Warm, Caramelized Baby Potato & Onion Salad

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While I was baking all those delicious breads last month, I was also feeling very guilty about eating so many breads all at once. That is when I decided to eat salads to kind of compensate for all that wheat. This is one of the lovely salads that I had.

The recipe is from a book ‘Diva Green: a vegetarian cookbook’ by Ritu Dalmia. It is a fun book with recipes divided amongst potatoes, pumpkins, mushrooms, greens, fruits and such others. There are lovely salads, soups and few baked dishes I have marked to try. I will post a few of them as part of my Cooking from Cookbook Challenge this month. 

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Serves 2

WHAT WE NEED

Baby potatoes, halved        500 gms

Baby onions, peeled            250 gms

Walnuts, roughly chopped  1/2 cup

Butter                                        25 gms

Brown sugar                            1 tsp

Spring onions, chopped        2

Raisins                                      2 tbsp

Lemon, medium size             1

Salt & pepper
Coriander leaves to garnish 

Paneer, crumbled, to garnish
WHAT TO DO

  • Soak the raisins in some water for 10 minutes. Drain it and set aside
  • Boil the baby potatoes in salted water for 10 minutes and remove with slotted spoon
  • In the same water, boil the baby onions for 10 minutes and drain
  • In a pan, toast the walnuts for about 5 minutes on medium heat and set aside
  • In the same pan, heat the butter and once it melts, add the brown sugar
  • When the mixture turns dark, add the potatoes and onions and cook for 2-3 minutes till they are nicely brown
  • In a large bowl, toss the potatoes, onions, spring onions, walnuts and raisins. 
  • Juice the lemon and mix well
  • Season with salt & pepper
  • Garnish with crumbled paneer and coriander leaves
  • Enjoy!

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This is my post for the Blogging Marathon under the theme, ‘Picnic Dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76
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This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

Sour Cream Cucumber

   

This is the second day of this week where I need to pick a recipe from the Top 100 recipes of 2015.

This recipe was an absolute surprise. I picked it because I had less time and had to do something quickly. Since I had all the ingredients for this one, I figured I could do it. It seemed so simple but once I starting having it, the burst of flavors and the beautiful blend of the pepper with sugar, the vinegar with sour cream was totally yumm.

So here goes – 

Serves 2

WHAT WE NEED

Cucumber, large                  1

Onion, small                         1

Sour cream                            2 tbsp

Vinegar                                   2 tsp

Sugar                                       2 tsp

Pepper                                     to taste
WHAT TO DO

  • Slice the cucumbers thinly
  • Cut the onions into rings
  • In a bowl, beat the sour cream, vinegar, sugar and pepper together.
  • Add the sliced cucumber and onion.
  • Refrigerate covered for atleast 4 hours.
  • Serve with a slotted spoon.
  • Enjoy!

 

This is my post for the Blogging Marathon under Top 100 dishes.

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Check out the Blogging Marathon page for other marathoners doing this BM.