Cucumber Curry, Bread Upma And Paneer Aloo Tikki by Zarnak Sidhwa

Ingredients For Cucumber Curry:

• Cucumber 2 medium
• Turmeric powder 1 tsp
• Red chili powder 3/4 tsp
• Coriander powder 1 tsp
• Salt  to taste
• Jaggery, grated 1 tbsp
• Oil  2 tbsp
• Mustard seeds  1 tsp
• Garlic, chopped 2-3 cloves
• Onions, chopped 2 medium
• Curry leaves  8-10
• Desiccated coconut  1/4 cup

Method:

1. Halve the cucumber and scoop out the seeds.
2. Cut it into two inch pieces without peeling.
3. Add turmeric powder, red chili powder coriander powder and salt and allow them to marinate for twelve to fifteen minutes.
4. Dissolve jaggery in a quarter cup of water and keep aside.
5. Hea oil, add mustard seeds.
6. As they splutter, add garlic and saute for a minute.
7. Add onions and saute until golden brown.
8. Add curry leaves and marinated cucumber add jaggery water, stir and cook for eight to ten minutes on medium heat.
9. Check for seasoning and serve garnished with coconut.
   

Ingredients For Bread Upma:

• Bread slices  12
• Ginger, chopped 1 inch piece
• Oil  3 tbsp
• Onion, chopped 1
• Cumin seeds  1 tsp
• Mustard seeds 1 tsp
• Green chili 2
• Tomato  2
• Potato, boiled 2 medium
  
• Red chili powder 1/2 tsp
  
• Turmeric powder 1/2 tsp
  
• Salt to taste
  
• Spring onion 2-3
  
• Lemon juice  1 tsp

Method:

1. Heat oil, add cumin seeds and mustard seeds and let them splutter.
2. Add ginger and onion and saute till soft.
3. Chop green chilies finely. add and saute well.
4. Chop tomatoes and potatoes into big pieces.
5. Add potatoes to the pan and mix well.
6. Add tomatoes and mix well.
7. Add 1/4 cup water and mix well and cook for a while.
8. Meanwhile trim the edges of the bread slices and cut them into small cubes.
9. When tomatoes soften slightly, add bread and mix well.
10. Reduce heat.
11. Chop spring onion greens and add and mix well.
12. Add lemon juice and mix well.
13. Serve hot.
    

Ingredients For Paneer Aloo Tikki:

• Potatoes  6 medium
• Salt  to taste
• Olive oil  1 tbsp
• Onion  1 medium
• Cottage cheese 1/4 cup
• Coriander leaves  1/4 cup
• Cashew nuts  6-8
• Red chili powder  1/2 tbsp

Method:

1. Add salt to mashed potatoes and mix.
2. Divide into equal portions.
3. Heat one tbsp of olive oil in a pan and saute onion till translucent.
4. Cool and mix with paneer, coriander leaves, cashew nuts, red chili powder and salt.
5. Divide the mixture into equal portions.
6. Stuff each portions of mashed potato with a portion of the paneer mixture.
7. Roll and shape into tikkis.
8. Heat oil and deep fry the tikkis till golden brown.
9. Drain and place on absorbent paper.
10. Serve hot with tomato ketchup or mint chutney.