Potato Salad
Ingredients •4 medium size potatoes, cubes (1 inch big) •½ cup English cucumber, small cubed •½ cup celery, small cubed •3 tbsp chopped basil •1 tsp chopped celery leaves •1 tsp lemon zest •½ cup yogurt •½ cup sour cream •1 tsp brown sugar •1 tsp salt •½ tsp black pepper Dash of hing Preparation Cook potatoes in the pot for 15 minutes. Drain and let it cool. Mix basil, lemon zest, cucumber, potatoes, and celery in a bowl. Add...
Dal Dhokadi
Ingredients • Toor dal – 250 gms • Wheat flour – 200 gms • Green chilies – 3 • Green chili paste – 3 tbsp • Groundnut – 50 gms • Cashew nut – 25 gms • Turmeric powder – 1 tbsp • Mustard seeds – 1 tbsp • Cloves – 3-4 • Cinnamon – 2 • Tomatoes – 2 • Tamarind – 1 tbsp • Brown sugar – 100...
Carrot and Bell Pepper Soup
Ingredients •1 Tbsp oil •½ Tsp yellow asafetida powder •1 Tbsp finely grated ginger •4 carrots, peeled and chopped •1 large bell pepper (capsicum), chopped •1½ Tbsp rasam powder •4½ C water •1 Tsp salt 1 •2 Tbsp chopped coriander leaves Preparation 1.Heat the oil in a saucepan over moderate heat. Sprinkle the asafetida powder, then add ginger and sauté for a few seconds. Add carrots and bell pepper and stir-fry for 2-3 minutes....
Dosa Batter
Ingredients • Rice – 4 cups • Whole Urad dal – 1 cup • Fenugreek seeds – 1 tbsp • Salt – 2 tbsp Preparation 1. Soak the rice and urad dhal, fenugreek seed separately for about 4 hours. 2. First grind the urad dhal and fenugreek seeds in a blender by adding water to it. 3. Add the drained well soaked rice. Blend it to a fine consistency with little water. 4. It should be like that of a...
Potato Soup
Ingredients • Potatoes – 10 medium sized • Couple big handfuls of freshly picked basil leaves (if available, otherwise use dried basil) • Hing – 1/4-1/2 tsp • Black pepper – 1/2 – 1 tsp • Salt, as desired • Ghee Preparation: 1. Peel and cut potatoes into large chunks 2. Add water until potatoes are covered and a few inches...
Potato Soup
Ingredients •6 medium potatoes, chopped into small cubes •4 cups milk •6 cups water •2-3 tsp salt •1 tsp black pepper •2 cups chopped celery •2 tbsp butter •1 tsp honey, optional •¼ cup chopped fresh parsley leaves Preparation Heat the pot with butter. Cook celery for a few minutes then add potatoes and seasoning. Bring to a boil then turn the heat to low. Cover the pot and cook for 25 to 30 minutes. Sprinkle parsley leaves...