American Potato salad classic food recipe

How to Make the Classic Potato salad 

Know your Potato salad:

Potato salad is a dish made from boiled potatoes, the versions of which vary throughout different regions and countries of the world. Although called a salad, it is generally considered a side dish, as it usually accompanies the main course.

Potato salad is often served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches. It is generally considered casual fare, and as such is typically served at picnics, outdoor barbecues, and other casual meals and events.

It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.

A Classic American Potato salad with tomato ,cucumber & lutes dressing

It's the feels n looks yummy.  Actually there are various ways to prepare this salad and you could have various flavours based on the ingredients.

The Way to Prepare the Dish:

Prep Time: 20 minutes

Cook Time: 15 minutes

Chill: 1 hour

Total Time: 1 hour, 35 minutes

Yield: 8 servings

Ingredients:

• 2 pounds small red-skin or Yukon Gold potatoes, scrubbed
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon prepared white horseradish
• 1 tablespoon dill pickle juice
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 small cucumbers, halved lengthwise, seeded, and thinly sliced crosswise (1 1/2 cups)
• 1/2 cup chopped green onions
• 1/3 cup finely chopped dill pickle

Preparation:

1. Bring a large pot of water to a boil. Add the potatoes, cover, and cook over medium heat for 12 to 15 minutes, or until firm-tender. Drain and let cool until warm.

2. Meanwhile, make the dressing: In a large serving bowl, whisk the sour cream, mayonnaise, mustard, horseradish, pickle juice, sugar, salt, and pepper until well blended.

3. Stir in the cucumbers, green onions, pickle, and warm potatoes. Gently toss to mix and coat. Cover and refrigerate for at least 1 hour for the flavors to develop.

4. Serve the potato salad chilled or at room temperature.

Recipe Notes

• Prepare the potato salad and refrigerate it in an airtight container for up to 2 days ahead.
• Potatoes of equal size will cook in the same amount of time. Cook potatoes for a salad just to the firm-tender stage. Overcooked potatoes will absorb too much of the dressing and become mushy.
• When selecting potatoes, choose those that are fairly clean, smooth, and firm. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Potatoes with a low-starch content are recommended for the potato salad because they will hold their shape in a salad. Low starch varieties include the blue of purple, Yukon Golds, red-skin and fingerlings.
• Add a can of drained tuna or salmon, drained kidney beans, black beans, or chick-peas, or ham chunks to the salad for a heartier version of this potato salad.
• For a colorful version of this salad, use a mix of small blue potatoes, red-skin and Yukon Gold. 

Cheesy Chicken Enchiladas Mexican food recipe home made

Cheesy Chicken Enchiladas:

Let me take you to the world crusine. From my favorite bag today I will guide you to prepare Mexican recipe Enchiladas.

Let me give a brief  history on Enchiladas:

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. (Note that the native Nahuatl name for the flat corn bread used was tlaxcalli; the Spanish give it the name tortilla.) In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano ("The Mexican Chef"), published in 1831, and in Mariano Galvan Rivera's Diccionario de Cocina, published in 1845. An early mention, in English, is a 1914 recipe found in California Mexican-Spanish Cookbook, by Bertha Haffner Ginger.

Ingredients

• 2 cups cubed, cooked chicken meat
• 1/4 cup chopped onion
• 4 cups shredded Cheddar cheese
• 1 cup sour cream
• 8 (8 inch) flour tortillas
• 1 1/2 cups chopped tomatoes
• 1/2 cup black olives

Method :

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
3. In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
4. Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly.

Chicken cheese Enchiladas 

kadai paneer Restaurant type Home made recepie

Kadai Panner (Indian cottage chese )

The name has it all. I can bet most of the time when we visit a restaurant or we are cooking daily or a special occasions  we always have a paneer dish. 

Kadai paneer is one of them. My fav is kadi panner with butter naan. Let me share with you a home cooking style to make the magical kadai paneer taste like resturant with amazing flavour.

To start with we need following ingredients. 

Required ingredients onion tomato capsicum green chilli

1.   2 cups paneer, cubed
2. Half a capsicum / green bell pepper, cubed
3. 1 large onion
4. 2 green chillies
5. 3-4 pods of garlic, crushed
6. 1" piece of ginger, crushed (or 1tsp ginger garlic paste)
7. 1 tomato, pureed
8. 1 tbsp tomato paste (or another pureed tomato)
9. A generous pinch of kasuri methi / dried fenugreek leaves
10. 1 tsp red chilli powder
11. A pinch of turmeric powder
12. 1/2 tsp jeera / cumin seeds
13. 1 tsp coriander powder / dhania powder / malli podi (I add a little more than this)
14. 2 tsp oil
15. Salt to taste

Chopped coriander leaves to garnish

Method

1. Grind the onion along with the green chillies. Heat oil and fry this paste for 2-3 mins.

2. Then add the chilli powder, turmeric, jeera, coriander powder and crushed ginger and garlic (or ginger garlic paste) and mix well, frying for another minute.

3. To this, add the tomato paste and pureed tomato. Fry for 4-5 minutes until the mixture comes together and the oil begins to separate.

5. Next add the capsicum and kasoori methi, with some salt. Fry for 2-3 mins, until the bell pepper is cooked but still crunchy.

7. Finally add the cubed paneer and mix gently until well combined. Simmer for 2 mins and remove from fire.

Garnish with coriander leaves and serve hot with your favorite bread- Naan,roti,chapati or rice

Kadai Panner

Restaurant style Paneer Butter Malsala

INDIAN RECIPES : PANEER BUTTER MASALA RECIPE

Paneer Butter Masala is delicious Punjabi recipe. Learn how to make/prepare Paneer Makhani by following this easy recipe.

Paneer Butter Masala Recipe Difficulty Average Rating 8.9 / 10  Recipe Type Veg Ingredients: • 250 gm Paneer • 2 Onions (blanched and pureed) • 2tbsp Butter • 3 tbsp Tomato puree • 1 tsp Ginger garlic paste • 2 tbsp Cashew nut paste • 2 tbsp Kashmiri chili powder • 1 tsp Coriander powder • 1 tsp Turmeric powder • 1 tsp Garam masala • 1 Cup Fresh cream How to make Paneer Butter Masala: • Cut Paneer in cubes and fry. Soak them in warm water so that they become soft. • Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known as brown paste) • Add Ginger garlic paste to the brown paste mixture and sauté for sometime. • Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime. • Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid. • Finally garnish it with fresh cream. • Paneer Butter Masala is ready.

Chicken Tandoori - Best way to Prepare the Yummy Indian Magic

Chicken Tandoori  Made at home on  wood fire 

Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight.

Prep Time: 8 hours, 45 minutes

Cook Time: 45 minutes

Total Time: 9 hours, 30 minutes

Ingredients:

• 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
• 1/2 cup plain yogurt
• 2 tablespoons fresh lemon juice or malt vinegar
• 1 tablespoon minced garlic
• 1 tablespoon peeled and grated or crushed ginger root
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt, or to taste
• Vegetable oil, for brushing
• Fresh cilantro sprigs for garnish
• Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Preparation:

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chickenseveral times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.

Yield: 4 servings

Per serving (without cucumber, red onion, tomato or lemon, for garnish): 303 calories, 33 percent calories from fat, 45 grams protein, 3 grams carbohydrates, .54 gram total fiber, 11 grams total fat, 124 milligrams cholesterol, 707 milligrams sodium.