COOKERY

SUMMER SPECIAL
1. Cucumber and Yogurt Dip

Ingredients:
Makes about 1 1/2 cups (serves 6)
1/2 pound cucumber (roughly 1 medium)
1 cup plain yogurt
1 small garlic clove, minced
1/3 cup finely chopped fresh mint leaves
Salt to taste

Method
1.Peel and seed the cucumbers.
2.Using the large holes on a box grater, grate the cucumber into a small bowl.
3.A handful at a time (kids like doing this), gently squeeze the water out of the grated cucumber. (More than half a cucumber's weight is water.)
4. Return the cucumber to the bowl and stir in the yogurt, garlic, mint, and salt.


2.Green Peas With Paneer Masala


Ingredients:
Garden peas 2 cups
Paneer Pieces (1 inch cubes) 2 cups
Water 11/2 cup
Half-n-Half 1/4 cup
Tomatoes 2 medium
Sugar 1 teaspoon
Garlic Paste 1 teaspoon
Ginger Paste 1 teaspoon
Turmeric (Haldi powder) 1/4 teaspoon
Chili Powder (Red Chili Powder) 1/2 teaspoon
Onions 1 large
Vegetable Oil 1/4 cup
Coriander Leaves (dhaniya) fistful
Salt to taste
Cloves (Whole)
Cumin Seeds (Cumin, Jeera) 1 teaspoon
Black pepper corns (pepper corns)
Cardamom 1
Coriander seeds 1 teaspoon

Method:
1.Cut paneer into one inch cubes. Grate onion, finely chop tomato. Keep aside.
2.Heat the following ingredients in a skillet for five minutes on medium heat: clove, cumin, pepper corns, cardamom and coriander seeds. Remove from heat, let cool and make into a fine powder. Keep aside.
3.Heat oil in a skillet and when oil is hot add crushed onion, ginger, garlic, turmeric, salt, chili powder, above powder and sugar. Fry on medium heat until onion turns deep brown.
4.To the skillet now add peas and chopped tomato and fry for three minutes on high heat. Reduce heat to medium, add water, stir and cover.
5.Cook until the water content has reduced by half and now add paneer pieces, cream and stir well. Cook further for five minutes.

3.Homemade Fresh Tomato Juice


Ingredients:
12 medium fresh tomatoes, cored and cut into quarters
1/2 cup water
1/3 cup coarsely chopped onions
2 stalks celery, coarsely chopped
1 teaspoon minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon sugar

Methods:
1. Combine first 6 ingredients into Dutch oven, bring to a boil.
2. Reduce heat.
3. Cover and simmer 30 minutes.
4. Remove from heat.
5. Put vegetable mixture through a food mill or sieve.
6. Stir in salt, paprika and sugar.
7. Chill thoroughly.
8. Serve over ice if desired.