Skip to main content

Featured Post

Pancharatna Dal Khichdi Recipe

Panchratna dal Khichdi in my Instant pot. I love one pot dishes...and this dish has the nutrition of 5 lentils, rice and veggies.It is quick as well as satisfying. I guess I invented this recipe in my kitchen...😋 Please let me know if you make this too☺ INGREDIENTS: Ghee 1-2 tbsp Cumin seeds 1 tsp Ginger grated 1 tsp Onions chopped 1 Turmeric powder 1 tsp Vegetables like carrot , peas (optional) Pancharatna Dal 1 cup 11/2 cup Rice  Water 7-8 cups Coriander powder 1 tsp Garam masala 1 tsp Salt to taste  Jaggery 1 tsp Tamarind soaked in water 1 inch  Red chilli powder 1-2 tsp INSTRUCTION: 1.On Saute mode in an Instant pot add Ghee, jeera, grated ginger, chopped onions ,turmeric and saute well.(You can add any vegetables you want) 2.Wash and add 1 cup Pancharatna dal and 1 and 1/2 cup rice and stir well. 3.Add 7 to 8 cups water ,coriander powder, garam masala, salt,jaggery,soaked tamarind,red chilli powder and stir well. 4.Cook for 12 to 15 minutes on cook mode.Add water according to the
Post a Comment

Creamy Cucumber Salad



This Creamy Cucumber Salad is a deliciously refreshing salad recipe with a combination of thinly sliced cucumbers and sour cream.

I must say cucumbers are one of the most satisfying and thirst-quenching vegetables, especially in the summer. These are super hydrating with a good amount of water in them and also high in Vitamins K, B, C, and minerals like copper, phosphorus, potassium, and magnesium.

One easiest yet delicious way of getting the nutrition from cucumbers is this creamy salad which you will not able to resist eating after eating it once. This recipe is healthy, low carb, oil-free, gluten-free yet creamy and flavourful.


This recipe requires just a few ingredients and can be made and stored in the Refridgerator a day before. This creamy marinated cucumber salad can be served as a side dish with any elaborate Party meal or just with every day cooked meals. The dressing made for marinating cucumbers can be used for any other salads. You can store it in the fridge if you make it in large quantities and use it for so many salads.
This recipe is totally customizable...you can include any of your favorite flavors like dill, cilantro and also add olive oil if you like it. English Cucumbers work best for this since they don't get mushy easily. Anyways you can go with any other variety if you don't get it.

Let's look into the recipe:

INGREDIENTS:
Cucumber Long 1/medium 2
Onion small 1/medium 1/2
Garlic clove 1 
Organic Sour Cream 8 Oz
Organic Yogurt (thick) 1/4 cup
Organic Cane sugar 1/2 tbsp
Apple Cider Vinegar /White Vinegar 1 tbsp
Microgreens/Fresh Dill/ Cilantro 1tbsp
Water (If needed)
Salt and Pepper to taste

INSTRUCTION:
1. Wash and prepare the cucumbers by thinly slicing them.

2. Now place them in a bowl with 3/4 tsp salt. Stir gently and let it rest for 20 minutes. This will allow them to leak excess moisture.

3.In the meantime slice onion into thin rings. Grate a clove of garlic. Chop microgreens/dill leaves/cilantro finely. Keep aside.

4. Now let's prepare the dressing by combining sour cream, yogurt, grated garlic, sugar, salt, pepper, finely chopped greens (microgreens/dill leaves/cilantro) to a medium bowl and mix well to combine. Add water if desired. Taste and adjust the seasoning as required.

5. Now squeeze out the water from the cucumber slices very gently or you can pat them in a kitchen towel. This step ensures that the dressing doesn't become runny as the cucumbers marinate in it.

6. In a big bowl, add the squeezed cucumber slices and onion rings.

7. Now add 3/4 the of the dressing, mix well and keep the salad in the Refridgerator for at least 30 minutes before serving it. The longer you will leave to marinate, the stronger the flavors will become.

8. Now you can mix in the remaining dressing to the salad.Chilled creamy cucumber salad is ready to be served with your meals, light lunches, or even Pizzas and Burgers.

I hope you will love this refreshing Summer salad as much as I do. Please let me know in the comments section below. Do connect with me on Instagram @archanasvegfoodchronicles.and tag me in your post whenever you try this.!















Labels:

Comments

Post a Comment

Popular posts from this blog

Dry Coconut Chutney /Easy chutney recipe using dry coconut

Coconut chutney is a South Indian condiment that is a staple in almost every household. It is super easy to make and pairs perfectly with most South Indian breakfast dishes like dosa, idli, vada, and upma.But what do you do when you don't have tender coconut but still want to make a delicious chutney??? DONT WORRY!! Here is a recipe for coconut chutney whichis made using DRY COCONUT either dry coconut flakes  or desiccated coconut that can be easily found in any kitchen.  This simple and flavourful dry coconut chutney recipe is again a recipe curated by my Mother. Perfect for those who love an instant chutney which adds a little bit of spice to their breakfast without the hustle of grating the coconut in the morning. It is a great accompaniment to dosas, idlis, and other South Indian dishes. Additionally, it is a healthy condiment that can be enjoyed guilt-free. You can experiment with the ingredients to suit your taste buds. For inst
Post a Comment
Read more

Eggless Brazilian Cheese Bread

Pao de Queijo (pronounced as pown -deh- kay-zho) aka Brazilian Cheese Bread is a small baked cheese bun, a popular snack and breakfast food that originated in the state Minas Gerais of Brazil. These are bread/buns usually made with tapioca flour, milk, oil, cheese, salt, and egg/egg substitute. Since I don't use eggs in my baking I have used vinegar instead. These are soft, chewy and so addictive. I love to make healthy bakes from all around the world. Inspired by this YouTube video by Something Dave and I gave it a try as it was an eggless version.These came out so well. These are super simple and easy to make with just five ingredients. A must try because they are gluten-free, contain no yeast, no baking powder, yet so soft and cheesy😋 I had never tried baking with tapioca flour...and found it so interesting to bake with. The dough is too sticky and you will need some extra flour to be dusted to make balls out of it. I have used plant-based pa
2 comments
Read more

Huli pudi (Sambar Powder) North Karnataka style

Huli Pudi is one of the authentic traditional Sambar powders which has been passed on from generation to generation. This is specially made in North Karnataka. There is a wide variety of sambar powders not only within Karnataka but within South India. Each region has it's own way of adding ingredients and making them. In North Karnataka brahmin families, you can usually see two types of Sambars, firstly 'Saaru ' which can also be called Rasam with Toor dal. The consistency is thin and usually made with Tur dal and tomatoes or Tamarind. The other one is 'Huli' which is thicker in consistency and usually includes some veggies or greens. So here I am sharing the Sambar powder that is used to make a typical Huli. This is so unique and different from South Karnataka Sambar powders. The main difference being the omission of urad dal and Tur dal. This powder is just made with dried spices. This can be made in advance in large quantities/batches and stored in a
Post a Comment
Read more