Cucumber Salad

Cucumber Salad is a very healthy salad recipe especially in summer times. 

Ingredients:

 Large cucumbers, peeled and thinly sliced
 3/4 Cup sugar
 Dash red hot pepper
 Dash basil
 1 tsp Salt
 Dash black pepper
 Dash dried parsley
 3/4 Cup water
 1 Cup white vinegar

Method:

1. Except cucumbers mix all ingredients and heat till sugar melts. Pour over cucumbers.
2. In an airtight container; store well.
3. Cucumber salad can be taken at any time.

మ్యాంగో మిల్క్ షేక్

కావలసినవి:

• మామిడిపళ్ళు-2
• పాలు-4 కప్పులు
• చక్కర-పావ్ కప్పు
• యాలకుల పొడి-1 స్పూన్

తయారుచేయు విధానం:

• మమిద్దిపల్లు చెక్కు తీసి,ముక్కలుగా కోసి మిక్సీలో బ్లెండ్ చేయాలి.
• తరువాత పాలు,చెక్కెర,యాలకుల పొడి వేసి మల్ల బ్లెండ్ చేయాలి.
• దీనిని ఫ్రిజ్లో ఉంచి చల్లబడిన తరువాత తాగాలి. 

Apple, Beet And Cucumber Juice

Ingredients:

• 2 medium Apples
• 1 medium Beetroot
• 3 medium Cucumbers
• Few drops of Lemon Juice

How to make Apple, Beet And Cucumber Juice:
• Grate the apples coarsely along with the peel and transfer it into a bowl.
• Grate cucumber and beetroot in the similar way and add to the grated apples. Add lemon juice and mix everything well.
• Transfer the mixture to the muslin cloth and squeeze out the juice into a fresh bowl. Pour into individual glasses and serve chilled.

Baby Corn Paneer

Ingredients:
• ½ tsp Chili Powder
• 1 tsp Cumin Seed Powder, roasted
• 2 tbsp Oil
• 1 cup Baby Corn, sliced
• 1 cup Paneer / Cottage Cheese, sliced
• I Tomato, pulp removed & chopped
• 2 Onions, chopped finely
• 2 Capsicums, sliced
• Salt to taste
How to make Baby Corn Paneer:

• In a pan, fry onions in hot oil. Add capsicum and baby corn and cook for 3 to 4 minutes. Baby corn can be boiled beforehand, to make it tender.
• Add tomatoes to the pan and continue to fry it for a while.
• Add chili powder, cumin seed powder and salt and mix.
• Cook the mixture for another 1 minute.
• Add paneer or cottage cheese and cook for another 3 minutes.
• When paneer gets cooked, transfer to a pan and serve hot.

Baby Corn Sabzi

Ingredients:

• 1½ kg (3.3 lb) Baby Corn (boiled, diced into ½-inch cubes)
• 4 tsp (25 g) Ginger-Garlic Paste
• 1 tbsp (15 ml) Vegetable Oil • ½ tsp (1 g) Cumin Seeds
• 1 cup (200 ml) Tomato Puree
• 1 cup (200 g) Yoghurt (whisked)
• 100 g (3 ½ oz) Green Peas (shelled)
• 2 tsp (8 g) Salt
• 1 tbsp (4 g) Green Coriander (chopped)
How to make Baby Corn Sabzi:

• Extract the ginger-garlic juice from the paste and discard the pulp.
• Place a kadai on fire and heat vegetable oil.
• Add cumin seeds and sauté till they start spluttering.
• Add in the tomato puree and stir well. Cook for 6 to 8 minutes, till the raw flavor disappears.
• Add yoghurt, baby corn and green peas. Stir well and cook for 5 minutes.
• Sprinkle salt and ginger-garlic juice.
• Cook for 2 minutes, till the gravy becomes thick.
• Garnish with chopped green coriander.
• Serve hot with any Indian bread.