Creamy Cucumber Raita

1 Cucumber
1 Cup Greek Yogurt
salt and pepper
2 Tsp Lemon/Lime Juice
1 Tb Sp Sugar (Optional)
1 Tsp Paprika
1 Tsp Cumin Powder
Cilantro

• Peel and cut the cucumber
• In a bowl, mix all the ingredients very well.
• Garnish with cilantro and refrigerate the raita
• Serve it cold

Spicy Cabbage Curry

Spicy Cabbage

3-4 Cup Cabbage Chopped nicely
2-3 Tb Sp Oil
Mustard and Cumin seeds (about 1 Tsp)
Asafoetida (optional)
1 Tsp Turmeric Powder
1 Tb Sp Paprika
1 Tsp Cumin - Coriander Powder
1 Tb Sp Sugar (Optional)
1/2 cup or 1 small tomato cut into small pieces
Salt per taste
1/2 Small pepper diced

• Heat Oil and Add Mustard and Cumin seeds, let the seeds crackle
• Add Asafoetida followed by cabbage
• Mix well and cook until 1-2 minutes
• Add all the spices and chopped pepper
• Mix nicely and cover the pan
• Cook on low flame
• You can add little water if you want otherwise watch and dont let it burn
• When Cabbage is half done add tomatoes and sugar
• Cook throughly and serve hot

Dudhi - Chana Dal

Dudhi-Chana Dal

1/2 cup split gram (Chana Dal)
1 Cup Dudhi diced (Green Squash)
2-3 Tb Sp Oil
Mustard and Cumin seeds (about 1 Tsp)
1 Tsp Turmeric Powder
1 Tb Sp Paprika (crushed with 2 cloves of Garlic - optional)
1 Tsp Cumin - Coriander Powder
2 Cup Water
1 Tb Sp Sugar (Optional)
2 Tb Sp Lemon Juice (Optional)
2 Tb Sp Salt
Cilantro for garnishing

• Boil or pressure cook Chanadal
• Cut Dudhi into medium size pieces
• Heat Oil and add seeds (Mustard and Cumin)
• Add hing if you want (Asafoetida)
• Add Dudhi and cook for a minute
• Put all the spices
• Add Dal Add extra water if you want and let it simmer for about 8-10  minutes.
• Add 1/2 Tsp of Garam Masala and Sugar(optional)
• Add Lemon Juice after you turn off the heat
• Garnish with Cilantro
• Serve with Steamed Rice or Roti