Russian Radish Cucumber Salad

Russian Radish Cucumber Salad
Author: 
Recipe type: Salad
Cuisine: Continaental
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
This simple Russian salad is very easy to make and can be a tasty healthy winter variety. A perfect creamy, nutritious and crunchy salad, makes it more colourful with addition of coloured radishes available from your local market; try and acquire organic radishes . In this recipe, we have used a dill yogurt dressing with the roasted garlic but using sour cream instead of curd will add a better flavour to the salad.
Ingredients
  • 1 Red Radish
  • 1 Radish
  • 1 Cucumber
  • 5 Garlic pods
  • 1 Cup Yogurt (Curd)
  • 2 Whole Egg , hard boiled
  • ½ teaspoon Dill leaves
  • ½ teaspoon Chives , fresh
  • 1 teaspoon Almond Oil
  • Sea salt , to taste
Instructions
  1. To begin making Russian Radish Cucumber Salad Recipe, first wash the vegetables and soak in water for 15 minutes.
  2. Pat dry the vegetables on a kitchen towel and slice the radishes and cucumber finely in circular shapes.
  3. Heat a heavy bottomed pan with some oil and fry the garlic pods on low flame till roasted.
  4. Take a big bowl and beat the curd with chives and sea salt.
  5. Add the garlic and vegetables to this bowl and mix until the yogurt coats well on all the vegetables. Refrigerate for 10 minutes.
  6. Meanwhile slice the hard boiled eggs. Take the vegetables out of the refrigerator and add the boiled eggs to it.
  7. Now serve cold on a fancy platter garnish with fresh herbs.

 

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Italian Jumbo Prawn Roast Recipe With Basil, Tomato & Cottage Cheese

My winning recipe in Non -Veg category @archanaskitchen.com

Italian Jumbo Prawn Roast Recipe With Basil, Tomato & Cottage Cheese
Author: 
Recipe type: Main Course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Italian Jumbo Prawn Roast Recipe With Basil, Tomato & Cottage Cheese is a simple Italian dish for a special event. The wine and almond powder is a nice dress-up touch for these pan roasted Jumbo Prawns. The richness of cottage cheese and pasta sauce especially flavoured with strong, sweet aromatic basil leaves and garlic that is so important in Italian cooking. These prawns and sauce is cooked separately to retain its own distinctive flavour. I have pan roasted the prawns but you can use any cooking method like boil and then roast or just broil or grill for health factors suitable for you with saltwater shellfish you use.
Ingredients
  • 4 Jumbo Prawns
  • 2 teaspoons Red wine vinegratte
  • 1 teaspoon Almond Meal (Powder)
  • Salt , to taste
  • ½ cup Paneer (Homemade Cottage Cheese)
  • 2 tablespoons Del Monte Pizza and Pasta Sauce
  • 1 teaspoon Paprika powder
  • 20 Basil leaves
  • ¼ cup Milk
  • 4 tablespoons Extra Virgin Olive Oil
  • 2 Fresh Red chillies , slit
  • ½ teaspoon Lemon juice
  • 10 cloves Garlic
Instructions
  1. To begin making the Italian Jumbo Prawn Roast Recipe With Basil, Tomato & Cottage Cheese, first clean the prawns and dry it.
  2. To avoid curling of prawns. Skewer them on wet wooden skewer sticks.
  3. Marinate the prawns with half of the red wine vinaigrette and salt for 5 minutes.
  4. Add the almond powder to coat the flesh of prawns and keep for 5 more minutes.
  5. Heat a large grill frying pan with a little oil and roast both sides of prawns turning once for 15 minutes.
  6. Meanwhile heat a small heavy bottomed sauce pan with oil enough to fry the garlic pods. Add and fry the garlic pods for a minute.
  7. Add pasta sauce, milk, cottage cheese, rest of the red wine vinegar and paprika to pan.
  8. Whisk together for about 5 minutes on low-medium heat and then add the basil leaves and slit red chillies.
  9. Let stand for 5 minutes.
  10. Check the prawns until cooked through.Sprinkle lemon juice on prawns .Turn off the heat.
  11. Discard the skewers from prawns carefully.
  12. Place the prawns on platter, spoon the sauce over on side. Garnish with fresh basil leaves and serve immediately.

 

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Spicy Milky Mushroom with Lemon and Red Chilly Sauce Recipe

 

SPICY MILKY MUSHROOM WITH LEMON AND RED CHILLY SAUCE
Author: 
Recipe type: Side Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 3 Milky Mushroom slitted
  • ½ Carrot cut into long thick sticks
  • ½cup Onion chopped
  • 1 tsp Ginger chopped
  • 3 Garlic pod chopped
  • 1 Green chilly chopped
  • 1tsp Gondhoraj lebu/kafir lime juice
  • ½tsp Sugar
  • ⅛tsp Salt or as per taste.
  • ½tsp Red chilly paste
  • 4tsp Sesame oil
  • ¼th cup Water for sauce
  • ¾ cup Water for frying.
Instructions
  1. Heat a frying pan with 2tsp of sesame oil on medium flame.
  2. Add the mushrooms and stir fry with water then cover to cook on medium low flame for 30 minutes and stop the flame.
  3. In another frying pan add 2tsp oil .
  4. Add rest of the ingredients except water and lemon and fry for 2 minutes.
  5. Add the mushroom ,lemon juice and water and fry coating the mushroom for another 15 minutes or more on medium low heat.
  6. Once the mushroom is cooked remove from frying pan and serve hot

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