Sunday, 26 April 2015

Russian Salad


Salads form a very important part of our meal. They give us some variety and much needed fibre in our diet.

Some salads work as a side dish whereas some salads can be had as a complete meal . Russian salad is one such salad . The variety of fruits n veggies included in this salad makes it a complete balanced meal option.

Though the addition of mayonnaise makes it heavy n rich you can also substitute it with low fat eggless mayonnaise. Try this delicious salad for dinner after a heavy lunch.









Ingredients :


2 ......................potatoes
1/2 cup.............pineapple cubes
1/2 cup ............apples cubes
1/2 cup............fresh green peas
1/2 cup............corn
1/2 cup............french beans ( chopped )
1 bunch............lettuce ( salad leaves)
1 cup...............mayonnaise   ( See the eggless recipe here )
                                          ( see mayonnaise-with-eggs recipe here )     




Method :



Peel the skin of the potatoes and cut them into cubes.

Clean the pineapple and remove its skin and middle rind and chop it.

Remove the core of apples and make cubes , keep the skin of apples.

Shell out the peas and corn from the cob.

Remove the strings of french beans and chop them.

In a vessel boil water and add 1 tsp salt to it.

Boil potatoes, peas, corn and french beans separately till just cooked.

All the vegetables should retain their shape and should be crisp so don't overcook them.

Drain the water and chill the cooked vegetables along with the fruits.

While serving mix 1 cup mayonnaise in the cut salad.

Serve chilled on a bed of fresh lettuce leaves.


Friday, 17 April 2015

Fresh Red Chilly Shezwan Chutney

I love trying out various chutneys as an accompaniment for fried or boiled snacks. This chutney made from fresh dry chillies is extremely easy and hardly takes any time. If you substitute lemon juice with vinegar the chutney may be stored for a longer time. This chutney tastes amazing with samosas , pakodas and can also be applied to various wraps and rolls .








Ingredients :

10 to 15 ........................fresh red chillies
2 ..................................tomatoes
8 to 10 flakes ....................garlic
1 .....................................lemon ( squeezed into juice )
2 tsp or more .................sugar
1/4 cup............................groundnut oil
salt to taste
small bunch .....................fresh coriander  leaves








Method :


Dry roast the chillies , tomatoes and garlic on an open flame till the skin is black.

When they cool a bit remove the skin.











Now except coriander grind everything roughly.

Keep the chutney a little chunky .

At the end add coriander and pulse for just 2 seconds.

Heat the oil till very hot but don't let it boil.

When the oil is completely cool add it to the chutney and mix well.

Store the chutney in an air tight bottle in the refridgerator .

The chutney can be stored for at least 2  months.




Friday, 27 February 2015

Kairi Pudina Chutney ( Raw mango and mint chutney )


I just love mangoes ripe or raw. So yesterday in the market when I saw the first raw mangoes of this season immediately bought them . Planning to make few favorite varieties in the next few days.

Today made this tangy tongue tickling chutney with Raw mango and pudina. Adding vinegar makes the chutney stay for more days in good condition. If you are going to use it instantly don't add anything as sourness of raw mangoes is enough.

 Serve it with chapatis or with fried snacks like kachoris  and samosas.






Ingredients :

250gm .........................Raw mangoes
1 bunch......................mint leaves
6 to 7 .......................garlic flakes
1 tsp..........................cumin seeds
3 tbsp.........................salt
750gm .......................jaggery ( finely chopped)
3 tbsp + 1/2 cup .....................vinegar


Method :


Peel the mangoes , cut them and sprinkle salt and keep aside for 7 to 8 hours.

Throw the water and spread the mango pieces on a dry towel .

Pick the mint leaves and instead of washing in water soak them in 1/2 cup vinegar .

Wash them in vinegar thoroughly and throw the vinegar away.

Now grind all the ingredients and add 3 tbsp vinegar in the end.

Store in air tight glass jar.

This chutney stays well for almost a year.






Wednesday, 25 February 2015

Shahi Aloo ( Baby Potatoes coated with rich gravy )

Sometimes when you just can't zero in on the vegetable to be made just think of potatoes. Potatoes are so versatile that they come handy in almost any preparation . So how about making this simple potato dish when you are in a dilemma or when the vegetables are scarce ?

This dry potato dish makes a good side dish for your daily meal. If you add some dry nuts the same dish can be had for a special occasion . Being dry it can also be served as starter during the party.

Using tomato puree gives the potatoes a nice tangy taste. If the same dish is made keeping little gravy it can be enjoyed with naans or rotis.

 So go ahead and enjoy this versatile dish and make changes according to your mood......








Ingredients :

15 to 20 ....................baby potatoes
2 .............................onions ( very finely chopped )
2 ............................tomatoes ( pureed )
2 tbsp.....................milk powder
1 tsp.........................garam masala powder ( only cloves, cinnamon and cardamom )
1/2 tps.....................chilly powder
1/4 tsp.....................turmeric powder
2 tbsp.....................cashews and raisins
2 tbsp.....................chopped coriander leaves
1 tsp.......................sugar
2 tbsp.....................ghee or butter
salt
oil for frying



Method :


Boil the potatoes and remove the skin.

Deep fy these potates in oil and keep them aside.

In a vessel boil 4 cups water and drop the tomatoes in them.

Boil for 5 more minutes or till the skin of tomatoes starts peeling off.

This method of cooking tomatoes is called blanching.

Cool the water and remove the skin of tomatoes.

Grind the tomatoes and make a puree.

Use the water for some other purpose don't throw it.

Now in a non stick pan add ghee and fry the raisins and cashews till golden .

Keep them aside for garnishing .

In the same pan saute the chopped onions till golden .

Add puree and stir fry till ghee separates .

Now add the fried potatoes, sugar and salt .

Also add all the other masalas  and milk powder.

When the mixture has coated the potatoes well add cashews and raisins.

Serve garnished with cashews , raisins and chopped coriander leaves.