POTATO AND KIDNEY BEANS SALAD WITH HUNG CURD

Tried and tasted by Nivedita

Hi All,

Its party time again Ladies :-), How I wish if it was really happening!!!

Potluck party is a great idea for people to come together with their dishes and share with others and enjoy and have a great time too.

Last time I brought the pickle which was the basic food for any Indian food party. For this party I have brought a Salad.  Salad comes next to pickle.

I tasted this potato and kidney beans salad in PIZZA HUT first time in UAE and everytime I got the chance to taste it. I liked it so much but never tried at home. No specific reasons, somehow I could not.

So I thought let me make this for the potluck party. Most of the recipes use Mayonnaise but I have used Hung curd and the taste was superb.

Coming to the recipe,

I prepared only for 2 persons, you can increase the quantity to make it for more people.

Ingredients:

Potato -2 big

Kidney beans - 1/2 cup

Hung curd - 1 cup

Salt to taste

Fresh Cream - 1 tbsp(Optional)

Green Chilly -  1 tsp finally chopped

 Sugar - 1/2 tsp

Method:

1. Soak the kidney beans overnight.

1. To make hung curd:
2. Take the yogurt or curd in a muslin cloth.
3. Tie it tightly and hung it with a vessel down so that the water from the curd should not spread on the floor or platform(where ever you are hanging it) Remove it after few hours(may be 3 to 4 hours), keep it in the fridge till serving time or it will become sour.

1. Boil the potatoes and the soaked beans till soft.
2. Peel the potatoes and mash it.
3. Drain the water from the kidney beans.
4. Take the hung curd, salt, chopped chilly, sugar and fresh cream in a bowl.
5. Mix it well. Add the mashed potato and beans. 
6. Mix well  keep it in the fridge for some time before serving.
7. Serve it chilled.

You can serve it on the bread slice or plain paratha slices to serve as a starter or for kids. I know kids will love it because my both the kids were happy to eat this..

Sending this  to three events:
Jagruti's  two events:

Potluck party, Cyber style! - Fun and the Challeng...

and 

Event Announcement -My Bowl of Salad !

AND 

Pavani of Cook's Hideout

Kid's Delight Event Announcement - 5 Ingredient Fix

which is started by Valli with the name Kid's Delight announcement post

Keep Smiling,

BITTER GOURD CHIPS AND CURDS

Tried and tasted by Nivedita

Hi All,

Bitter Gourd!!! Do not close the page.. Read it full and you will be tempted to try this out. A very tasty side dish. 

Past few days, my daughter wants to have it often and bitter gourd is in my fridge always.

Ingredients:

Bitter Gourd - 2 big

Corn flour  - 1 tsp

Rice flour - 1 tbsp

Salt to taste(less as we use salt to clean the bitter gourd)

Chilly powder - 1 tsp

Ajwain - 1/2 tsp

Oil to fry

To clean the bitter gourd
Salt 1 tbsp or to cover the bitter gourd
A pinch of turmeric powder

For CURDS
Yogurt - 1 cup
Salt to taste
Pepper powder - a pinch





Method:

Wash the bitter gourd.

Peel the skin and cut into two parts.

Remove the seeds.

Mix the salt and haldi and apply it well to both the sides.

Keep it for an hour or two.

Squeeze and wash the pieces twice.

Cut into thin slices and allow to dry.

Heat the oil.

You can either shallow fry or deep fry. But I felt the deep fried chips took less oil than the shallow fried ones.

Keep it for some time till they get crispy.

Just before serving 

Prepare the curds with given ingredients.

Add the crispy chips and serve it.

These fried bitter gourd chips can be kept for 2 days.

Before it is served on the table, it gets over as my hubby and my daughter fights to have it first and finish.


Keep Smiling,

Flavored Yogurt

Tried and tasted by Nivedita 

Hi All,

One more way to keep yourself cool in this summer. I love this. I love to have it any time. Just perfect for hot summer. And I loved this mini clay pot with the cover on it. My brother has it in his house, so thought of using it.

Beautiful to serve the yogurt.

Ingredients:(serves 2)

Fresh Milk - 1/4 litre

Fresh yogurt or curds - 1 tbsp

Ginger juice - 1 tsp

Fresh mints - 3 to 4 leaves,crushed, or chopped, and one leaf to decorate

Salt to taste

Pepper powder to taste

(Planning to add some carrot or beet juice to it make it more colorful and healthy!! Howzzzzat????)

Method :

Boil the milk and allow it to be warm. Transfer the milk into any  non metallic vessel(the process will be slow in this vessel), the glass or clay pot. Add all the other ingredients and mix it well.

Keep it for few hours(4 to 6 hours) to set the yogurt. In summer it takes less time than in winter and rainy season(Bacterias become lazy during winter and rainy season ) 

Once the yogurt is set, keep it in the refrigerator and serve chilled.

You can use it in salads, or as chapati spread or in few chaats also.

Keep Smiling,

Garlic Rice,Curd Rice and Chutney Rice(Leftover delicacies)

Tried and tasted by Nivedita

Hi All,

Left over rice can be used to make many yummy dishes Most of the time I make more rice in the night to prepare some thing from it, the next day.

My preparation depends on the texture of the rice.

If it is hard and grains apart, I make garlic rice

If its soft I go for curd rice.

And if its very soft and mushy, I use it for making Thalipeeth.

Giving here recipe for garlic rice, curd rice and chutney rice.

Garlic Rice:

This is my favorite rice when I want to have a spicy food. 

Left over rice - 1 cup

Onion - 1 small, finely chopped

Curry leaves - few

Garlic - 8 to 10 small cloves( 4 to 6 if taking big one)

Chilly powder - 1 tbsp

Turmeric powder - 1/2 tsp

Oil - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds -1 tsp

Salt taste

Sugar - 1 tsp

Fresh coriander - 1 tbsp, chopped to garnish

Heat oil in a kadai. When hot, add mustard seeds and wait till splutter. Add cumin seeds, curry leaves, onion and fry for few seconds.  Add crushed garlic and fry till brown. Add chilly powder, turmeric powder and salt. Mix well. Add the rice, mix well. Add sugar and fresh coriander. Cook for a minute. Cover and keep for few minutes for rice to get the garlic flavor. 

Enjoy hot garlic rice.

Single serve

Curd Rice:

When the rice becomes watery or soft, it best to make curd rice. What will soothe you in summer? A bowl of curd rice kept in the fridge for sometime before you eat it.

Left over cooked rice : 1cup

Curds or fresh yogurt - 1/2 cup

Milk -2 tbsp

Salt to taste

Oil - 1 tbsp

Mustard seeds – 1 tsp

Curry leaves – few

Red dry chilli -3 broken

Urad dal – 1 tbsp

Sugar – 1 tsp

Fresh coriander – 1 tbsp, chopped to garnish

 Mix the rice, curds, milk, salt and sugar in a serving bowl and keep it aside.

In a kadai, heat oil, add mustard seeds. Wait till splutter. Add urad dal and fry till golden color. Add red dry chilly and curry leaves. Fry for another minute. Add this to the rice. Mix well. Garnish with fresh coriander. Keep in the refrigerator before you serve.

COCONUT CHUTNEY RICE :

I am not a chutney person. But my family loves chutney. My husband likes to have the coconut chutney even with Poha!

Coconut chutney is always there in my house. But as I do not like, I use it in many recipes. I use it to make masala for the gravy. I use it to make masala majjige. 

But my favorite is rice. This coconut rice tastes very good. Try it and you will agree with me.

Leftover cooked rice - 1 cup

Oil - 1 tsp

Ready coconut chutney(you can say ' leftover chutney') - 3 to 4 tbsp

For my normal chutney recipe, click this.

Salt to taste(less, as there is salt in the chutney already)

Now, other ingredients will depend on what is there in your chutney. 

As my chutney has all the ingredients, I do not put anything.

Heat oil in kadai. Add the chutney. Fry for few minutes, till it changes its color. Add the rice. Mix well and saute for few minutes or till you get coconut aroma. Its aroma will remind you of the rice which is served in Brahmin or  Udupi marriages or temples.

These three rice plates(bowls!!) are going to 

PJ's ongoing event,

Scrumptious Delights From Leftovers - An Event Announcement

Keep Smiling,

Spinach : Green and white for rolls

Tried and tasted by Nivedita

Hi All,

Spinach is one green veg. which is not a favorite option to choose. It has more nutritional value but because of its taste, most of the people and especially kids don't like to have it.

Thats the reason I will be finding the ways to use the spinach in my regular menu, and I get the ways too.

Where there is a will, there is a way!!

Here are two options to use spinach in the menu. And these are best for chapati rolls for kids. My daughters enjoyed these rolls.

Here are the recipes :

The first one is

Green Garlic and Tomato Spinach:

Ingredients:

Spinach - 1 big bunch, cleaned, washed and finely chopped

Onion - 1 small, chopped

Garlic - 8 to 10 flakes, crushed(medium what you get in India, but if you are using big flakes, use 4 to 6)

Tomato - 1 big, cleaned and chopped

Salt to taste

Red chilly powder - 1 tsp

Turmeric powder - a pinch

Oil - 1 tsp

Lime juice - 1 tsp

Heat oil in a kadai. Add chopped onion and garlic. Fry till the color changes. Add tomato, salt, turmeric powder and red chilly powder. Fry for two minutes. Now add chopped spinach and mix it well. Keep on stirring. Add 1 tbsp of water. Cover and cook on slow heat for few minutes. Open, add lime juice. Mix well. Remove from the heat. Its ready to serve. You can roll into chapati or can have it as a side dish with rice.

The second one is,

Creamy Green dip:

I took this recipe from LG book given to me while buying my microwave oven. I have changed the ingredients as  per my taste. And  instead of using as a dip, I used it for chapati rolls.

Ingredients :

Spinach - 1 small bunch, cleaned, washed and finely chopped

Coriander or Parsley - 1/2 cup, cleaned, washed and finely chopped

(I used coriander)

Water - 1/4 cup

Green chilly - 1 finely chopped

Onion - 1 small, finely cubed

Garlic - 1 tbsp chopped

All purpose flour - 1 tbsp

Butter - 1 tsp

Milk - 1/2 cup

Sour Cream - 1 cup

OR

One day old hung curd - 1cup(for healthier version and it is easily available at home)

(I used normal(not hung) curds, I just kept it in a muslin cloth for half an hour as there was not enough time to make hung curd)

Salt to taste

White pepper powder to taste

In a microwave safe bowl and chopped spinach, onion and garlic in 1/4 cup of water and microwave for 3-4 minutes at 100% power.

Drain out  the excess water if any. Keep it aside and allow to cool.

In a blender or with hands, mix curds(or cream), salt, pepper, red chilli and keep it aside.

In another microwave safe bowl microwave butter at 100% power for 30 secs. Add flour and microwave for 2 mins. Stir in between.

Add milk slowly stirring it till thick at 100% power for 2 to 3 min to make a thick sauce. 

I did this on gas stove.

When cool combine everything and store it in a refrigerator for some time before serving.

This can be done totally outside, on the gas stove too.

Actually this can be used as a dip with chips, French fries or French bread.

But my chapati rolls were hit and rolled into my kids stomach in no time.

Here are the rolls :

Sending these rolls to 

Pari's 'Only' Kids Delight

Keep Smiling,

Instant Vermicelli Idly

Tried and tasted by Nivedita

Hi All,

A wonderful, healthy, tasty and easiest breakfast for the whole family. Even you can feed this to 9 months infant, who has started to eat just now. I always love to try Idly s in different size bowls, as kids will enjoy it.

But, my both daughters won't like it at all!! I don't know the reason, but they both have it either two or one idly. So I do not make this more for them. Ask me?? I love to have it any time. 

Ingredients :

Very thin vermicelli - 1 cup

Bombay rawa or semolina - 1 cup

Fresh curds - 1 cup

Salt to taste

Eating soda or Bi carb soda - 1/8 tsp

Carrot or potato - 1 medium, cleaned and grated (not in the photo, but usually I add it)

Ghee - 1 tbsp to roast

Oil to apply to the mould

Roast the semolina and vermicelli (Seperately) till you get a very good aroma. Allow it to cool. When it is cold, add all other ingredients and mix it properly to make it into nice batter. While doing this, Keep the cooker with 1 cup water on heat. 

Apply oil to the mould and pour the batter in to the moulds(Each mould will hold 2 tbsp batter). Keep it in the cooker and steam it without wait on the cooker for 12 to 15 minutes.

Once done, serve hot with ghee, chutney powder, coconut chutney or sauce. 

Sending this to Suma's  on going event, JIHVA - Breakfast which is linked to Indira's Main announcement-JIHVA

Keep Smiling,

Curd Rice Balls(ಮೊಸರು ಬುತ್ತಿ ಉಂಡಿ), reposted

Tried and tasted by Nivedita

Hi All,

This food was and is common for picnics in our house. During child hood, once in 2 months, my mother and her sisters and cousins always arranged for short picnics. There used to be so many relatives.

And we were about 15 cousins. We always had great fun. There were variety of dishes prepared by our grannys, packed nicely and systematical. We visited fields, farm houses or temples. If nothing, we used to meet in some one's house at least. Those were the days!!!, I never wish to forget! This "curd rice ball" was common, as it was easy to keep in our hand. We used to run and play while holding it in the hand and eating.

Click here  for old link of the same recipe.

Here is the recipe,

Rice - 2 cups(cooked with more water)

Fresh curds - 1/2 cup

Milk - 1/4 cup

Onion - 1 medium (chopped)

Garlic - 3 to 4 flakes

(Optional, skip it if you do not like the garlic taste!!, but tastes great with garlic.)

Green chilly - 1

Fresh coriander - 1 hand full

Curry leaves - few

Sugar - 1 tsp

Salt to taste

Mix ready rice, curds, milk, sugar and salt in a bowl.

Crush garlic, green chilly, fresh coriander and curry leaves together. Mix it with rice.

Adjust the quantity of curds and milk. After mixing, the rice should not be very watery, as we need to make balls. Keep aside for half an hour. Make balls and serve in the hands.

Great refresher for the summer!!

These curd rice balls are rolling to silpa of Anita' s Kitchen  APS- Rice Event.

Keep smiling,

Curd Rice Balls(ಮೊಸರು ಬುತ್ತಿ ಉಂಡಿ)

Tried and tasted by Nivedita

Hi All,

Yesterday, after I posted the recipe for "Paapad Samosas" I was feeling guilty for those who are facing scorching heat. Now to make myself feel good, I am posting the recipe for curd rice balls(ಮೊಸರು ಬುತ್ತಿ ಉಂಡಿ).

This food was common in our house, for picnics. At least once in 2 months, My mother and her sisters and cousins always arranged for short picnics. There used to be so many relatives. And we were about 15 cousins. We always had great fun. There were variety of dishes prepared by our grannys, packed nicely and systematical. We visited fields, farm houses or temples. If nothing, we used to meet in some one's house at least. Those were the days!!!, I never wish to forget! This "curd rice ball" was common, as its was easy to give in our hand. We used to run and play while holding it in the hand and eating.

Now, for my daughter, its like a feast!

Here is the recipe,

Rice - 2 cups(cooked with more water)

Fresh curds - 1/2 cup

Milk - 1/4 cup

Onion - 1 medium (chopped)

Garlic - 3 to 4 flakes

(Optional, skip it if you do not like the garlic taste!!, but tastes great with garlic.)

Green chilly - 1

Fresh coriander - 1 hand full

Curry leaves - few

Sugar - 1 tsp

Salt to taste

Mix ready rice, curds, milk, sugar and salt in a bowl.

Crush garlic, green chilly, fresh coriander and curry leaves together. Mix it with rice.

Adjust the quantity of curds and milk. After mixing, the rice should not be very watery, as we need to make balls. Keep aside for half an hour. Make balls and serve in the hands.

Great refresher for the summer!!

Keep smiling,