Cucumber Salad with Oregano

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Ingredients:
Serves: 4
3 no's        -   Cucumbers cut in small cubes 
3 no's        -   Tomatoes, deseeded and cut in small cubes
1/2 tsp.     -   Dry Oregano
1 tbsp.      -   Olive oil
4 tbsp.      -   Vinegar
Salt to taste

Method:
Combine all the ingredients and serve after 10 mins.
The salad gets better the longer it sits. 

Cucumber Raita

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Ingredients:
Serves:2
2 cups             -    curd
1 no.               -     cucumber, grated
1/2 tsp.           -     roasted cumin powder 
1 no.               -     small green chili, finely chopped
Few sprigs of coriander for garnish
Salt to taste 



Method:

1. Soak the grated cucumber in salt for 10 mins. Squeeze out the water after soaking.
2. Whisk the curd and combine the green chili and the cucumber.
3. Sprinkle the roasted cumin powder and garnish with coriander leaves. Serve chilled. (Goes well with chapati)

Butterscotch pudding

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  Someone  once told me that avocado pudding was the best pudding but after tasting both the avocado and butterscotch pudding I have a totally different opinion. Some might  say avocado is the best but I say butterscotch is the best.
Ingredients:
Serves 4
2 tbsp.           -     unsalted butter
1 1/2 cups     -     dark brown sugar
1/2 tsp.         -      salt
1 1/4 cup      -      heavy whipping cream
3/4 cup         -     whole milk
3no's             -     egg yolks
1 1/2 tbsp.    -     vanilla extract

Method:

1. Preheat oven to 325°F. In a saucepan melt the butter and  when its melted add the brown sugar and salt and stir well until combined.
2.  Add the cream and milk to the sugar mixture. Heat until steamy and the ingredients are combined (Do not boil or simmer) Remove from heat.
3. Slowly pour the sugar-cream mixture into the egg yolks, whisking constantly.
4. Stir in the vanilla extract. Strain through a fine mesh sieve to catch any cooked bits of egg.
5. Pour the mixture evenly into the ramekins. Place ramekins in a heavy bottomed pan and pour the hot water into the pan until the water rises halfway up the sides of the ramekins. Cover the entire baking pan using aluminium foil. (Need not be over tight)
6. Bake for 45-50 minutes. Rotate the pan half way through cooking. After baking it will still be jiggly. It will set when cool. Chill in the fridge for a few hours before serving.(The pudding will curdle if overcooked)

Note:

* This pudding can be made over stove top as well by adding a setting agent like cornflour.Stove top cooking saves a lot of time.

Chocolate Avocado Pudding

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            This is one of the easiest pudding that's creamy and delicious. You wont require any sort of baking and you can make this is in a jiffy.You can barely taste the avocado in the pudding and none will be wiser. I'm almost certain that this a healthy pudding, I mean why not?..It has no sugar(has a natural sweetener  and not much of a fat content and its avocado!

People who have't used avocado's and do not know how to choose the right ones please refer this site how-to-pick avocados

Ingredients:

4 no's              -   ripe avocados
1/4 cup           -   light coconut milk or soy milk or cow's milk
4 tbsp.            -   unsweetened dark cocoa powder
3 tbsp.            -   honey
4 tbsp.            -   dark chocolate, melted
2 tpsp.            -   vanilla extract
1/8 tsp.          -   salt

For Topping: (optional)
whipped cream, roasted almonds, raspberries.

Method:

1. Cut open the avocados, remove the pit and scoop out the insides into bowl and blend until smooth.
2. Add the coconut milk, cocoa powder, honey, chocolate, vanilla and salt. Blend until smooth.
3. Put the pudding in a serving bowl and top it with whipped cream and cocoa powder. Serve chilled.

Note:

* Adjust the quantity of milk, cocoa and honey according to your taste and consistency.