Chilled Cucumber Dill Soup

Dill leaves looks feathery. They are slightly bitter in taste. So taken only in combination. If taken regularly aids digestion and prevents constipation, help improve the functioning of the stomach. This fresh green plant is used as flavoring for soups, sauces and etc.

This is going to participate in " SWC- Cooking with Greens " hosted by Sowmya of Creative Saga.

Ingredients
Cucumber - 2
Fresh Dill leaves - 1/2 cup, chopped
Yogurt - 1 cup
White Pepper - 1/2 teaspoon
Garlic cloves - 1 , Minced
Salt to taste

Method

• De seed the cucumber and cut into chunks and keep aside.
  

• Cook the chopped dill in 1/4 cup water and keep aside. Let it cool.
  

• Grind the cucumber and dill in a food processor until pureed.

• Transfer this mixture to a bowl.
  

• Add yogurt, garlic, salt , and pepper and stir well.

• Chill until served.
  

Cheese Omelet

Ingredients
Cheese, grated - 1 small cube
Onion - 1, chopped small one
Eggs - 2
Parsley - 1 tsp
Mint - 1 tsp
Milk - 2 tsp
Turmeric powder - 1/4 tsp
Salt and Pepper to taste
Butter - 2 tsp

Method

• In a mixing bowl beat eggs with salt and pepper

• In another bowl, beat in the milk, parsley, onions, mint and cheese.

• Transfer this to mixing bowl and mix well.

• Heat butter in a skillet pour the egg mixture and spread out evenly.

• Reduce the heat to low flame and cook until the omelet begin to get firm.

• Turn the omele with the spatula and cook for 2 Mins.

• Serve hot.

This is going to participate in " My Favorite things : Cheese " hosted by Poornima of Tasty Treats .

Veg Noodles

Ingredients
Noodles - 1 small packet
Spring onions - Few, chopped
Carrots, Cabbage, Beans, chopped - 1 cup
Vegetable stock - 1 cup
Corn flour - 1 tsp
Soy sauce - 1 1/2 tsp
Chilly sauce - 1 tsp
Pinch of Ajinomotto
Salt to taste

Method

• Boil 2 cups of water with one drop of oil in a pan. Let it bubble.

• Now add noodles to it and cook for 3 to 4 Min's.

• Immediately wash the noodles in cold running water and drain well using a strainer and keep aside.

• Heat oil in pan, add chopped spring onions to it and fry for 2 Min's.

• Add vegetables and fry it low flame for 4 Min's.

• To the vegetable stock add cornflour, soy sauce, chilly sauce, ajinomotto and salt to it and mix well. Pour this into the pan.

• Boil it and when it becomes thick add noodles to it and mix it.

• Serve hot with tomato ketchup.
  

Mint Roti

Ingredients
Wheat Flour - 2 cups
Mint Leaves - 1 cup
Salt to taste
Ghee or oil for cooking

Method

• Dry roast the mint leaves on hot tava till it becomes crispy and then crush it.

• Combine flour, mint leaves and salt using water and make a soft dough.

• Divide the dough into equal portions and roll out the dough.

• Cook on hot tava on both sides using ghee or oil.

• Serve hot with your favorite gravy.
  

This is going to participate in " JFI - Mint " hosted by Ashwini .

Carrot Pachadi / Raitha

Ingredients
Carrot, grated - 1/2 cup
Curd - 1 cup
Green Chilly - 1
Mustard Seeds - 1/4 tsp
Curry leaves - few
Salt to taste
Oil - 1 tsp


Method

• Heat oil in a pan, add mustard seeds to it.

• After it splutters, add curry leaves, green chilly and salt to it.

• Fry it and then add grated carrot to it.

• Fry for 2 Min's or till raw smell goes off.

• Mix carrot well with the curd.
  

• Garnish with coriander leaves to it and serve.

This is going to participate in " FIL - Carrot " hosted by Sanghi of Tasty Bites .