If you like variety in your food and the last few months have been a trial? Then you will certainly love my Vegan Fajita recipe. Just try it! Our dinner was The Ultimate Vegan Fajita Dinner.
I was to post a soup recipe today but there is a small hitch I have not made it as yet. I cannot decide if I want to make Lung Fung Soup or Hot and Sour as I want a Chinese soup.
Given a choice Hubby will say Sweet Corn, Elder one something exotic which though a challenge is not what I want to make and younger one Tomato Soup. So I am feeling like Atlas right now.
So folks bear with me and try this salad. It’s again, oh no as kids said, palak/spinach and potatoes but a Tarla Dalal one! Put an end to the girls’ protests too!
Well I put up with the garlic too just because it was Tarla Dalal recipe! Made a few changes which I have marked. also I have omitted the milk powder as I don’t like the smell of it you can use it if you want about 2 tblspn.
10 cloves garlic ( the original recipe said 100 grms try it if you love garlic)
1 cup thick curds
½ lemon juice (say 1 tablespoon original called for 1/4 cup)
Pepper powder (optional my addition)
Sugar (optional my addition)
2 bundles palak/spinach
3 boiled potatoes (the original recipe called for 4 cups baby potatoes)
Cherry tomatoes for garnishing.
1. Generally, I Take the curd in a big sieve and rest it on a deep bowl in the fridge. First thing in the morning. But about 8.30 am the hung curd is ready for further action.
2. Cut the palak in long strips and soak in ice water for ½ hour. This makes the leaves crisp.
3. Mix dressing and chill.
4. Just before serving mix the potatoes and palak with the dressing.
5. As I had these tomatoes languishing in the fridge I used them to garnish the salad.