Showing posts with label Cucumber. Show all posts
Showing posts with label Cucumber. Show all posts
Showing posts with label Cucumber. Show all posts
Showing posts with label Cucumber. Show all posts

Semolina Cucumber Cake#SundayFunday

I have already posted a cucumber cake recipe, that is eggless and made with idly rava, this one is totally different and unique. This cucumber that I got is directly from the framers field again that is the big yellow cucumber if you see the early recipe you'll get the information about that cucumber.
This cucumber had hardly any seeds, was so cool and had a sweet taste. I grated 3/4 of the cucumber and the remaining we sliced and enjoyed.

Ingredients
3 Cups Packed Cucumber - see notes
2 Cups Jaggery
2 Cups Fine Semolina/Rawa
1 Cup All Purpose Flour
1 Cup Freshly Grated Coconut
3 Eggs
100 Grams Butter
3 Tablespoons heaped Ghee
1 Teaspoon Baking powder
1/2 Teaspoon Baking soda
A few drops of Vanilla essence
Method
Wash and peel the cucumbers and cut them vertically, scoop out the pith (seeds). Grate the cucumber and then lightly squeeze out the juice.
In a big vessel add the semolina, jaggery, cucumber, coconut, and stir well till there are no lumps. Finally add the ghee and butter stir again till well incorporated and keep it for soaking minimum for an hour. 
Grease cake tin with ghee or butter.
Preheat oven at 180°C for about 15 minutes.
Sieve the flour, baking powder and baking soda and mix it properly. 
Beat the eggs and pour it into the batter and whisk it well then add the flour and and fold it into the batter.
Pour the batter into the prepared tin bake it for an hour.
Perfectly baked Semolina Cucumber Cake. 
My Notes
Taste the cucumber before you grate it, if it's bitter do not use it.
Do not squeeze the cucumber of all the juice then the semolina/rawa will not get enough moisture to soften.

Depending on the size of the tin, moisture in the cake batter and oven used the baking time may vary between 1 hour to 1 hour 20 minutes.
You can't unmold this cake, so cut the desired pieces in the pan itself and gently lift it.
If you want a brown surface you can change the oven settings to the 'Broil/Grill' mode for the last 3 minutes (I did it), brown crust adds to the taste.
Adjust the jaggery to your taste.
Labels: Cake, Cucumber, Healthy, Semolina, Coconut, Jaggery, Sunday Funday,

Continue Reading
4 comments
Share:

Keto Chilled Cucumber & Avocado Soup#SundayFunday

This Keto chilled soup is very refreshing with fresh cucumber and creamy avocados.

Serves 2
Ingredients

1 Cucumber - peeled, seeded and diced
1 Avocado
½ Cup Plain Whole Milk Yogurt - mine is homemade
1 Tablespoon Cup Fresh Parsley / Coriander Leaves
1 Tablespoon Fresh Dill
1 Scallion - green only - chopped
1 Lime - zest and juice
Salt and pepper to taste

Method 
Add the cucumber, avocado, yogurt, parsley, dill, and green onion to the blender. Add the lemon zest, lemon juice, and season with salt and pepper to taste. Blend the mixture until it is smooth.
Serve immediately or chill in the refrigerator for 30 minutes before serving.
Nutritional Info : Per Serving - Total Carbs - 12
Labels: Keto, Cold Soup, Cucumber, Avocado, Healthy, Vegetarian, Sunday Funday, Yogurt, Gluten free

Continue Reading
4 comments
Share:

Keto Chilled Cucumber & Buttermilk Soup#Soupswappers

This no-cook summery soup, perfect for hot summers. It has a delicious creamy texture with a hint of spice and tangy flavor from buttermilk which is so refreshing and low carb.
It's so quick and easy to make. Just add all ingredients to a blender and blend.. ta..da it's ready.

Serves One
Ingredients
1 Medium Cucumber - chopped
1 Cup Buttermilk
A Tiny Piece Ginger - chopped 1/2 inch piece
1 Green Chilly - not spicy & deseeded
Salt to taste
1 Teaspoon Lemon juice or to taste
Fresh mint leaves to garnish

Method 
Take chopped cucumber in a blender. Add rest of the ingredients to a blender and blend. Transfer into a serving bowl and chill it in the refrigerator for at least 2 -3 hours.
Garnish with mint leaves and serve.

My Notes
Buttermilk should be lump free. If you do not have buttermilk, you can mix equal quantities fresh yogurt and water and whisk till smooth.
If you want a dark green color then blend 3 -4 mint leaves. 
Labels: Chilled Soup, Buttermilk, Cucumber, Soup, Soup Swappers, Mint, Keto, Serves One 

For Soup Swappers this month our theme is "Chilled Soup".

Karen’s Kitchen Stories: Finnish Summer Soup
Sneha’s Recipe: Keto Chilled Cucumber & Buttermilk Soup
A Day in the Life on the Farm: Shrimp Bisque  
Magical Ingredients: Summer Garden Vegetable Soup  

Continue Reading
2 comments
Share:

Mango & Cucumber Salad#Foodieextravaganza

This Mango Cucumber Salad, it’s sweet and crunchy, with a hint of spice, light and refreshing. Mango is a sweet tropical summer fruit can now be part of your dinner too!
.
Serves 4
Ingredients
  
2 Firm & Ripe Mangoes diced
1 Large Cucumber diced
1 Medium Onion - diced
1 Medium Capsicum/ Green pepper - diced
1 Tablespoon Lime Jucie
1 Teaspoon White Vinegar
1 Teaspoon Red Chilly Powder


Method  
Combine mangoes, cucumber, red onion, and green pepper in a large bowl. Add the lime juice, to the the salad. Add vinegar and red chilly powder. Toss to combine. Serve it in a bowl with a sprinkle of chilly powder. Refrigerate and allow to marinate for an hour before serving. 
Enjoy this chilled salad!!

My Notes
Be sure mangoes are ripe. They will be soft to the touch and fragrant.  
Labels: Foodie Extravaganza Party, Mango, Cucumber, Salad, Healthy
Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

Posting day for #FoodieExtravaganza is always the first Wednesday of the month.  

Continue Reading
2 comments
Share:

Bombay Chapatti Sandwich#SundayFunday

Have some left over chapattis from the previous meal, then Bombay Chapati sandwich is for you. This is a filling and a complete meal sandwich, have this and you will satisfied.  
Serves- 2 - 3
Ingredients 

Phulka's /Chapatti
2 Medium Potatoes - boiled & peeled, cut slices
2 Capsicum -  cut rings
2 Cucumber -  cut slices
2 Medium Tomato - cut slices
2 Onion -  cut rings
200 Grams  Processed
/Cheeza Cheese
1 Cup Coriander Garlic Coconut Chutney
Seasonings
Sandwich Masala Or Chaat masala- as per taste
Salt to  taste
Black pepper to taste
Butter or  Oil as required 
Tomato Ketchup to serve

Method
Slice all the veggies in thin rings.
Place a phulka on a clean and dry surface.
arrange potato slices, 
capsicum rings over it
season with sandwich masala or salt & pepper.
Grate processed cheese over it
cover with another chapatti.
Again apply green chutney on the chapatti on top 
arrange  tomato slices over it
season with sandwich masala, salt & pepper. Grate some more cheese 
cover with another phulka/chapatti. Apply green chutney, arrange cucumber
season with sandwich masala, salt & pepper. 
Grate some cheese over it, 
place onion slices and season with sandwich masala, salt & pepper.
Grate some cheese 
cover it with another phulka/chapatti on which chutney is applied, chutney side down.
Bombay Chapatti Sandwich is ready to be toasted.
Heat oil & butter in a pan. Place the prepared chapatti sandwich on it & cover with a lid for 2 minutes or till the top gets crispy.
Flip it over carefully using a plate & let the other side get crispy too.
It's ready !!
Cut the chapatti sandwich into pieces using a sharp knife.
Serve hot with tomato ketchup. 
Labels: Sandwiches, Phulka, Green Chutney, Onion, Tomato, Cucumber, Capsicum, Sunday Funday, Healthy snacks, Main course, Vegetarian, Street Food
Check out the different & delicious Sandwiches prepared by our Sunday Funday group

Continue Reading
6 comments
Share:

Akshaya Tritiya Maharastrain Veg Lunch Thali

Akshaya Tritiya Maharastrain  Veg Lunch Thali is Upvasachi Batata Bhaji, Tikhat Mitachi Puri / Khari Puri, Amras, Dahi / Homemade Yogurt from Full Cream Milk Powder, Aamras, Kakdi chi Koshimbir or Khamang Kakdi and Pickle.

Upvasachi Batata Bhaji
This dish is eaten during days of fast. It is made with potatoes and seasoned with peanut powder, green chillies, coconut, cumin seeds and ghee.

Serves : 3 - 4
Ingredients
4 Medium Potatoes
3 Tablespoon Roasted Peanuts powder
3 Green chillies - chopped
1/2 Teaspoon Sendav Namak or to taste salt
1 Teaspoon Sugar
1 Teaspoon Cumin seeds
2 Tablespoons Ghee - I used Desi Ghee
1 Tablespoon Oil
2 Tablespoon Grated Coconut - for garnishing - optional
1 Sprig Curry Leaves - optional
Method 
Boil the potatoes in a pressure cooker with one cup water for 3 whistles on medium high flame.
When the cooker cools open and drain all the water. Peel the potatoes and cut into small pieces.
Add the salt ,sugar to the potatoes and keep aside.
Heat ghee in frying pan. Add cumin seeds and once seeds start spluttering add the curry leaves and chillies, when the chillies start to change color add potato pieces and fry till they start to change color on medium high flame. 
Add the peanut powder and give it a good mix. 
Switch off the flame.
Serve it with a garnish of shredded coconut.

Khamang Kakdi/Kakdi chi Koshimbir
In Marathi, ‘kakdi’ means cucumber and ‘koshimbir’ means salad.  
Maharashtrian Khamang Kakdi/Kakdi chi Koshimbir is nothing but cucumber salad, it's a refreshing salad which has an unique flavor with the tadka added to it and a perfect way to indulge in a hearty and filling salad.

Ingredients
2 Cucumber- finely chopped - I grated them
1 Green Chilly - finely chopped
2 Tablespoons Roasted Peanuts - coarsely crushed
1 Teaspoon Sugar
Salt to taste
1 Teaspoon Lemon Juice
For Garnishing
Freshly Chopped Coriander
Grated Fresh Coconut - optional
For The Tadka
1 Teaspoon Vegetable Oil
¼ Teaspoon Mustard Seeds
¼ Teaspoon Cumin Seeds
A few Curry leaves

Method
Add cucumber, coriander, green chilly, peanuts, lemon juice, salt, sugar and coriander leaves in a bowl and mix well. Heat vegetable oil in a pan, add mustard and cumin seeds, when they splutter add curry leaves .Switch off the flame  pour this over the salad and mix well. Refrigerate the salad for a few hours. 
Khamang Kakdi/Kakdi chi Koshimbir is ready.  This goes well with the Tikhat Mitachi Puri / Khari Puri. 

Aamras
Aam means mango and Ras means juice. so literally the word aamras means mango juice. Basically aamras is plain mango puree or pulp. Aamras is a summer delight in a bowl and a famous dish of Gujarat and Maharashtra and the classic combo is Aamras puri.  This is a must sweet dish in both Gujarati and Maharashtrian weddings, during the mango season.
Aamras can also be had after a meal, as a sweet dish, dessert or just about at any time, it's so irresistible!
Since the alphonso mangoes are not fibrous , this variety of mango is used for making Aamras.
Ingredients
8 Alphonso Mangoes 

Method
Rinse the alphonso mangoes.
With your hands soften them, like as you soften lemons. Cut off the top a little and then squeeze the juice into a bow. You can also peel and chop them, then blend it into a smooth puree. But my hubby love the squeeze method. Chill it in the refrigerator.
Enjoy!! So rich in color and irresistible .. hmmm.. yum ..yum!

Homemade Yogurt From Full Cream Milk Powder
In my house we have yogurt with our meals for 365 days of the year. I always set a seperate container of yogurt culture to set yogurt every day. When I go on a long holiday this container of yogurt culture goes into the freezer so that when, am, back, there is yogurt culture to set yogurt for us. I have noticed that when you set yogurt from store bought yogurt the set yogurt is slime and has a very weird taste. You will love this yogurt made from full cream milk powder.  Do try it!
1 Cup Measurement = 250ML
Ingredients

500 ML Water
½ Cup Full Cream Powder Milk
¼ Cup Fresh Active Yogurt Culture

Method
Stir the powdered milk into the milk in the pot. Adding powdered milk increases the protein content of the finished yogurt, and also gives it a thicker and creamier texture.
Heat the milk until it reaches just, when you dip your finger in to the milk it should be just warm. Switch off the flame and allow the milk to cool slightly.
Once the milk has cooled add the active yogurt culture whisk the yogurt and milk well until completely blended.
Transfer the milk mixture into jars or katoris. Let the yogurt sit to complete the culturing process ( Do Not stir, or jiggle the yogurt jars/katoris during this time).
At the end of the culturing time, move the jars/katoris to the fridge and chill well before eating.
Perfectly set and thick yogurt!!
Labels : Mango, Sweets & Desserts, Festival, Vrat, No Onion No Garlic, Potato, Main course, Maharastrian Cuisine, Homemade, Yogurt, Milk powder, Thali, Maharashtra,  Salads, Cucumber  

Continue Reading
No comments
Share: