Potato curry with Garam

Potato curry:
Potato curry is a delicious creamy curry recipe. A crowd pleaser, this recipe is part of my carnival dinner menu.



Ingredients:
Potato, peeled-1/2 kg, medium onion, chopped-1, curd-1/4 cup, Almonds-10, Poppy seeds-1/2 tsp, Green chillies-3, Tomato, chopped-2, Ginger, Cardamon pods-2, cloves-2small piece-1, pepper powder-1/2tsp, chilli powder-1/2tsp, Garam masala powder-1/2tsp, cloves-2, cinnamon pieces-2, salt to taste oil-required quantity, Milk-2tsp, cream-50gm, saffron-a pinch.
Instructions to cook:
Grind the ginger, green chilli and poppy seeds and keep aside. Immerse the saffron in milk and keep aside. Heat oil in a pan, add cinnamon, clove, pepper and cardamom. Then add onions and stir for five minutes. Add the grounds paste and potatoes. Mix and cover. After 10 minutes, add three cups of boiling water and tomato pure and salt. Cook on a medium flame. Add curd, ground almonds, saffron milk and decorate with cream. Royal potato is ready with all Indian garam masala taste. Serve it hot.

Bittergourd Masala- Recipe:

Bittergourd Masala:

Ingredients:

Bittergourd: half kg, Tomatoes:2 to 3, Big onion :1, Tamarind:20 gm, Turmeric powder:Half tsp, Mustard seeds:1 tsp, Garam masala powder: 1 tbsp, Chilli powder : 1 tbsp, Ginger : an inch, Coconut (grated): quarter cup, Oil:50 ml, salt: to taste, Sugar: to taste.

Your Ad Here

Method:

Cut onions, mince ginger, chop tomatoes and keep aside. Cut bittergourd into small, round pieces, apply salt on them and set aside for half-an-hour.

Grind the coconut, and soak tamarind in 50ml water. Heat oil in a pan, and temper with mustard seeds and broken red chillies. Then ,add the onion and fry till transperant.

Add ginger and chopped tomatoes and cook till they turn pulpy. Drain water (if any) from the bittergourd and add to the masala’ fry for a few minutes.

When the gourd changes colour, add sugar, salt and enough water to cover the pieces.

Close with a lid, reduce flame, and cook till the gourd turns soft

When the gravy thickens, add the ground coconut, boil for one minute, and remove from fire.

Garnish with curry leaves and serve hot.

Cool Salad-Taste them at home:

Cool Salad:

Ingredients: 1 bunch spinach leaves rinsed, 10 medium strawberries, ½ cup powdered sugar, ½ cup slivered almonds, ½ cup orange juice, 2 tbsp lemon juice, 2 tbsp lemon juice, 1 tbsp black pepper, ½ cup shredded cottage cheese, ½ cup olive oil.

Your Ad Here

Method:

In a small bowl, mix the olive oil, salt, lemon juice, orange juice and pepper. Whisk well to form an even dressing. Cut the strawberries into bite-sized pieces and add powdered sugar. Set aside so they induce the sweetness. Put spinach leaves and strawberries in a large salad bowl. Add in the dressing and toss so the salad is evenly coated. Add almonds and mix again little. Garnish with shredded cottage cheese.

Why it’s good: It is not only colourful and tasty, but full of essential vitamins, iron, anti-oxidants, protein and good lipids; everything needed for a healthy heart and mind! This is a perfect summer salad!

Salad to sandwich:

From Salad to sandwich:

Try your favorite salad as a sandwich, or the other way around. These classics are great no matter how you slice or toss them.

Here myself going to show you how to prepare three dishes of salad and sandwich. Lets Find out.

1.    1.   Greek salad with chickpeas

This recipe serves four and takes about ten minutes to prepare.

Ingredients:

Small red onions, thinly sliced ½, Fresh lemon juice:2 tbsp, Extra-virgin olive oil:2 tbsp, coarse salt and ground pepper to taste, medium cucumber , peeled and cut into ½ inch pieces:1, Grape tomatoes, halved:1 cup, crumbled feta:1/2 cup, chickpeas, rinsed and drained:430 gm, pitted lives, roughly chopped:1/2 cup, lightly packed fresh parsley leaves:1/2 cup

Method: In a large bowl, combine onion, lemon juice and oil; season with salt and pepper. Toss well to combine and let sit for love minutes.

Add cucumber, tomatoes, feta, chickpeas, lives and parsley; season with salt and pepper and toss to combine. Divide among four bowls and serve immediately.

2.    2. Greek salad sandwich:

This recipe serves four.

Method:

In a food processor, pulse one cup of canned chickpeas, rinsed and drained, one tablespoon fresh lemon juice, one tablespoon extra-virgin live oil and ¼ cup fresh parsley leaves until finely chopped.

In a small bowl, stir together ½ small red onion, thinly sliced, one tablespoon lemon juice and season with coarse salt and Ground pepper.

In another small bowl, mash 85 grams crumbled feta with one tablespoon oil.

Spread chickpea mixture on four slices of bread. Top with ½ medium cucumber, thinly sliced, one tomato, thinly sliced and onion mixture; season with salt and pepper. Spread feta mixture on four more bread slices and place on top of sandwiches.

3.      3. Asian chicken salad:

This recipe serves four and takes 15 minutes to prepare.

Ingredients:

Fresh lime juice: ¼ cup, soy sauce: 2 tbsp, jalapeno, minced:1, vegetable oil: 2 tbsp, sugar:1/2 tsp, sugar:1/2 tsp, shredded red cabbage:4 cups, shredded carrots:1 cup, fresh cilantro leaves:1 cup, fresh mint leaves:1 cup, shredded cooked chicken:2 cups.

Method:

Your Ad Here

In a large bowl, whisk together lime juice, soy sauce, jalapeno, oil and sugar until combined. Add cabbage, carrots, cilantro, mint and chicken and toss well to combine. Serve immediately.