Deviled Egg Potato Salad Recipe

Deviled Eggs also known as Stuffed Eggs, Russian Eggs, or Dressed Eggs are hard boiled eggs. Deviled Eggs have been first of all shelled, cut in half and then filled with a delicious paste made from the egg yolks mixed with other ingredients such as Mayonnaise and Mustard. Deviled Egg Potato Salad is very delicious and healthy recipe. The main ingredients of this recipe are Potato, Egg, Onion, Garlic, Mayonnaise, Mustard and Salt. In this recipe, I skip Onion and Garlic and this Deviled Egg Potato Salad Recipe is made without Onion and Garlic. Do try this recipe once, you will fall in love with this yummy Deviled Egg Potato Salad Recipe. 

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Serves: 4-6
Cuisine: Italian
Course: Snack
Author: Ayesha Md

Ingredients:

3 Potatoes, large boiled, chopped
7 Eggs, hard boiled, chopped
1 cup Mayonnaise 
2-3 tbsp Mustard (optional)
1 tbsp Lemon juice
Salt as per taste
Sweet paprika for garnish

Instructions:

1) Take a pressure cooker, add potatoes, salt and water. Turn on the flame, and bring it to a boil, cover the lid of the pressure cooker and simmer for about 10-15 minutes or till it tendered. 2) Turn off the flame, remove the potatoes from the water, run them under cold water and peeled them off and cut into cubes. Set aside.
3) Take an another empty pot vessel and boil the eggs into the water for about 15-20 minutes.
4) Or until hard boiled. Remove the shell from a boiled egg, slice the eggs in half, remove the yolk from the egg and place them in another bowl. Chopped the whites and add to the potatoes.
5) With the help of spoon, mash the yolk and add mayonnaise, salt and yellow mustard, mix them well using hand whisker.
6) Pour this mixtures over the chopped potatoes and egg whites, mix them well.
7) Refrigerate for at least 2 hours to blend flavour. Sprinkle with sweet paprika before serving.
8) Yours delicious Deviled Egg Potato Salad Recipe is ready to serve.

Sprouted Green Gram Kosambari Salad Recipe

Kosambari or koshambari is a typical south Indian salad made from pulses (split legumes) and seasoned with mustard seeds. The pulses generally used are split Bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal. Kosambari can be eaten along with Sambar and steamed rice. Generally kosambari is made of green gram, grated coconut, coriander and chili. Optionally grated carrot or finely cut cucumber can be mixed. Oil, mustard, curry leaves, asafoetida for seasoning.

Kosambari is low on calories, high in nutrients and it is a bowlful of colourful Sprouted Green Gram Kosambari Salad. Kosambari is distributed during festivals and on special occasions such as ceremonies and weddings. It is distributed to masses during Ganesha Chaturthi and Sri Rama Navami. Its'a healthy salad served as a part of a meal & as prasad during festivals. Source may be taken from https://en.wikipedia.org/wiki/Kosambari.

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves: 5-6
Cuisine: Karnataka 
Course: Side dish
Author: Ayesha Md

Ingredients:

1 cup Sprout Green Gram 
Salt as per taste
2 tbsp Cooking oil 
1 tbsp lemon juice
2 green chillies, finely chopped
1/2 cup carrot, grated
1/2 cup cucumber, finely chopped
1 cup coriander leaves, finely chopped
1/2 cup pomegranate seeds 
1/2 tsp cumin seeds 
1/2 tsp mustard seeds
1/2 tsp asafoetida (hing)
6-8 curry leaves

Method:

1) Take fresh Sprouted green gram, also known as moong beans or moong. Wash 2-3 times and set aside. 

2) Take a large bowl, add fresh sprouted green gram or moong beans, salt, green chillies, cucumber, lemon juice, coriander leaves, pomegranate seeds and carrot. As shown in the picture.

3) Mix everything well, transfer it into serving bowl.
4) For tempering, heat oil, add cumin seeds, mustard seeds, curry leaves and asafoetida saute for a few seconds, when they splutter turn off the flame, then pour it into Sprouted Green Gram Kosambari Salad. As show in the picture.

5) Yours delicious Sprouted Green Gram Kosambari Salad is ready to Serve. Serve warm or chilled. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....  

Hyderabadi Spicy Tomato/Tamatar Chutney Recipe

Chutneys are an essential part of an Indian meal/breakfast. In South Indian cuisine Chutney plays an important role. In Tamil Nadu, Tomato Chutney is Known as Thakkali Chutney and in Andhra, it is called Tomato Pachadi. This Hyderabadi Spicy Tomato/Tamatar Chutney Recipe is extremely goes well with Idli, Dosa, Pongal, Rava, Uttapam, Paniyaram, Vada, Bread, Chapati, Pakoras, Parathas, Khichdi and Rice. However, Chutney is a side dish, but it is used extensively in almost all Indian cuisine. 

The best about this Chutney is that, you can make this Chutney in a big batch and keep it in an airtight container in the refrigerator for up to a week. This Hyderabadi Spicy Tomato/Tamatar Chutney Recipe is perfect to serve with everyday meals. This Chutney is tangy and spicy and can be made with minimal ingredients. The main ingredients of this recipe are Tomato, Dry red chillies, Salt, and Red chilli powder, Cumin seeds, Mustard seeds, Turmeric powder, Curry leaves and Oil. You can even do a lot of variations with this Chutney, such as you can add Onion, Garlic, Peanut or Coconut to it. But here, in this recipe I skip onion and garlic and this Hyderabadi Spicy Tomato/Tamatar Chutney Recipe is made without onion and garlic. This Hyderabadi Spicy Tomato/Tamatar Chutney Recipe is very delicious and healthy and at the same time it is very easy to prepare. Do try this recipe once and you will definitely fall in love with this Chutney.

Prep Time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Severs: 2 
Cuisine: Hyderabadi
Course: Side dish
Author: Ayesha Md

Ingredients:

1/2 kg tomatoes 
Salt as per taste
75-100 ml oil
6-8 dry red chillies
8-10 curry leaves
1 tbsp red chilli powder
1 tsp kashmiri red chilli powder
a pinch of turmeric
1 tsp cumin seeds
1 tsp mustard seeds

Instructions: 

1) Wash tomatoes and chopped them. Take a grinder and grind them to make a rough coarse paste. Set aside. As shown in the picture.

2) Take a kadhai/pot vessel, heat oil, add cumin seeds, mustard seeds, curry leaves and dry red chillies. Saute for a few minutes or till chilli change its colour.
3) Add the grind tomato paste and mix well, add salt, turmeric powder, red chilli powder and Kashmiri red chilli powder, mix everything well.
4) Cook on high flame till all water evaporates and all mixtures becomes a mass and leaves the side of the pan. 
5) It will thicken, cook till oil separate.

6) Yours delicious Hyderabadi Spicy Tomato/Tamatar Chutney Recipe is ready to serve. As shown in the picture. 

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....