Stuffed cucumber curry

Servings: 4

INGREDIENTS:

Small cucumber : 2 lb

Coriander leaves for Garnish

Water:1 1/2 cup

Seasoning:

Mustard seeds: 1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 8 leaves

Asifotida: 1 pinch

For Masala:

Roasted Peanut: 1/4 cup

Coconut: 1/4 cup

Ginger Garlic paste: 1/2 tsp

Tamarind: 1/4 tsp

Green/Red chillies: 4 to 5

Dania Powder: 1/2 tsp

Jeera Powder: 1/2 tsp

Curry leaves: 8 leaves

Salt: 1/2 tsp

Method:

Cut cucumber into whole 1 1/2 inch piece and slit twice to fill the masala(like stuffed brinjol)

Grind masala ingredients with 1/2 cup of water, then fill the masala inside slit cucumber and keep it aside

Take a pan and prepare seasoning with mustard seeds, jeera, curry leaves. now add pearl onion and stuffed cucumber and fry for 2 to 3 min then add 1 cup water and close the lid for 5 to 6 min. once cucumber becomes tender add the remaining masala n cook for 3 to 4 min.

Pour the curry into a serving dish and garnish with coriander leaves.

stuffer cucumber curry is ready to serve with Chapathi or Jower rotti or rice

Spaghetti Squash Indian Recipe

Ingredients:
Spaghetti squash  - 1
French cut Beans(frozen) - 1lb
Garlic - 10
Chili Flakes - 1tsp
Garam Masala - 1/2 tsp
Salt to taste
Jeera - 1/2 tsp
Oil -2tsp

Method:
     Cook Spaghetti Squash according to the instruction on the squash or microwave for 10 min.
Note: Pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion.")  Let it cool for 20 to 25 min.  Cut Spaghetti Squash into to 2 half then take out seeds,

 scoop out spaghetti using a spoon.

Heat up a  pan  with oil, Jeera and Chili flakes after a min add garlic, then add french cut beans and fry for few min. close the lid and let it cook until it become soft.
Add Cooked Spaghetti Squash, salt and fry for 8 to 10 min. Finally add garam masala and stir well.

Spaghetti squash can be server by it self or can be used to make Chapathi Roll.
Spread spaghetti squash on Chapathi

and Roll it. 

Cooked Spaghetti Squash Nutrition Facts:

 

Egg roll

Ingredients:
Chapathi/ Uncooked Tortilla /Frozen Chapathi
Egg - 2
Chopped Cucumber - 2tbs
Chopped Onion -2tbs
Chopped Green Chilies - 1tsp
Pepper powder - 1 pinch
Red Chili Powder -1 pinch
Chopped Coriander - 1tsp
Chat Masala - 1/4 tsp
Tomato Ketchup - 2tsp
Salt
Oil - 2tsp

Method:
Whisk the egg along with salt,black pepper powder,red chilli powder and keep it aside.  Heat a griddle and meanwhile take the onion, green chilly, Cucumber, coriander leaves and a pinch of salt,mix it well.  Toast
Chapathi/ Uncooked Tortilla /Frozen Chapathi on one side and keep it aside.
Now coat the pan with a few drops of oil and pour the egg mixture and drizzle a tsp of oil, immediately place the  Chapathi/ Uncooked Tortilla /Frozen Chapathi on top of the egg 

and  Flip it to the other side and cook it for a minute.Remove it from the griddle and keep it on a plate. 

Place some onion mixture  and drizzle the ketchup,  squeeze a dash of lemon and roll it. 

Wrap it with the parchment paper or aluminum foil in one end.

Serve it immediately.

Spring Dosa

Ingredients:

Grated carrot – 1 cup

Grated / Finely chopped Cabbage – 1cup

Finely chopped Capsicum / Bell Pepper – ½ cup

Red Chili Powder – ½ tsp

Daniya Jeera Powder – ½ tsp

Salt according to taste

Dosa Batter – 2cup

Seasoning:

Mustard seeds – ½ tsp

Jeera /Cumin – ½ tsp

Oil – 2 tsp

Curry Leaves - 6

Method:

  Prepare seasoning with seasoning ingredients,  when mustard seeds starts spluttering add carrot, cabbage, capsicum, salt, chili powder and daniya jeera powder and cook until all the vegetables get tender,  if cooked vegetables leaves some water then keep frying until all the excess water evaporates. 

Now heat up a Dosa pan and spread the batter on Dosa Pan, when dosa is cooked on both side spread curry on dosa

and roll it.  

Serve hot with ketchup / Chutney.