4 tomatoes (sliced)
4 capsicums (cored and sliced)
1 ½ cucumbers (diced)
3 onions (sliced)
350 gm paneer (diced)
2 tbsp chopped parsley (optional)
450 gm curd
2 tsp mustard powder
5 tbsp lemon juice
2 tbsp grated lemon rind
3 garlic cloves (crushed)
small bunch of mint (poodina) leaves (chopped)
Salt and Pepper to taste
1.For the dressing, mix curd, mustard, lemon juice and rind.
2.Stir in garlic, mint, salt and pepper.
3.In a bowl mix all the ingredients for the salad.
4.Spoon over the dressing and toss lightly to serve.
Tip – Break the cucumber into two with your hands before peeling it. This will make sure that the cucumber is not bitter.
Tangy Cucumber Raita – No cooking required
4 tsp tomato ketchup
4-5 cups curd
2 (medium size) cucumbers
½ tsp salt
1 tsp oil
½ tsp mustard seeds
4-6 curry leaves
2 red chillies (whole)
1.Peel and grate cucumber. Squeeze out the water.
2.Beat curd till smooth.
3.Combine together the sauce, cucumber and curds. Add salt.
4.Heat oil. Add mustard seeds in it. Once they start spluttering, add whole red chillies and curry leaves.
5.Add this seasoning to the raita.
6.Serve chilled with the seasoning floating on the top.
Tip -Break the cucumber into two with your hands before peeling it. This will make sure that the cucumber is not bitter. Other vegetables like grated and boiled squash, roasted and mashed brinjal can substitute cucumber. Instead of beating the curd you can pass the curd through a sieve.