These quick and easy Dill and Cucumber Noodles are a delicious makeover to humble cucumber.
Including vegetables in our little one’s can be quite a task. Especially with toddlers, when their preferences change every minute. I try to keep things interesting most of the time for my daughter. Today’s recipe is one such effort to make my little one eat her vegetable without any complaints.
My daughter loves noodles or anything that’s cut into spirals. So I bought a vegetable spiralizer and turned every possible vegetable into noodles. The result was a happy baby and her mom. In this case, it’s cucumber turned into noodles, so Coodles.
In today’s recipe, I have cut the cucumber into spirals and added yogurt to it. For the flavor I have used Chaat Masala, to give it an ethnic tangy taste. This mixture of herbs and spices is available at any Indian Grocery stores. I have used dill to give it a beautiful aroma of freshness. And lastly for some crunch, I have used some peanuts. This is a great accompaniment to any meal. For children with nut allergies, you can skip the peanuts.
Cucumbers are a good source of vitamin A, vitamin C, and vitamin K. They also contain calcium and potassium. Cucumbers have antioxidants, anti- inflammatory and anti cancer benefits. Dill is a good source of vitamin C and manganese. Dill is said to be a native to southern Russia, western Africa, and the Mediterranean region. Its seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Its green leaves are fernlike and have a soft, sweet taste. Fresh dill should always be stored in the refrigerator either wrapped in a damp paper towel or with its stems placed in a container of water. Dill can be frozen in airtight containers, either chopped or whole.You can freeze the dill leaves in ice cube trays covered with water or stock. These cubes can be used to flavor soups, stews or pasta.
Cucumber and Dill Noodles can be a great addition to grown up meals too. It is a great accompaniment to the Indian or Mediterranean meal. Try these with your toddler for their next meal.
- 1 big cucumbers
- ⅓ cup yogurt
- 2 tsp cilantro (chopped)
- 2 tsp dill (chopped)
- ¼ tsp chat masala (optional)
- ¼ tsp roasted cumin powder
- ¼ tsp sugar
- A handful of roasted peanuts
- Salt to taste.
- Wash and peel cucumbers. Slice cucumbers into thin julienne, like noodles. You can use a spiral vegetable cutter, mandolin or vegetable peeler.
- In a mixing bowl, add all the above-mentioned ingredients along with sliced cucumbers. Mix everything well.
- Serve immediately.
Talk to your baby’s Pediatrician before starting any new food.
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