Cucumber Twists And Lemon Twists

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Raw Recipe
Difficulty: Easy

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How to Make Cucumber Twists And Lemon Twists

  • Use dark skinned, long, tender cucumbers, which have hardly any seeds.
  • Halve the cucumber lengthwise. Slice off end with a diagonal cut.
  • Keeping the same angle, make paper-thin slices, taking care not to cut all the way through. Make seven to nine slices in each group.
  • Hold the cucumber piece skin-side down and cut the skin away from the flesh, starting at the end where the skin was not sliced.
  • Cut along the skin until there is about one centimetre left. Leave this part uncut.
  • Turn the cucumber over and bend every second slice back to the joined ends, leaving the alternate slices straight.
  • Place in a large bowl of iced water and leave for several hours or longer. The skin will lift away from the flesh.
  • This spectacular garnish can be used to decorate platters of kebabs.
  • For lemon twists:
  • Slice a lemon thinly; place each slice flat and make a cut into the centre of the slice. Hold the slice in the fingers of both hands - placed on each side of the cut - then twist in opposite directions.
  • Two or three slices can be placed on top of one another or twisted together to give a double or triple effect.
  • Lemon twists can be used as a garnish for almost any dish.