Cucumber Seeds Rasam.

Cucumber Seeds Rasam may sound strange to you. This rasam is done using Mangalore Cucumber or Bannada Sauthekai as we say in Kannada langauge. It is also known as curry cucumber and used in Southern part of India.

Curry cucumber is known as  Mangalooru Sauthekai in Kannada, Tamil it is Velarekai, Vellarikka in Malayalam and Kheera or Kakadi in Hindi and Shosha in Bengali. Here I have used the pulp and seeds of Curry cucumber to prepare Rasam or Saaru as we call it. Fresh coconut milk adds to the health count. It is one of the traditional and rural prepared dish and its 100% healthy dish. Normally eaten with plain rice. This rasam (Saaru), helps to keep the body cool in summer. We can also serve this dish as a healthy drink in summer.

Here is a recipe of Cucumber seeds and we can have this saaru with plain rice or even this can be served as a Thirst filling Drink instead of fizzy drinks.

Things Needed :

Cucumber seeds and pulp : 1 Bowl.
Butter milk : 1 Glass
Coconut : 2 Table spoons
Ghee : 1/2 Tea spoon
Red Chilly : 1
Mustard Seeds : 1/4 Tea spoon
Salt : to taste '
Curry leaves : 3 to 4
Ingh : a pinch
Jeera : 1/4 Tea spoon.

Method :

1. Remove the pulp and seeds from the Curry cucumber and keep it aside.

2. Grate coconut and keep it aside.

3. Now grind coconut and cucumber pulp with seeds nicely.

4. Stain the ground cucumber pulp - coconut mixture in a stainer.

5. Put the clear mixture in a bowl. Add butter milk or curd to it.  ( Add water if you use curd and mix it well ).

6. Add salt and mix it well.
7. Keep a pan on the fire. Heat and put ghee, mustard seeds and red chilly.
8. Let the mustard seeds splutter. Add jeera, ingh and curry leaves and put off the fire.
9. Put this ghee fried mixture to the rasam. 

10 Serve this rasam with plain Rasam.

Note :

You must check the pulp. Some time it may taste bitter. Do not use the bitter pulp. It is unhealthy and you will not be able to enjoy the rasam since it taste bitter. You can add more coconut to grind and extract more coconut milk. Do not add more chilly because it should be mild.
Time : 10 Minutes
Serves : 2 to 3.

Carrot Pakoda

Carrot Pakoda is good for an evening snack or a munch with lunch or dinner. It goes well with a cup of Coffee or Tea. Normally Pakodas are done with onion, potato or capsicum. I had some visitors and it was a very special day and the visitors do not eat onions. So thinking what to do in a short time thinking made me to prepare this Pakodas. So the recipe followed to you too to prepare and have them and write  a comment in this page, if you really like this recipe. Lets straight get to the recipe.

Things needed

Carrots : 2
Besan (channa dal flour) : 1 Cup
Awalakki : (flattened rice - Thin variety) : 1 Cup
Green chilly : 2
Jeera (Cumin seeds) : 1/2 Tea spoon
Salt : To taste
Curry leaves : 1 Handful
Coriander leaves : 2 Table spoon 
Oil : to fry : 1 Cup

Method :

1. Wash and grate carrots, cut green chilly, coriander leaves, curry leaves.

2.Put grated carrots, cut green chilly, coriander leaves, curry leaves , jeera and salt in a big bowl.

3. Mix nicely and add besan and Avalakki.

4. Mix it well and keep it aside.

5. Keep a pan on the fire and put oil. Heat oil.
6. Squeeze out the pakoda dough into small ball by hand and fry till they are brown. Fry on both sides.

7. Remove from the oil and repeat the same with the remaining dough.
8. Serve with coffe or tea or any juice of your choice.

Note : 

No need to add water. Just mix it nicely. Do not add any oil or ghee. No need of any cooking soda. Fry them on medium heat. Serve when they are hot. Use of red chilly powder is optional. Adding onions also an optional.
Time : 20 minutes
Serves : 4