Cabbage Cilantro Paratha made with self raising flour. {Tava fried Hara Dhania and Band gobi kulcha.}

These cabbage-Cilantro parathas were made in the morning to pack for lunch. Morning short time frame always stimulate me to create good  vegetable based recipes. This time I choose to use self raising all purpose flour instead of regular wheat flour. They are generously packed with fresh cabbage and cilantro, mildly seasoned with ajwain /carom seeds, for extra soft texture sour cream and vinegar is used. Preparing dough, rolling, patting needs some extra care and efforts due to good quantity  of veggies and herb in the dough. Result is good taste, nice Kulcha style appeal, I can also call them as Cabbage-Cilantro griddle fried Kulchas.
Published on june 17,2014.

Ingredients :-

• 1 Cup -  heaping self raising all purpose flour
• 3/4 Cup - very finely thread like sliced cabbage -(1/2 - 1 inch long)
• 1/4 T.spoon - ajwain/Ova/Carom seeds
• 1 Cup - roughly chopped fresh cilantro,hard stem portion chopped finely.
• 2 Green chillies - finely chopped
• 1 Tb.spoon - heaping sour cream
• 1/2 T.spoon - vinegar
• 3 Tb.spoon - oil + more to drizzle over parathas.
• 2-3 Tb.spoon - water for kneading

How to prepare Cabbage Cilantro Paratha/Kulcha :

1. Take a small piece of cabbage, slice it into very thin thread like pieces not more than 1 inch long. Based on the size of cabbage piece you may get longer threads, just chop further into an inch size. This can be done either with knife or slicer. I have sliced it with the knife. Transfer to a medium size bowl.
2. Separate cilantro stem and leaves, roughly chop the leaves and finely slice hard stems into tiny pieces. Keep few tender stems 1 inch long for nice appeal over rolled paratha. Transfer chopped cilantro and stems into the bowl.
3. Add 1 cup heaping self raising flour, 1/4 tsp ajwain/Ova, 2 finely chopped green chillies, 1/2 tsp vinegar, 1 heaping tbsp sour cream to the bowl. Add only a pinch of salt because self raising flour contains good quantity of salt. Mix all well, merge into a ball, smear  1 tbsp oil around ball then start kneading again. Add 2-3 tbsp water and try to merge dough into smooth ball. If it is sticky, sprinkle some flour, knead again by coating dough ball with more oil.
4. Divide dough into 4-5 equal size  balls. Oil your palm and fingers, hold each ball between palms and roll to form smooth ball, lightly dust with flour, keep it aside.
5. Start rolling ball with light pressure, turn clock wise, if required very lightly dust with flour. Roll up to six inch diameter.
6.  place it over griddle. Start with medium low heat, after 30-40 seconds flip and fry for another 30-40 seconds. Fry by flipping 3-4 times. Pat edges and center with Chapati press or ball of paper towel  for even frying. Spray some oil over and around edges. Momentarily increase heat  to medium but don't let paratha get dark burnt spots. Maintain golden brown spots. It takes around 2.5 to 3 minutes to fry each paratha. Multiple actions will perfectly roast each paratha.  After frying stack them over paper towel lined plate, once they are cooled but still warm, cover with dome lid.
7. Serve with sour cream, yogurt, ranch dressing or pickle. Make it more interesting by garnishing paratha with chopped raw cabbage, sliced raw onion rings, fresh cilantro sprigs and sliced lemon wedge.

Basil & Broccoli Paratha {Indian Roti / unleavened flat bread enriched with Broccoli and Thai Basil.}

I had fresh Broccoli and a big bunch of  fresh Thai Basil from local farms. I made parathas using these two good ingredients to pack in the lunch box. I have added some organic sprouted wheat flour with regular Indian chapati aata to boost nutrition. Crushed Onion, Garlic, Cumin  is added  to enhance flavor and taste.

Ingredients :
(Makes 6 Parathas/ Unleavened Flat breads.)

• 1 + 3/4 Cup -Wheat flour ( I took 1 cup Indian atta and 3/4 cup sprouted whole wheat organic flour)
• 5-6 small Broccoli florets along with tender stems - yield 1 Cup roughly chopped broccoli.
• 3-4 Tb.spoon whey or 1/4 cup yogurt
• 25-30 Thai Basil leaves along with tender stems
• 1/2 medium size onion - chopped - yield 1/2 cup
• 2 Green chilies - chopped
• 3-4 cloves of garlic - slice each into 2-3 pieces
• 1 T.spoon - roasted Jeera / cumin powder ( whole cumin or raw jeera powder can be used.)
• 1/2 T.spoon - Turmeric powder
• 1/2 T.spoon - Salt
• 1 Tb.spoon oil  +  more oil to drizzle over paratha.

Preparing paratha dough.

Yogurt / Dahi

How to make Broccoli & Basil Paratha.

1. Chop roughly 5-6 small size broccoli florets and stems, to  get one cup yield. Cut onion into small pieces to get 1/2 cup yield. Chop green chilies and slice garlic cloves into 2-3 pieces. Combine all ingredients with 6-7 basil leaves  in a small blender, crush to coarse texture without adding water. (In absence of blender use grater or microplane.)
2. Roughly chop 20  basil leaves, finely chop tender stem portion. Keep it aside.
3. In a medium size bowl add 3/4 cup organic sprouted wheat flour and 1 cup regular Indian chapati aata, roasted cumin powder, turmeric, chopped basil leaves and grated mixture of broccoli-onion, 1/2 tsp salt. (You may use plain organic flour instead of sprouted wheat flour or adding multigrain flour will also work.) Mix all together to make moist dough. Juices from herbs and broccoli won't be enough to bind the dough so add 3-4 tbsp yogurt whey or mix of whey and  yogurt to make dough. Once the dough is bound together, smear with 1 tbsp oil and knead  few more minutes to make  a soft dough.
4. Divide dough evenly into 6 balls, lightly dust with flour. Apply few drops of oil over palm, then  rotate  each ball  between palms to make smooth dough ball. Roll each ball into 5 inch wide circle.
5. Heat the griddle over medium heat. Place rolled paratha, after 30-40 seconds spray little oil over the edges of paratha, spray few drops in the center. Slow roast over medium heat, flip few times and fry until light brown spots appear over both the sides of paratha. Give 2-3 minutes fry time for each paratha.
6. Serve with thick creamy yogurt or sour cream or cream cheese. 

Basil, Broccoli ke Parathe.

Red Capsicum and Green onion paratha. {Veggie and Herb enriched Indian unleavened flat bread.} {Indian Lunch Box Recipe}

In my home vegetable parathas are regularly prepared to pack in the  lunch box. During morning rush hours I find it easier to make 5-6 wholesome vegetable parathas, it takes just half an hour time. Each time I  pair up  available veggies and herbs to get variety of flavors. Today's combination was  red capsicum and green onions with addition of  fresh chopped cilantro. I used Aashirvad multi grain aata to add some more nutrition. I didn't use any spices, dough was prepared in vegetable juices. These parathas are packed with natural flavor of veggies, onions and cilantro.

Ingredients :
(Makes 5 parathas)

• 1 heaped cup -  finely chopped green oinions
• 1/2  - portion of small size red Capsicum,(yield around 1/2 cup)you can use any type of capsicum.
• 3 - scallions (white onion portion)
• 2/3 cup - wheat flour (I used Aashirvaad multi grain flour)
• 1/4 cup - all purpose flour or rice flour for dusting or use the same wheat flour.
• 2 green chilies - roughly chopped.
• 1/4 cup - finely chopped onion
• 1 cup - packed chopped cilantro leaves
• 1 Tb.spoon - Oil + some more to spray over paratha while frying.

How to make spring onion and Lal simla mirch Parathas :

1. Rinse green onions, discard bottom root portion, roughly chop green portion and finely chop white onion portion, Keep aside.  Roughly chop red capsicum portion, around 1/2 cup. Chop handful cilantro, around 1 cup tightly packed. Chop small piece of onion to get around 1/4 cup chopped quantity. Combine everything along with 2 chopped green chilies in a small blender, pulse few times to get coarse mixture. Do not make fine puree. I got total 1/3 cup slightly heaped quantity.
2. In a small size bowl  place ground coarse mixture along with its juices. Add salt and around 2/3 cup flour or little more until mixture absorbs enough flour to bind the dough, knead the dough for 2-3 minutes, Once the dough is merged into soft ball apply oil all over and knead again to make smooth dough.
3. If dough handling feels sticky, apply oil over palms to make 5 round balls. Roll between palm, slightly dust with flour. Keep them aside.
4. Dust rolling surface with flour and roll around 5-6 inch diameter round paratha. This paratha dough  has  lot of roughage of veggies and herb particles so you may not get smooth edges. Hold spatula or knife vertically beside edges, pat to get smooth round edges. You can do this by using fingers and palm too. Dust off white patches of dusted flour by brush or pat with moist paper towel.
5. Heat griddle over medium heat, keep heat level to medium low heat before placing paratha.Roast slowly by flipping one or two times, drizzle some oil around paratha edges. While roasting increase heat to  to medium for few seconds, pat gently with soft ball of paper towel or chapati press. Give around 2 minutes of roasting time for each paratha. Transfer paratha over paper towel lined plate, cover with dome lid to maintain softness. Serve with mint infused yogurt, raw onions, fresh herbs, green chilies or whipped cream cheese or melt some butter over paratha and enjoy. These parathas are full of flavor, you can make a roll and eat without any seasoning.

 pat uneven paratha edges with spatula to get smooth edges.

Simla Mirch and kandyachya paati che parathe.

parathas prepared on 18th April, published on 13th May.

Black and White Wednesday #81 {Scallion and Red Capsicum Paratha.}

This is my sixth image submission for Black and White Wednesday event #81,1st May, 2013. Lynne from Cafelynnylu is hosting the Event. Susan, author of TheWell Seasoned Cook is a founder of this event. Now Cinzia of  Cindystarblog is a new admin for Susan's Black and White Wednesday event. For all guidelines  and an index of  all future hosting blogs please check Cinzia's  post  here. Participants can join Flickr group created for B&W event. Next event (BWW #82, 8th May-2013) will be hosted by Alex at food4thght..

This week my  two submissions are images of  Vegetable Parathas. These parathas were made in the  morning hours to pack for lunch. It took me less than half an hour to make 5 parathas from scratch. I made them by combining  green onions, red bell pepper, onion and cilantro, no spices are used  so they are packed with  natural  flavor of  veggies and herbs. Click here for Paratha Recipe.

Scallion and Red Bell Pepper Paratha

 Green onion and Red Capsicum Paratha.

Black and White Wednesday Event #81

Parsley paratha enriched with flaxseed powder and teff flour, flavored with mild hint of few ground spices and spiced with Florida Hot green chilies. {Parsley flavored Indian unleavened flat bread.}

Today morning I prepared Parsley parathas / rotis to pack in lunch box. I had one bunch of parsley laying in refrigerator over one week, so decided to prepare parsley paratha. I enriched it with some flax seed powder and Teff flour, for a change I flavored it with freshly ground cloves, Kalonji, corriander and shahijeera spice blend. To bring the heat I used Florida Hot green chilies which are very long and appealing but exactly not too hot for Indian palate. Parsley is deep green, curly herb with  remarkable health benefits. This is my first attempt to prepare  Parsley paratha. Parathas were aromatic and full of  flavor.

Parsley Herb

Ingredients to make Parsley Paratha :

• 1.5 cup - wheat flour ( I used Indian chakki aata-Royal Brand)
• 4 Tb.spoon - Besan/ chickpea flour
• 3 Tb.spoon - Teff flour ( you can substitute with any other grain flour like jawar, bajra,ragi)
• 1 Tb.spoon -  flax seed powder/ Alsi powder
• 1.5 cup - extra finely chopped parsley
• 4-5  - garlic cloves
• 1 inch - ginger piece
• 1/2 cup - roughly crushed onions
• 2 Florida hot green chilies or regular 3-4 chilies.(for mild heat use 1 Florida Hot chili.)
• 1/4 cup - yogurt
• 1/2 T.spoon - turmeric powder
• 1/2 T.spoon slightly heaped - salt
• 5-6 Tb.spoon water
• 2 Tb.spoon oil + more to apply while roasting parathas.
• 1/4 cup all purpose flour/ Maida - to dust dough balls. (you can use rice flour or same wheat flour)

Spices to grind :

• 2 cloves
• 1/2 T.spoon - shahijeera
• 1 Tb.spoon corriander seeds
• 2 pinches kalonji 

Combine and grind to fine powder.

Note : You can change this spice blend with your choices of spices, even you entirely skip adding spices these parathas will taste good, only change I will suggest is  increase ginger and garlic quantity.

How to make Parsley Paratha/ Roti.

1. Roughly chop onion, garlic, ginger and green chilies. Combine all in a small mixer bowl, crush to coarse texture without adding water. Alternatively you can grate onion, garlic, ginger and finely chop chilies.
2. In a medium bowl combine 1.5 cup wheat flour, 4 tbsp besan, 3 tbsp Teff flour, 1 tbsp flaxseed powder, finely chopped parsley, coarse ground mixture of onion-ginger-garlic-green chilies, 1/4 cup yogurt, 1/2 tsp turmeric powder, 1/2 tsp salt, ground spice powder. Mix all together with wooden spoon.
3. Add 5 tbsp water, knead until mixture forms into dough. If  dough doesn't  form ball add 1-2 tbsp more water. Once dough is merged it  will be sticky so smear dough ball with 1 tbsp or little more oil  and knead again. Press several times with your fist to make smooth dough ball.
4. Divide the dough into eight balls of equal size. Dust each ball with little flour, roll  each ball  circular holding between your oil greased palms. Make perfect shallow round dough balls, dust  with flour, keep aside covered for 15-20 minutes. 
5. Heat griddle over medium low heat. Slowly roll out dough ball over flour dusted surface. You may experience some difficulty as we have lot of rough texture of crushed herbs. Pat cracked edges with spatula or fingers to  make edges smooth. Continue to roll paratha  by flipping  one or two times. Stretch up to 6 inch diameter. If  white flour is visible over rolled paratha, dust if off by using brush or wet paper towel.
6. Spray 2-3 drops of oil  in the center of the griddle before placing  rolled paratha.(Use home made oil spray, Take new plastic spray bottle, rinse with water, dry and fill with cooking oil.) After placing rolled paratha over griddle maintain medium low heat for 30 seconds then increase heat to medium. Spray some oil above and over the edges. Press with kitchen towel/ balled paper towel or wooden chapati press. After one minute flip paratha, again you may spray little oil and fry for 30-40 seconds. You may once again flip paratha and fry for few seconds to ensure it is rightly fried. Give around two minutes for each paratha and maintain medium low to medium heat.Don't let get dark browned burnt spots on paratha. Slow roast for more flavor.
7. As you finish frying each paratha, stack it on a  paper towel lined plate. Cover with dome lid to keep them soft. Do wipe out formed steam from dome lead with paper towel after stacking 3-4 parathas.
8. Serve hot with sour cream, mayonnaise, plain yogurt, whipped cream cheese or parsley infused yogurt like shown in the image. To make parsley infused yogurt - Take half cup yogurt, add salt and 2 tbsp finely chopped parsley.

Images of Paratha Preparation steps.

Rolled Parsley paratha over rolling pin/ Latne /Belan

Indian unleavened flat bread infused with Parsley.

Step by Step Pictorial illustrating new Folding and Rolling method for stuffed Aloo Paratha....a neat twist to traditional stuffed paratha folding method.. { Indian hand rolled unleavened flat bread stuffed with herbed potatoes.}

For me stuffing and rolling  varieties of paratha is one of the very satisfying cooking chore. Preparing stuffed parathas  need some practice and laborious efforts. Few days back I made around 15 stuffed aloo parathas, there was some left over dough and aloo filling. I tried to stuff and roll two parathas with a twist to traditional folding style. This folding style I use to prepare square shaped chapati/ roti /plain layered paratha. I found this method quite  easy to roll stuffed aloo paratha, it evenly spreads filling inside paratha  through edges without causing any cracks and potato filling didn't come out while rolling. Pictorial will explain how I did it. Ladies who struggles to prepare stuffed aloo paratha can try this method. Scroll down to read  how I prepared  aloo stuffing and paratha dough.

Aloo Paratha dough : I used Indian Aata,  per cup added 2 tbsp self raising all purpose flour(Maida), one pinch ajwain, 1/4 tsp turmeric powder, keep salt quantity  higher than chapati dough, 1 tsp coarsely crushed ginger+garlic mixture. Prepare soft dough, consistency should be more softer than roti dough, you will need little over 2 cup water for 4 cups flour. I used  around 2 tbsp oil ( for 4 cups flour). For preparing 5 aloo parathas use 1 +1/4 cup flour. My paratha dough was prepared in the food processor.

Preparing aloo filling : This filling generously uses  herbs, no dry spices are used. I use coarse micro plane grater to get the finest mashed texture of boiled  potatoes. Generous quantity of coarsely  crushed ginger, garlic, green chilies and cilantro mixture is used, also use handful  of roughly chopped cilantro to get good leafy appeal over roasted  paratha. I do add handful of dry mashed potato flakes to remove extra moisture created by herbs. Keep salt quantity little higher. This is completely raw aloo filling, I didn't saute herbs and potatoes.

Pictorial  Illustrating  steps  of  folding & rolling  stuffed  Aloo  Paratha.

[Image-1] Left top ball is the potato filling ball.

 Left side bottom dough ball is dusted with flour and ready to roll.
Image at right is -- plain dough ball before dusting.

[Image-2] Roll flour dusted dough ball into 4-5 inch diameter size.
Brush drop of oil in center before placing potato stuffing  ball.

[Image-3] Position potato filling in the center, cover by bringing 

upper and lower edge in the center.

[Image-4] Press right and left side around ball to cover with rolled paratha.

[Image-5] More closer view after positioning filling ball inside rolled paratha.

[Image-6] Moist fingers with oil, bring right side over top of the filling ball, gently press.Do touch up with one  drop of oil.

[Image-7] Little bit closer view after pressing right flap over the top.
brush little oil over folding layers.

[Image-8]This is an important part look above picture, lift  ball slightly up and turn left side flap underneath and press, right flap goes on top and left goes under the stuffed paratha ball.

[Image-9] When you press underneath brush little oil between the joint.

[Image- 10] flatten it back on countertop.

[Image-11] Slightly press and roll the ball, it will  be square in
shape so pat around edges and make it more round.

[Image-12] I flipped it to show how other side looks.

[Image-13] Start rolling gently over dusted surface, stretch up to 7inch diameter size.While rolling lift and move rolled paratha  clock wise, sprinkle flour for easy rolling.If you are a fresher in rolling parathas then you can stop rolling when size exceeds 5.5 inches diameters.

[Image-14] I flipped the rolled parantha  to show how fold appears at
the other side.These folding patterns create nice flaky layer.

[Image-15] Roast parantha on griddle over medium heat, spray some oil, fry on both sides turning once or twice until it puffs and turns light brown in color.

Aloo ke paranthe./ Batata Paratha

cooked on 21st Sept, published on 12/22/12

Summer Herb Garden inspired meals - Coconut Basil Rice, Cucumber Paratha, Mint infused ButterMilk, Orzo-Cantaloupe-Bing cherries-Corn Salad with mint blossoms.

This Summer I grew few plants and herbs in  the pots. Inspired by the Mint and Basil growing in my  patio garden I cooked this herb packed meal. I had one fresh ear of corn from local farmers market and few garden grown cucumbers shared by my friend, with few other veggies and ingredients I prepared this delicious Thali containing Cucumber Paratha, coconut Basil rice with green peas and snow peas, Mint infused butter milk, Cantaloupe-Bing cherry-Corn salad with mint flavored orzo and mint blossoms. Please scroll down to enjoy pictures of Mint and Basil herb plants.
Note: published on 11/16/11

Coconut Basil Rice with Green & Snow Peas

Ingredients :-

• 2 Cup Basmati rice
• 1/2 cup coconut milk (I used Renuka brand)
• 1/2 cup fresh grated coconut + some for garnish
• 2.5 cup water
• 1 medium size onion - finely chopped
• 1 Bay leaf 3" long
• 2 inch piece ginger
• 6-7 garlic cloves
• 4-5 green chilies
• 1 Cup frozen petite green peas (regular green peas are fine.)
• 1.5 cup sliced snow peas
• 2 cup fresh basil leaves with tender stems - I used spicy globe basil which is mild in aroma. If you are using other type of basil like purple or thai;  reduce little quantity or use as per your taste.
• 1.5 Tb.spoon oil

Directions for preparing Basil Coconut Rice :-

1. Rinse Basmati rice, soak for only 10 minutes - Drain, Cover and keep it aside.
2. Combine green chilies, garlic cloves, ginger, 1 cup basil leaves in a small blender jar - grind to coarse texture  without adding water. Keep it aside.
3. Heat 1/2 tablespoon  oil in a pressure cooker/ Pressure Pan ( minimum 3-4 liter size). Add half cup  roughly chopped Basil leaves, sizzle for 15 seconds. Add  1 teaspoon coarse paste. (from step 2)  Add 1.5 cup sliced snow peas, saute for 2 minutes over high heat. Now add one cup frozen green peas, little salt - saute for another 4-5 minutes over medium heat. If required sprinkle little water to avoid sticking at bottom, constant stirring is required.Transfer everything to a bowl and set  it aside. (You can use small size saute pan for this step.)
4. Once again heat 1 tablespoon oil in pressure cooker. Drop one bay leaf ; sizzle for 15 seconds.  Add chopped onions; saute 5-6 minutes until onions turn soft.
5. Add remaining mixture of ginger-garlic-chilies-basil - saute for a minute. Add drained rice and  half cup coconut milk. Mix well and simmer over medium heat for 2-3 minutes, stirring frequently.
6. Add 2.5 cup water - Stir and bring to a boil. Add 1/4 cup fresh grated coconut. Check for salt seasoning. Close the pressure cooker lid and cook over medium heat until cooker is ready to blow first whistle. (Some time cooker fails to blow whistle, in that case after 10-12 minutes reduce heat.) Quickly reduce heat to lowest setting and allow to rest on stove for another 10 minutes. Reduce little built up steam by slightly lifting whistle for 20-25 seconds.
7. Once pressure cooker cools down, transfer cooked rice to a big bowl. Gently separate all grains and fluff rice with wooden spoon. Spread sauteed green peas and snow peas mixture, remaining chopped fresh basil leaves and 1/4 cup fresh grated coconut. Gently combine well with rice. Cover it with cling wrap and let it stand for 20 minutes before serving warm.

Note :- You can use any combination of veggies of your choice.In absence of pressure cooker you can cook Basil Rice in a thick gauge, non-stick minimum 4 quart size pot. You can add 1/2-1 cup more water and cook very slow on low heat with covered lid. Feel free to add more seasoning spices like cumin, shaheejera, Black pepper, cloves, cinnamon but season with minimal spices.

Cantaloupe, Corn, Bing Cherry Salad with Mint infused Orzo garnished with Mint blossoms.

Salad Ingredients :-

• 1 cup mint infused cooked Orzo (refer recipe below to know how to prepare mint flavored orzo)
• 2 cup heaped  scooped cantaloupe balls/chunks. (I used small size cantaloupe - see picture at end.)
• 25-30 Bing cherries - deseeded and cut into half
• 1cup corn kernels ( I used from fresh corn)
• 12-15 tender Mint blossoms
• 1/2 cup fresh mint leaves
• 2 Tb.spoon - finely chopped mint leaves
• 1/2 teaspoon sugar
• 1.5 Tb.spoon Olive oil

Step - 1 -- Preparing mint flavored Orzo :- 

Heat 1.5 tablespoon olive oil in a small size pot. Add 2 tablespoon finely chopped mint leaves, saute/sizzle in hot oil for 15 seconds just like we sizzle curry leaves in hot oil. Take out half oil and few sizzled mint leaves in a bowl. Add 2 tablespoon orzo, saute for 30 seconds.Pour in 2.5 cups water, little salt -  Allow it to simmer over medium  heat for about 10 minutes. Reduce heat to low and simmer for 7-8 minutes more. You may add 2-3 tablespoon water if orzo absorbs water. Taste orzo for tenderness, once they are plump and soft, quickly drain under cold water and keep it aside. Sprinkle  reserved mint seasoned oil, toss and store in a covered container. (I cooked longer than suggested cooking time on package directions for perfect tender textured orzo.I used Taste of Inspirations brand organic orzo, authentic Italian product.)

Step - 2 -- Preparing Salad :- 

This is simple toss and serve salad. In a medium salad bowl  mix together cantaloupe balls/chunks, corn kernels, bing cherries, cooked orzo, 1/2 cup fresh mint leaves. Sprinkle 1/2 teaspoon sugar. Gently toss. Garnish with mint blossom and serve immediately.

Mint infused Butter milk /Chaas /Tak Recipe

In a deep bowl mix 1.5 cup yogurt, 1/2 cup cold water, little salt, 1/4 teaspoon sugar, 1 finely chopped green chili and half cup chopped fresh mint leaves.  Blend  with immersion blender  or whisk  until smooth - about  one minute. Garnish with fresh mint leaves and serve chilled.

Recipe for Preparing Kakdi / Cucumber Paratha/Roti

Finely grate one small 5-6 inch cucumber.(1/2 cup yield including cucumber juice) I used cucumber with skin. If cucumber is waxed then peel the skin. In a small blender jar combine - 2-3 green chilies+4 garlic clove+1 inch piece of ginger+ 1/2 cup chopped cilantro. Grind to coarse texture. In a medium size bowl  add one cup wheat flour, 1/4 teaspoon salt, half teaspoon turmeric powder. Mix well. Now add grated cucumber along with its juices and coarsely ground  ginger-garlic mixture. Knead the dough with hands. If required add one tablespoon water. I didn't add water, cucumber juice was enough to form dough. Once it forms tight dough; apply one teaspoon oil all over dough ball and again knead for 2-3 minutes,wrap the dough ball with plastic wrap and keep it aside for 15 minutes.  Divide dough in equal 5-6 balls, roll 5 inch diameter paratha and griddle fry on both sides  on medium heat.

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Spicy Globe Basil

Cinnamon Basil with purple Sage(clicked on June 23rd)

Cinnamon Basil and purple sage growing together in a pot.(above pot clicked after 1 week)

Pudina - Last years container mint spread on the ground this year.

Mint blossom

Scooping out Cantaloupe balls with Melon baller.
once good shaped balls are carved,

just scrape out rest cantaloupe meat into strips and  use them in the salad.

Coconut Basil Rice with  Kakdi  Paratha  &  Pudina  Chass