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Saturday, January 21, 2012

Potato and herb salad

Introduction:
This potato salad will give you the feel of international taste while sitting at your home dining table. It is made up of simple ingredients but tastes delicious. Try this salad as a variant for your dinner table.

Ingredients:
Baby potatotes: 8 (boiled and peeled)
Hung curd: 1 cup
Dry pudina powder: 1 tsp
Chopped green chillies: 2
Chopped coriander: ½ cup
Chopped mint leaves: ½ cup
Lemon juice: 1 tsp
Black pepper powder: ½ tsp
Mayonnise: 2 tsp
Salt: to taste
Oil: 1 tsp
White sesame seeds: 1 tsp

Method:
Peel the boiled potatoes and with help of a fork, poke all the potatoes. In a bowl, take hung curd. Add dry pudina powder, black pepper , salt and lemon juice to it and mix well. Add potatoes to it and mix well. Let it rest for 3-4 mins. Now mix chopped coriander, mint leaves and mayonnise to it and mix well. In a pan, heat oil. Add white sesame seeds to it. When they starts spluttering, add this dressing all over the salad. Serve immediately.


Tips:
This salad taste much good if the potatoes are a little warm. So try to make the salad with freshly boiled potatoes to retain the warmness.
You can add spring onions and any other herb of your choice to this salad.

Wednesday, January 11, 2012

Khoya Matar

Introduction:
This recipe is yet another addition to party dishes. It is excellent for main course and contains the sweetness of green peas with the richness of cashew and evaporated milk.
So try this tasty recipe in this winter season.

Ingredients:
Khoya/Mawa: 1 cup
Green peas (peeled and shelled): 3 cup
Tomatoes(Medium sized): 3-4
Green chillies: 2
Cashew nuts: ½ cup
Red chilli powder: 1 tsp
Turmeric powder: ¾ tsp
Corriander powder: 1 tsp
Fenel seeds powder (saunf): 1 tsp
Garam masala powder: ¾ tsp
Sugar: ¼ tsp
Bay leafs: 2 (optional)
Oil: 4-5 tsp
Salt: to taste
Chopped coriander: for garnishing
Coconut powder: for garnishing

Preparation time: 10 mins
Cooking time: 15 mins

Method:
Wash all the vegetables. Boil water in a pan and add tomatoes and green peas into it. Let them boil for 5 mins without covering. Strain the vegetables. Peel off the skin of the tomatoes and make a smooth paste of it with green chillies.
Heat oil in a pan and add bay leafs to it (if using). When they splutter, Add mawa to it and simmer the flame. Keep stirring and cook the mawa till it changes color and starts becoming granular. Now add all the dry spices to it and cook for 1-2 minutes. Add the peas and tomato paste to it. Give a nice stir to the mixture and cover it with lid. Let the mixture to cook on sim to medium flame for 5-8 mins. Adjust the seasoning and add half broken cashew nuts and sugar to it. Cook again till a thin layer of oil comes over the mixture(5-6 mins). Put off the flame.
Garnish it with chopped fresh coriander and coconut powder. Serve hot with chapatis or Paranthas.