Tzatziki (Greek Yoghurt-Cucumber Dip - Fusion style)

 

          Tzatziki is a very easy and a simple Greek style Yoghurt-Cucumber dip that has few basic ingredients. It is both creamy and luscious. Hung yoghurt and grated cucumber are the two main ingredients, beside chopped fresh dill, grated garlic, Extra Virgin olive oil, lemon juice and crushed peppercorns. 

         However, do check my version of Tzatziki dip, where I substituted fresh dill with chopped coriander leaves. I also added some soaked Sabja (Basil) seeds to make it more healthy and nutritious. Greek yoghurt is typically used in this recipe. But, if not available, hung yoghurt is the best choice. You can enjoy it with pita bread, veg. crudités, French fries, Chips, Kebabs, any non-veg. dishes or as spread. So check out the step by step pictorial recipe to prepare this cool and creamy dip. 

• 1 cup yoghurt
• 1 medium size cucumber, grated
• 1/2 tsp. salt or to taste
• 2-3 garlic cloves, grated
• 2 tbsp. coriander leaves, chopped
• 1 tsp. lemon juice
• 1/2 tsp. pepper, crushed
• 2 tbsp. soaked sabja / Basil seeds
• 1 tbsp. olive oil

   

          Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

          Transfer the hung yoghurt into a bowl and whisk till it is smooth and creamy in texture. 

          Meanwhile add 1/2 tsp. salt to the grated cucumber and set aside for 5-10 minutes. 

          Then squeeze out the water and add to the yoghurt, followed by grated garlic, pinch of salt if needed, chopped coriander leaves, crushed peppercorns and lemon juice. Then mix well.

          Finally add the soaked sabza seeds and olive oil. Give it a stir and serve it chilled or at room temperature with pita bread, veg. crudités, French fries, kebabs or any non-veg. dishes.

Pour the yoghurt in a cheese cloth & place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

Transfer the hung yoghurt into a bowl & whisk till it is smooth & creamy in texture.

Meanwhile add 1/2 tsp. salt to the grated cucumber & set aside for 5-10 minutes. 

Squeeze out the water & add to the yoghurt, followed by grated garlic, pinch of salt if needed, chopped coriander leaves, crushed peppercorns & lemon juice. Mix well.

             Finally add the soaked sabza seeds & olive oil. Give it a stir.

Serve it chilled or at room temperature with pita bread, veg. crudités, French fries, kebabs or any non-veg. dishes.

Kosambari (Moong Dal Salad)

 

          Kosambari is a typical South Indian style salad from the State of Karnataka. The main ingredient in this recipe is the soaked & drained split moong dal (green gram). This is then mixed with other basic ingredients and then served with a tempering of mustard seeds, dry red chilies and curry leaves. It is a very simple and easy to make salad. You can enjoy as a snack or as a part of a full meal. So check out the step by step pictorial recipe to prepare this refreshing protein rich salad. 

          Kosambari is part of every festive meal and celebration. It is a very common dish in every Kannadiga home. Besides, moong dal, chana dal is also used to make this delectable salad. 

          Veggies like cucumber and carrot are typically used. However I had to skip the latter as it was unavailable. Instead, used some chopped tomatoes. The fresh grated coconut and chopped coriander leaves are other two ingredients that goes into preparing this simple healthy salad. 

• 1/3 cup split moong dal (green gram), soaked overnight & drained
• 1 small cucumber, chopped finely
• 1 tomato, chopped finely
• 1-2 green chilies, chopped finely
• 1/3 cup fresh grated coconut
• handful of coriander leaves, chopped
• salt to taste
• 1 tsps. lime juice

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1 sprig curry leaves

          In a large bowl, mix the soaked moong dal with rest of the ingredients (except salt and lime juice).

          Heat oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves. Sauté for a few seconds and then switch off the flame. 

          Pour this tempering over the prepared salad and give it a mix. While serving, season with salt to taste and lime juice and enjoy this healthy salad on its own as a snack or as a part of a meal. 

                                  Keep all the ingredients ready for the salad. 

                     In a large bowl, mix the soaked moong dal with rest of the ingredients (except

                     salt and lime juice).

                        Heat oil & temper with dry red chilies & mustard seeds. After it stops

                        spluttering, add curry leaves. Sauté for a few seconds.

 

                                 Pour this tempering over the salad and give it a mix.   

                                 While serving, season with salt to taste & lime juice.

                   Enjoy this healthy salad on its own as a snack.

Pan Fried Mixed Lentil Handvo

 

           Handvo is a traditional Gujarati snack that can be had as an appetizer, tea-time snack or for breakfast. It can be cooked through various methods - by baking, steaming or pan frying. It is generally cooked with a rice-lentil combo with various grated veggies added to it. However, I skipped rice and made with mixed lentils along with some cabbage and cucumber. So it is diabetic friendly recipe that can be had guilt free. 

          In this recipe, the Handvo is first steamed and then pan fried with little oil. So if you are craving for some healthy and nutritious snack, go ahead and dish out this simple delicacy. 

• 1/2 cup mixed lentils
• 1/2 cup grated cucumber
• 1/2 cup finely sliced cabbage
• 2-3 tbsp. coriander leaves, chopped
• 1-2 green chilies, chopped
• 1 tsp. ginger, grated
• 2-3 tbsp. fresh grated coconut 
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• juice of 1/2 lime

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida

           Soak the the lentils overnight. Grind to a slightly coarse paste. Add rest of the ingredients and mix well. 

          Heat 1 tbsp. oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. Sauté for a few seconds. Pour this tempering over the batter and mix well.

          Transfer the batter to a greased container and steam for 20 minutes. When cool, cut as desired and keep aside. 

          Heat remaining oil in a pan and fry them till light brown. Drain on a kitchen towel and serve as an appetizer with green chutney. 

          They can also be relished as a tea time snack, after-school snack or as a lunch box meal.

Pomegranate Cucumber Raita

          Raita is an amazingly and a yummy side dish made of yoghurt to which chopped veggies / fruits / herbs are added. It is an essential accompaniment to pulao, biryani, khichdi, jeera rice, etc. Hence, it is an integral part of an Indian menu. There are various types of raita that can be dished out in a jiffy. 

          So let me share my version of a very easy and a simple raita made of two main ingredients - pomegranate and cucumber. I have combined both fruit and veggie to make this delectable and healthy raita. Do give it a try by following the step by step pictorial recipe to prepare it.

• 1 cup thick yoghurt, whisked
• 1/4 cup water
• 2 tbsp. pomegranate pearls
• 3 tbsp. cucumber, chopped
• 1-2 green chilies, chopped
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. mint leaves, chopped
• 1/4 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 1/4 tsp. red chili flakes 
• salt to taste 

          In a serving bowl, mix together all the above mentioned ingredients. 

         Garnish as desired and serve as a side dish with pulao, biryani, khichdi, jeera rice, etc. 

                        To the blended yoghurt + water, add pomegranate pearls, cucumber,

                         green chilies, coriander & mint leaves, 

                        roasted cumin powder, red chili flakes, pepper powder & salt.

                    Garnish as desired & serve with pulao, biryani, khichdi, jeera rice, etc. 

Cucumber Mint Cooler

       
          Cucumber along with yoghurt is extremely beneficial especially during summer. It contains antioxidants, nutrients, keeps us hydrated, prevents us from heat and flushes out toxins from our body. As cucumber also contains a fair amount of water and fibre, it is low in calories, helps in weight loss and lowers blood sugar too. 

          So how about a summer cooler with some mint leaves thrown in, for a refreshing drink? Add a pinch of pepper powder, salt and roasted cumin powder to it and you have a yummy healthy drink to be enjoyed as and when desired.

• 1 cup yogurt (serves 2)
• 1 cucumber, roughly chopped
• 8-10 mint leaves
• salt to taste
• pinch of roasted cumin powder
• pinch of pepper powder
• pinch of sugar
• few drops of lime juice (opt)

          Blend all the above ingredients to a smooth puree and refrigerate for a couple of minutes. Pour into individual glasses / small earthen pots and enjoy chilled for a refreshing drink.

Cucumber Raita (Spiced Yoghurt with Cucumber)

          This is a very refreshing raita which can be had as a dip too. In fact, raita in general is a traditional Indian dip. The cucumber can be either chopped finely or grated. It gives a very cooling effect to our system, especially during summers. 

          There are many variations to it. You can simply add coriander leaves, mint leaves, onion, tomato or anything interesting and appetizing along with some powdered spices like pepper, red chili powder, black salt, roasted cumin powder, etc. They are best enjoyed with biryani, either veg. or non-veg or as an accompaniment with some grilled delicacies. 

• 1/2 cucumber, chopped finely
• 1 cup yoghurt, beaten
• salt to taste
• pinch of red chili powder / flakes
• 1 fresh red chili, chopped
• 1 tsp. coriander leaves
• 1 tbsp. fine sev (deep fried vermicelli made from gram flour)

             In a bowl, mix together yoghurt, cucumber, salt and red chili powder. Just before serving, garnish with the coriander leaves, chopped fresh chili and sev. 

             Relish as a dip or as a side dish along with Biryani or any Indian bread. 

Couscous & French Beans Salad with Chickpeas & Cucumber

          This is a very healthy salad with the goodness of couscous, French beans, black chickpeas and cucumber. A great light meal for any weight watchers. I added some feta cheese to add a punch to the salad.

           I also gave a tempering of mustard seeds, dry red chilies and asafoetida, which was later poured over the prepared salad at the time of serving. It gives a complete new dimension to any ordinary salad. Just try it and you will not be disappointed.

• 1/2 cup couscous
• 1/2 cup black chickpeas, boiled
• 1 cup French beans, finely chopped & boiled al dente
• 1 small cucumber, chopped into small pieces
• salt to taste
• 1/4 tsp. pepper powder
• 1-2 tbsp. olive oil
• 1/2 tsp. mustard seeds
• 1 dry red chili
• 2 fresh red chilies, chopped
• 2-3 tbsp. feta cheese, crumbled

          Add 3/4 cup water to the couscous and keep it covered for 10 minutes. Fluff it up with a fork. In a bowl, combine couscous, beans, chickpeas, cucumber, salt and pepper.

          Heat oil in a pan and temper with the red chilly and mustard seeds. Allow it to crackle. Switch off the flame.

          Pour this tempering on the prepared salad and top it up with the fresh red chilies and crumbled feta cheese. Serve immediately for a light dinner / lunch.