Spinach Cauliflower Curry

It is also called as commonly Palak Gobi  Gravy (Curry). 

So let us see how to make it. It is very healthy and nutritious.

Ingredients:

cauliflower florets boiled 1.5 cup

Palak puree 1.5 cup

green chilies 2 long slits

red chili powder 1 tsp (adjust according to your taste)

salt to taste

cumin powder 1 tsp

coriander powder 1 tsp

garam masala 1/2 tsp

ginger garlic paste 1 tsp

fresh cream for garnish

coriander 1/2 cup

Oil 2 tbsp

water 1.5 cup water

Method:

How to make Spinach/Palak puree

Take 750 gms spinach leaves. wash properly. boil into water for 5-6 mins.

remove from water into colander. once cool down, make puree in juicer/grinder.

How to boil cauliflower:

Remove leaves of flower. cut into medium size florets. 

Boil water with 1 tsp of salt. then add florets. boil for 7-10 mins till it becomes soft but non breakable condition. drain into colander.

Heat a pan, Add 2 tbsp oil. Once heated, add cumin seeds, green chilies, ginger garlic paste,

palak puree, , cook for 3-4 mins. then add boiled cauliflower, salt, red chili powder,

coriander powder, cumin powder, 1/2 tsp garam masala. Pour 1-1.5 cup water . cook for 5-7 mins. 

Add coriander leaves. remove  it into serving bowl and garnish with fresh cream.

Chat Masala Powder

Ingredients:

Coriander seeds 1 cup
Cumin seeds 1 1/4 cups
Carom seeds/ ajwain 1/2 cup
citric acid 1 tsp
Dried and powdered mint leaves 1/2 cup
Mango powder 1/2 cup
Garam masala 1.5 tsp
Powdered black rock salt 3/4 cup (You can adjust taste)
Powdered black pepper 3 tsp

Today we will learn how to make Chat Masala Powder.

Method :

Roast the coriander, cumin and ajwain/carom seeds in a pan till dark brown.
Remove from pan and leave to cool.
Put all the ingredients together
Then grind them to a powder in a mixer grinder in a fine powder.
Store in an airtight container.

Garam Masala

Ingredients:

Cumin seeds 150 gm
Black Cardamom seeds 50 gm
Cinnamon 25 gm
Cloves 25 gm
Peppercorns 25 gm
Bay leaves 4-5

Today we will learn how to make Garam Masala. It is a roasted spices, ground together to make a aromatic masala.

Method :

Dry roast all ingredients in a Fry Pan or you can place them over an oven to get rid them of any moisture.

Cool them. Then grind them to a powder in a mixer grinder in a fine powder.

Store in an airtight container.

Laccha Paratha – Multi Layered Indian Bread

In Hindi, Laccha means multi layered or group of folds.

While reading about Laccha Paratha, I always   used to   think, how difficult it could be.   But when I tried and ate it-especially, then I realized, I was really missing the beauty of Laccha Paratha.

We can make it with different variety and ingredients. But I did with ingredients which should easy to digest and healthy.

Ingredients:

Wheat Flour - 2 Cup
Salt - to   taste
Oil - 4 Tbsp As per requirement (Some of the Oil will be use to shallow Fry Bread)
Warm Water – 1 Cup

Equipment Needed:

A  Big Mixing Bowl
Griddle (Frying Pan- if Griddle is not available)
Flat Spoon
Flat board (Wooden Chopping board would serve the purpose)
Rolling  Pin

Method:

Take a Mixing bowl. Sieve the flour and salt together. Add 1 tsp oil   and mix the flour till it feels like crumbled. Add some warm water slowly and knead the dough till it becomes soft and smooth.  Rest it till another 15 mins.

Heat the Griddle on Hob.

Make the equal portion of dough. Take one portion and make round ball. Flatten little and roll in a round shape .

Spread Oil on the Roti and sprinkle some flour . Then make a fold like we do paper fan .

Roll it out and flatten little. 

Roll in round shape again without using much dusting flour.

Put the Roti on Griddle and turn once it cooked on one side. Spread oil on it and turn again.

Once it is cooked on both side, keep it away from fire. and serve with any Curry.

Happy Cooking..!!

Mango Powder/ Amchoor Powder

Ingredients:

Unripe Green Mangoes 4-5
Turmeric Powder 1 tsp
Salt (optional)

Today we will learn how to make Amchur/Mango Powder.

Method :

Peel the mangoes and slice them in thin stripes.
Rub them with turmeric powder so that no pest attack. You can sprinkle some Salt. But it is totally optional.
Sun dry them for a week.
Then grind them to a powder in a mixer grinder in a fine powder.
Store in an airtight container.

Baigan / Brinjals Fry

Today's Curry of the Day is Brinjals Fry. It is very easy . For this curry, we need small size purple colour Brinjals.

So note down the ingredients and make the curry and let me know how did it come out. And yes don't forget to leave your comments.


Ingredients

Brinjals small in size - 7-8

Turmeric Powder  1 tsp
Red Chili Powder 1 tsp(Adjust according to your stomach taste)
Garam Masala Powder 1 tsp
Salt to taste
Onion Sliced 2
Green Chilies 1
Ginger Garlic Paste 1 Tbsp
Fresh Coriander Leaves for Garnish

Ingredients for Dry Powder

Coriander Seeds 2 tbsp
Cumin Seeds  2 Tbsp
Cloves  6-7
Green Cardamoms 4-5
Black Peppercorns  2 tsp(nearly 10-15 peppers)

Method :

• In a pan, dry roast all ingredients listed for Dry Powder. Once it changes the colour and gives some aroma,
• Take it out from pan and cool and then coarsely grind in a grinder.
• Slit the Brinjals in plus(+) sign till stem and soak them in a turmeric mixed water so that it will not become black.
• Heat Oil in a Pan, add sliced onions and sauté till golden brown,
• Add Ginger-garlic Paste and sauté till it changes colour. Add Green Chilies.
• Add Red Chili powder,Turmeric powder, Garam masala powder and salt and mix well.
• Add brinjals and mix well by adding 1/4 cup water.
• Cover with lid till Brinjals cooked and done.
• Add ground masala and mix well. Garnish with Coriander leaves and Serve hot with Roti or Rice.

Happy Cooking..!!!

Mooli Ki Subji

Radish Curry The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family .They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. [Source: http://en.wikipedia.org/wiki/Radish] This vegetable is easily available in any season and very healthy and protein. Please see the recipe below and don't forget to put comments. Ingredients: White Radish finely chopped 1 Radish Leaves finely chopped and washed Mustard Seeds  1 tsp Poppy Seeds  2 Tbsp Cumin Seeds  1 tsp Green Chilies  1-2 Garlic Cloves 4-5 Ginger chopped 1/2 inch Turmeric Powder 1 tsp Dried Mango Powder 1/2 tsp Asafoetida  a pinch Oil  2 Tbsp Salt to Taste Method:    Take a Pan. Dry roast mustard seeds, poppy seeds, cumin seeds and green chilies in it. Grind into a paste with a little water. Keep aside. Heat Oil in pan. Add asafoedita,crushed garlic,ginger. Saute for 1 min. Then add radish and saute for 2-3 mins.After that add turmeric powder,dried mango powder and salt and mix well.Cover it a min. Add poppy seeds paste and mix well. Add 1/2 water in it. Let it cook for another 2-3 mins. Add radish leaves, mix well and cover to cook. Once leaves are cooked. Curry is ready to eat with Roti or Rice..!!!      Enjoy.. and happy Cooking...!!      Thank you for visiting my page...!!

Masala Poori

Hi guys, I am back with same joy and enthusiasm to write my blog again. This recipe was in my draft since long time. But was not able to update due to some personal responsibilities. But I am back...!!!

Please see the Masala Poori recipe and please don't forget to write your comments below ;)

Ingredients:

2 cup wheat flour

1/2 cup gram flour

1/2 cup fenugreek leaves

1/2 tsp chilly powder

1/4 tsp turmeric powder

1/2 tsp coriander powder

1/2 tsp cumin seeds

1/2 sesame seeds

1/2 tsp jeera powder

1/4 tsp ajwain powder or ajwain seeds (Carom Seeds/Oregano)

Oil for frying 

salt to taste

water to need dough

Method:

Mix all the spice powders and salt with the whole wheat flour and gram flour.

Add 1 tbsp warm oil and knead into a firm dough with sufficient water. 

Roll out into medium sized pooris and deep fry in hot oil.

Serve with any curry. I prefer with Sour and sweet tomato curry.

Happy Cooking!!

Rabri

Today is Raksha Bandhan, day of unconditional bond of love between brothers and sisters. Since morning, I was thinking what sweet to be made on this auspicious day. Then suddenly clicked in the mind that why can't I make Rabri..!! So here it is the recipe..!!

http://mobile.atmgreetings.com/rakshabandhan/

Ingredients

Full Fat Cream Milk - 1 ltr. 

Sugar - 3 Tbsp

Pistachios - 4/5 chopped

CAshew Nuts - 5-10 chopped

Almonds - 2 chopped

Cardamom Powder - 1/2 tsp

Saffron strands- 2/3

Method

In a heavy bottom pan, pour milk and let it boil. Once milk boils, sim down

the flame.Stir the milk in  a minute or two. 

When cream of layers appears, move it aside and let other layer to form.

After reducing the quantity of milk and forming enough cream, add sugar,dry fruits, cardamom powder and mix well. Keep for 3-4 mins and remove from flame. 

Garnish with dry fruits.

Rabri is ready to serve with Jalebi or you can eat with Poori or double ka meetha.

Tamarind Rice- Pulihora/Chitrannam

Pulihora is very famous Prasadam in South Indian temples. In Andhra , it is referred as "Pulihora" whereas in Karnataka it is referred as "Puliyogare" and in Tamil Nadu it is called "puliyodharai" or "pulisadham'".

From Wednesday, Shravan month is started, a festive month in Hindu Calendar. This month is also considered Auspicious month .As Hindus consider turmeric powder a symbol of auspiciousness, this dish is cooked on almost all good occasions and festive days. Yesterday was first Shravan Shukrawar (Friday) . This day is devoted for Goddess Laxmi. I did my Var Laxmi Pooja yesterday . And made various Prasadam. Pulihora was one of them. 

Today is our Potluck Party Day and I was wondering which recipe to be posted this month and then I thought ,why don't I post Pulihora as a Recipe then ? So here you go ladies, simple and effortless recipe .

 

Ingredients:

Rice (Sona Masuri) 2 Cups

Red Chilies Dry 2/3

Green Chilies 4/5 (Cut vertically julian way)

Curry leaves handful

Mustard 1/2 tsp

Cumin Seeds 1/2 tsp

Ground Nuts 2 tbsp

Turmeric Powder 11/2 tsp

Asafoetida 1 pinch 

Bengal Gram (Chana Dal) - 2 tbsp

Black Gram (Urad Dal) - 1 tsp

Fenugreek Seeds - 4/5 seeds

Oil 2 tbsp

Tamarind Pulp 3/4 Cup ( add more tamarind for more sourness)

Salt to taste

water as needed

Method :

Cook the tamarind in water using microwave for 3 mins and extract the juice free of all the threads and seeds.

then wash and soak rice ( I preferred Sona masuri than Basmati) in a water before 10 mins of cooking.

Take big vessel full of Water (around 7-8 cups) on a stove. Once water started bubbling,add soaked rice and let it cook. I preferred this process rather using pressure cooker.because you will get grainy cooked rice rather sticky or over overcooked.Strain rice to remove extra water. and spread out on a plate/big bowl to cool down. Mix rice evenly with one tbsp of oil, 1 tsp turmeric and salt to taste without breaking grains and having mashy grains. 

Put frying pan on a stove, add 1 tbsp oil. Once it is heated, add asafoetida, mustard seeds, cumin seeds, fenugreek seeds, Once it is crackled,add chana and urad dal, red chilies and green chilies curry leaves, groundnuts.Once it removes raw smell, add 1/2 tsp turmeric powder and add tamarind pulp.Let it boil till little oil separates. This can be stored in air container for few days and use whenever you want to make pulihora.

Add rice into it and mix well so that every grain should have soury taste.Remove from vessel.

Take 1/2 tbsp oil in tampering pan, add mustard cumin seeds,curry leaves and red chilies. then add onto top of Rice. You can skip this if you want.

Tamarind Rice / Pulihora Chitrannam is ready!!

Enjoy festive and fasting seasons girls. Also enjoy auspicious month with Pooja.
                                       

I am linking this to Potluck Party Cyber Style

Vegetable Biryani

It was 28th July  day for potluck , but I missed to post as I was busy in another work and could not found time to post yesterday  so I am posting now. I was basically paired with Avika's recipe. She made Vegetable fried rice, which already made last month potluck, so I skipped preparing her Vegetable Fried Rice and prepared Vegetable Biryani from her blog and it came very nice.

Please see below procedure

Ingredients :

Basmati Rice 2 cup 
Onion 1 
Ginger garlic Paste 1 tsp
Coriander Powder 1 tsp
Green Chilies 3-4 chopped 
Tomato 1 chopped
Coriander leaves 1/2 cup
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Red Chili Powder 1 tsp
Turmeric Powder 1 tsp
Mixed Vegetable 1 Cup ( Carrot, French Beans, Peas etc)
Garam Masala 1 tsp
Cashew/Groundnuts 5-6
Salt to Taste
Oil 3 Tbsp
Water 4 Cup

Method :

 Soak Rice 1 hour in the cold water. Cut the onion in thin slices. Cut green chilies.
If you are using fresh vegetables,cut them all .Boil in a water for 10 mins. I use frozen , so it took me 3-4 mins in the microwave. Keep aside.
Take a Stock Pan. Add Oil. Once it is heated , add mustard,cumin seeds. Once it is splutters, add GG paste, onion and green chilies. Also add ground nuts/cashew nuts.
Once it is become golden brown colour, add all masalas powders listed in the ingredients and then add chopped tomatoes.
Once it is cooked, add mixed vegetables. Add salt to taste.
Add water in it and cover it boils. Meanwhile, wash the rice again.
Once water bubbles, add rice in it and cover with lid.
After 10 mins, just stir carefully so that rice should not broken into pieces.Slow the heat and let it cook in slow flame. Once it is done, add 1/2 tsp of garam masala and garnish with coriander leaves and cover again for 2 mins.
And serve hot with any Raita...!!

Vegetable Biryani

 I am linking this to Potluck Party Cyber Style

Punjabi Samosa

It is another month for our potluck party new girls are joined, Ramya and Sowmya,  let us welcome them and I am sure they will enjoy the party.

Today I am posting Punjabi Samosa. I took many efforts to get this in a proper way. I was asking many girls and posted in many forum to get exact samosa, after listening and experimenting . I got very nice samosa, just like restaurant samosa. I am delighted and decided to post this recipe for Potluck Party. So let us see how to make Punjabi Samosa.

For Dough:

All Purpose Flour – 11/2 cup 

Carom Seeds (Ajwain) – 1 tsp

Oil- 3 tbsp

Sal to taste

Water as needed

For Filling:

Potato – 3 big (boiled & mashed)

Frozen Peas - 1/2  cup 

Cumin Seeds - 1 tsp

Cumin Powder – 1 tsp

Coriander Powder - 1 tsp

Chilli powder - 1 tsp

Turmeric Powder - 1 tsp

Ginger & Garlic paste – 1 tbsp 

Onion – 1 chopped

Green Chilli – 1 finely chopped

Garam masala powder -2 tsp

Chat masala powder – 2 tsp

Coriander leaves for garnish

Oil- 1 tbsp

Salt to taste

Punjabi Samosa

Method:

First of all make the dough. Take flour, ajwain, oil, salt in a bowl and mix well. Pour in water and knead into a stiff dough. Keep kneading it for 5-10 mins till to get nice dough. Cover with a muslin cloth and leave it rest for 30 mins.

Now let us make the filling. Heat oil in a wok. Add cumin seeds and sauté well. Add ginger-garlic paste, green chilli, onions, salt and saute till translucent colour.Add peas and remaining other spice powders and mix well.Add in mashed potatoes and mix well. Garnish with coriander leaves and leave it to cool down.

Once it is coll down, knead dough to become soft and divide in equal portion. This is just needed each ball will have equal portion of dough. Otherwise last ball may be small. It is just a tip.

Take a ball and roll in a thin circular way.Make two semi circle . Take one semicircle.Keep spoonful potato curry in the center. Fold one edge of circle to the center and do the same for  another edge and seal with water paste.

Now take samosa in the hand and try to fold bottom of samosa in the center and then make it in sitting position. and keep aside.

Do same procedure for remaining doughs. Cover the samosas with cloth

Once it is done, let us heat the oil.

Oil should be medium heat and put samosas to fry. Don't make crowd in the wok. otherwise samosas will not cook evenly.

This may take 5-7 mins. Because it is most important for samosas to cook in medium heat to get nice crispness.

Once it is done, remove from wok and put onto kitchen towel.

Samosas are ready to serve , you can serve with ketchup or sweet tamarind chutney.

Punjabi Samosa

 I am linking this to Potluck Party Cyber Style

Sweet Date Tamarind Chutney

Ingredients:
Dates – 1/2 cup
Tamarind – 1/2 cup
Jaggery – 1/2 cup
Red chili powder – 1/2 tsp
Roasted Cumin powder – 1/2 tsp
Dry Ginger powder – 1/4 tsp
Black salt – 1/4 tsp
Water – 2 cups

For Tadka:

Oil 1 tbsp 
Cumin seeds 1/2 tsp

Required Equipment:

Milk Pan
Mixie
Wooden spoon

Method:

Grate the jaggery. Remove any seeds and fibre from tamarind. If using seeded dates, remove the seeds.

Heat water in a pan and add all the ingredients to the hot water. Let it simmer for 10-15 minutes till tamarind and dates are become soft. Remove from fire,let it cool down completely. 

Transfer everything into blender jar  and grind till smooth to a sauce consistency. 

Take a pan. Add one tbsp Oil , once it is heated add cumin seeds and transfer paste to a pan and bring it to a boil over low flame. After 5 mins, you will see small bubbles around the chutney, take off fire and let it cool completely.

Take dry and clean jar and and transfer into it.refrigerate it and use whenever you want.

Tip
You can add 1/4 cup of water if you find the mixture very thick to grind. 
If you have Sulphur reaction, replace black salt with normal salt.

Sweet Date Tamarind Chutney

Mysore Pak (Soft)

Again another day for Potluck Party Cyber Style for this month. Everybody are very excited about their dishes made by others.
And this time, my partner was Archana. She made Mysore Pak. and it was my turn to make her dish. I always had in my mind to make Mysore Pak, because of its difficulty , I never tried and always kept last in my list.
I have seen many variations on Mysore Pak recipes . But,I followed Archana's procedure just variation in measurement. You can change your measurement according to your need.because all are equal ratio (For eg 1:1:1 for sugar,oil/ghee/gram flour) except water ,It should be 1/4th ratio of Sugar so that you will get one string consistency syrup.

So let us see how to make Mysore Pak. Trust me girls, take out phobia of making Mysore Pak from your mind, it is very easy and quick recipe, although you need patience to make
this recipe. :)

Ingredients

Gram Flour 11/2 Cup
Sugar  2 Cup
Water 1/2 Cup
Oil 1 Cup
Melted Ghee 1 Cup
Saffron 1 pinch (Optional)
Cardamom Powder 1/2 tsp (Optional)

Required Equipments

1 Big Plate
1 Strainer
Greased Cake Tin/or Casserole
1 Wooden Ladle
1 Round Ladle
2 Non Stick Pans

Method

First of take one small non stick pan. Add together oil and Ghee and heat on Medium-High temperature.
Meanwhile,take a plate, sieve gram flour and add 2-3 tbsp of hot oil/ghee. And mix well. The texture should be like crumbs. And sieve again . This process will help not to stick or form lumps when you add in sugar syrup.
Take a another non stick pan. Add sugar and water in it and make one string consistency syrup.
You can test this by dropping one drop of syrup in cold water and it should form small ball over it.Once syrup is ready,
You can add Cardamom powder and Saffron this stage.
add gram flour in it. Keep stir to avoid to form any bubbles/lumps .This stage temperature should be at low-medium level.
Once it is mix properly, spread hot oil on the top of mixture evenly, it should form froth on the top it.
and mix again. Once ghee/oil get absorbs, add 2-3 spoonful(ladle) on the top of the mixture.
Again mix well.
You have to be very careful at this stage/step. You may need to use 2 hands or help from other.
Keep you hot oil, on your left hand side and keep stirring with right hand side.

You need to judge yourselves whether mixture ready or not. My tip is when you
put wooden ladle in it, it should divide the paste and also you can see the bottom of the pan.

Once it is done, switch off your stove and pour the mixture on the greased tin/casserole.
Pat on the top to make one level. Keep aside to cool down little.
Don't cool down for more time, because you need to cut the pieces.
Cut into pieces after 5-7 mins time duration. And your Mysore pak is ready.

Mysore Pak

 I am linking this to Potluck Party Cyber Style

Potato(Aloo) Katori Chaat

It is another month with Potluck Party. Everybody showed their enthusiasm for making new dishes and post to their respective blogs and links to Jagruti link.

I was bit late today to post my recipe . I had very hectic weekend .

I have tried this recipe long ago, but didn't get time to post on blog and also waiting for my Potluck to show my new creation on Chaat Recipes.

I have tried this recipe many times, but I was not succeeded to get nice shape of katori and crispy too, unless I watched Star Plus Master Chef  program

They asked contestant to make Katori . It was nice demonstration from Chefs and all Contestants were enthusiastic also.

Initially I was feeling, it could be very hard. But now I feel very simple and I made many katoris other day.

See below are the ingredients to make Katori

For the Katori:

Potatoes 2 large 

Salt  to taste

Steel tea strainer 2

Oil for frying

Turmeric Powder 1 tsp

Corn flour  2 tbsp (See Tip below)

For  the Chaat:

Chole 100 gms (See Tip below) 

Boiled and chopped Potatoes 2 tbsp (Optional)

Onions 1 large (finely chopped)

Green chutney 1 Cup

Tamarind chutney 1 Cup

Sweet Curd 1 cup

chaat masala 2 tbsp

Roasted cumin Powder 1 tbsp

Black Powder 1 tsb

Red chilli Powder 1 tbsp

Salt to taste

Sev For Decoration

Coriander leaves ( finely chopped) 

Method :

Peel and grate the potatoes. Take a bowl and fill with 1/2 litre water.Mix salt and put all grated potatoes. This is avoid potatoes to become in red colour. 

Keep the Frying pan/Kadai fill with Oil on Hot Stove. It will become to heat the oil.

Meanwhile, take handful of grated potatoes and squeeze the excess water pressing with both the hands. Spread on Kitchen towel. keep for  2-3 mins. 

Take another bowl. Mix grated potatoes,corn flour, turmeric,salt together. Keep two strainer ready.

 Take one strainer and spread grated potatoes evenly all over and then put another strainer on the top of it.Once oil is heated enough, put strainer in the hot oil. Be careful while inserting strainer into oil, there is chances of oil drops or hot vapour comes on your hand.

Fry for 3-4 mins . Then take out strainer out of oil. Remove  katori from edges first with sharp knife.Once it is removed ,Fry it after turning reversely. Fry till golden brown colour . Then remove from Oil.

Make remaining katori with left grated potatoes.

Once done, keep them on Kitchen Towel.

Take one katori on a plate. Place chole,potato pieces,pour all chutneys,curd,Put all masalas/spices according to taste. Pour Onion,Sev on the top of it. then decorate with Coriander leaves. 

Katori Chaat is ready to serve. Enjoy..!!

Tip :

The layer should be thick enough otherwise katori will break
Corn flour may be added if you do not feel stickiness in potato.
You can also use canned Chole. Or soaked Chole 6-7 hours and boil for 6-7 whistle in a cooker.
If you are conscious of health, you can bake this in the oven. Take Muffin tray, Greese holes with oil, Spread grated potatoes evenly.Keep preheated 180 deg c.

Happy Cooking!!

 I am linking this to Potluck Party Cyber Style and Event Announcement - My Bowl of Snack 
                                      

Received an  Kabile Tarrif Award in Jagruti's Potluck Party.

Potato and Kidney Beans Salad using Hung Curd.

Hello World,
  We all ladies were set for Potluck Party -Cyber Style hosted by Jagruti. And its our second month and still everybody has same enthusiasm and learn others recipes.
For today's Potluck Party, my partner was Nivedita Thadani and I had to try her recipe which she made on 10th May.Potato and Kidney Beans Salad using Hung Curd.http://niveditaskitchen.blogspot.ie/2013/05/potato-and-kidney-beans-salad-with-hung.html
 Salads may be served at any point during meal, so it could be Appetizer or side dish or main course as portion with slices or pieces of Chicken Breast or Beef- for non veg eaters.

The word "salad" comes from the French salade of the same meaning, from the Latin salata (salty), from sal (salt). In English, the word first appears as "salad" or "sallet" in the 14th century.
(Source : http://en.wikipedia.org/wiki/Salad)

It is tried and tested and really girls came out awesome and tasty..

So see the recipe below and try yourselves whenever you feel to do something different in salad recipes.
This could be loved by kids as well.

Potato and Kidney Beans Salad using Hung Curd

Ingredients:

Potatoes - 2
Kidney Beans - 1/2 Cup
Fresh Cream /Whipped Cream - 1 tbsp
Green Chilly - 2-3 Finely Chopped
Red Chilly Flakes - 1/2 tsp (optional)
Black Pepper Crushed- 1/2 tsp
Salt- to taste
Sugar - 1/2 tsp
Jeera Powder - 1/2 tsp


Method :

First soak the beans overnight .
Take fresh Curd/yogurt in a muslin cloth and hung 4-5 hours.
If you want soar in taste, you can keep in the Fridge .
But it is optional.
Boil the potatoes till soft and kidney beans for 2-3 vessels. If you want very soft, you can keep more time.
Remove the skin from potatoes and mash it.
Remove water from Kidney beans and wash with fresh water again.
Take bowl and mix together - Mixture A
Take another bowl and mix hung curd,green chillies,salt,jeera powder,chili flakes (it is totally optional, how spicy you want depends on that ),Black pepper (I added myself,Nivedita didn't add it, but I like black pepper, same with Jeera Powder) ,sugar well.
Add Mixture A into it and mix again.
Keep in the fridge before serving and serve chilled.

Trust me your guest will definitely love it ...!!

Happy Cooking..!!

Tips :

You can serve this with bread as spread or with Tortillas, Roti.
You can give to kids tiffin box as well with Chapati roll- Just spread Ketchup and put top on that and roll the roti. :)

Potato and Kidney Beans Salad using Hung Curd

 I am linking this to Potluck Party Cyber Style
                                      

I am linking this to my event Know Your Diary Event Announcement

Buttermilk and Cream

Schezwan Veg Fried Rice

Hiya..!!

Today I am posting May month Potluck Party Recipe..!!

This is one of the famous Chinese dish and considers as one of the street food in

India. Most of the roadside stalls make in varieties.. OOhh!! that imagination

make me drool..!! :)

I have seen many videos and tried myself, and trust me it came very nice and tasty!

Ingredients

For Schezwan Sauce:

Dried Red Chilies 10-12

Garlic  5-6 (finely chopped)

Ginger one small piece (finely chopped)

Soy Sauce 1 tsp

Vinegar 1 tsp

Red Chili Sauce or Tabasco 1 tsp

Salt to taste

Black Pepper Powder 1/2 tsp

Oil 2 tbsp

For Fried Rice :

Schezwan Sauce 2 Tbsp

Cooked Basmati/Long Grain Rice 11/5 Cup

Fresh Carrot 1 (finely chopped)

Fresh Capsicum 1/2 (finely chopped)

Fresh Beans 4-5 (finely chopped)

Spring Onions 10 

Vinegar 1 tsp

Ginger Garlic Paste 1/2 tsp

Chopped Garlic 1 tbsp (I avoided this because I added GG Paste)

Black Pepper 1/2 tsp

Maggi Tomato Hot Chili Sauce 1 tbsp

Salt to taste

Oil 2 Tbsp

Method

How to make Schezwan Sauce :

First of remove all seeds from Red Chilis and soak in a water upto 1-2 hours.

Then grid in a fine paste.

Heat the oil in a small pan. When oil on medium temperature,

add garlic and ginger pieces. Once it becomes golden colour,add chili paste,

chili sauce or tabasco(depends on how much hot you want).Fry upto 2-3 mins,

Once it starts leaving oil, add salt,vinegar, soy sauce,black pepper powder mix well

If you want you can water depends on how consistency you want.

Cook for 7-7 mins and remove from gas . Once it is cool down put into airtight container.

How to make Fried Rice :

 First of all Chop green and white part of Spring Onions separately. Heat a Wok. Wok is mostly required because you can able to mix Rice evenly.

Add oil, Once it is heated, add chopped Carrots,Beans,Capsicums. You can also add

Peas, Corns, shredded Cabbage. I didn't add it so, I didn't mention into ingredients list. Add chopped white spring onions.

Add Schezwan sauce and mix well. Then add Tomato Chilli Sauce. Put Black pepper, salt.

Mix well and add Cooked rice. Add green spring onions. (keep 1 tbsp to garnish on top).

Toss properly so that it will cover evenly.

Keep heated for another 5 mins and garnish with green spring onions and serve immediately  with Soup or raita

or anything you wish.!!

Happy cooking girls..!!

Schezwan Rice

       I am linking this to Potluck Party Cyber Style
                                      

Also Sending this to Nayna's simplysensationalfood