3 YUMMY CUCUMBER SIDE RECIPES (RAITA/SALAD)

Cut the cucumber into long pieces and discard the seeds for the first recipe.

For the second and third recipes, cut the cucumber into small pieces.

Place cucumber in a colander over a bowl, add 2 teaspoons of salt, and let it sit for about half an hour to draw out excess water.

Heat a pan over medium-low heat and add 2 tablespoons of cumin seeds, stirring until slightly brown.

Transfer the cumin seeds to a mortar and pestle or spice grinder and grind to a fine powder.

In the same pan, warm 1 tablespoon of toasted white sesame seeds or roast untoasted seeds until brown, then grind to a fine powder.

For the first recipe, wash the cucumber and squeeze out excess water, then mix with 1 teaspoon roasted cumin powder, 2 heaped tablespoons yogurt, 1 teaspoon Dijon mustard, freshly crushed black pepper, and 1/4 teaspoon Bengali five spice.

Heat 2 teaspoons of oil in the pan, add 1/4 teaspoon of panch phoron, allow to crackle, then switch off the heat and add a pinch of turmeric and red chili powder to the oil before adding it to the cucumber mixture along with chopped mint and coriander leaves.

For the second recipe, wash the cucumber and squeeze out excess water, then mix with thinly sliced red onions, fresh chilies, 1/2 teaspoon salt, 1/2 teaspoon roasted cumin powder, chopped mint and coriander leaves, and sour cream.

Optionally add chili oil or crushed red chili to the second recipe.

For the last recipe, wash the cucumber and squeeze out excess water, then mix with chopped tomatoes (seeds removed), 1/2 teaspoon chaat masala, a pinch of salt, 1/2 teaspoon roasted cumin seeds, chopped green chili, chopped mint and coriander leaves, and 1/3 cup yogurt, along with 1/2 teaspoon sugar.

Mix well and sprinkle more roasted cumin powder on top before storing in the refrigerator.

Equipment Needed

Dietary

Allergens