Archive for the ‘Cucumber’ Category

Cuccumber Patties


  • Cucumber grated ……….  1 1/2 Cup
  • Jowar flour …………………. 1/4 Cup
  • Corn flour …………………… 1/4 Cup
  • Besan ………………………… 1/4 Cup
  • Oil ……………………………..  2 Tbsp
  • Green chilli paste ………..  1/2 Tbsp
  • Ginger paste …………………..  1 Tsp
  • Sesame seeds ……………….  2 Tbsp
  • Peanut crushed ……………..  2 Tbsp
  • Coconut powder ……………. 2 Tbsp
  • Curry leaves chopped ………  1 Tsp
  • Fresh turmeric grated ……..  1 Tbsp (opp)
  • Black pepper powder …….. 1/4 Tsp
  • Salt ……………………….  As needed
  • Oil ………………………..  As needed

Step by Step

  1. Heat 2 tbsp oil in pan, add jowar flour, corn flour, besan and roast on low flame for 3-4 minutes.
  2. Transfer flour into bowl and let it cool for some time.  Add sesame seeds, crushed peanut, ginger paste, green chilli paste, fresh turmeric grated, coconut powder, black pepper powder, curry leaves chopped, salt as per taste and mix it well.
  3. Grate cucumber with skin and squeeze out all water from grated cucumber.
  4. Now mix grated cucumber with other ingredients and knead into a firm dough.
  5. Divide dough in 10 equal parts.  Take one part on hand and make a ball out of it and gently flatten them into a oval or round shape.  Prepare all patties like this.
  6. In a nonstick pan, shallow fry patties with oil till it became golden brown in colour from both side.
  7. Cucumber patties can be served with tomato sauce, green chutney or tea.

courtesy of:

Cucumber patties


Marinated Radish and Cucumber Salad with Chickpea

From Florida Suncoast Locally Grown

Source: LeClercq Family Cookbook (Entered by Cheryl Hedger)
Serves: 6-8 Servings

  • 6-8 large firm, but ripe, wedged tomato
  • 1 1/2 pounds thinly sliced cucumber
  • 8 large thinly sliced radishes
  • 1 large thinly sliced sweet white onion
  • 1/4 cup white balsamic vinager
  • 3/4 cup extra virgin olive oil
  • 1-2 clove minced garlic
  • 1 teaspoon local, organic honey
  • 1/2 teaspoon lemon zest
  • 8 large red or green leaf or your favorite lettuce
  • 1-18 ounce can, well drained chickpeas or othe bean
  • to taste salt and pepper
  • 1/4 cup finely chopped Italian parsley
Step by Step Instructions
  1. In a blender, combine oilive oil, white balsamic vinegar, garlic, honey and blend on high for 10 seconds. If you don’t have a blender put everything in a large bowl and using a wire wisk blend well.
  2. In a seperate bowl add the chickpeas and cover with dressing. Let marinate for 60 minutes before adding tomatos, cucmbers, radishes, onions and parsley. Mix well and season to taste with salt and pepper.
  3. Arrange lettuce on 6-8 plates, spoon marinated veggies and chickpeas on each leaf. Garnish with fresh herbs and a lemon wedge. My mother loved to top her salad with some grated parmesan cheese. Enjoy!

Summer Salsa [from the Food Box of GrowNYC]

DID YOU KNOW:  tomatoes come in different colors besides red?  There are yellow, orange, purple and green varieties of tomatoes.  It is also a fruit that is eaten as a vegetable.  They have Vitamin A, C and potassium.  Potassium helps maintain normal blood pressure by offsetting the effects of sodium.

  • 3 cups dice ripe juicy summer tomatoes*
  • 1/2 cup of chopped white onion or scallions*
  • 1/2 cup chopped fresh cilantro*
  • 1 or 2 fresh jalapeño chiles chopped with 1/2 tsp seeds, if desired*
  • 2 tsp fresh lime juice
  • 11/2 to 2 tsp salt
  • 1/2 cucumber, small diced
  • 1 ear of corn

*Ingredients available at Greenmarket

  1. Remove kernels from the corn
  2. In a medium bowl, combine the corn, tomato, cucumbers, onion (or scallion), cilantro, jalapeños, lime juice, and salt.
  3. Taste and add more seeds if a hotter salsa is desired.  Seeds are the spiciest part of the pepper.
  4. Serve right away or cover and chill.

Caution:  After handling jalapeño peppers, wash your hands with soap.  Avoid touching your eyes or other sensitive parts of your body.

Recipe from Big Flavors by jim Fobel.


Vegetable Pies [from Mama’s kitchen]

I sent my mom the link to the blog, and she replied by texting me a picture of this recipe 🙂

“The great thing about this dish is that you can vary the ingredients based on what you like or what you have in your garden or refrigerator.”

Prep 25min cook 17min back 40min oven 325°stand 15min

  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 cup peeled and chopped sweet onion, such as Vidalia
  • 1 large zucchini, thinly sliced
  • 1 large yellow squash, thinly sliced
  • 1/2 tsp. salt
  • 1/2 tsp ground black pepper
  • 1 cup mayonnaise
  • 1 to 1 1/2 cups shredded mozzarella cheese (4 to 6 oz.)
  • 1 to 1 1/2 cups shredded cheddar cheese (4 to 6 oz.)
  • 2 large tomatoes, peeled and cut into 1/4-inch slices
  • 2 9-inch deep-dish pie shells, prebaked as directed
  • 1 8-oz. can sliced water chestnuts, drained
Step by step instructions
  1. Preheat the oven to 325° F.
  2. Heat olive oil in a large skillet over medium heat.  When hot, add garlic and sauté for 2 minutes; don’t let it brown.  Add onion, zucchini, yellow squash, and 1/4 tsp each of salt and pepper.  Cook until squash is tender, about 15 minutes.  Divide the mixture in half.
  3. Mix the mayonnaise and cheeses and set aside.  Layer the sliced tomatoes in the bottom of the backed pie crusts.  Sprinkle the tomatoes with the remaining salt and pepper.  Layer the squash mixture on top of the tomatoes, then layer the water chestnuts.  Top each pie with half of the mayonnaise and cheese mixture.  Bake, uncovered, for 40 minutes.  Allow the dish to stand for 15 minutes before cutting into wedges.  Makes 12 servings.
EACH SERVING    393 cal,  31g fat, 23mg cholesterol, 472mg sodium, 22g carbohydrates, 2g fiber, 8g protein

vegetable pies

Azerbaijan Salad

From Stones River Market

Serves: 4 – 6 as a side dish

  • 3 large tomatoes, diced
  • 1 cucumber, peeled and diced small
  • 3 sweet italian peppers or bell peppers diced small
  • 3 tbsp olive oil
  • 1 juice of lemon
  • 1 bunch scallions
Step by Step Instructions
  1. Place the tomatoes, cucumber and peppers in a serving dish. Mix together the olive oil, lemon juice and scallions to form a dressing, and season with salt and pepper to taste. Toss the salad with the dressing and serve.

Source: Kichen Window series (Entered by Cynthia Willett)

Sparkling Cucumber Limeade [from the Food Box of GrowNYC]

  • 1 cup sugar
  • 1 tbsp lime zest, plus 1 cup fresh lime juice (4 to 6 limes)
  • 1/4 cup fresh mint leaves, plus more for garnish
  • 1 medium English cucumber, halved and thinly sliced
  • 2 cups chilled sparkling water
Step by step instructions
  1. In a small saucepan, bring the sugar, lime zest and 1 cup water to a simmer over medium heat, stirring constantly until the sugar dissolves, about 6 minutes.  Remove from the heat and stir in the mint leaves.  Let cool for 30 minutes.
  2. Strain the lime syrup through a sieve into a pitcher.  Add the cucumber and lime juice; refrigerate for at least 1 hour.
  3. Just before serving, add the sparkling water.  Serve over ice and garnish with mint.

Drink up!!


Anytime Cucumber Salad

From McMinnville Locally Grown

Serves: 4 servings

  • 1 1/2 cups cucumbers (peeled, chopped)
  • 1 cup grapes (seedless, red)
  • 1 can (8 oz) pineapple (chunks)
  • 1/3 cup pecans (chopped)
  • 1/2 cup Bacon Ranch Salad Dressing
Step by Step Instructions
  1. In a large bowl, combine the cucumbers, grapes, pineapple, and pecans.
  2. Pour dressing over salad; toss to coat.