Mango Lemonade Recipe | Easy Mango Drinks

Summer has come to an end and the rainy season has just started in Mumbai.I have prepared this drink on one of those hot summer days last week. During summers, I try increasing the quantity of fluids I take in order to keep myself hydrated and hence I try preparing various kinds of juices. I like having Nimboo Sherbet and so I usually keep a bottle of Lemon squash in my refrigerator.As I get bored drinking the same thing every time, I usually play around with various flavors based on the season.You can use the lemon squash as the base and add any fruit pulp like mango, strawberries, watermelon and churn it with chilled water to get a refreshing drink.I even use various fruit crushes like Kiwi or strawberry crush instead of the fresh fruit pulp.

Check out few other refreshing drinks with mangoes - Mango Milkshake, Mango Lassi , Mango Juice   and if you want to prepare a few more refreshing drinks- check them out here.

Mango Lemonade Recipe:

Serves 4-5

Preparation time: 10 mins | Cooking time: 5 mins | Total time: 15 mins + cooling time

Recipe Cuisine: Indian | Recipe Category: Juices/Beverages

Ingredients:
1 ripen Mango(Alphonso or Kesar)
2 Lemons
1/3 cup Sugar 
1/2 cup Water 
4-5 Cups chilled water
few Ice cubes,to serve
mango pieces and mint leaves,to garnish(optional)

Method:  

• Combine water(1/2 cup) and sugar and let it come to a boil,reduce the flame and cook until the solution becomes thick and syrupy.Switch off the flame and let it come to room temperature.Refrigerate it until its usage,you can refrigerate it for upto a week and use it in various mocktails.
• Extract the juice from the lemons and discard the seeds.
• Cut Mango into pieces(reserve few for garnish) and blend them into a smooth puree.Refrigerate it until its usage.
• Add 2 tbsp of sugar syrup in each glass and add 2 tsp of lemon juice and 2-3 tbsp of mango puree to it and mix well using a spoon.Top it with chilled water (roughly 1 to 1/4 cups per glass) and mix again.You can taste it and add more sugar syrup or lemon as needed.

Add few ice cubes,mango pieces and garnish with mint leaves and serve it immediately.

Notes:

1. I usually store Lemon Sherbet squash in my refrigerator and hence I do not prepare fresh sugar syrup every time,all I need to  do is to mix the blended fruit puree with the lemon squash and water to make respective fruit lemonade.It is easy and refreshing.
2. I highly recommend to use sugar syrup rather than mixing the plain sugar in the mocktails,it adds nice taste to mocktails.
3. I even use plain soda water instead of plain water for a fizzy touch.If you are using lemon flavor drinks you need to reduce the quantity of lemon and sugar syrup in the recipe.
4. You can use any ripen mango variety for this recipe.Adjust the sweetness according to the taste of it.

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Aamras Recipe | Easy Mango Desserts

Aamras needs no introduction. It is popular in the states of Gujarat, Maharasthra and Rajasthan and is prepared during festivals and occasions.Aamras is nothing but sweetened and flavored thick Mango pulp and usually served along with Puris or Chapati. It can be separately served as a desert too.It is almost mandatory at our place to prepare the combo of Poori - Aamras at least once during the mango season. I though prepare it quite often and enjoy it as a dessert or eat it with chapati instead of poori , as we do not prefer eating oily food quite often. Another best way to serve Aamras is to serve it with Vanilla ice cream or whipped Cream-it makes an easy and light dessert during Summers.

Aamras is the best way to have mango in its pure form , in my view. Using a good quality mango is a key for making good Aamras. Mango varieties like Alphonso and Kesar suit best for Aamras.One can choose between the two or mix both for a better taste.

In Karnataka, we prepare Seekarane which is a version similar to Aamras but uses more milk in the preparation.I have already posted the recipe of Seekarane,you can check it here.

Check out few ripen Mango recipes in my blog.For complete list of Mango recipes click here.

• Mango Salsa
• Mango Fudge | Mango Burfi
• Mango Juice
• Mango Milkshake
• Mango Pound Cake
• Mango Ice-cream
• Mango Kulfi
• Mango-Tadgola(Thatinungu) Kheer
• Shrikarini/Seekarane..a simple mango delight

Aamras Recipe:

Serves 2 

Preparation time: 10 mins | Cooking time: nil | Total time:10 mins

Recipe Cuisine: Indian | Recipe Category: Desserts

Ingredients:

2 ripen Alphonso Mangoes(or kesar or a mix of both)

3-4 tbsp Sugar
2-3 tbsp Milk (optional)

1/4 tsp Cardamom powder

Method:

• Wash and peel the skin of mangoes and cut into pieces.
• In a blender add chopped mangoes,sugar and cardamom powder and blend to a fine puree.
• If needed add milk and blend again to a smooth consistency.Now check the sweetness and add more sugar if needed.You can make it slightly thin or thick according to your preference,I prefer to make it very thick.
• Refrigerate it for 1-2 hrs before serving.

Serve it with hot Puris or Chapati or as a dessert after your meal.Serve Aamras with  vanilla ice cream,it tastes very nice.

Notes:

1. I usually prefer to use alphonsos for it,but you can even use kesar or a mix of alphonso and kesar.
2. The addition of sugar depends on the sweetness of mangoes,so add accordingly.
3. The addition of milk eases the process of blending into a smooth puree.But make sure you do not add more milk as it will make the consistency thinner like milkshake.
4. You can even add saffron while blending the mangoes.
5. If you like dry fruits,you can add roasted cashew nuts,badam and pistachios to it and mix.
6. You can also mash the mango pulp with hands and avoid the process of blending but the resultant puree would not be smooth.
7. Sugar can be substituted with Jaggery in the recipe.
8. Another best way to serve Aamras is to serve it with Vanilla ice cream or whipped Cream,it makes an easy and light dessert during Summers.

 

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Mango Salsa Recipe | Easy Mexican Recipes

 

Salsas and Dips always go well with a platter of Chips, Tortillas and cut Vegetables.I serve the dips and salsa even with khakras,a slightly healthier version when compared to chips.Tomato salsa is the most common variety in salsa but you can make various salsa varieties like Watermelon Salsa,Mango Salsa during their respective seasons. My most favorite one is Mango Salsa.It is a perfect burst of flavors with the sweetness of mangoes which is balanced with the acidity from lemon and the heat from the chillies.

I prefer to use the mango variety called 'Banginapally' to prepare salsa as I love the peculiar taste of this mango which makes the salsa taste even better.But if you do not find that variety you can use any other sweet mango varieties like alphonso,kesar etc.The fibrous mango varieties might not suit as it is difficult to cut them into pieces.I feel that the salsa tastes best when it is prepared bit mushy and hence I cut them into very fine pieces.You can prepare the salsa bit ahead so that the flavors mix well.If you have not tried Mango Salsa recipe,try it before the mango season gets over.

Check out other Dip recipes in my blog which can be paired with chips:

• Cashew Aioli Dip
• Cucumber-Mint Yogurt Dip 
• Guacamole
• Hummus
• Olive Basil Dip

Mango Salsa Recipe:

(serves a small group of 2-3 ppl)

Ingredients:

1 ripen Mango( I used Banginapally variety)

1 Tomato,seeded and finely chopped

1 Onion,finely chopped

1/2 Green Capsicum,seeded and finely chopped

2 Green Chillies,finely chopped

1 tbsp Coriander leaves,finely chopped

1 tbsp Mint leaves,finely chopped

juice of 1/2 lemon

Salt to taste

Method:

• Remove the skin of ripen mango and chop it into fine pieces.I like to make my salsa slightly mushy,hence I cut it into fine pieces.You can even cut the mango into big chunks if you want.
• Remove the eye and seeds of tomato and cut it into fine pieces.
• In a bowl mix chopped tomatoes,onions,capsicum,green chillies and add salt and lemon juice to it and mix well.
• Add chopped mangoes,coriander and mint leaves and mix again.
• Now taste the salsa and add more lemon juice if needed.If your mango is not sweet enough,add a pinch of sugar at this stage.
• Leave it in refrigerator for half an hour for the flavors to mingle.

Serve it with Chips/Tortillas/Quesedillas/Tacos etc.You can even use it as a filling in Canapes or with Khakra chips like I did.

Notes:

1. You can use red bell peppers along with green capsicum in the recipe.
2. I like the taste of Banginapally mango for salsa and I prefer to make mostly with it.It is perfectly sweet and makes the salsa more delicious.If you do not get this variety you can use any other variety too.
3. If your mango is not sweet enough you can sprinkle some sugar in the salsa. 
4. Use jalapeno peppers if you can find them instead of green chillies.

Check out various recipes with ripen mangoes and raw mangoes here in my blog.

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Mango Juice | Easy Summer Drinks Recipes

I had plans to post Mango recipes this year, but I could not do so because of my laziness.Somehow I managed to prepare a few mango recipes last week and I would post them in the coming weeks.So stay tuned for various Mango Special recipes in my blog and prepare them before the mangoes fade away from the markets.
Mango Juice is an easy recipe which I thoroughly enjoy during the mango season.Given a chance if I am asked to prepare a beverage with mango,I would prepare either Mango Milkshake or Mango Lassi as both of them are my absolute favorites.I usually stock the mango fruit pulp in my freezer all the time and if you have the mango pulp at hand you can prepare this juice in no time. 

Check out few ripen Mango recipes in my blog.For complete list of Mango recipes click here.

• Mango Fudge | Mango Burfi
• Mango Milkshake
• Mango Pound Cake
• Mango Ice-cream
• Mango Kulfi
• Mango-Tadgola(Thatinungu) Kheer 
• Shrikarini/Seekarane..a simple mango delight

Mango Juice Recipe:

(serves 2)

Ingredients:

1 ripen Alphonso Mango(any variety would do)

2-3 tbsp Sugar

1/4 tsp Cardamom powder(optional)

Ice cubes,to serve

Method:

• Wash and peel the skin of mangoes and cut into pieces.
• In a blender add chopped mangoes,sugar and cardamom powder and blend to a fine puree.
• Add chilled water(approx 1 cup) and blend again to a smooth consistency.Now check the sweetness and add more sugar or water if needed.You can make it thin or thick according to your preference,I prefer to make it slightly thick.

Serve it in a glass with ice cubes on top.

Notes:

• I like the flavor of cardamom in the drink,you can skip it if you want.
• Always add chilled water so that you can serve the drink immediately or you can refrigerate the jucie for few hours before serving.
• Use sweetened mango varieties like alphonso,kesar,badam etc and fibrous variety is not suitable for juice.If you use fibrous variety strain the juice before serving.
• I usually dip the mangoes in water for few hours.It is believed that this process reduces the heat impact of mangoes on our body.
• You can add juice of 1 small lemon and few mint leaves while blending to make mango lemonade.This would be a refreshing change to your usual drink.
• The amount of sugar depends on the sweetness of mangoes,hence add it accordingly by tasting the juice in between while blending it.

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Easy Mango Pickle Recipe | Karnataka style Mango Pickle

I have posted several Mango Pickle recipes in my blog and I still have many more versions to share. Most of my Andhra Mango pickles were tried by my readers and they even gave good feedback. Today I am sharing a simple and easy Mango pickle recipe which is prepared at my mom's place. During our childhood, we used to call this pickle as 'Yellow pickle' and it was a favorite among kids because of its fascinating yellow color.This pickle recipe is quite unusual as we use green chilli paste in the pickle instead of red chilli powder. It also requires very less oil.It is not the usual instant Mango pickle as this pickle can be stored upto an year when refrigerated and 3-4 months under normal conditions.Though we use less oil in this pickle the process of marinating the mango pieces in salt and then the tempering increases the shelf life.

Though the preparation process of this pickle is simple I never tried it myself.When my mom visited us few weeks back I had asked her to prepare this pickle and also mango thokku which were my child hood favorites,would post mango thokku soon.This yellow mango pickle had become an instant favorite to TH who is tasting it for the first time.The quantity which was supposed to last for 2-3 months has almost got over just in a span of one month.If you are looking for an easy less oil Mango pickle,this recipe is for you.

Easy Mango Pickle Recipe -  Karnataka style:

shelf life:2-3 months outside,upto one year when refrigerated

Ingredients:

5 cups chopped Raw mangoes

3/4 cup Salt

1/4 cup Green chili paste(approx 25-30 Green chillies)
1 tbsp roasted Mustard- Fenugreek powder

1 tbsp Turmeric powder

2 tbsp Sesame Oil

2 tsp Mustard seeds

1/4 tsp Asafoetida

Method:

cleaning the mangoes:

• Wash and wipe the mangoes with a dry cloth.You really need to have sharp thick knife to cut into 1" thick mango pieces.You don't need to keep the inner shell in tact.

• Spread them over a dry cloth while you are preparing the spices for the pickle.

for making pickle:

• Keep ready the sterilized and sun dried jars ready before you start pickling.
• Roast 1 tbsp of mustard seeds and 1 tbsp of fenugreek seeds until you get the aroma and let them cool a bit and grind to a fine powder.Use 1 tbsp of powder for this recipe,store the remaining powder in a ziplock bag,I would share another recipe soon in which you can use it.
• In a big bowl mix the cut mango pieces with salt,turmeric powder and roasted mustard-fenugreek powder and stuff the jars with this and cover it.

• You will see the water which oozes from the salted mangoes on the first day itself. Let them marinate for 3 days.

• On the 3rd day taste it and check for salt,the mango pieces would be slightly salty.If you feel that the salt is less you can add little more salt.
• Wash and wipe green chillies and dry them for some time and grind them to a coarse paste.
• Add ground green chili paste to it and mix well.
• In a small pan heat sesame oil and crackle mustard seeds and asafoetida and let the oil come to room temperature.
• Add this to the pickle and mix well.
• You can start using the pickle in a day or two.It tastes best after one week as the salt levels get adjusted.
• This pickle can be kept outside for 2-3 months.But I prefer to refrigerate it and it stays good upto one year.

Serve it with Curd rice.

Notes:

• Use pickle variety mangoes which are sour and also cut them in to the pieces,you do not need to keep the inner shell in tact.
• Use Spicy fresh green chillies for the recipe.
• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• This pickle stays good for an year when refrigerated and for 2-3 months under normal conditions
• You can easily double or triple the recipe,the basic rule is to use 5 cups of mango pieces with 3/4  cup salt.

  

Check out the various Andhra style Mango pickle recipes here:

• Avakaya/Andhra special Mango pickle
• Allam Avakay | Avakay with Ginger-Garlic paste
• North Indian style Aam ka Achar
• Maagaya/Sun dried Mango Pickle
• Bellam Avakaya(Jaggery Mango Pickle)
  
• Mukkala Pacchadi(Tiny mango pieces pickle)
• Pesara Avakaya(Mango pickle with Moong dal Powder)
• Palli Avakaya(Mango Pickle with Groundnut Powder)
• Nuvvu Avakay (Mango pickle with Sesame powder)
• No oil Mango pickle(Water Mango pickle)

 

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Indo-Mexican Fusion Meal | Weekend Lunch Ideas

 

On a daily basis my usual preference would be for either a simple South Indian or North Indian dish or at times Indo-Chinese or Pasta.I usually love making an elaborate menu for friday dinners or for a weekend lunch.It was one such day a couple of weeks earlier when I wanted to make something elaborate and serve it in the restaurant style and I chose the theme as Mexican,however it turned out as half Indian Mexican and so I can call my meal as Indo-Mexican or a Fusion meal.

This meal can be even converted to a Mexican Sizzler by plating it on the sizzler plate.I will try posting some sizzler recipes in my blog sometime.The preparation of the entire meal is a bit time consuming but if you can plan ahead and do slight preparation it would make the job easy when you are planning the meal.Try this Indo Mexican meal and let me know if you like it.

Check out the closer view of the meal below where I have highlighted each dish separately

Few recipes make a mark in my mind and I try making them.Chipotle style Burrito Bowl was one such dish.It is a combination of  Cilantro-Lime rice with Pinto or Black beans,Corn or meat,Guacamole,Salsa and Sour cream which makes a complete set meal.But I could not make the entire meal as I could'nt fetch all the ingredients when I planned making it.I have created my own set meal,though not exactly Mexican with the ingredients which were available in my pantry.This meal can be rather called as Indo-Mexican or just a Fusion meal.I have adapted few recipes and modified them conveniently to suit our taste buds.But I intend to prepare that Burrito Bowl sometime and post it.

As I have posted most of the recipes in this meal,I am just linking all the recipes as follows.The meal consists of:

• Cilantro-lime Rice
• Stuffed Bell peppers with Corn and Cottage cheese filling
• Broccoli Patties
• Broccoli stir fry
• Potato wedges - used frozen ones,just sauteed them in oil
• Cucumber- Mint Yogurt dip 
• Hot Bell pepper Sauce

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Cilantro Lime Rice Recipe | Easy Mexican Recipes

Cilantro lime rice is one of the main components of the famous Chipotle style Mexican Burrito Bowl.It is an easy recipe which can be prepared with minimal ingredients available in the kitchen.You do not need to make the complete Burrito bowl to enjoy this Cilantro-Lime rice.It pairs up beautifully with any spicy dish and I like to pair it with a spicy bell pepper sauce and Cucumber-Sour cream dip or Rajma.

 

Chipotle style Cilantro Lime Rice Recipe:

(Serves 2)

Ingredients:

1 cup Basmati Rice or Long grain Rice

Juice of 1 big Lime

3-4 tbsp chopped fresh Coriander leaves

1 tbsp Olive Oil/Butter

Salt to taste

Method:

• Wash and Soak Basmati rice for 10-15 mins.Drain the water and keep it aside.
• Heat olive oil/butter in a thick bottomed kadai and add rice and fry well until it becomes translucent.
• Add 2 cups of water and add salt and few drops of lime juice and cover it and cook it on low flame for 12-15 mins until it is cooked completely.Once the rice is done keep it covered for 10 mins.
• Fluff up the rice with a fork carefully,do not over do this.Add the rest of lime juice,chopped coriander and mix well and keep it aside for 10-15 mins until the flavors blend well.

Serve it with any spicy side dish or spicy bell pepper sauce(recipe below) and Cucumber-Sour cream dip like I did.I even served Broccoli stir fry as a side.
You can even use it in your burrito bowl.I like to combine this with Indian Kidney beans -Rajma .

Notes:

1. Sometimes the rice turn bitter if lime juice is added to rice while cooking,hence I prefer to add it after the rice is cooked.
2. Adding few drops of lime juice while cooking makes the rice fluffy and would not stick.
3. You can saute 2-3 finely chopped garlic pods and 1 finely chopped onion in the oil before adding the rice.
4. If you have vegetable stock in hand,use it instead of water,it makes the rice even more flavorful.
5. You can use any neutral flavored oil instead of olive oil in the recipe.
6. You can use this rice to stuff in a burrito with sour cream,salsa and veggies to make a wrap.

Spicy Bell Pepper Sauce Recipe:

Ingredients:

1/2 Red bell pepper,finely chopped

1/2 Yellow bell pepper,finely chopped

1 small Onion,finely chopped

2-3 big Garlic pods,finely chopped

1 tsp Corn flour

few drops of Vinegar(or Soya sauce)

few drops of Tabasco sauce or Hot sauce

1 tsp Mixed Herbs or Herbs de Provence

1/2 tsp Red chili flakes

1/2 tsp Pepper powder

1 tbsp Olive oil

Salt to taste

Method:

• Heat olive oil and add chopped garlic and onion and saute it nicely.
• Add finely chopped bell peppers and saute them for a couple of minute.Keep them crunchy and do not let them become soft.
• Add red chili flakes and herbs to it and saute for a minute.
• Add 1 cup of water and let it come to a boil.
• Add salt and pepper powder to it and mix well.
• Meanwhile mix cornflour in 2-3 tbsp of water nicely and add this to the boiling mixture and mix it nicely so that no lumps would be formed.Let it boil for 3-4 mins until the sauce becomes thick.
• Add tabasco sauce, soya sauce or vinegar to it and mix well and switch off the flame immediately.

Serve it with Cilantro lime rice.

Notes:

1. Adjust the seasonings,sauces according to your taste buds.
2. I like the hint of soya sauce in the sauce,it is optional.You can add just vinegar or soya sauce or both.

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Stuffed Bell Peppers with Corn and Cottage Cheese

It is not necessary that an exotic looking dish should be complicated to prepare. Today's recipe is one such example.These Stuffed Bell peppers look quite exotic but they are relatively simple to prepare.While the options for the stuffing are endless, I chose a classic Corn-Cottage cheese filling which works beautifully as a stuffing for bell peppers.I have previously posted a Stuffed Capsicum recipe with lentil filling,a typical South Indian variety and also Potato stuffed Capsicum in a rich Restaurant style gravy which pairs nicely with Naans,Rotis and Pilaf varieties.

While the nuts add a nutty crunch,the puffed up raisins add a slight sweetness to the filling and the oozing cheese makes the Bell peppers taste delicious.You can serve these beautiful Stuffed Bell Peppers as an appetizer as a side dish for Pasta,Noodles or flavored Rice varieties with Sauce.It is a nice party dish and goes with anything.

If you are interested check out few Indian style Stuffed Capsicum recipes here:

• Stuffed capsicum with Lentil Filling
• Stuffed Capsicum in rich gravy

Stuffed Bell Peppers with Corn and Paneer(Cottage cheese):

(Serves 2)

Ingredients:

2 Red Bell peppers(or yellow)

1 tbsp Oil/butter,for basting

for marinade:

1 tbsp Lemon juice

1 tsp Ginger-Garlic paste

1 tbsp Oil

Salt to taste

for filling:

1/2 cup finely chopped fresh Paneer(Cottage Cheese)

1/2 cup fresh/frozen Sweet Corn kernels,boiled

1 small Onion,finely chopped

1 tbsp chopped Cashew nuts

12-15 Raisins

2 tbsp chopped Coriander

1 tsp Mixed Herbs or Herbs de Provence

1/2 tsp Red chili flakes

juice of 1/2 Lemon

2-3 Green chillies,finely chopped

1/2 cup grated Mozzarella Cheese

1 tbsp Olive Oil

Salt to taste

Method:

• Cut the bell peppers into two equal halves with the stem intact.Scoop out the seeds neatly with the help of a knife.
• In a bowl mix all the ingredients mentioned under marinade- lemon juice,ginger-garlic paste,oil and salt and rub this marinade liberally on the inside of bell peppers and leave them aside for half an hour.
• Mean while take a pan and heat olive oil and add onions and fry until they turn slight brown in color.
• Add chopped green chillies, cashew nuts and raisins and fry for a couple of minutes until the raisins puff up.
• Add boiled corn and fry for a minute and add chopped fresh paneer(cottage cheese) and mix well. Add salt,red chili flakes and mixed herbs and mix well.
• Remove from heat and add coriander leaves,lemon juice and 2 tbsp of mozzarella cheese and mix nicely.
• Remove the extra water from red peppers(which is because of the marinade) and rub oil on the outside of bell peppers.
• Stuff them with this corn-paneer mixture and top the bell peppers with the remaining grated mozzarella cheese to cover the filling.

• Preheat the oven at 180 deg C for 10 mins.
• Line a baking tray with foil and apply some oil on it.
• Place the stuffed bell peppers on the baking sheet and grill it in preheated oven for 12-15 mins until the cheese melts on top and the bell peppers wilt.Check it in between and bash it with more oil/butter if needed.

Serve them hot with Pasta/Noodles/flavored Rice or as a snack/appetizer.

Notes:

1. You can use mixed bell peppers or capsicum in the recipe.
2. You can add Indian flavors to it by replacing the herbs with Garam masala and Cumin powder.
3. I have used cheese slices to cover the bell peppers as I did not have mozzarella cheese that time.
4. You can grill them in tandoor or on the stove top.If you are doing on stove top place wide nonstick  pan and heat a couple of tsp of oil and place the stuffed bell peppers and cover it with lid and keep on low- medium flame.Let them fry until the cheese melts and the bell peppers wilt.
5. You can use Tofu instead of cottage cheese in the recipe.

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Cucumber-Mint Yogurt Dip | Easy Dip Recipes

Chips and Dips are always a hit in any party. Most of the dips can be prepared ahead and hence makes it easy to serve immediately when you have guests at home.I am sharing a simple dip recipe using hung yogurt which goes well with any kind of crackers,chips and cut vegetables.All the ingredients used in this recipe are easily available,try this dip when you have guests over next time.I am sure you would definitely have a nice time while munching those chips with this dip.

Check out dip recipes in my blog:

• Cashew Aioli Dip
• Guacamole
• Hummus
• Olive Basil Dip

Cucumber-Mint Yogurt Dip:

(makes 1 bowl approx)

Ingredients:

1 cup Hung Curd(approx prepared from 1 1/4 cups curd) 

1 tbsp Mayonnaise

1 medium Cucumber,peeled and finely chopped

2 tbsp Mint leaves,chopped

1 tsp Lemon juice

1/4 tsp Black pepper powder,freshly pounded

Salt to taste 

Red chili flakes,to garnish

Method:

to prepare Hung curd:

• Tie the curd in muslin cloth for 1-2 hrs.Keep a vessel below to collect the water from it.

to prepare Dip:

• Peel the cucumber and chop it very finely.
• Add the chopped cucumber and mint leaves along with lemon juice,salt and pepper to hung curd and mix well.
• Garnish it with red chili flakes and serve it immediately.You can prepare this dip ahead and refrigerate it for better taste.

Serve the dip with tortillas/chips/cut vegetables or also as a side dish for an exotic meal.

Notes:

1. You can add finely chopped scallions or onions to the dip.
2. This dip can be prepared ahead and refrigerate it for better taste.
3. You can even replace hung curd with sour cream.In that case you can avoid mayonnaise.
4. Adjust the seasoning according to your wish.

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