Gajar Marcha no Sambharo | Fresh Carrot Green Chili Pickle

Fresh pickles are famous in India. Every year when the first vegetables or fruits of the season make an
appearance, people rush out to but these tender treats and make fresh pickles with them. Fresh pickles are generally made with raw ingredients and seasoned with spices and a little oil. They are meant to be eaten with the meal for which they are prepared. Sometimes they may be kept in the refrigerator for a day or two but no more.

Methi ke Pakode Wali Kadhi | Buttermilk Curry with Fenugreek Leaf Dumplings/ Fritters)

It finally rained here - what a relief! I feel as though I have been living in a steam bath for days!! With the rain the temperatures dropped almost 15 degrees and its so beautifully pleasant right now. And most importantly, no mosquitoes on the horizon yet. Keeping my fingers crossed that this trend continues and we can go to the local farm to pick some fresh vegetables and fruits.

Daring Cooks June 2011: Potato Salad

With the 4th of July weekend coming up, no recipe could be better suited for a Daring Cooks Challenge than one of Potato Salad. Iconic at barbecue tables across the country the salad itself has become a great summer eat! Of course there are innumerable types of potato salads - creamy, spicy, hearty, light. The sheer versatility of the potato allows for much variation in flavour and accommodation of regional taste.

I chose to make a classic-ish style of salad - creamy, cheesy, with a burst of flavour that comes from a combination of cilantro, lemon juice, and sour cream!!

Ingredients:
4 potatoes, boiled and cubed
1/4 cup cilantro, chopped
1/2 ts crushed black pepper
1/4 tsp mustard powder
Salt to taste
1/2 tsp honey
1/4 lemon, squeezed
1 tbsp olive oil, extra virgin
1/4 cup sour cream
1/4 cup cheese, grated

Method:

1. In a small mixing bowl, blend together the sour cream, honey, olive oil, and lemon juice.
2. To this mix, add salt, pepper, and mustard powder. 
3. In a larger mixing bowl, toss together the cubed potatoes, cheese, and the cilantro.
4. Pour the dressing over it and using a couple of forks, mix well enough to coat the potatoes well.
5. Turn into a serving bowl. Chill in the refrigerator before serving. 

Post Script: Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Vegan Substitute: Try dairy free sour cream and vegan grated cheese in this recipe.

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2011. All Rights Reserved. Kindly do not reproduce without permission.

Dal aur Til Tarka Wali Patta Gobhi | Lentil and Sesame Tempered Cabbage

Things have been so hectic in the last few months we have not had time to catch a breath. With packed schedules, it is easy to be tempted with take-out or making do with some snacking. Both being seriously unhealthy as meal substitutes, I try to do some quick cooking everyday. Usually a vegetable and a lentils is a must with chappati and or rice. We love yogurt/curd and I always keep some handy in the refrigerator. Off late I have begun making the simplest of recipes, which are packed with flavour, but not time consuming in the effort to keep meals healthy.

Matar Khumbi Ki Bhaji | Peas Mushroom Stir Fry

Cooking is a passion. I love reading the food pages in the Sunday papers, mags, and in cook books, trying new ideas and cuisines, and experimenting at my leisure!! But most of the everyday meals I cook tend to be simple, balanced,  and wholesome home cooked meals - something I picked up from my Mum :)

Crunchy Vegetable Salad with Yogurt Dressing

I just crave the taste of garden fresh vegetables in the winter. Though we are under 9 inches of snow here and it is bitterly cold here, we are lucky to get crisp and juicy salad vegetables in our favourite stores. Last week, I bought sweet bell peppers: red, yellow, and orange, crunchy cucumbers, and some beautiful tomatoes for a salad. This is a salad I love - it has a light home made dressing that I make with yogurt and lots of nuts and seeds to add to the crunch!!

Delicious Macaroni and Cheese Bake

Mac & Cheese is the ultimate comfort food! We adore mac and cheese round here. I generally use different ingredients each time I make mac and cheese and so have developed several versions of this lovely dish. A couple of weeks back it suddenly turned cool around here. There was even frost on the ground!! Craving something very comforting and warming, I decided decided to make a classically creamy baked version of mac and cheese.