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Warm Potato, Radish and Cottage Cheese salad

Salad_foodlyrics1

In India a majority of people eat salads or raitas only as accompaniments in our lunch or dinners. But there is so much more to it than just another salad. If you mix the right ingredients, get that flavor you can create tasty dishes for breakfasts, snacks or even as a light meal when you need one. All you need to do is be ready to try out different options and get out from that mindset of seeing salads or raitas as just a side dish.

Now-a-days we’ve tons of gourmet stores in India & loads of cooking websites that help us make non-typical dishes. So why wait go ahead and have fun.

I was recently going through good food India, where I spotted this recipe. So easy and quick to make. I am a lover of variety of salads so this is my kind of dish. I made little changes to the main recipe and used things that were available to me at given moment. I loved it and am sure you’ll love it too.

 

Ingredients:

Baby potatoes – 250 gms
olive oil – 5 teaspoons
lemon – 1/2 , juiced and zested
red chilli – 1 finely diced
Radish – 100 gms sliced
iceberg lettuce – 1, leaves separated
Chives – 2 heaped tablespoons, finely chopped
Cottage cheese/ Paneer – 250 gms, sliced into 8 squares
Salt – to taste

Procedure:

 

  • Cook the potatoes in boiling water for around 15 minutes, until tender.
  • Mix 2 teaspoons of olive oil and lemon juice with some salt. In another small bowl, mix 2 teaspoon olive oil with the chilli and a pinch of lemon zest. Drain the potatoes and rinse in cold water. Allow them to cool slightly, then peel and slice. Gently toss the potatoes in the oil and lemon dressing. Put on a serving plate with radishes, lettuce and chives.
  • Heat a non-stick pan with a teaspoon of oil. Fry the paneer for a minute on each side, until golden. Add the chilli and lemon oil to the pan and mix around to coat it. Lay out the hot paneer slices on top of the salad and serve.

Tips:

  • The main recipe used halloumi. I replaced it with paneer.
  • You may also replace chives with very tender spring onion, finely chopped.
  • Make it vegan by adding tofu.

Schezwan Noodles (quick and easy)


Schezwan_noodles_foodlyrics

Hello Gang,

It’s me Girish, posting a recipe today instead of Deepa, your regular chef at foodlyrics.
I wasn’t much of a cook other than preparing tea, coffee, sandwiches, pizzas and a few simpler recipes.

Thanks to Deepa and her love of cooking that I was introduced to a lot of variety and advance level of cooking recipes and ingredients which I would never have known otherwise. One main element that I always try to keep going is that any dish should be quick, easy and simple to prepare. I don’t know many guys who spend a lot of time in the kitchen for various reasons (debate which I don’t intend to start ;)) but for all those who are interested and yet keep themselves away due to the fear of getting into complicated recipes and putting in tons of time… my effort is to share dishes that are way too easy to cook and don’t take much of your time.

So here we go, this is my version of the Schezwan noodles. But instead of the trouble (for me) to prepare the sauce/chutney… I’ve used Ching’s Secret Schezwan Chutney. We’ve chopped the vegetables at home but to further simplify the process you can get a packet of diced or finely chopped vegetables specially for Chinese style recipes at any vegetable mart or a local grocer who stocks such items. Make sure they are fresh.

Go ahead and enjoy, I hope you all like this quick version and share it across with your friends.

Ingredients

Ching’s Secret Hakka Noodles – 1 packet 150 gms
Ching’s Secret Schezwan Chutney – 2 1/2 tablespoons
Mixed vegetables (cabbage, french beans, carrot, spring onion, capsicum) – thinly sliced – 4 cups
Onion – 1 medium sliced, finely sliced
Oil – 2 tablespoons
Garlic paste – 1 teaspoon
Vinegar – 1 tablespoon
Salt to taste

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Procedure

  • Cook the noodles as per the packet instructions.
  • In a big wok, heat the oil and add the garlic paste and onions. Saute till onions become transparent.
  • Add vegetables, Ching’s Secret Schezwan Chutney, vinegar, salt and saute for 2 – 3 minutes.
  • Add the noodles, mix gently so that noodles are well coated with Ching’s Secret Schezwan Chutney and vegetable mixture.
  • Serve hot!

Notes

  • Please note while sauting the vegetables, they shouldn’t be overcooked. They should remain quite raw, that’s the key.
  • Using a pair of cooking tongs while mixing the noodles will help ease the mixing process.
  • If you know how to, enjoy it with a pair of chopsticks.. cause I don’t ;)

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