1/2 teaspoon crushed dried mint
1 ice cube, with an embedded mint leaf (optional)
1 cucumber, spear (optional)

TZATZIKI (YOGHURT, CUCUMBER, GARLIC AND MINT DIP)

THIS is how tzatziki should be. NO ONIONS! I've never had tzatziki with onions before but notice that most of the recipes on here seem to include them?! This is simple, delicious and exactly as authentic Greek tzatziki should be. I make this with virtually fat free greek yoghurt and about half the oil and it still comes out beautifully. Keeps in the fridge for 2-3 days, however I suggest you make it the evening before you want it because leaving it overnight really allows the flavours to infuse. Yummy!

Provided by Wendy-Bob

Categories Sauces

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

Tzatziki (Yoghurt, Cucumber, Garlic and Mint Dip) image

Steps:

Put the garlic, lemon juice and olive oil in a small bowl and leave to one side.
Peel alternate strips of skin from the cucumber (ie. peel a strip, miss a strip) and grate coarsely.
Place the cucumber in a sieve and sprinkle with salt.
Leave for approximately 30 mins to allow the water to drip away. Squash any remaining juice out of the shredded cucumber.
Put the yogurt and mint in a bowl. Mix well.
Add the garlic, lemon juice, olive oil and drained cucumber, and season well with black pepper.
Mix well and taste for salt before serving.

Ingredients

2 garlic cloves (finely minced)
2 tablespoons olive oil
1 tablespoon lemon juice
1 small cucumber
1 teaspoon salt
600 g thick plain Greek yogurt
2 teaspoons dried mint

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Cut 3-4 very thin slices of cucumber for garnishing. I used a vegetable peeler and peeled along the length of the cucumber to get thin long slices. You can also use a sharp knife to cut the slices. Peel the remaining cucumber and chop it into small pieces. Add the chopped cucumber to a blender along with sugar, mint leaves, and 1 cup of water.
Strain the mixture using a soup strainer. Use a spoon to mash the pulp and get the maximum liquid out of it. Discard the pulp.
Take 2 glasses and add one thin slice of cucumber to each glass. Add a few ice cubes to each glass. Pour the drink into the glasses. Garnish with lime ring and mint leaves. Serve immediately.

Yogurt Cucumber And Mint Cooler Recipes

YOGURT WITH CUCUMBER AND MINT

The recipe for this cooling yogurt dish, also known as kheere ka raita, is courtesy of Madhur Jaffrey and can be served with all Indian meals, including Jaffrey's Chicken with Roasted Coriander in Coconut-Curry Sauce. It also makes an excellent snack.

TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)

Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.

YOGURT CUCUMBER AND MINT COOLER

Make and share this Yogurt Cucumber and Mint Cooler recipe from Food.com.

SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS

YOGURT CUCUMBER MINT COOLER

TZATZIKI (YOGHURT, CUCUMBER, GARLIC AND MINT DIP)

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