Cool Cucumbers
Esgee's Kitchen

Cool Cucumbers


Few foods are as cool as a cucumber. This low calorie vegetable has hydrating properties and is packed with nutrients. There are many varieties of cucumbers and are commonly eaten raw or pickled. The peel and seeds are the most nutrient dense part of the cucumber, so think twice before you discard them! Cucumbers are naturally low in fat, carbohydrates and sodium. There are just 16 calories in a cup of chopped cucumber. They are 95% water and so help to stay hydrated especially in summer.

1. Refreshing Cucumber Juice

This drink combines the goodness of ginger with cucumbers to make a gently flavored, nutritious cooler.

Prep time: 5 minutes

Cool Cucumbers
  • I inch piece of ginger peeled and chopped
  • 1 English cucumber peeled and chopped
  • A slice of lemon for garnishing
  • 2-3 ice cubes

Blend together cucumber and ginger with some cold water. Sieve into a glass. Add ice cubes and garnish with lemon slice/cucumber slice.

PS. You may like to vary this drink with a dash of lemonade/vodka.

2. Yummy Cucumber Salad

Cool and refreshing, this salad is very popular all over Asia.

Prep time: 10-12 minutes

Cool Cucumbers
  • 2 cucumbers thinly sliced
  • 1-2 red pepper chopped fine
  • 1 onion thinly sliced
  • ¼ teaspoon chili flakes
  • 1 teaspoon vinegar [rice/apple]
  • 1-2 teaspoons sesame oil
  • 1 table spoon sesame seeds toasted
  • 1 teaspoon honey [optional]
  • Salt to taste

In a bowl blend together vinegar, oil, honey, salt and chili flakes. In another bowl mix the onions, cucumber and red pepper. Pour the seasoning over this and combine. Sprinkle the toasted sesame seeds over it. Chill and serve.

3. Cucumber with Curd/ Pachadi

Raitas are commonly made in India. This is a raita with a twist. Deliciously flavored with green chili and mustard, it is from South India, namely Kerala. There is no cooking involved and can be put together in a jiffy and is wonderful accompaniment to any Indian meal.

Cool Cucumbers
  • 2 cucumbers chopped into small pieces.
  • Green chilies
  • ½ cup grated coconut
  • 2 cups thick curd
  • 1 teaspoon mustard

For seasoning: ½ teaspoon mustard, 1 red chili broken, a few curry leaves, a teaspoon of coconut oil

First grind together coconut, green chilies and mustard to a paste. Place the chopped cucumbers in a bowl and stir in the curd. Add salt to taste. Next put in the ground coconut paste and combine. Season the curd mixture with mustard, curry leaves and red chili in coconut oil. The pachadi is ready.

Serve with any kind of rice or roti.