Wrap the grated cucumber in a tea towel and squeeze out any excess water. Mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip for poppadoms.

Transfer to the oven and cook, covered, for 45 minutes. 4. Meanwhile, make the cucumber raita by mixing together the yogurt, cucumber and mint in a bowl with a pinch or two of salt. 5. Rinse the rice ...

However, not all curd combinations will bring the desired benefits. As per a Yoga teacher and nutritionist cucumber raita must be avoided in summer and lauki raita must be eaten instead.

Place the cucumber in a clean tea towel and squeeze out any excess liquid. Place the cucumber in a medium bowl with the mint, yoghurt, lemon juice and salt. Stir to combine and top with the cooled oil ...

2. To make the amasi raita, place the cucumber peel, amasi, dill, mint, lemon juice and zest, salt and pepper into a blender and blitz until smooth. Drizzle over the cucumber. 3. To make the gomashio ...

Alfred Prasad's cucumber raita recipe is a classic accompaniment to Indian dishes, providing wonderful cooling flavours among spicy dishes. This traditional Indian raita is also an excellent dip for ...

Cucumber Raita is a community recipe submitted by Mathu and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Chop the cucumbers and toamtoes. Roast the ...

Cucumber Raita is a community recipe submitted by Mathu and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Chop the cucumbers and toamtoes. Roast the ...

Serve it with a refreshing tomato-cucumber raita, made with diced tomatoes, cucumbers, yogurt, and a hint of mint. This dish is perfect for a flavorful and satisfying meal.