Tzatziki Sauce

Ingredients

1 cup hung curd

1 cucumber

1 teaspoon garlic minced

1 tablespoon lemon juice

¼ cup dill leaves, finely chopped

Salt to taste

Black pepper to taste

3 tablespoon extra virgin olive oil

Method

Peel cucumber and grate using large blade grater.
Squeeze the juice out of cucumber using strainer or muslin cloth.
Take curd in a bowl. Add squeezed cucumber, garlic, pepper, chopped dill leaves, lemon juice, oil and salt. Give it a mix.
You can refrigerate it for some time or can have it at room temperature, your wish.
Serve this delicious dip with veggie sticks, chips, spread on sandwich or as raita.

French Beans Foogath

Ingredients

250 gms French beans, cut diagonally into ½ inch pieces, fancy cutting

1 onion, finely chopped

2 green chillies, slit

3 tablespoon oil

½ teaspoon mustard seeds

½ teaspoon cumin seeds

5-6 curry leaves

3 tablespoon fresh coconut, grated or desiccated coconut (if fresh not available)

1 teaspoon salt

A pinch of sugar (optional)

Method

Wash the french beans, chop the ends and cut them into ½ inch pieces, you can cut them diagonally for a fancier look.
Heat oil in heavy bottom pan. Add mustard seeds, cumin seeds, curry leaves and green chillies. Sauté for two minutes.
Add onion. Stir fry till onion turns translucent.
Add french beans, salt and sugar. Sauté for a minute.
If beans are a little hard, add ¼ cup water, cover the pan and let cook for 5 minutes. Do not overcook as we don’t want beans to lose their crunchiness.
Once beans are cooked, add grated coconut, toss and switch off.
Your Beans foogath is ready to be served.
Enjoy beans foogath with chapati or steamed rice along with dal or sambar.