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Chill with cucumbers

Even if it is too hot to eat, it is never too hot for totally `thanda' cucumber. Spread the artic freeze around family and friends with these cool recipes.

YES, YES it is scorching, sizzling and we can only scan the sky for tell tale wisps of clouds for the rain. And while we are waiting for the heavens to open up, we can indulge in these chilled out cucumber recipes.

Kheera ka muzzafar

Ingredients:

Cucumber large: 3
Sugar: 300 gms
Water: 1 litre
Cinnamon stick: 1
Aniseed: 1/2 tsp
Elaichi powder: 1/2 tsp
Rose water: 10 ml
Lemon: 1/2

Method: Peel the cucumber, deseed it and grate it lengthwise so that it comes out as long strips.

Pass it through running cold water and keep aside. Make a thin syrup with a combination of sugar, water, cinnamon, aniseed, elaichi powder, rose water and lemon.

Boil the cucumber in water properly. Run it in cold water again after cooking.

Cook the cucumber in sugar syrup and remove immediately to retain the shape and crispness.

Cucumber sambal

Ingredients:

Cucumber: 1
Green chillies (shredded): 3
Mint (chopped): 1 tbsp
Yogurt: 125 ml
Onions (shredded): 3
Tomatoes: 1 small
Coriander: 1 tbsp
Salt to taste

Method: Skin the cucumber, remove the seeds and then shred. Rub with salt.

Now squeeze the cucumber to remove excess water and combine it with yogurt, onions, chillies, mint, coriander leaves, tomatoes and salt to taste.

Serve at once.

Note: The sambal is good with hot curries and mutton biryani.

Cucumber relish

Ingredients

For Mixture 1
Cucumbers: 12
Onion chopped: 4 cups
Pickling salt: 1/2 cup
For mixture 2
Vinegar: 1 quart
Sugar: 5 cups
Flour: 1 cup
Celery seeds: 1 tsp
Mustard seeds: 1 tsp
Turmeric: 1 tsp

Method: Peel, deseed and dice the cucumber. Finely chop the onions. Combine the mixture and let it stand overnight. Next morning heat at medium temperature and remove from heat and let it cool. Add the second mixture ingredients and let it boil for 10 minutes. Pour into sterilised jars and seal while still hot.

Cold cucumber and yogurt soup

(Shorabit khiar me leban (Lebanon)
Ingredients
Garlic: 2-3 cloves
Salt: 3/4 tsp
Light cream: 3/4 cup
Yogurt: 4 cups
Water: 1 cup
Cucumber (peeled and
diced): 1 large
Minced mint (fresh or
dried): 1 tbsp
Fresh parsley - 1 small
bunch

Method: Crush the garlic with salt. Stir in the cream, yogurt and water. Add the cucumber along with the mint. Mix well and season with salt and pepper to taste. Garnish with fresh sprigs of mint. Refrigerate until thoroughly chilled.

Variations

* If the cucumbers are grated, the soup will be tinted a delicate green.

* Flavour with one or two teaspoons of white vinegar

* Persian mast va khiar: omit the garlic and add the following:

Hard boiled eggs, chopped 2

Raisins, soaked in hot water and drained 2 tblsp

Dill, finely chopped 1tblspCelery, finely chopped 1 stalk

Green onions ¼ cup

O.P. KHANTWAL

The writer is Executive Chef at ITC Kakatiya Sheraton Hotel and Towers.

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