6:43 pm by Unknown
From : Dairygoodness
Ingredients2 English cucumbers, each about 12 oz/375 g
2 Granny Smith apples, or other tart apples, cut into chunks
1 tbsp (15 mL) finely chopped peeled gingerroot
20 fresh mint leaves
2 cups (500 mL) plain 2% yogurt
1/2 (125 mL) 35% whipping cream
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) salt
1/4 cup (60 mL) thinly sliced green onions
Preparation
Using a vegetable peeler, peel the green skin off the cucumbers. Cut cucumbers in half lengthwise. Using a teaspoon scrape out all the seeds in the center. Discard seeds and skin. Cut cucumbers into chunks.
In a blender, in batches as necessary, combine cucumber, apple, ginger and mint leaves and purée well. If necessary, stop the blender and scrape down ingredients to help purée until smooth.
Add yogurt and cream and purée until the soup is homogenised. Add lemon juice and salt and purée to mix. Pour into a bowl, cover and refrigerate for at least 2 hours, until chilled. Prior to serving, chill 6 serving bowls in the fridge.
Stir soup to blend. Pour soup into chilled bowls and sprinkle sliced green onions over top as the garnish
Tips
You can use a hand-held immersion blender in a tall container to purée the soup instead of using an upright blender, though the soup won’t be as smooth.
This soup stores well in the fridge for up to two to three days. Don’t be surprised if it separates a bit – just give it a quick stir before serving.
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6:49 pm by Unknown
Chef's Name : Vicky Ratnani
Ingredients3 medium cucumbers, peeled, seeded and cut in chunks
Sea salt to season (you can use normal salt too)
Juice of 1 lemon
Pinch of sugar
8-9 large Spanish olives
1 1/2 Tbsp olive oil
Cracked black pepper to season
Mint leaves for garnish
6-8 cherry tomatoes
Method
Put the chunks of cucumber in a bowl with sea salt, pinch of sugar and lime juice.
In a blender add the pitted black olives, olive oil and cracked black pepper.
Blend this into a nice puree.
Add halved cherry tomatoes to the cucumbers and mix with the black olive puree.
Garnish with mint and chopped olives.
6:10 pm by Unknown
Recipe by : Hema Raghavendra
Ingredients:
Bengal Gram or Kadale Bele – 1/2 cup
Cucumber – 1 small
Chopped Green Chillies – 1
Chopped Coriander leaves / Cilantro
Salt
Lemon Juice – 1 tsp
Tampering Ingredients:
Oil – 1 tsp
Mustard Seeds – 1/2 tsp
Urad dal / White Lenthils – 1/4 tsp
Curry leaves
Red Chilly – 1
How to Prepare:
Soak the Bengal Gram/Kadale Bele in water and keep it for 2 hr. Pound the soaked Bengal gram slightly.
Wash the Cucumber; peel out the skin and chop the Cucumber.
Mix the chopped Cucumer with mashed Bengal gram.
Add chopped Green chillies, Coriander leaves, Salt and Lemon Juice and mix well.
Tampering :
Heat oil in a small frying pan; add Mustard seeds. Once Mustard seeds splutter, add Urad dal, cut Red Chillies and Curry leaves. Remove the pan from the flame once the color of Curry leaves changes.
Add this Tampering/Oggarane to the Salad and mix well.
The Bengal Gram Cucumber Kosambari Salad is now ready.
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