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)

Add jeera, chilli powder, turmeric powder and salt. Mix it well.

Add mashed potato, mix it with 3 - 4 tbsp yoghurt, 2 tbsp cooking oil. Add little water to make a soft dough.

Keep a side for about 15 to 20 minutes. Make frying pan (Tava) hot on medium heat.

Take small ball from dough and roll it for a while. Then just apply a little oil by four fingers and fold it into half.

Again apply little oil and fold it. It will get triangular shape.

Roll it in triangular way. Place it on hot tava.

When it gets little brown, apply oil or ghee. Turn it and again apply oil or ghee on other side.

Keep turning simultaneously until it gets golden brown. Hot Alu Paratha is ready.

Serve it with pickles. RELATED RECIPES Rajma paratha Onion Paratha Kheema paratha Palak paratha Alu matki usal Ingredients: Chapati Atta - 200 gms Jeera - 1 tsp Chilli powder - 2 tsp Turmeric powder - 1/2 tsp Yoghurt (dahi) - 3 - 4 tbsp Cooking oil - 2 tbsp Potato - 2 - 3 medium sized Salt to taste (less)

On the tava, roast the chapati(single, not all the four) with some oil, set aside. Beat an egg with some salt and pour it on the tava to make an omlette, spread it to the size of the chapati.

Now place the roasted maida chapati over the omlette immediately, before the omlette is cooked, this will allow the chapati to stick to the omlette. Roast both the sides until its cooked completely.

Remove from the flame and place it on a sheet of thick paper. Sprinkle the chopped onions, green chilies, red chili powder, salt on the egg side of the chapati.

Add the grated veggies, tomato sauce, chilli sauce, few drops of lemon juice on it. Now roll the chapati, hold it, and then roll the paper over it, make it into a cylinder, with the bottom covered with paper.

Its ready to be served. Note : Instead of all the above stuffing, you can stuff it with left over potato curry/chicken curry etc.

RELATED RECIPES Egg burji Eggless banana walnut bread Stir fried veggies in curly noodles Roasted Eggplant Chutney Bread rolls Ingredients: 4 eggs, 2 cups of maida, 1 big onion chopped and soaked in a tsp of vinegar, green chilies finely chopped, 2 tsps of red chili powder, tomato sauce, chili sauce, lemon juice to taste, grated and raw carrot, capsicum, cucumber (all optional) oil for roasting, salt to taste (less)

RELATED RECIPES Muli paneer paratha Rajma paratha Grilled corn palak Palak mamsam Onion Paratha Ingredients: 1 bunch - palak, make paste ginger garlic paste green chilli paste fresh coriander wheat flour oil or butter salt to taste (less)

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

Roll each ball to a circular shape of 5-6 inches diameter, put it on a heated tava (frying pan) over medium flame, first roast the two surfaces one by one without using oil, and now add (smear) oil to the first surface then on second surface, cook until the two sides becomes light brown. Paratha is ready, serve hot with mango pickle or may take it with tea (less)