Pradeep Khosla Executive chef Taj Krishna

Medium-sized cucumber (kheera): 2

Fresh coconut, grated :1/2 cup

Rice: 1 cup (soaked for two hours)

Jaggery: 200 gms

Salt to taste

Cardamom powder (optional)

Baking powder: a pinch

Method:

Wash cucumbers and grate them. Grind coconut and jaggery along with little salt.

Now grind rice coarsely along with cocounut and jaggery (rava consistency). Do not add any water while grinding. Add this coarsely ground paste to grated cucumber and mix well.

Add cardamom powder and a pinch of baking baking powder. Pour this mixture in idly moulds and steam for 15 minutes. Relish the hot cucumber idlies with ghee or butter.

Jayashree S Rao Begumpet

Congratulations Jayashree. You have won a gift voucher from 24, Letter Mantra. Please contact MetroPlus on 66667587 between 12 and 5 p.m., to collect your voucher and come with your photo identity.

Recipe contest

Do you have a recipe that is original and innovative? Mail it to us and Chef Pradeep Khosla, Executive Chef, Taj Krishna, will pick the best.

The winner will walk away with a gift from 24 Letter Mantra, the organic shop. E-mail to: metrocontest@gmail.com on or before October 8, 2008 Wednesday noon. Your entry should have your address and contact number.

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