Aloo Mutter

Ingredients:

• 4 Potatoes
• 1 Cup green peas
• 1 Large chopped tomato
• 2 Green chilies chopped
• 1/2 tsp Red chili powder
• 3/4 tsp Turmeric Powder
• 1 cup oil
• Coriander leaves
• Salt to taste


How to make Aloo Mutter:
• Wash potatoes and cut them into cubes.
• Heat the oil and add tomato, turmeric powder, red chili powder and green chilies. Fry it till oil is absorbed.
• Add potatoes and green peas and mix them well.
• Fry it for 5 minutes.
• Add 2 cups water and cover it.
• Cook it till water is partly absorbed.
• Garnish it with fresh coriander leaves.
• Serve it with rotis.

Agra Ka Petha

Ingredients:

• 1 kg Ash Gourd (Petha) (peeled and cut)
• 1 tsp Alum Powder (Phitkari)
• 750 g Sugar
• 1 tbsp Lemon Juice


How to make Agra Ka Petha:
• Take the ash gourd pieces and prick it with a fork.
• Place the pieces in a large pan filled with water and add alum powder to it. Boil it for fifteen minutes and take off from heat. Drain and wash it thoroughly under cold water.
• In a pan, take one cup of water and add sugar to it and cook it till the sugar is dissolved.
• Add lemon juice to the sugar syrup and lower the flame and add the cooked ash gourd to it.
• Cook till the ash gourd is completely cooked and the sugar syrup is thread like consistency.
• Take off from heat and arrange the pethas in a tray, so that they do not stick to each other.
• Allow it to cool completely.
• Serve.

Bandhakopir Ghonto

Ingredients:

• 1 Cabbage (finely chopped)
• 2 Medium Potatoes (pressure cooked and cut into cubes)
• 1 tbsp Ginger-Garlic-Green Chilies Paste
• 1 cup Fresh Green Peas
• 2 Bay Leaves
• 1-1/2 tsp Red Chili Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Panch Phoron ( grounded)
• 1 tsp Turmeric Powder
• Salt to taste
• Oil as needed


How to make Bandhakopir Ghonto:
• Heat oil in a pan and fry the potatoes till golden brown , keep aside.
• Fry bay leaves, ginger-garlic-green chilies paste until the raw smell fades away.
• Now add cabbage and water and cook till soft.
• When soft, combine fried potatoes, peas, cumin, coriander, panch phoron, chili powder, turmeric powder, and salt with it, mix everything thoroughly.
• Cover the pan for another 5 to6 minutes, stir occasionally.
• Now remove from fire and serve with hot rice.

Cucumber Mint Raita

Ingredients:

• 1 Cucumber, chopped
• 1/2 Cup dried mint leaves
• Salt to taste
• 1/2 Cup curd


How to make Cucumber Mint Raita:
• Mix together chopped cucumber, dried mint leaves, salt and yoghurt in a bowl.
• Refrigerate and serve cold.
• Cucumber Mint Raita is ready.

Cucumber Lemonade

Ingredients:

• 5 cups Water
• 1 Cucumber (peeled & cubed)
• 1 Lemon
• 1 tsp Sugar


How to make Cucumber Lemonade:
• Blend cucumber with water until the mixture smoothens.
• Strain the mixture; add lemon juice and sugar.
• Toss ice cubes and enjoy the drink.

Cucumber Idlis

ngredients:

• 2 cups Cucumber (grated)
• 1 cup Rice (soaked for 3 to 4 hours)
• ½ cup Coconut (chopped)
• 1 tsp Asafoetida (Hing)
• 1 tsp Ghee
• 1 tsp Mustard seeds
• 3 tbsp Coriander Leaves (chopped)
• 2tbsp Curry Leaves (chopped)
• ½ cup Coconut ( grated)
• 3 green Chilies
• Salt to taste


How to make Cucumber Idlis:
• Grind rice , green chilies, grated coconut and asafetida to form a thick batter.
• To the batter add grated cucumber, curry leaves, chopped coconut pieces, coriander leaves and salt.
• In a frying pan heat ghee and add mustard seeds when ghee becomes hot.
• When mustard seeds starts to splutter, remove from heat and add to the batter.
• Mix well
• Grease idli plates with ghee or butter and pour batter into the moulds.
• Steam for fifteen minutes
• Cucumber Idlis are ready!


Suggestions:
Serve hot with coconut chutney.

Beetroot Soup

Ingredients:

• 5-6 Raw Beetroots
• 2 medium Onions (sliced)
• 2 Large Potatoes (optional)
• 1 liter Vegetable Stock
• 1 lemon
• 150 ml Natural Yoghurt
• Salt & pepper to taste


How to make Beetroot Soup:
• Scrub the beetroot and finely grate it.
• Scrub and chop the potatoes (if using) into 1cm cubes.
• Cook the beetroot, onions, potatoes and stock in a large pan at low heat for about 1/2 hour, or until all the vegetables are soft.
• Now strain the soup, discarding the vegetables.
• Add lemon juice and stir well.
• Mix in the yoghurt and season with salt & pepper to taste.
• Serve chilled.