Cool it naturally. Dish is ready (less)

Cool it naturally. Dish is ready (less)

Blend coconut and green chillies to a fine paste and mix into the cucumber. Add groundnut powder and sugar.

Mix well. Heat ghee in a pan and season with cumin seeds and mustard seeds.

When they start to splutter, add curry leaves and asafoetida. Add tempering to the cucumber mixture, mix well.

Serve garnished with coriander leaves. RELATED RECIPES Kakdi (Cucumber) Sabzi Khamang kakdi (Cucumber) Khamang Kakadi Keri Kanda Kakdi Salad Ingredients: 3 cucumbers, cubed Salt to taste 50 gms.

grated coconut 2 green chillies, slit 2 tbsp. powdered groundnuts 1 tsp sugar 1 tbsp ghee 1/4 tsp cumin seeds 1/2 tsp mustard seeds 4 curry leaves 1/4 tsp asafoetida 1 tbsp chopped coriander leaves (less)

Blend coconut and green chillies to a fine paste and mix into the cucumber. Add groundnut powder and sugar.

Mix well. Heat ghee in a pan and season with cumin seeds and mustard seeds.

When they start to splutter, add curry leaves and asafoetida. Add tempering to the cucumber mixture, mix well.

Serve garnished with coriander leaves. RELATED RECIPES Kakdi (Cucumber) Sabzi Khamang kakdi (Cucumber) Khamang Kakadi Keri Kanda Kakdi Salad Ingredients: 3 cucumbers, cubed Salt to taste 50 gms.

grated coconut 2 green chillies, slit 2 tbsp. powdered groundnuts 1 tsp sugar 1 tbsp ghee 1/4 tsp cumin seeds 1/2 tsp mustard seeds 4 curry leaves 1/4 tsp asafoetida 1 tbsp chopped coriander leaves (less)

Add khoya and a pinch of saffron and sugar accordingly. Boil until it becomes of thick consistency and ready to fill.

Now make a dough of maida and make small puris of it. Then add 2 spoons of filling to each puri and fold over to make a semi circle.

Now in another pan heat rest of the ghee and fry the puris in it. Remove the puris once they turn golden brown.

In another pan make some sugar solution by boiling water and sugar; add a pinch of saffron to it for taste and colour, put the fried puris into this sugar solution and take it out after 10-12 seconds. Put it on a plate and garnish it with chopped almonds and serve hot.

RELATED RECIPES Besan Badam Ladoo Wheat puri with besan sabzi Bhelpuri sandwich Badam ragi malt Masala puris Ingredients: 250gm - maida 100gm - almond saffron, a pinch 100gm - khova 1/2 cup - sugar 1 cup - ghee (less)

Keep the heat high. Then add the beans and saute for 5 min in high flame.

Add the soy sauce,salt and plum sauce and keep stirring for 2-3 min more in high heat. Serve with rice.

Quick and Tasty! Courtesy: http://chefinyou.com/ Note: Garlic flushes out excess water from the body and hence toxins are removed RELATED RECIPES Wheat puri with Jain sabzi Stir fried veggies in curly noodles Cabbage kofta curry without onion/garlic South Indian fish curry with tamarind Shrimp cucumber stir fry Ingredients: 2 cups - beans, cut diagonally or left whole 1 - medium onion, sliced thinly 4 to 5 cloves - garlic, chopped into very small pieces 1 tsp - Chilli paste ( which ia made with chilli pepper,seasonings and of course- garlic.

Its v hot, so use it as per your discretion) 1 to 2 tbsp - soy sauce( as per taste) 1 tbsp - plum sauce ( famous in Chinese cooking and taste great in stir fries) salt to taste Note: Plum sauce has vinegar so I have skipped it, but in case of not using the same, go for Vinegar (less)

Splutter mustard seeds and add urad dal (Splutter cumin if using) Add onion when dal turns golden brown Saute till it becomes translucent Add turmeric powder, red chilli powder, coriander powder and chopped beet Saute for a couple of mins and add salt Saute for another minute and turn off heat Transfer to serving bowl and mix chopped coriander leaves Recipe courtesy: foodiliciousnan RELATED RECIPES Crispy fish kachori with spinach Chinese chicken and prawns combo curry Zero oil mixed vegetable curry Baked onion pakoda Wheat puri with besan sabzi Ingredients: 1 large - beetroot 1 - onion 1 tsp - coriander powder 1/2 tsp - red chilli powder 1/4 tsp - turmeric powder 1/2 tsp - mustard seeds 1/2 tsp - urad dal (leave out urad dal and mustard and use jeera instead to give it a north-Indian effect) 1/2 tsp - oil 1 tbsp - chopped coriander (less)

Heat oil separately in a pan; add garlic, chilli, tomatoes and cook over high heat for 4-5 minutes. Add chick peas, salt and cook for another 2-3 minutes.

Add lemon juice and rind, continue to stir. Pour this sauce over the pasta, add coriander leaves and toss to mix well.

Serve hot. RELATED RECIPES Crispy fish kachori with spinach Wheat puri with besan sabzi Cabbage kofta curry without onion/garlic South Indian fish curry with tamarind Saffron pulao with raw mango Ingredients: 500 gm pasta (preferably the round shaped ones to go with chick peas) 1 tbsp olive oil 2 cloves garlic, chopped 4 large tomatoes, chopped 1 red chilli, chopped 400 gm chick peas, boiled and drained Rind and juice of one lemon Chopped fresh coriander leaves Salt and pepper to taste (less)

Mix the powdered sugar and food colour. Keep aside.

Dry roast the besan in a wide pan, breaking lumps if any. You get pre-roasted besan, but I prefer roasting the besan to get rid of the raw taste and smell.

This does make a difference to the ladoos. Take care not to burn the besan while roasting.

Set aside. Melt ghee in the same pan.

Heavy bottom pan works well as the success of this recipe depends on continuous stirring without burning the mixture at any point. Once the ghee melts, add the roasted besan.

This can be tricky, as the besan initially thickens in consistency. This step is the longest and takes about 15-20 minutes for both these ingredients to bind together.

Stir continuously. Besan changes to golden brown color and gives out a sweet aroma.

Add coarsely ground almonds and keep stirring for another 5 minutes or till completely combined. Add powdered sugar and mix well.

Once the sugar is added, the mixture tends to loosen a bit. Excess heat melts the sugar and may start bubbling.

Hence, keep the heat low or you may even remove the pan from heat right after adding the sugar. Stir well to form an evenly brown mixture.

Once all the ingredients are mixed, you`ll notice the consistency changes. The mixture becomes manageable.

At this point, add the powdered cardamom or a few drops of cardamom extract to the mixture. Your kitchen should waft with the sweet and nutty aroma.

Transfer the mixture to a plate. As the mixture cools, it thickens.

Do not cool it completely, it will be hard to shape the ladoos and it will fall apart. It should be warm to touch with bare hands.

Grease your palm with a little ghee and shape the mixture into small ping pong sized balls. Even if you have a dry mixture, the ghee from your palm will help hold the ladoos in shape.

Store ladoos in an air tight container for 2 weeks. Note: Add only as much ghee as indicated.

Adding more ghee may seem to give a manageable mixture. But, after shaping and cooling the balls, it may flatten and make one big lump.

RELATED RECIPES Wheat puri with besan sabzi Pakoda kurma Badam ragi malt Besan ka halwa Boondi ladoos Ingredients: 1 cup besan (gram flour) 1/2 cup almonds, coarsely powdered 1 cup sugar, powdered 3/4 cup ghee 1/2 tsp cardamom, powdered 1/4 tsp saffron food coloring (optional) (less)