Just blend it once more with the buttermilk. Add salt to it.

Cucumber mocktail is ready to taste. Courtesy: Veggie Paradise RELATED RECIPES Khamang kakdi Sweet potato cucumber cheesecake served with black pepper ice cream Cucumber raita Lemon cucumber dal Cucumber juice Ingredients: 3-4 cucumbers (based on size) 10-15 mint leaves A small piece of ginger 1 cup of buttermilk Salt to taste (less)

Place the roasted peanuts, sugar, oil and salt into the mixie or food processor and grind until the mixture is smooth and creamy. Store in a sterilized jar in the refrigerator.

It will store for a few weeks. Recipe and image courtesy: Indian cuisine RELATED RECIPES Carrot and peanut sambar Peanut butter raisin cheesecake Christmas Butter Easy, homemade pizza Peanut rice Ingredients: 2 cups - peanuts 2 tbsp - sugar 1.

5 tbsp - oil 1/8 tsp - salt (less)

Add 3 cups of water to the big cucumber pieces and cook until soft. When it softens, blend and cool the mixture.

Add the curds, milk and salt and beat well. Heat the butter and fry the finely chopped cucumber and the capsicum for 1 min.

Add to the chilled soup. How to serve: Pour the soup into the individuals bowls and add 1 to 2 ice cubes.

Top with chopped mint leaves and serve. RELATED RECIPES Khamang kakdi Sweet potato cucumber cheesecake served with black pepper ice cream Quick cream of chicken soup Cream of tomato soup Noodle Soup Ingredients: 1 kg - cucumber, peeled 1/2 litre - fresh curds 1 cup - milk 1 tbsp - capsicum 1 tbsp - butter Salt to taste Mint leaves few for topping 3 cups - water (less)

Apply mixture on buns. Cut stripes of cheese slices & arrange them as shown in image.

Bake in preheated oven at 180 deg C for 10 minutes. Serve hot.

RELATED RECIPES Sun Dried Curd Chillies Hyderbadi Mirchi Ka Salan Chilli Paneer Sweet potato cucumber cheesecake served with black pepper ice cream Chilli fish Ingredients: 6 mini wheat buns 2 tbsp tomatoes 2 tbsp capsicum 2 tbsp cabbage 1/2 tsp finely chopped green chillies 2 tbsp Cheese spread (any flavor) 1 tsp butter 2 tbsp grated cheese 2 Cheese slices 1/2 tsp mixed herbs Salt & pepper to taste (less)

[This step should be done with out keeping in stove] Keeping in low flame, heat the custard milk. Stir slowly, well and continuosly.

The mixture gets thickened very fast so be very careful. Stir for 2-3 mins, switch off and cool down.

The consistency is little thicker, but still should be in flowing consistency. Method for layering the cake: Take a square plate/tin and layer the base of the plate with biscuits dipped in coffee decotion.

Above the first layer, spread a generous spoon of prepared custard then layer another set of biscuits dipped in coffee decotion. Repeat this with another layer then alternatively stack up with biscuits and custard.

Build 3-4 layers repeating the same process. Then grate chocolate over the top layer of biscuits, covering up the whole cake.

Refrigerate for a few hours (about 4 hrs). Remove from the fridge about 5-10 minutes before serving.

Cut into desired squares/pieces and serve immediately. Note: Build about 3-4 layers, not beyond that, as it will not hold the shape making it hard to cut into desired shapes.

If you are not familiar with making filter coffee decoction, here`s what you must do: Take 1/4 cup of hot water, add 1.5 tsp of instant coffee powder and mix well.

Use this in place of coffee decoction to dip the biscuits. Works almost like filter decotion.

Recipe: Sharmis Passions RELATED RECIPES Chinese-style desi noodles Sweet potato cucumber cheesecake served with black pepper ice cream Olive oil pomenta cake with beetroot basil compote Gluay Guan (Thai Banana Cake) Peanut butter raisin cheesecake Ingredients: 5 tbsp - vanilla flavoured custard powder 3 cups - milk Sugar as required (about 4 tsp) 1 packet - salt biscuits 2 tbsp - coffee decoction [optional but recommended] Chocolate - as required to cover the whole layer (1 small bar will do) (less)

[This step should be done with out keeping in stove] Keeping in low flame, heat the custard milk. Stir slowly, well and continuosly.

The mixture gets thickened very fast so be very careful. Stir for 2-3 mins, switch off and cool down.

The consistency is little thicker, but still should be in flowing consistency. Method for layering the cake: Take a square plate/tin and layer the base of the plate with biscuits dipped in coffee decotion.

Above the first layer, spread a generous spoon of prepared custard then layer another set of biscuits dipped in coffee decotion. Repeat this with another layer then alternatively stack up with biscuits and custard.

Build 3-4 layers repeating the same process. Then grate chocolate over the top layer of biscuits, covering up the whole cake.

Refrigerate for a few hours (about 4 hrs). Remove from the fridge about 5-10 minutes before serving.

Cut into desired squares/pieces and serve immediately. Note: Build about 3-4 layers, not beyond that, as it will not hold the shape making it hard to cut into desired shapes.

If you are not familiar with making filter coffee decoction, here`s what you must do: Take 1/4 cup of hot water, add 1.5 tsp of instant coffee powder and mix well.

Use this in place of coffee decoction to dip the biscuits. Works almost like filter decotion.

Recipe: Sharmis Passions RELATED RECIPES Chinese-style desi noodles Sweet potato cucumber cheesecake served with black pepper ice cream Olive oil pomenta cake with beetroot basil compote Gluay Guan (Thai Banana Cake) Peanut butter raisin cheesecake Ingredients: 5 tbsp - vanilla flavoured custard powder 3 cups - milk Sugar as required (about 4 tsp) 1 packet - salt biscuits 2 tbsp - coffee decoction [optional but recommended] Chocolate - as required to cover the whole layer (1 small bar will do) (less)

Knead the dough using the warm water. You can also use the water left out after pressure cooking the chana for kneading the dough.

(Using warm to slightly hot water makes the dough smooth) Allow it to stand for 30 minutes Make equal balls the size of lemons. Roll into small discs.

Roast it on the tawa. Ghee or oil can be used for roasting it (optional).

RELATED RECIPES Vegetable dal fry Chinese-style desi noodles Sweet potato cucumber cheesecake served with black pepper ice cream Stuffed vegetable idli Agathi keerai curry Ingredients: 2 cup - atta 1 cup - soaked and pressure cooked black chana dal 1 cup - grated carrot and cabbage 2 tbsp - soya flour ( optional ) 1 tbsp - grated ginger 1 tsp - jeera seeds to 1 tsp - garam masala 1 tsp - fennel powder 1 tsp - coriander powder tsp - turmeric powder 1 tsp - chilli powder salt as per taste (less)

Take a spoon of oil in a pan and season mustard and curry leaves. Now add the ground paste and fry for a few mins till the raw smell leaves.

Once done add the cooked pea along with lemon extract and saute well. Garnish with finely chopped coriander leaves.

Pigeon pea sundal is ready to eat. Serve it hot.

You can have it just like that or with curd rice. Recipe courtesy: 4th sense cooking Click here for more sundal recipes | snacks recipes RELATED RECIPES Kambu adai Quick Peas Pulao Peanut butter raisin cheesecake Pea pie Cauliflower Peas Kurma Ingredients: 1 cup - pigeon pea (thuvar dal bean) 1 tbsp - coconut 1 - onion 2 pods - garlic 1/2 inch piece - ginger 2 - green chillies Turmeric powder, a pinch Asafoetida - a pinch 1 tsp - lemon Salt for taste Coriander leaves Curry leaves (less)

Stir in meatballs and cover with waxed paper. Microwave on high for 4-6 minutes until mixture is hot, stirring once halfway through cooking time.

In a small bowl, mix cornstarch, sugar, and soy sauce. Stir well with wire whisk to combine.

Add to casserole and stir well. Cover again and cook on high for 4-6 minutes or until sauce is clear and thickened.

Stir in pineapple, then cook, covered, again on high for 1-2 minutes until hot and bubbly. 6 servings RELATED RECIPES Tandoori tofu sandwich Pistachio meringue and berry stack Onion marmalade with pumpkin and cherry Bavarian Sweet potato cucumber cheesecake served with black pepper ice cream Eggplant white chocolate slice with apricot and wasabi compote Ingredients: 1 lb.

frozen fully cooked meatballs, thawed OR one batch easy meat balls, cooked 16-oz. can chunk pineapple, drained, reserving 1/2 cup liquid 1/2 cup water 2 Tbsp.

apple cider vinegar 1 green bell pepper, chopped 1 onion, chopped 2 Tbsp. cornstarch 2 Tbsp.

sugar 2 Tbsp. soy sauce (less)

Heat oil in a oven proof bowl and add sugar and cumin seeds. Saute for one minute and then add ginger paste, cumin powder, red chilli powder and again saute them for five minutes.

Add the sembu or sweet potato and slit green chillies and stir for two minutes. Pour the coconut milk and cook for 2-3 minutes and then add salt.

In the end sprinkle garam masala and ghee on top and serve. RELATED RECIPES Punjabi samosa Microwave beetroot halwa Easy Matka Pista Malai Kulfi Sweet potato cucumber cheesecake served with black pepper ice cream Vada pav Ingredients: 400 g - any one of kolakeshiya or sweet potato 2 tbsp - ginger paste 1 tbsp - cumin seeds 2 tbsp - cumin powder 1 tbsp - chilli powder 6 - green chillies slit 1 tbsp - turmeric powder 1 tsp - garam masala powder 1 1/4 - coconut milk 2 tsp - sugar 3 tbsp - oil 2 tsp - ghee salt as required (less)