438: Summer Cucumber Salad

The refreshing cold cucumber salad is perfect for a summer lunch or dinner.This salad is very good for diabetics.

Ingredients

English cucumber                   1 no  (Peeled, and diced)

 Medium Carrots                     4 no  (Grated)

Green chilies                          2 no (Slit lengthwise and seeded)

Finely chopped mint leaves      2 tbsp.

Lemon juice                           1 tbsp.

Low fat Plain yogurt                ¼ cup.

Sesame seeds                        2 tbsp. (Dry roasted & ground)

Cumin seeds                          2 tbsp. (Dry roasted & ground)

Chili powder                          ¼ tsp.

Turmeric powder                     ¼ tsp.

Oil                                         1 tbsp.

Mustard seeds                        ½ tsp.

Nigella seeds                          ½ tsp.

Salt                                       to taste.

Method: 

• In a small bowl combine yogurt, grounded sesame& cumin and mix well to make a smooth paste.
• Gently mix in the chopped cucumber , grated carrots and salt. Set aside.
• Heat the oil in a pan over medium heat. Add the mustard seeds, nigella seeds, green chilies. Fry for one minute.
• Now add the turmeric and chili powders. Mix well and remove from the heat and let cool slightly.
• Pour this into the cucumber mixture, toss gently.
• Add the lemon juice a and chill for 1 hour before serving.
• Topped with mint & coriander leaves and serve cold.

437: Aloo Simla Mirch Masala/Potato Capsicum Masala

 Potato capsicum masala is a very simple recipe and quite easy to make. In this recipe potatoes and capsicum are sauted together with the spices like chili powder, Curry powder & Snafu powder. It tastes best when it is hot and can be served with naan, roties and rice.

Ingredients

 Big Potatoes                             4 no.

 Big Capsicum                            1 no.

Tomato                                      1 no.

Curry Powder                              1 tsp.

Chili Powder                                 1 tsp.

Snafu powder                               1/4 tsp.

Turmeric Powder                           ¼ tsp.

Salt                                               to taste

For Seasoning

 Oil                                                1 tbsp.

Cumin seeds                                   ½ tsp.

Asafetida                                        a pinch.

Method

• Boil potatoes in a pressure cooker. Cut into medium size cubes. Remove skins and keep aside.
• Chop the capsicum and tomatoes and keep aside.
• Heat oil in cast iron, add all seasonings, when cumin seed crackles add the chopped capsicum and fry for few minute.
• Now add potatoes, masalas and salt. Mix well and cook till potatoes becomes tender and all the moisture evaporates. Stir in between.
• After five minutes add tomatoes and cook until tomatoes becomes tender and mixed well with capsicum and potatoes.
• Serve with Rice and Chapatti.

Note:

• This can be used to prepare chapatti Roll. Take a chapatti  put 2 tbsp of this masala and roll it  and serve.
• This is very good as Lunch box  & Travel menu..

436: Cilantro Pickle/Coriander Leaves Pickle

I am a big pickle lover. In my house no meal is complete without pickle. This cilantro pickle is Andhra’s special.  This is a very simple recipe to follow. . If you are a pickle lover like me, you are going to love this pickle. Just keep in mind the basics of pickle making - use a clean sterilized jar, see that there is no moisture and ensure that oil forms a covering layer over the ingredients in the jar.

Ingredients

Fresh Coriander Leaves          1 big bunch

Curry leaves                         ½  cup

Ginger                                 1  Big piece

Lemon Juice                         ¼ cup

 Spicy Masala Powders

Fenugreek Powder                 1 Tbsp.

Mustard powder                    2 Tbsp.

Turmeric Powder                   1 tsp.

Red Chili powder                   2 Tbsp.

Hing                                    ½ tsp.

Salt                                     1 Tbsp.

For Tempering:

Gingili oil                               3 Tbsp.

Mustard seeds                        1 Tbsp.

Urdh dhal                               1 tbsp.

Method:

• Clean and cut the coriander leaves. Keep aside.
• Chop the ginger in small pieces. Keep aside.
• Cut the curry leaves into small pieces. Keep aside.
• Heat oil in a pan and crackle all the tempering, add chopped ginger in it and fry for 2 minutes.
• Add chopped curry leaves into it . Fry it for 5 minutes in simmer.
• Add the coriander leaves with stems. Fry it for 5 minutes in simmer.
• Switch off the stove and kept it for cool.
• Now take a big bowl, add all spicy masala powder one by one and mix it well.
• Add the cooled coriander mix in to the bowl and mix it well.
• Now add the lime juice and mix it well. Rest it for 2 days 
• After 2 days, the coriander pickle is ready to use.
• This can be stored for a year or more, if refrigerated.