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

Tuesday, April 4, 2017

Cucumber - Kamakasturi Coolant ( Cucumber Juice)

Cucumber Juice helps to reduce the heat and takes care of you to be cool. Cucumber juice can be done easily and its available plenty in the market every where at any time of the year.

I have used Small size cucumber, Kamakasturi seeds and honey. 

Kamakasturi plant is also known as Thai Basil, Sweet basil. They are known as Sabja seeds. Sabja seeds are known as Kama Kasturi in Kannada, Vithai in Tamil, Sabja Ginjalu - Telugu. Baburi - Punjabi. The plants looks like Tulsi and it is also known as tulsi seeds. TulsiBija in Bengali.
Sabja/Kamakasturi seeds contain carbohydrates, very low in fat and rich with protein. It is rich in Vitamin A, Vitamin C and minerals like calcium, iron, magnesium and potassium. Kamakasturi seeds helps in good digestion, makes the body cool and helps the skin to glow. It is said that the leaves helps to keep away the tummy worms and reduces the menstrual cramps. It helps to control the inflammation and increases the appetite. Its oil is used for treating pains and aches
Lets see the recipe now:
Kamakasturi seeds from home garden. It grows very well in pots.
I have used honey instead of sugar. Jaggery can be used instead of honey /sugar. Adding little salt helps you get away the dehydration.

Things Needed :

Cucumber : 2 (Small size)
Lemon : 1/2 (Lemon extract)
Honey : 2 Tablespoons
Salt : A pinch
Kamakasturi seeds : 1 Teaspoon.

Method :

1. Wash and remove the outer layer of cucumber. Cut them into small.

2. Soak kamakasturi seeds in water.

3. Grind cut cucumber with very little water. Cucumber is loaded with water. ( Very little water to grind).

4. Put it in a big bowl.
5. Add honey and a pinch of salt. Add lemon extract.

6. Add Kamakasturi seeds and mix it well.

7. Serve Cucumber Juice with Kamakasturi seeds.

Note :

Adding cold water is optional. Adding ice while serving is also optional. Adding sugar/jaggery is optional. Adding a pinch of salt helps you to get away with cold or cough.
Time : 10 Minutes
Serves : 2.
Kamakasturi Seeds.
Kamasturi Seeds just from the plant.

Tuesday, November 29, 2016

Mangalore Cucumber - Ivy Gourd Curry

Southekai/Mangalore Cucumber/Sambar Cucumber/Bannada Soiuthekai is one of the wonderful vegetable. Varieties of curries, dosa, idli can be prepared using Mangalore

I have tried a curry which can be turned as curd curry or if you do not like curd you can just have them as they are. It is mild, creamy and healthy.
Let us see some benefits of having " Ivy Gourd/Tonde Kai" in our diet.
Ivy Gourd/Tonde kai/kovekai/Tindli/Tindura helps you to be fit, healthy and energetic. It is said to be the store house of Vitamins and minerals. It has protein and fibers, antioxidants. It has been used in Ayurveda for centuries as an anti bacterial agent. It helps to protect the nervous system and promotes the metabolism in the body. It helps to control blood sugar in our body. Ivy gourd contain good amount of calcium and it helps in reducing the risk of kidney stone formation. it strengthen the bones, improve the immune system and promotes the digestive health in our body.
Mangalore cucumber -Ivy Gourd Curry is an easy dish and it has no onions or garlic in it.

Things Needed :

Mangalore Southekai : 1/2
Ivy Gourd/Tondekai : 250 Grams
Green chilly : 2
Jeera/Cumin Seeds : 1/2 Teaspoon
Mustard Seeds : 1/4 Teaspoon
Almonds/Badams : 6 to 8
Coconut : 3 to 4 Tablespoons
Salt : As Required
Mustard seasoning : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 6 to 8
Ingh/Asafoetida : A pinch
Curry Leaves : 1 Tablespoon (small cut)
Coconut Oil/Ghee/Any cooking oil : 1 Teaspoon

Method :

1. Wash and cut Mangalore Southekai into small pieces. Put them in a bowl of water.
2. Wash and remove the edges (both sides) from Ivy gourd and cut them into small circle shape.
3. Cook them with required water till they turn soft. (10 minutes).

4. Grate/Cut coconut and grind it with jeera, mustard seeds, 1 green chilly and almonds.
5. Use only required water. Remove from the mixi jar.

6. Keep a big pan on the fire. Put cooked vegetables, ground mixture, salt and a pinch of turmeric powder.
7. Mix it well and let it boil for 2 to 3 minutes. Slit a green chilly while the curry is boiling.

8. Shift the curry to a serving dish and Let it cool a bit.
9. Add 2 tablespoons of curd and mix it well. Add mustard-jeera, ingh and curry leaves seasoning.

9. Serve with the main dish you have prepared.

Note :

Adding  tamarind instead of curd is optional. (Taste nice). Adding more/less chilly is also optional. Adding almonds add to the thickness. You can also add chenna (roasted channa) instead of Almonds.
Do not use more water while grinding or boiling. The curry should be thick (It taste better).
Time : 30 Minutes
Serves : 3 to 4.

Monday, May 2, 2016

Akki Rotti with Carrots & Cucumber

Akki Rotti this time it is with Carrots and Cucumber. You know it well eating vegetables is always a healthy habit. Whether it is cooked or raw, they do help in digestion and keep you fit. So this way you can feed some vegetables to your kids, elders and the whole family.

I have used rice flour, ground cucumber, coconut and grated carrots. Not much of spice or chilly. Just added little pepper instead of chilly which is good for digestion. It not only adds aroma to the rotti, it gives a different taste.
Lets see some benefits of eating cucumber in our diet. 
Cucumber helps to fight against the heat. A good relief from heat burn. It helps to quench your thirst and keeps your body hydrated. It helps to flush the toxins. Eating cucumber daily helps to dissolve kidney stones. They are full of Vitamin A, B and C which helps to boost immunity and energy. They contain minerals like magnesium, potassium, silicon. Good for people who wants shed their extra weight. Cucumber is good for eyes and it helps to reduce under eye bags and puffiness. It also helps to control and maintain the blood pressure levels. Eating cucumber helps in good digestion since it contain good amount of fiber. Cucumber juice refreshes and heals diseased gums. Cucumber lowers uric acid levels and take care of kidney. It is good for diabetics, because cucumber contains a hormone needed by the cells of the pancreas for producing insulin. It helps to reduce bad cholesterol.
No Onions and No garlic in this Akki Rotti. It is very easy, yummy and quick
You can have this Akki Rotti for breakfast, as snack or for dinner.

Things Needed :

Rice flour : 2 Cups
Carrots : 2 (medium size)
Cucumber : 2 (small size)
Pepper : 3 to 4 pods
Salt : To Taste
Oil : 1/2 Cup

Method : 

1. Wash and cut cucumber and grind it with pepper.

2. Wash and scrape out the outer layer of carrots and grate it.
3. Now take a big bowl. Add rice flour, salt, ground cucumber and grated carrots.
4. Mix it nicely and add water. Let it be little thicker than idli dough.
5. Mix it well and keep is aside.
6. Keep a tava/pan on the fire. Heat. Sprinkle little oi. Clean it with a kitchen tissue.
7. Take a handful of rotti dough and spread it nicely on the tava in a circle shape.

8. Add a teaspoon of oil on the top and cover the rotti. Cook for 1 minute.

9. Turn the other side and cook for 30 seconds. Remove the rotti from tava and serve.

10 Add a spoon of ghee and any side dish you have prepared.

Note :

Let Akki Rotti dough be little loose than normal rotti. It will be easy to spread on the tava and it cooks soft and quick). Adding curry leaves, coriander leaves and chilly is optional. Adding onions is also optional. Using ghee instead of oil while cooking rotti is optional.
Time : 30 Minutes
Serves : 3 to 4 

Thursday, March 31, 2016

Moong Dal-Cucumber Dal

Cucumber - Moong dal is gravy dish. It goes well with almost all the main dishes even with different varieties of rice and rotis. Best combination is with jeera rice or peas palau. The weather is getting hotter and each day the temperature is rising. Moong and cucumber are known to be as cooling agent for the body,  they really helps to keep our body cool systematically.
I have used moong dal, Cucumber (small cucumbers) and some spices which are readily available in the kitchen. I used Gongura chutney to give a tangy taste. Adding this chutney gives a beautiful aroma and a good taste to the dall.
Let us see some benefits of having "Green Chilly" in our diet.
Green chilly adds taste and spice to the food. It is very rich in Vitamins like A, C B6. It contains minerals like iron, copper, potassium and small amount  of protein and carbohydrates. Green chilly.
Green chilly aids in digestion. They also helps in dissolving blood clots. It increases our metabolism by burning the calories. Green chilly helps to stay in better mood. They contain good amount of anti-oxidants. They are good for eyes and immune system. They maintain the cholesterol level in our body. Green chilly contain Vitamin A and good for maintaining our bones, teeth. They also take care of good health in Intestine. Green chilly  helps to keep away the wrinkles.
Lets see the recipe now : Moong Dal - Cucumber Tovve has no onion or no garlic. It can be prepared for any special day, festival or feast.

Things Needed :

To Cook
Moong Dal : 1/2 Cup
Cucumber : 3 to 4  (Small sized)

To Add :
Green Chilly : 2 to 3
Ginger : A small piece
Coriander Leaves : 2 to 3 Tablespoons
Salt : To taste
Gongura Chutney : 1 Teaspoon
Mustard Seasoning : 1 Teaspoon

For Seasoning :
Oil/Ghee : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafotida : a pinch
Curry Leaves : 5 to 6

Method :

1. Wash and cook toor dal. (Pressure cook for 5 to 6 minuts).
2. Wash and cut small cucumbers in to desired size. (Big/Small). Wash green chilly and cut in to big pieces. Wash ginger and remove the outer layer and wash again. Grate it and keep it aside.
3. Keep a pan on the fire and heat. Add oil/ghee and let it become hot. Add mustard seeds.
4. Let it splutter. Add jeera and ingh. Add cut green chilly. Fry for 10 seconds.
5. Add cut cucumber and stir. Add a cup of water and cook for 2 minutes. Add grated ginger.
6. Add turmeric powder, cooked dal and required salt. Mix it well. Let it cook for 3 to 4 minutes.
8. Now add Gongura chutney to the cooked dal and stir nicely.(Slowly).

9. Let it cook for 1 minute. Put off the fire and shift ready dal to a serving dish.
10. Add coriander leaves and serve with hot rice and ghee.

Note : 

I have used Gongura chutney instead of lemon extract. Adding lemon instead of gongura chutney is optional.  See that cucumber pieces cooks soft. Adding more water is optional. It taste better if the gravy is thick. Adding more/less chilly is also optional. Adding coconut gratings is optional.
Time : 20 minutes
Serves : 3 to 4 .
   Gongura Chutney recipe link.....