Baby Potato Salad with Onion & Cheese Recipe

Baby Potato Salad with Onion & Cheese Recipe is a simple salad that is made with fewer ingredients. The simplicity of this salad not only saves your time from cooking but also brings out a good flavour. We have just pan roasted the baby potatoes with skin to add a little extra texture. It is then tossed with some pickled onions, crumbled cheese, fresh garlic and coriander leaves. 

Serve the Baby Potato Salad with Onion & Cheese Recipe along with mains like Greek Style Grilled Pita Pizza and Greek Style Spinach Spanakopita to make Sunday Brunch special. 

If you are looking for more Salad Recipes here are some : 

1. Sweet Potato & Green Bean Salad Recipe
2. Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe
3. Thai Raw Papaya Salad Recipe With Lemon Peanut & Honey Dressing

 

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Nippatu recipe, how to make nippatu

Nippatu recipewith step by step pictures, a popular snack from karnataka, similar to our Thattai recipe, crispy and slightly thicker than thattai. I have never tasted Nippatu, but wanted to try it out for a long time. I always have a doubt as how the texture would be, as they are thicker than thattais. Few days back when i attended one of our close friend daughter's birthday party, i happened to meet another common friend there. I knew well that she hails from Karnataka, so asked her how to make nippatu snack. She told that her mom is an expert in making that, so she told she will pass on the recipe the next day. And very promptly she passed on the recipe to me with every small details. I tried it immediately and it turned out so well. I am always blessed with friends who pour their love to me always. Here is the recipe of Karnataka style nippattu from Mamta's mom.

Check out our complete collection of Gokulashtami recipes. 

Nippatu recipe

• Recipe Cusine: Indian
• Prep Time: 20 Minutes
• Cook time: 25 Minutes
• Serves:22 nippatu
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Nippatu recipe with step by pictures, a popular snack from karnataka, similar to our Thattai recipe, crispy and slightly thicker than thattai.

     Rice flour  1 cup
    Maida  1 tblsp
    Rava | sooji  1 tblsp
    Peanuts  2 tblsp
    Pottukadalai | roasted gram 2 tblsp
    Dry coconut | kopparai  1 tblsp
    Red chili powder  1 tsp
    Curry leaves  few
    Oil  to deep fry + 1 tblsp
    Salt  as needed
    Asafoetida  2 pinches

Method  :

• In a mixie just pulse the pottukadalai and roasted peanuts. It should be coarse. 
• I used roasted peanuts. If you have raw peanuts dry roast it and take out the skin.
• In a wide bowl add the rice flour, maida, rava, coarsely ground peanut roasted gram mixture , red chili powder, asafoetida, dry coconut, chopped curry leaves and salt.
• Heat 1 tblsp of oil and add it to the bowl.
• Mix well with your hands. 
• Sprinkle water little by little and make a tight dough.
• Keep it covered all the time. 
• Take an orange sized dough ball.
• Place it on a greased rolling board. You can do it on a clean kitchen top too. 
• Roll this thick. 
• Using a cookie cutter or a lid cut this into even shapes.
• Alternatively you can make small lemon sized balls and flatten it with hands.
• Ensure that it should not become thin, nippatus will be thicker. 
• Heat oil in a pan for deep frying. 
• Drop the nippatu one by one, do not over crowd the pan.
• Keep the flame to medium.
• Cook on both sides till the oil sound subsides. 
• Take out from oil and drain the excess oil in a kitchen towel. 
• Repeat this for the rest of the dough.
• Crispy nippatus are ready. Store them in an airtight container.

Notes:

1. Nippatus will be thicker than thattais, but still it will be very crispy. 
2. The peanuts and pottukadalai gives a nice crispy taste the nippatus.
3. I used home made rice flour, you can use store bought rice flour or idiyappam flour too.
4. The key is to fry the nippatus in medium low flame and not on high flame. 
5. If not making on festival days, you can add finely chopped onions and crushed garlic to the dough. 
6. Dry coconut enhances the flavour, so do not skip it. 
7. Nippatus stays good for more than a week if stored in an air tight container and handled with dry hands.

Method with step by step pictures :

• In a mixie just pulse the pottukadalai and roasted peanuts. It should be coarse. 
• I used roasted peanuts. If you have raw peanuts dry roast it and take out the skin.

• In a wide bowl add the rice flour, maida, rava, coarsely ground peanut roasted gram mixture , red chili powder, asafoetida, dry coconut, chopped curry leaves and salt.
• Heat 1 tblsp of oil and add it to the bowl.

• Mix well with your hands. 
• Sprinkle water little by little and make a tight dough.
• Do not make the dough loose, it will mess up the whole thing.
• Keep it covered all the time. 

• Take an orange sized dough ball.
• Place it on a greased rolling board. You can do it on a clean kitchen top too. 
• Roll this thick. 
• Using a cookie cutter or a lid cut this into even shapes.

• Alternatively you can make small lemon sized balls and flatten it with hands.

• Ensure that it should not become thin, nippatus will be thicker. 
• Heat oil in a pan for deep frying. 
• Drop the nippatu one by one, do not over crowd the pan.

• Keep the flame to medium.
• Cook on both sides till the oil sound subsides. 

• Take out from oil and drain the excess oil in a kitchen towel. 
• Repeat this for the rest of the dough.

• Crispy nippatus are ready. Store them in an airtight container.

Notes:

1. Nippatus will be thicker than thattais, but still it will be very crispy. 
2. The peanuts and pottukadalai gives a nice crispy taste the nippatus.
3. I used home made rice flour, you can use store bought rice flour or idiyappam flour too.
4. The key is to fry the nippatus in medium low flame and not on high flame. 
5. If not making on festival days, you can add finely chopped onions and crushed garlic to the dough. 
6. Dry coconut enhances the flavour, so do not skip it. 
7. Nippatus stays good for more than a week if stored in an air tight container and handled with dry hands.

         

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Tindora Sambharo Recipe - Instant Tendli Pickle

Tindora Sambharo Recipe is an instant tendli/ dondakaya pickle that is easy to make using very few ingredients. This instant tindora pickle is made with a traditional Sambharo Masala and goes well with dals, parathas, rice and just about anything that needs an accompaniment.

Here are a few more pickle recipes that you can also try savouring

1. Gor Keri Recipe (Sweet and Spicy Raw Gujarati Raw Mango Pickle with Jaggery)
2. Kesar Elaichi Aam Ka Chundo Recipe (Gujarati Sweet Mango Pickle with Pistachios and Almonds
3. Pisarna Manga Recipe (Instant Raw Mango Pickle)
4. Vadu Mangai Pickle Recipe (South Indian Tender Raw Mango Pickle)

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Thattai Murukku Recipe – Thattai Recipe - Thattu Vadai Recipe

Thattai @ thattu vadai @ thattai murukku @ elladai @ nippattu  @ chekkalu ( ppaahh, so many names 😃) is one of my most favorite South Indian snacks recipe. Usually thattai is prepared with rice flour, urad dal flour, butter or oil. But nowadays in many snack shops, thattu vadai is prepared using maida/ all purpose flour, pottukadalai maavu (fried gram dal flour), vanaspathi and cooking soda to make it white, crispy and melt in mouth. But I followed a traditional Tamil style thattai recipe from one of my old cookbooks. It comes out golden brown in color and tastes crispy, slightly hard just like the way it should be. Traditionally thattu vadai is prepared using homemade processed rice flour but today I have shared the same recipe using store bought idiyappam flour to ease the job. In my family, we don’t have the practice of making thattai for Krishna jayanthi. But many people make elladai / thattai for this festival. So I thought of sharing this easy, crispy thattu vadai recipe with you all as my Gokulashtami special recipe. Lets see how to make Tamilnadu style thattai recipe with step by step pictures.  

Check out my other Gokulashtami recipes in THIS LINK.

Thattai recipe / Thattu vadai Recipe

How to make thattai / thattu vadai with store bought rice flour, urad dal flour and butter

Cuisine: South Indian

Category: Snacks

Serves: 25 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idiyappam flour - 1 cup Roasted urad dal flour - 3 tsp / 1 tbsp Melted butter - 1 tbsp Soaked chana dal or fried gram dal/ pottukadalai - 1 tbsp Red chilli powder - 1 tsp Asafetida / Hing - 1/4 tsp Black sesame seeds - 1 tsp Chopped curry leaves - 2 tsp Salt & water - as needed Cooking oil -  to deep fry

HOW TO MAKE THATTAI

1. In a wide bowl, mix all the ingredients, butter.
2. Mix well. Add water gradually and make a smooth dough.
3. Take a big gooseberry sized ball. Pat in a greased zip lock cover.
4. Prick with a toothpick. Arrange the thattai in a cloth and rest for 10 minutes.
5. Deep fry both sides till bubbles cease. Remove and drain in a tissue paper.
6. Store in a box after it cools down. Stays crispy for one to 2 weeks.

THATTAI MURUKKU RECIPE - STEP BY STEP PICTURES

Wash and soak 1 tbsp chana dal in required water for an hour. In a wide bowl, take the rice flour, roasted urad dal flour, salt, sesame seeds, hing, chopped curry leaves, soaked & drained chana dal or fried gram dal. Add melted butter and mix well. Make sure butter is mixed well with the flour. Add water gradually and make a smooth, non- sticky dough.  Make big gooseberry sized balls and keep it covered with a wet cloth till use.   Take 2 zip lock covers or any thick sheets. Grease with oil and place a dough ball over one sheet. Cover with another sheet. Take a small bowl and press the dough to make a flat and thin circle. To make crispy thattai, pat it thin. You can cut the thattai into perfect round shapes with the bowl if you like. Shape all the balls into thin circles.  Carefully remove the thattai. If the thattai breaks while patting or removing it, dough is dry. So sprinkle little water to the dough and then make shapes. Remove the thattai from Zip lock cover and arrange them in a cotton cloth to absorb extra moisture. Let it rest for 10 minutes. Heat oil to deep fry. Drop a pinch of dough into hot oil. If it rises to the top immediately, oil temperature is right. Now keep the flame medium and drop the thattai. Cook both the sides till bubbles cease and becomes golden brown. Drain in a tissue and store in an air tight box after it cools down.Stays good for 2 weeks !

Note

Prick the thattai with a fork without fail. It prevents the thattai from puffing up. Oil temperature should be perfect. If the oil is too hot, thattai becomes golden brown without cooking properly. Cook slowly in medium flame. Remove the thattai only after the bubbles cease completely else it will become chewy. Pat it thin and even else it won’t cook perfect. To make crispy thattu vadai, pat it thin.

Try this crunchy thattai murukku and enjoy !

Technorati Tags: thattai,thattai murukku,thattu vadai,thattai recipe,thattai murukku recipe,thattu vadai recipe,crispy thattai,crispy thattai murukku,Gokulashtami recipes,Krishna jayanthi recipes

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Kids School Lunch Box Menu Plan-Beans Peanut Poriyal, Achari Aloo, Spinach Pasta, Paneer Tikka Sub, Tofu Fried Rice

This week's Kids School Lunch Box Menu Plan has Beans Peanut Poriyal, Achari Aloo, Spinach Pasta, Paneer Tikka Sub, Tofu Fried Rice which you kids will simple love. All it requires to pack a wholesome lunch box for kids is some love and lot of planning and patience.

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Karupatti seedai recipe, Palm jaggery sweet cheedai recipe

Karupatti seedai recipe – Palm jaggery sweet seedai recipe with step by step pictures.

Karupatti seedai made using palm jaggery instead of your regular jaggery.I wanted to try some other variations of sweet seedai and this kaprupatti seedai came to my mind so tried it.I used my sweet seedai recipe and just replaced jaggery with palm jaggery and it came out so good.

Palm jaggery or Karupatti as we call in Tamil.

Vella seedai recipe with stepwise pictures.

Karupatti seedai recipe, Palm jaggery sweet seedai recipe

• 1/2 cup rice flour
• 1 tsp urad dal flour
• 1/4 cup jaggery
• 1/8 cup water
• 1/2 tbsp butter (at room temperature)
• 1/2 tbsp grated coconut
• 1/2 tsp sesame seeds
• a pinch dry ginger powder
• a pinch cardamom powder
• oil to deep fry

1. To a sauce pan – take karupatti(palm jaggery) add water to it.Let it boil for a while until palm jaggery melts.Strain and keep aside to cool.

2. In a pan add rice flour(I used store bought), add urad dal flour(homemade).Homemade rice flour link here.

3. Dry roast until it slightly fumes up.Cool down then sieve it well atleast twice.Now add this to a mixing bowl or pan – add butter,sesame,dry ginger powder, cardamom powder,coconut.

4. Mix well so that butter is evenly mixed.Now add palm jaggery syrup to it.

5. Mix well then add little water,bring together to a soft dough.

6. Roll into marble sized ball and spread in kitchen towel.Repeat to finish the dough.Set aside for 10 mins.Heat oil, add few balls and fry first.

7. Fry till reddish brown.Drain in tissue.Repeat to finish.Always fry in batches, do not overcrowd.

8. Cool down then store.

• Make sure to fry in low medium flame until nicely browned else it will not get cooked inside.But the color will be dark outside so be patient and cook slowly.
• While rolling,if there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting.

How to make karupatti seedai recipe:

1. To a sauce pan – take karupatti(palm jaggery) add water to it.Let it boil for a while until palm jaggery melts.Strain and keep aside to cool.
   
2. Ina  pan add rice flour(I used store bought), add urad dal flour(homemade).
   
3. Dry roast until it slightly fumes up.Cool down then sieve it well atleast twice.Now add this to a mixing bowl or pan – add butter,sesame,dry ginger powder, cardamom powder,coconut.
   
4. Mix well so that butter is evenly mixed.Now add palm jaggery syrup to it.
   
5. Mix well then add little water,bring together to a soft dough.
   
6. Roll into marble sized ball and spread in kitchen towel.Repeat to finish the dough.Set aside for 10 mins.Heat oil, add few balls and fry first.
   
7. Fry till reddish brown.Drain in tissue.Repeat to finish.Always fry in batches, do not overcrowd.
   

Cool down then store in an airtight container.

Cool down and then store.Crunchy seedais ready!

The post Karupatti seedai recipe, Palm jaggery sweet cheedai recipe appeared first on Sharmis Passions.

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खमंग ककड़ी रेसिपी - Khamang Kakdi Recipe

खमंग ककड़ी एक स्वादिष्ट और सरल महाराष्ट्रियन सलाद है जिसमे ककड़ी को दही के साथ मिलकर उसमे तड़का दिया जाता है. तड़के के लिए कढ़ी पत्ता, हरी मिर्च और राइ का इस्तेमाल किया जाता है. ककड़ी गर्मियों के मौसम के लिए पर्याप्त है इसलिए आप इसे अपने रोज के खाने के साथ बना सकते है.

खमंग ककड़ी को खंदेशी दाल, भरली भेंडी और फुल्के के साथ दिन के खाने के लिए परोसे। 

अगर आपको यह रेसिपी पसंद आई है तो, आप यह सलाद भी बना सकते है,

1. पुदीना प्याज कचुम्बर सलाद रेसिपी 
2. कचुम्बर सलाद रेसिपी 

 

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चाट मसाला रेसिपी - Chaat Masala Recipe

चाट मसाला रेसिपी एक सरल मसाला रेसिपी है जो भारत के हर रसोई में पाया जाता है. इसमें काली मिर्च, जीरा, धनिया, अमचूर और नमक का प्रयोग किया जाता है. 

आप इस मसाले का इस्तेमाल छास, सलाद, दही वड़े या किसी भी और रेसिपी को चटपटा बनाने के लिए कर सकते है. 

अगर आपको यह रेसिपी पसंद आई हो तो, आप यह भी बना सकते है

1. सांबर पाउडर रेसिपी 
2. इडली डोसा मिलागी पौड़ी रेसिपी 
3. बीसी बेले बाथ पाउडर रेसिपी 

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Weekly Meal Plan : Chettinad Vegetable Biryani, Indonesian Chicken Bowl And Much More

Here is yet another Weekly Meal Plan, which is filled with some delicious and easy to make recipes such as Palak Dhania Dosa, Lehsuni Moong Dal Tadka, Onion Raita, Paneer Stuffed Ragi Paratha, Aloo Poha, Baby Corn Butter Masala, Ragi Wheat Phulka, Homemade Soft Idli, Whole Wheat Vegetable Chila, Gujarati Dal, Pumpkin Thoran, Dahi Wale Aloo and much more.

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The Indian Masala Dabba - Everything From Spices, Powders, Masalas & More

No Indian kitchen is complete without this one essential that make or break our ''Rasoi'.  Our Indian Food is packed with flavours not just with simple onion-tomato base but with our masalas that add punch to the dishes. This quintessential dabba is our go to when putting together each meal - it has an array of spices both whole spices and powdered spices, all arranged in one single dabba, making it easier to reach out to the spices every time we cook.

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Aval paal recipe, Poha milk recipe

Aval paal recipe a quick and easy to make sweet dish.If you are in the last minute preparations and do not want to try any complicated dishes then this is for you.It is just mixing all ingredients together, except for boiling milk it is a no cook version too.How easy is that?! You can involve kids too for making this dish.

Aval paal or poha milk recipe idea is a inspiration from what amma makes for every gokulashtami.She usually makes aval urundai  using these ingredients without milk but I used milk to make goey.This sweet dish has all kutty krishna’s favorite items like butter,aval, milk etc so do try and enjoy!

Aval paal recipe

Aval paal recipe a quick and easy partial no cook recipe you can make for gokulashtami.

• 1 cup thick poha
• 3/4 cup milk
• 2 and 1/2 tbsp sugar ((adjust according to your preference))
• 2 tbsp coconut
• a pinch cardamom powder
• 1 tsp butter
• 1 and 1/2 tbsp nuts and raisins ((I used cashews and raisins))
• water as needed

1. Take thick poha in a mixing  bowl, add water to it.

2. Water should little above immersing level.Keep covered and soak for 5-10 mins.If its thin poha then just 5 mins should be enough.Touch and see if its soft but not mushy then its perfect.

3. Rinse couple of times and drain water.

4. Now to poha, add coconut,sugar.

5. Add cardamom powder.Mix well.

6. Add butter and milk(boiled and warm).Mix well.

7. Add nuts and raisins.I added broken cashews and raisins.Mix well and serve.

• You can use thick or thin poha.I used thick poha.You can use red aval if you have that too.
• Amma says if you are keeping this for neiveidhyam then she insists to use fresh butter and milk.
• Adjust milk according to the consistency you want.

How to make aval paal recipe:

1. Take milk in a sauce pan, boil for 3-5 mins.Cool down.
   
2. Take thick poha in a mixing  bowl, add water to it.
   
3. Water should little above immersing level.Keep covered and soak for 5-10 mins.If its thin poha then just 5 mins should be enough.Touch and see if its soft but not mushy then its perfect.
   
4. Rinse couple of times and drain water.
   
5. Now to poha, add coconut , sugar.
   
6. Add cardamom powder.Mix well.
   
7. Add butter and milk(boiled and warm).Mix well.
   
8. Add nuts and raisins.I added broken cashews and raisins.Mix well and serve.
   

Serve warm!

Serve hot or warm.

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