Carrot - Cucumber -Chutney (C - 3 ) Bread Sandwich

Carrots, Cucumber and Mango Chutney is used to prepare this bread sandwich . Carrot cucumber sandwich is an easy dish and you can munch them any time of the day.  It can be for breakfast or for snack.
This is a healthy snack we can say since it contain vegetables. Raw vegetables are used here and raw vegetables are loaded with minerals and vitamins.

Lets see some benefits of eating ghee in our diet.
Ghee protect our gastrointestinal system. It helps to balance our cholesterol levels. It provides additional energy and reduce the Inflammation in the joints. It helps to eliminate some allergy and protect us from various chronic disease. It helps to improve our eye health. Strengthen our immune system. Ghee contain some amount of Vitamin A, Vitamin E and Vitamin D. Ghee is a good fat that body needs fat to function. Omega - 3s  (monounsaturated fats) are healthy forms of fat that can be found in ghee and it has positive health benefits in the body. It is also a good energy booster. You should also know that you should consume ghee in smaller quantity.
I have used Mango chutney, grated carrots and sliced cucumber to stuff the bread. I have done this sandwich using sandwich maker. You can try this sandwich on tava or a pan.
NO ONION OR GARLIC IS USED IN " Carrot - Cucumber -Chutney Bread Sandwich. I call this as C - 3 Bread Sandwich because it has carrots, cucumber and chutney.
Lets see the recipe now.

Ingredients : 

Carrots : 2 

Cucumber : 3 to 4 (small size)

Mango Chutney : 1 Small cup

Bread : 8 Bread slices (Any brand)

Ghee : 2 to 3 Tablespoons

 Method : 

1. Wash and grate carrots and cut cucumber in circle shape.

2. Take bread slices (no need to remove the sides), apply ghee on one side of the bread.

3. Now apply mango chutney on the top of ghee.

4. Put some grated carrots on the top.

5. Place some cucumber slices on the top of the carrots.

6. Spread some chutney on the 2nd slice and place the bread slice on the top of cucumber.

7. Press a little. Prepare one more sandwich the same way .
8. Now apply a very little ghee the top of the sandwich and put them in the sandwich maker and let it cook for 1 to 2 minutes.

9. Remove it from the sandwich maker and serve with some grated carrots and cucumber.

10. Repeat the same and enjoy carrots, cucumber and Chutney sandwich.

Note : 

Any chutney will be ok to prepare this sandwich. Use of more/less ghee is an optional. Useing brown bread is a healthy option. You can use cut onions on the top of cucumber (onion favorutes).
You can make use of dosa tava instead of sandwich maker. Just press the sandwich after you placed the second bread on the top of cucumber slices and fry/ roast with little ghee on the tava . Turn the other side and roast it well. Now it is ready to serve or eat.
Mango Chutney : Use 1/2 cup of grated coconut, raw mango (1/2 of one small raw mango), 2 fried red chilly (byadagi menasu)  and required salt, a little ingh and 1/4 Teaspoon of mustard seeds. Grind all the ingredients till smooth and remove from the mixi jar. Your mango chutney is ready to serve or use. Do not use stale or spoiled chutney. You might get sick (Food Poison).
Time : 20 minutes
Serves :4 serves.

Mango & Cucumber Peel Chutney

Mango & Cucumber peel chutney is a side dish. We normally use the vegetable peel or the pulp to prepare some edible side dishes. Here is one such recipe. It is spicy and tasty and easy to prepare.

One must remember to wash the vegetable thoroughly and keep them in normal water for at least 1 to 2 hours before use it. It should be done since so much of chemical spray used on vegetables to survive them for a long time. One should take care before using the peel of the vegetables. Beetroot, capsicum, cabbage, carrots, cucumber, leaves all these can be used for small side dishes.
Lets see some benefits of eating Coconut in our diet.
Coconut is called as Kalpa Vruksha, means giving out every thing or we use each part of coconut tree. The coconut tree gives so many things to the man kind like, each part of the tree is used in one or the other way. Coconut is full of nutrients like vitamins, dietary fibre and minerals. Coconut provide many healthy benefits. Coconut is said to be good for heart. It is low in sodium and high in potassium. It is gluten free and loaded with high amounts of dietary fibre. They help to improve the good cholesterol ratio in our body and good for people who suffer from high blood pressure. It helps to control blood sugar. It helps to slow down the release of glucose in blood stream and helps to lower the blood sugar levels and controls diabetes.Good for healthy hair, skin and people who wants to reduce their weight. They helps to boost immunity. It has antibacterial, antiviral and anti fungal properties and helps to protect us from infections. It is good source of good fats and good for people who have digestion problem. It is also a good energy booster.
Mango & Cucumber peel Chutney do not contain any onion or garlic. It can be served as one of the side dish in the feast. It can be eaten with plain rice, dosa, idli, roti, chapatis and even you can spread it on bread and have it.

Things Needed :

 To Fry :
Mangalore Cucumber peels : 1 Cup...
Red Byadagi Chilly : 5 to 6
Ingh/Asafoetida : a little
Curry leaves :Handful
Salt : Required 
For seasoning :
Mustard seeds : 1/4 Teaspoon
Urid dal : 1/4 Teaspoon
Ingh : a pinch
Oil : 1  Teaspoon
Curry leaves : 5 to 6  
To grind :
Half ripe Mango pieces. : 1 Cup
Coconut : 1 Cup  + Fried ingredients.

Method :

1. Wash and peel cucumber peels and keep it aside.
2.  Wash and cut mango pieces.
3. Grate coconut.

4. Keep a pan and heat. Add 1/2 Teaspoon of oil and fry red chilly for 10 seconds.

5. Add cucumber peels and fry for 2 minutes.(low flame).
6. Add ingh and a handful of curry leaves. Fry them nicely. Put off the fire.

7. Add cut mango pieces and grated coconut.
8. Mix all the ingredients and required salt.

9. Grind it with required water (use less water to grind) and remove from the mixi jar.

10. Shift the Mango & Cucumber Peel Chutney to a serving dish.

11. Add mustard, urid, ingh and currly leaves splutter.
12. Serve with the main dish you prepared.

Note :

You can cook cucumber peels in pressure cooker and then grind it with other ingredients. It taste differ. Adding more or less chilly is optional. I have used coconut oil for seasoning . You can use any other oil of your wish.
Time : 15 Minutes.
Serves : 3 to 4.

Field Beans & Cucumber Curry.

Field Bean/Avaekai and Coloured Curcumber/ Mangalore Southekai curry is a side dish. Avare kai/ field beans is used lavishly here in Bangalore and around. You can get this field beans in any time of the year in Bangalore. Jayanagar 4th T block is very famous in selling this Avarekai/Field beans. You can even get the ready beans to cook. (They remove the outer part and keep the seeds separately to sell. One more thing I have noticed that, they even remove the outer layer from field bean and sell the soft seed. This seed is known as Chitak Avare, means squeezed seeds.These seeds are used for deep frying and rasam. It will be very very tasty.

 Lets see some benefits of eating Toor Dal in our diet.
Toor dal is also called as tur dal, tuvar dal or arhar dal. It is an excellent source of carbohydrates and provide energy to our body. It also contain many of the nutrients, like protein, fat and fiber. It has minerals like iron, calcium, magnesium, potassium and B Vitamins. It has high dietary fiber. low saturated fat and cholesterol free. Toor  dal is an excellent source of folic acid and vitamins and good for pregnant women.
This Field Beans & Cucumber Curry has no onions or no garlic and easy to prepare.
I have used , toor dal, field beans/avarekai, green chilly and some spices.
Lets see the recipe now.

Things Needed :

 To cook
Field Beans/Avarekai : 1 Cup
Toor Dal : 1/2 Cup
Mangalore Cucumber : 1/2 (medium size )
Green Chilly : 2 to 3
Rasam Powder : 1 Tablespoon
 To Add :
Raw Mango Grated : 2 to 3 Tablespoons
Ginger : 1 Tablespoon
Methi seeds : 1/2 Teaspoon
Salt to taste :
Coconut : 2 Tablespoon (Optional).
Coriander leaves
For  Seasoning :
Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh :  a little

Curry Leaves : 1 Handful
Coriander leaves : 1 Tablespoon 

Method :

1. Wash and cook Toor dal and field beans/avarekai together . (Pressure cook)

2.  Wash and cut mangalore southekai/cucumber and coriander leaves into small pieces. Wash and cut green chilly in to big pieces. (1into 2).

3. Grate coconut, raw mango and ginger. (wash and remove the outer skin and wash it again before grating).
4. Now keep a pan on the fire. Put cooked mangalore southekai/cucumber, cooked dal and field beans.

5. Add grated raw mango and ginger.. Add little turmeric powder. Add cut green chilly, methi seeds (raw) and salt. Mix it well.

6. Let it cook nicely for 2 to 3 minutes. Add rasam powder and cook again for 5 minutes.

7. Shift the ready field beans/avarekai and Mangalore Cucumber/southekai curry in to a serving bowl.
8. Add mustard, urid dal splutter with curry leaves and ingh.
9. Add coconut gratings and coriander leaves on the top.

10. Serve with Hot plain rice or chapati.

Note :

Adding methi seeds help to reduce the acidity and cholesterol content in the curry. You can adjust the curry according to your need. (thick or little more liquid by adding little water). Adjust the salt according to your taste. Adding garlic or onion is optional. You can also add 1/2 a teaspoon of garam masala. Adding a tablespoon of fresh ghee adds to the taste. (optional). You can use any other legume (kalu/beans) instead of field beans.Adding more or less chilly is optional.
Time : 30 minutes
Serves : 4 to 5

Cucumber Neeru Dosa

Cucumber Neer dosa is a type of dosa. Neer means water. Since the dough should be like water consistency and the dosa turns as thin, it is called neer dosa. The ingredients used here is raw dosa rice, a very little coconut and cucumber. Nothing much is added because I do not like this dosa to be filled with spices. These palin dosas are eaten with coconut chutney, pickle, jaggery and some like it with rasayana.Rasayana is nothing but fruits with sugar or jaggery and milk or coconut milk.
Its a simple recipe. Some may feel preparing neer dosa is very difficult. Just try with non stick pan. The dough should be watery. The pan should be piping hot.(high flame). Put 1/2 teaspoon of oil on the hot pan. Wipe out the oil with a clean kitchen tissue. Pour a ladle of the neer dosa dough. Immediately turn the pan so that dough will spread easily to a round circle. Cover it quickly and cook for a minute. Remove the cover and just wait for 10 seconds and remove the dosa from the pan. Give a try. You will be a happy person and you are an expert of Neer dosa chef.

Lets see some benefits of eating banana in our diet.
Bananas are good energy booster and it helps to control the blood sugar level. It protect against the muscle cramps. It helps to improve the mood and build strong bones. Bananas protect against type 2 diabetes and weight loss and strengthen the nervous system. It contain high level of Vitamin B-6. Banana is rich in iron and it helps to relieve anemia. Bananas are rich in potassium and low in salt. They are good for blood pressure and protect against heart attack and stroke. Bananas are good for digestion and help to remove the toxins from our body. They are good for people who suffer from constipation because they are rich in fiber.
It is simple and healthy recipe and can prepare any time of the day and enjoy with any type of Rasayana (Fruit punch). at any time of the day.

Things Needed :

Raw Rice (Dosa Rice) : 2 Cups
Methi/Fenugrik seeds : 1/2 Teaspoon
Cucumber : 2
Coconut : 2 Tablespoons (optional)
Salt to taste
Water : 4 Cups Normal water + 1/2 Cup hot water).
Oil : 3 to 4 Tablespoons
Ghee : 2 Tablespoons

Method :

1. Wash and cut the edges of cucumber. Check the taste that it is not bitter. Cut into small.Keep it aside.

2. Soak rice for 3 to 4 hours and remove complete water from it.
3. Grind rice,grated coconut with cut cucumber nicely till paste. No need to add water while grinding. (As cucumber is water content).
4. Grind it nicely and remove it from the mixi jar.

5. Add 4 cups of water and salt. Mix it well. Add 1/2 Cup of hot water (not the boiling water, just leave it for 5 minutes and then add that water).

6. Now keep a pan on the fire. Heat and put 1/2 Teaspoon of oil. Just spread it.
7. Mix the dough and take a ladle of dough and pour it on the pan in circle shape.(Or just hold the pan and turn around and keep it back on the fire. This action should be quicker). Cover it and cook for a minute. 

8. Remove the cover and leave it for 5 to 10 seconds. Take out the dosa from the pan. Just spread ghee on the hot dosa.

9. Repeat the same and prepare rest of the dosas. Mix the dough each time).

10. Serve Cucumber Neer Dosa with any Rasayana, pickle, coconut chutney or any side dish of your choice. It is nice to eat with pickle, honey or jaggery.

Note :

Do not add much water while grinding rice. The dough may not turn soft and paste consistency or it might take longer time.
Do not add boiling water, because the dough may turn sticky and your dosa might stick to the pan. Boil the water and leave it for few minutes just before adding. Add only the 1/2 cup of hot water. It helps to soften the neer dosa. Adding coconut is just to get the good aroma and taste. Do not add much coconut.(Dosas turn thick).
Time : 30 minutes + Rice soaking time  : 3 to 4 hours.
Servers : 4 to 5

Quick Banana Rasayana : Cut ripe bananas into small pieces. Add sugar/jaggery, cardamom and boiled and cooled milk to it and mix it well. Banana Rasayana is ready to serve.

Cucumber Dal

Cucumber Dal is a gravy dish. This Cucumber dal goes well with almost all dishes like plain or masala rice, chapatis, idli, dosa etc. This can be prepared quickly and taste really nice. Normally cucumber is used as raw with salads, raitha (along with curd) and chutneys etc.

 Lets see some benefits of eating cucumber.
Cucumber contain mostly water and eating them on a hot summer day definitely help you and take care of you from dehydrated. It also contain Vitamin K and Vitamin B. Cucumber is a rich source of minerals like copper, potassium, vitamin C and manganese. Cucumbers contain anti inflammatory compound and it helps to take care of  our brain health. It helps to improve our memory and protecting our nerve cells. Cucumber helps to fight inflammation. Cucumbers contain numerous anti oxidants including Vitamin C and beta carotene. It helps to freshen our breath. According to Ayurveda, eating cucumber will help to release excess heat in our stomach which is the reason for the bad breath. Cucumbers contain multiple B Vitamins and they help to reduce the feeling of anxiety and stress. They are rich in water and in soluble fiber and it help to support the digestive system.
Cucumber Dal is easy to prepare and No Onion or No Garlic in this curry. I have used dal, some simple spices and little milk is added.

Things Needed : 

Cucumber : 2 to 3
Green Chilly : 2
Toor dal : 1 Small cup
Ginger : 1 Teaspoon 
Milk : 1 Small cup
Oil : 1/2 Teaspoon
Ghee : 1 Teaspoon
Ingh : a pinch
Turmeric Powder : a pinch
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Coriander Leaves : 1 to 2 Tablespoons
Salt : as required 

Method :

1. Wash and pressure cook toor/moong dal for at least 5 to 6 minutes. Leave it for cooling.

2. Wash and cut cucumber, green chilly, coriander leaves and keep it aside. Crush pepper pods and keep it aside. 

3. Wash ginger,  remove the outer skin and then wash again and grate and keep it aside.
4. Now Keep a pan on the fire and heat. Add oil, mustard seeds and let it splutter.
5. Add jeera, crushed pepper and ingh.
6. Add cut cucumber and fry for 1 minute. Add water and let it cook till soft.

7. Add cooked dal, green chilly, turmeric powder and salt. Mix it well.

8. Add grated ginger and cook for 2 minutes. (on low flame).

9. Add a cup of boiled milk and mix it again. Let it cook for a minute.

 10. Shift the dish to a serving bowl and add cut coriander leaves and ghee.  

11. Cucumber Dal is ready to serve. Serve with hot rice or chapati or  wish of your main dish.
12. Mix it again just before you serve.

Note :

Cut cucumber with skin and cook. Add dals and other spices when it is half cooked. Adding milk is optional. No lemon or tamarind is added to this curry. (optional). Adding onions or garlic is optional. Adding any other spices like garam masala or chat masala is also optional.
Wash cucumber thoroughly and keep them in water at least half an hour and then wash it again. It helps to remove the pesticide or chemical on any vegetable.
Time : 3o Minutes
Serves : 2 to 3