The recipes posted here are very simple, with no hard & fast rule, as I love to cook a variety but with ease. My dishes are such that it is nutritious & easy to cook. Of course one can always change the ingredients according to one's taste & availability. Do let me know which type of recipes are preferred, or in case you've any queries too. Feel free to comment.
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Ingredients
8 cups filtered water
2 cups thinly sliced cucumbers
2 small lemons, rind removed and discarded, sliced
½ cup packed fresh mint leaves, torn
Preparations
Stir water, cucumber, lemons and mint together in a large pitcher. Cover and chill for at least 4 hours to blend flavors. Strain out solids, if desired.
To make ahead: Refrigerate for up to 4 days. (If you don't finish your infused water by the end of the first day, strain out the solids and discard them.)
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Ingredients
1 (15-ounce) can no-salt-added white beans, rinsed
1 tbsp mayonnaise
¼ tsp pepper pdr
¼ cup minced celery
1½ tbsp dill pickle relish
1 tbsp minced shallot
2½ tsp Dijon mustard
4 slices whole-wheat sandwich bread, lightly toasted
2 Persian cucumbers, shaved into ribbons
1 small tomato, cut into 8 slices
1 small avocado, sliced
1 small yellow bell pepper, sliced
1 tsp lemon juice
8 medium butter lettuce leaves
Ingredients
½ cup sour cream
¼ cup chopped fresh dill
2 tbsp white-wine vinegar
1 tbsp extra-virgin olive oil
½ tsp salt
¼ tsp ground pepper
2 English cucumbers, halved and thinly sliced
⅓ cup thinly sliced red onion
If you want something crunch, you can add some roasted and coarsely crushed, for more protein and crunch
Preparations
Whisk sour cream, dill, vinegar, oil, salt and pepper together in a large bowl. Add cucumbers and onion; toss to coat.
To make ahead: Refrigerate for up to 1 day.
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1/2 cup plus 1 tbsp extra-virgin olive oil, divided
1 pound / 400 gm cremini mushrooms, diced
1 large (12-ounce) leek, diced
2 medium cloves garlic, thinly sliced
1 tsp picked thyme leaves, minced
Kosher salt and freshly ground black pepper to taste
1/4 cup plus 2 tbsp cider vinegar, divided
6 cups cooked whole-grain spelt (from about 24 ounces dry)
2 small cucumbers, quartered lengthwise, then sliced crosswise into 1/4-inch pieces
1/2 cup minced flat-leaf parsley
1/4 cup minced chives
In a large skillet, heat 3 tablespoons oil over medium-high heat until shimmering. Add mushrooms and cook, stirring, until tender and their water has evaporated, about 5 minutes. Add leek, garlic, and thyme, season with salt and pepper, and cook until leak is tender, about 4 minutes. Transfer to large bowl and stir in 1/4 cup cider vinegar. Let stand 15 minutes.
In a large bowl, stir together spelt, cucumbers, and mushroom-leek mixture. Stir in remaining 6 tablespoons olive oil, 2 tablespoons cider vinegar, parley, and chives, and season with salt and pepper. Spoon salad into bowls.
A very healthy salad which is as good as a complete meal.
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Come summertime, chefs and home cooks everywhere are especially excited—like, really excited—about tomatoes. Tomato tarts, sandwiches, and pastas galore! While we can’t deny that tomatoes are great, there’s also a lot to love about their summer salad sidekick, the cucumber. Cucumbers, which bring coolness, crunch, and a refreshing bite to salads, sandwiches, and even stir-fries, can really make your summer meals pop. Plus, they’re delicious to snack on with a dip or on their own. But because cucumbers are full of moisture, they can turn your meals into a soggy, waterlogged mess. Luckily for us, there’s a simple solution to this problem: salting your cucumbers.
Salting your cucumbers initiates the process of osmosis, which expels water from the cucumber's cells while simultaneously enhancing its flavor. As Serious Eats contributor Tim Chin wrote in his guide to brining vegetables, the salt “diffuses across those membranes and seasons the vegetables deeply.” People often think of cucumbers as bland and watery, but depending on the variety, they can be sweet, pleasantly bitter, and even savory. Salt helps cucumbers release their moisture, but, just as importantly, highlights the nuanced flavors we might otherwise miss.
It’s a technique our editors and contributors rely on. “When I make cucumber dips, I always pre-salt cucumbers to draw out moisture before stirring into the dip, so the excess moisture doesn't thin the dip as it leaches out over time,” says senior culinary editor Leah Colins.
Culinary editor Genevieve Yam, who despises a soggy salad, frequently salts her cucumbers to prevent her meals from becoming a puddle. And Chin employs this technique in his stir-fried cucumbers and mushroom recipe to help the cucumbers properly sear instead of turning into mush.
You've heard of “set it and forget it,” but what about...salt it and forget it? Salting your cucumbers is such a low effort task that all you need to do is season them, walk away, and let osmosis do the hard work for you. Do it at the beginning of dinner prep, and by the time you've gathered all your mise en place, your cucumbers will be ready to go.
You’ll want to use about half a teaspoon of Diamond Crystal kosher salt for every pound of cucumbers you’re preparing. (Use a quarter teaspoon if using table salt.) Wash and slice the cucumbers, place them in a colander set over a large bowl or sink, then salt them. (You may want to lightly toss them to make sure the cucumbers are evenly coated) Let the cucumbers sit until they begin to release their water, about five to 10 minutes. Some people like to rinse the salt off or dab the cucumbers dry afterwards, but whether you choose to is entirely up to you. If you do rinse them, just be sure to drain them well so you're not adding even more water to your final dish after working to remove moisture—because that would defeat the whole purpose of salting them in the first place.
Ingredients
Preparations
Wash, wipe well and slice cucumber and put in a bowl.
Add all the remaining ingredients like chili powder, asafoetida, turmeric powder, methi seeds powder, sugar and lemon juice to the cucumbers and mix till well combined.
Keep it aside for an hour so that the flavours are mixed properly with the cucumber and serve.
Ingredients
3 tbsp dill leaves (chopped)
1 tsp vinegar
3 cucumbers (roughly chopped)
1 cup plain homemade yoghurt
1/4 cup lemon juice
1/4 cup mint leaves
2 tbsp chives (roughly chopped)
2 tbsp extra virgin olive oil
Salt to taste
Method
Toss everything into your blender - yes, everything at once!
Blend until it's silky smooth, then pour into bowls or takeaway tumblers if you're on the move.
Pop it in the fridge to chill out for a bit.
When you're ready to serve, crown it with some crunchy croutons and a drizzle of olive oil for that gourmet touch.
It's everything you need in a summer recipe- cool, refreshing, and requires zero stove time!
