St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Grilled Pork Loin with Herb-Mustard Rub | Main | Rutabaga Pie »

Raita – Indian-style Yogurt Salad with Tomatoes, Peanuts and Mint

Raita
Raita – Indian-style yogurt salad – is a perennial favorite in our house. When we have an Indian feast the calm, cool taste of raita is a nice counterpoint to the spiciness of the other dishes. But in mid-summer, when the tomatoes are ripe and flavorful, the cucumbers are bursting on the vine and the mint patch is threatening to take over the yard, raita is on our table, Indian feast or not. 

We especially love it now that good-quality Greek yogurt is readily available in most areas. Made with regular plain yogurt raita can be watery and unsatisfying. But when made with strained Greek yogurt – even the non-fat versions – the result is creamy and satisfying. 

And of course, we love it because it's low in calories, low in carbs and low in those evil WW Points!

Raita 

8 servings, about 1/2 cup each

Print recipe only.

Ingredients

  • 1 cup fresh tomatoes, chopped
  • 1 small onion, chopped
  • 3" piece of cucumber, unpeeled. 
  • 1/2 cup unsalted dry-roasted peanuts, chopped
  • 3/4 cup plain non-fat Greek yogurt
  • Pinch sugar, to taste
  • Pinch black pepper, to taste
  • 1/4 teaspoon salt, or to taste
  • 1 fresh green chilie, minced
  • 1 tablespoon fresh mint, minced
  • Mint leaves for garnish, if desired

Method

1. Slice the cucumber and then cut the slices crosswise into four pieces. Cut the cucumber pieces in half. 

2. Combine all ingredients (except the mint for garnish) in a bowl. 

3. Allow the salad to rest 15 - 20 minutes before serving. 

Nutritional Estimate: 8 Servings, about 1/2 cup each. Per serving: 72 Calories; 6 g Total Carbs; 1 g Dietary Fiber; 2 g Sugars; 5 g Fat; 1 mg Cholesterol; 61 mg Sodium; 3 g Protein. Weight Watchers: 2 points.

Print recipe only.

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

Hey Stephen. That looks great. I love Greek yogurt but I've never heard of this dish before. Do you have any suggestions of what I could serve with it? Thanks! - Gary

Looks delish. I've been making my own yogurt, and I think I need to try straining it to make greek yogurt.

Great to meet you this weekend at the IFBC!

Hi Kristina...I had a great time at IFBC and part of it was definitely meeting you! Thanks for coming on the site and taking the time to leave your comment...
Hope to see you again soon..

I'm an Indian & I really liked your recipe. I follow another recipe in which coriander seeds & cumin seeds are dry roasted & roughly powdered. This is then added to yoghurt with salt, sugar and onions. Very yummy! Will try your recipe soon!

The comments to this entry are closed.