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CUISINE

CUCUMBER BOATS

  • 2 large cucumbers
  • 1 big capsicum finely chopped
  • 1 big tomato finely chopped
  • 2 spring onions finely chopped
  • 1 clove garlic, crushed or chopped very finely
  • 1/4 cup plain yogurt
  • 3 cubes cheese, grated

Cut the cucumbers from the middle but do not peel. Scoop out the seeds to make hollows.

Discard the seeds. Simmer cucumber  for 7-8 minutes until slightly tender.

Drain upside down on kitchen paper and cool. Refrigerate until ready to fill.

Mix all other ingredients except cheese. Refrigerate for 30 minutes.

Then fill the cucumber boats with the mixture. After adding the mixture, cover it with grated cheese and place under very hot griller until cheese is melted.

Serve immediately as an appetizer.

CORN CHIPS WITH SALSA

  • 1 1/2 cups makai ka atta (finely ground maize flour)
  • 1 cup maida
  • 1 tbsp oil
  • 3/4 tsp salt
  • 1 tbsp dried parsley
  • 1 tsp red chilli flakes
  • luke warm water for mixing dough

Sieve both the maida and maize flours together. Add oil, salt, dried parsley and red chilli flakes in it. Add luke warm water and make a soft dough similar to a chappati dough.

Make lemon sized balls and roll out thinly with a rolling pin, dusting some flour as you require and make it like a round chappati. Prick lightly with a fork.

Toast the rolled out chappati lightly on both sides for a few seconds on a frying pan. Remove and cut it into desired shapes.

Heat oil in a heavy bottomed vessel and deep fry the chips till golden brown.

Drain into a tissue paper,so that it soaked the oil. Serve with salsa and sour cream. You can also store the corn chips in air tight containers.

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