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THE COOL CUCUMBER DELIGHTS | An ideal escort especially in summers…

Dr. Kaviraj Khialani – Celebrity Master Chef.

Summer Season is the one we all wait for on one hand to prepare a number of delicacies like raw mangoes being picked and macerated into ceramic pickle jars, keeping them in the sun and shaking them often as a part of the classical home style pickle making concepts!

On the other hand, it’s the scorching heat which raises the temperature of not only the environment but also our body temperature sees a spike with the rays of the sun reaching out all over offering us a good dose of Vitamin D, water content & essential nutrients! Cucumber is one of those cooling ingredient which is available close to us and we need to ensure it is a part of our diet and plate once in a while in order to utilise its beneficial functions for our body.

Most of us do include cucumbers as a part of salads cut sliced, sprinkle of salt and splash of lime is what is found most commonly. Cucumbers are easy to use and involve in various forms as well in our diets and recipes besides the kakdi ka raita with Pudina, it is also a part of various international recipes as well in the form of dips, salsa, cold sauces and also relishes which we also call as kachumber in Indian kitchens.

“Cucumbers are a great source of nutrition &water content which not only keeps the body temperature in control but also adds a much needed crunch and texture into summer salads and bites too”- Dr. Kaviraj Khialani – Celebrity Master Chef.

Here are a few simple and easy recipes with Cucumbers:



  • Cucumbers-150 gms, washed and cubed/sliced.
  • Assorted lettuce leaves- 1 cup or shredded cabbage.
  • Red onions- 1 no
  • sliced Tomatoes- 1 small cubes
  • Cherry tomatoes- 4-5
  • sliced Capsicums- 1 small cubed

For the dressing:

  • Olive oil-1 tbsp.
  • Lime juice- 2 tbsp.
  • Salt and crushed black pepper- to taste
  • Mint leaves- 10-12 no.
  • Chat masala- ½ tsp or rock salt/ sea salt.
  • Roasted crushed cumin powder- ¼ tsp


1. Prepare all the ingredients for the salad. 2. In a mixing bowl combine together the ingredients for the dressing mix well and add in the cucumber and other vegetables. 3. Mix well and serve chilled with your meals during lunch/dinner.



  • Cucumber- 150gms cubed
  • Boiled rajma- 1 cup
  • Olive oil-1 tbsp.
  • Garlic- 1 tsp chopped
  • Onion- 1 small chopped
  • Green chili-2 no chopped Salt and crushed
  • black pepper Tomatoes-1 cup chop.
  • Lime juice or vinegar- 1 tsp
  • Sugar-1 tsp
  • Tomato ketchup-1 tbsp.
  • Mint and coriander leaves-2 tbsp.
  • Roasted crushed peanuts- 1 tbsp.
  • Flax seeds/ melon seeds- 1 tsp.


1. Prepare all the ingredients for the salad. 2. In a pan heat oil add garlic, onion, chilies and saute for 1 min, add in tomatoes and salt, pepper cook well for 3-4 mins. 3. Add in the boiled rajma, mint and coriander leaves and mix well, add sugar, vinegar and little tomato ketchup as well. 4. Cook for 2 mins, remove from flame and add in the cucumber cubes once it is cold mix well and serve as a salad garnish with peanuts/seeds/greens and herbs.



  • Cucumber- 150 gms peeled and cut into small pieces
  • Salt and pepper to taste
  • Bread slice- 2 no
  • soaked in water for 20 secs and squeezed.
  • Cashews- 1 tbsp. chop/paste
  • Yogurt- ¼ cup
  • Peanut butter- 1 tsp
  • Chilled water- 1 cup
  • Mint leaves- 10-12 no.
  • Olive oil- 1 tsp Roasted crushed
  • cumin powder- ¼ tsp


1. Prepare all the ingredients for the refreshing cold soup. 2. In a blender jar combine all the ingredients and adding little chilled water and curd blend it well. 3. Strain the chilled soup and in a mixing bowl check for salt and add in some fresh mint leaves and serve in bowls/ shot glasses as refreshers.



  • Cucumber-100 gms cubed
  • Fresh coconut
  • malai- ½ cup tender coconut
  • Pineapple cubes- ½ cup
  • Mango cubes- 1/2cup Yellow/green
  • Tomatoes- ¼ cup cubes
  • Salt and pepper to taste

For the dressing:

  • Fresh pineapple
  • juice/puree- ¼ cup
  • Dates-1 tbsp.
  • Chop Lime juice -1 tsp
  • Honey- 1 tbsp.
  • Ginger juice-1 tsp
  • Mint leaves- 10-12 no
  • Mustard paste-1/2 tsp
  • Sugar- 1 tsp


1. Prepare all the ingredients for the recipe. 2. In a mixing bowl combine all ingredients for the dressing. 3. Add in the body of the salad and toss well. 4. Check for seasoning and adjust accordingly. 5. Dish out and garnish with nuts/seeds/ greens and serve.

Dr. Kaviraj Khialani
Dr. Kaviraj Khialani
Chef Kaviraj Khialani is Swiss Certified in International Hotel Management & Culinary Arts. He is a Master Chef in over 33 types of International Cuisines & is certified by the British Executive Overseas Training Center-United Kingdom.

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