Cucumber Koottu

Summer Special – Beat the Heat, as we know Cumber is the natural body coolant. We can feel the fact by consuming this on a regular basis and much more health benefits of cucumber can be explained in short form by the below image for a better understanding of the benefits of cucumber. This has a bland taste with plenty of water content. This is used to serve as salads in most of the menu list so that the benefits of cucumber will have no loss of its nutritional value. Very fewer recipes are made with this vegetable. Here we have one interesting recipe just to mix and eat but, not a salad in the form of Koottu. This koottu is very easy and delicious to serve with roti, Chappathi and Biriyani children may like to have this mixed with plain cooked rice.

1) Hydration. The electrolytes in cucumbers can help prevent dehydration. …

2) Bone health. Vitamin K helps with blood clotting, and it may support bone health. …

3) Cancer. …

4) Cardiovascular health. …

5) Diabetes. …

Inflammation. …

Skincare.

Method to Prepare: Serves two Person

To Grind Ingredients:

Green chili-2

Coconut grated-2 tbsp

Cumin-1/2 tso

Salt-1/2 tsp

In addition to add

Cucumber-2

(Shallots -2 chopped if you prefer I have not added here)

Yoghurt-1/2 cup or 1 tablespoon of Lemon juice

Seasoning: This step is optional

Oil-1 teaspoon

Mustard seeds

Curry leaves

Grind Mix and Serve:

Peel the skin and grate the cucumber. Cucumber has a lot of water content in it, clever use of this juice to grind the above-given ingredients, do not add water to grind.

Extract juice from cucumber by squeezing.

Grind the above mentioned, Green chilli, coconut and cumin to a smooth paste by adding this juice no water.

Now take a wide bowl, add grated cucumber, ground paste salt and yoghurt or lemon extra as you prefer to serve, Seasoning it with mustard and curry leaves.

Combination to serve:

Roti, Chapathi, or even with Vathal kulambu,Kara Kulambu and plain cooked rice.

Mint Chutney Thuvayal

Mint Chutney:

We have a versatile verity of mint chutney recipes. This herb is used in a range of dishes from stuffing to fruit salads. Mint is an essential ingredient in many Indian and Middle Eastern cuisine and is popularly mixed with natural plain yoghurt to make a ‘raita’ or brewed with tea to make the famous Indian ‘Pudina Chai’. It is added to soups and to some highly spiced curries.We are well aware of its medicinal value.There are many different varieties of mint, each having its own subtle flavour and aroma. Here I wish to share 3 types of mint flavoured chutney’s for your convenience to go with.

Mint leaves:

Mint has one of the highest antioxidant capacities of any food. Learning how to use fresh herbs and spices like mint when cooking can also help to cut down on sodium intake. Allergies, Common cold, indigestion, Irritable bowel syndrome, skin when applied topically in oil, ointment or lotion, mint has the effect of calming and cooling skin affected by insect bites, rash or other reactions. Chewing few fresh mint leaves help us as a mouth freshener.

Mint Chutney- 1, click link below for recipe

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Mint Chutney – 2 For Raitha served along with kebab, tikka, plain papad and tandoori varieties.

Mint leaves-1 1/2 cup

Coriander leaves- 1 cup

Yoghurt- 3/4 cup

Slat-1/2 tsp

Green chilli-2 nos

Cumin seeds-1/2 tsp

Garlic or Onion-3 to 5 pods

Ginger-1 inch peeled

Cashew -3 (optional)

Mango powder or few drops of lemon juice- 1/4 tsp

Preparation:

Add all ingredients except yoghurt and Mango powder or lemon juice, Grind to a smooth paste.

Mix the ground paste to the yoghurt sprinkle some lemon juice or Mango powder mix well and serve.

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Mint Thovayal – 3 :

Ingredients:

Mint Pudhina-2 cups

Onion-1 medium sized

Green chilli-4 or 5

Tamarind- coin size

Salt-1 tsp

Coconut-1/2 cup grated

Tomato-1

To Temper:

Mustard seeds-1/2 tsp

Urad dal-1 1/2 tsp

Asafoetida-1/2 tsp

Curry leaves-2 twig

Oil-2 tsp

Method:

Wash pudhina, cut onion and Tomato to big pieces.

Heat pan with oil and season it with above mentioned “To temper” ingredients.

Add Pudhina, green chillies, tomato and curry leaves, saute well fro 5 minutes in medium flame.

Add coconut, salt and tamarind switch off the flame.

Allow it to cool, grind to a thick chutney.

Aromatic flavourful Pudhina Mint thovayal is ready .

keerai Thayir Koottu

Mulai keerai thayir pachadi:

Greens are very good for health,one of the best variety of spinach that is can be eaten by all the age groups in any forms they wish,It makes the body strong and healthy.  It promotes child growth.  The magnificent values present in this spinach cures many rare diseases. but most of us hesitate to take it as regular dish in our diet. Some tasty recipe will help us to include greens in our food.

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Ingredients:

Mulai Keerai (Amarnath leaves)-1 bunch any greens can be used to make this recipe.

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Onion finely chopped-1

Salt-1/4 tsp

Pepper powder-1/4 tsp

Curd -3 tbsp

To Grind:

Coconut-1 tbsp

Cumin-1/2 tsp

Onion Shallots-2

Grind to a smooth paste

Green chili-1

Method:

Clean and wash greens drain water completely and chop.

Heat pan with one tsp of oil season with mustard seeds.

Add chopped Onion and, saute well.

Add chopped greens to it saute for a while,when greens shrinks and becomes soft, add salt mix well .

Add 2 tbsp of curd in another bowl mix the grind paste and sprinkle pepper powder whisk and add it  to the prepared greens.

Note If you prefer you can add coconut oil for aroma a teaspoon and crushed garlic finally before switch off.