Thursday, December 2, 2010

Cucumber Salad

Cucumber Salad
Cucumber 2-3
Fresh Coconut grated 100gms
Mustard  1-2 tsp
Cumin seeds 1-2 tsp
2 green chillies (according to the spice what you need)
Curry pattha  5/6 leaves.
Salt to taste
2 tsp of oil
Lemon juice 2 tsp
Pinch of asafoetida will enhance the taste. 
Cut the cucumber or grate it and  mix grated coconut.
In a kadai heat  2 tsp of oil, add  mustard, cumin, hing, chillies, and curry patta. Mix this with cucumber and add salt and lemon juice mix well and serve.

Hyderabadi vegetables


2 cups of chopped vegetables:
Carrots, peas, beans and potatoes.
1 finely chopped aubergine (egg plant)
Florets of cauliflower
1 finely chopped onion
1 tsp of ginger paste
few bay leaves
1 tsp of ghee
3 tsp of garlic paste
½ cup of yoghurt
Juice of half a lemon
½ tsp of cardamom powder
A pinch of clove powder
A pinch of red chilli powder for taste
¼ tsp of turmeric powder
2 tsp oil
Salt to taste.
Water as required.


Cut carrots, beans, potatoes diagonally. Cut the brinjals into rings and some cauliflower into smaller florets.
Heat water in a bowl and once the water is hot, add the potatoes and when the potatoes is 70% done add peas and little bit of salt. Heat oil in a pan and fry the chopped cauliflowers, carrots, beans and brinjals.
Take one tsp of desi  ghee   and add some bay leaves, 3 large spoons of garlic paste, 1 tsp of ginger paste, ½  sliced onion. Roast till they turn light brown in colour and then add some yoghurt, turmeric powder and red chilli powder.
Once the mixture is  done, add all the boiled and fried vegetables and add some salt, lemon juice, green cardamom powder, clover powder, and cinnamon powder.

Mix all the vegetables and serve hot with rice or roti.

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