Potato Egg Salad Recipe ( Aloo Ande Ka Salad )

Potato and Egg Salad | Potato Salad Recipe With Egg: How to Make Potato and Egg Salad with step-by-step photos 

Potato salad with egg is a delicious and wholesome savory salad recipe that is loaded with nutrition. It is an easy, quick, healthy recipe combination of veggies and eggs. It is made with eggs, veggies, and sausage, along with some seasoning and herbs. 

It's my own version of the salad recipe, which I often made it place of my lunch or dinner. Trust me, it always makes me cheerful and energetic for the whole day. Moreover, this salad can also be eaten at iftar or sehri, as this salad is also one of the delicious snacks; once you try must

                           

You can choose different variations of your choice: chickpeas or peas, and baby corn can be added to this recipe. I make sure there is no need to remain by having this yummy and mouth-watering salad. Ingredients such as mayonnaise can enhance the taste of salad, but I didn’t use it in my salad, or if you are also on a diet can skip mayonnaise from the salad just like me.

One bowl of this tasty salad or snack, whatever you call it, is enough to fill your tummy. It has a unique taste and is full of energy. I used boiled eggs, potatoes, mushrooms, carrots, cabbage, cucumber, and sausage salad without seasoning can’t give you a taste until the salad dressing and salad ingredients mix up with each other.

                                    

There are several types of salad dressing that people have been using in their salads. The most common dressing is made with mayonnaise, olive oil, and cream. I made the dressing with lemon juice, white vinegar, mixed herbs, garlic powder, black pepper, salt, chicken powder, and peri pepper. 

If you don’t have peri pepper, you can use chat masala and chili flakes by mixing both instead of peri pepper. So let’s start your new day with healthy food. 

For more Salad Recipes:

Onion mixed salad

Creamy fruit salad

Chicken mixed salad        

Russian salad

If you have tried this Potato and Egg Salad Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe, firstly, we prepare all the ingredients one by one.

            

        

Boil the eggs and potatoes separately.

                               

Peel the potatoes and eggs, then cut them.m

                            

Cut the mushrooms into slices.

                          

Sauté the sausages in 1 tbsp oil.

                             

Cut the sausage into slices, thick or thin, depending on your choice.

                              

Peel and chop the cucumber, carrots, and cabbage.

                                                       

In a small bowl, combine all salad dressing ingredients.

               

Stir to mix well together, and set aside.

                                                               

In a large mixing bowl, first put chopped cabbage, cucumber, and carrots

                             

Then add boiled eggs, potatoes, and mushrooms.

                               

Add sausage slices

                           

Mix them together

                               

Toward the end, add salad dressing to the ingredients.

                               

Stir to combine well. Egg potato salad is ready to serve

Transfer to the serving dish.

                        

This potato and egg salad can be served as a snack or side dish.

                                                     

Enjoy!
                                                   

                                 

Gurda Masala Recipe ( Beef Kidney )

Beef Kidney Recipe | Cow Kidney | How to Make Kaleji Gurda with step-by-step photos and video

Cow Kidney is a tasty and simple preparation that will make cooking the beef/mutton kidney as simple as a breeze. Today, I am going to share with you Special Gurda Dil Masala (kidney curry). In Pakistan, Eid events usually have liver-kidney mixed cooked at home after Sunnat e Ibrahim (sacrifice). It is known as a traditional recipe, the most popular and spiced, tasty masala recipe.

But here I am preparing only Dil Gurda mixed masala curry because the problem with the liver (kaliji) can’t overcook they become so hard, and the kidney and heart will take time to soften.n

                       

My Latest Video Gurda Masala:

Note: If you are cooking in a pressure cooker that will take hardly 15 minutes to cook. It is a tasty and yummy recipe that can be served with naan, chapatis, and bagara rice, bread loaf, and tandoori roti.

The main ingredients are:

Kidney, yogurt, onion, black pepper, and cardamom spice are mixed in a masala that makes it spicy and delicious. I am using beef kidneys and heart; you can use mutton or lamb. So let's begin.

If you have tried this Cow Kidney, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Clean and cut the kidneys into cubes, then rinse under running water. Take all ingredients and prepare all veggies.

Heat the oil and sauté the onion slices, then put the kidneys into the onions.

Fry them until changes color, add ginger garlic paste, and stir to mix well.

Add Spice to the kidney masala, and stir to mix well.l, Now add yogurt, and keep on stirring over the low-medium flame for 5 minutes...

Add ground spice to the gurda masala, and keep on stirring until the oil releases on top of it.

Pour hot and boiled water. 

Stir to combine well, and bring the gurda masala to a boil.

Close the lid, and allow to cook for 15 minutes. After removing the lid, mix slightly and add green chilies and coriander leaves, and simmer it for 5 minutes over low heat.

Now transfer to the serving plate 
Recipe to serve with chapatis and naan,bagara rice 

Mutton Pulao Recipe ( Pulao Rice )

                                                                                       

Mutton Pulao Recipe || Pulao Recipe || How to Make Mutton Pulao with step-by-step photos and video

Mutton Pulao is one of the most popular and relished rice Recipes. Pulao can be made with chicken, mutton, lamb, or beef. I used mutton in this recipe; use any type of meat to your preference, as per your choice. Mutton pulao has various styles to cook, which people prepare as per their taste and tradition.  

I didn’t make stock of mutton nor cook with onion masala. This is my different version of pulao, which can be said to be a bit of a copy of roadside restaurant pulao, but I never knew how to cook. I just use my cooking experience to find out the authentic taste of pulao like them. You must try it;t you will love it.

My Latest Mutton Pulao Recipe:

Mutton pulao is a great combination of rice, meat, spices, and herbs. This is over a few years ago back once I have eaten this pulao at a roadside restaurant that was sold only this and a massive crowd used to come to eat at lunchtime due to its unique taste and aroma. 

I was eager to discover this recipe, but you know it's not easy to find out, so I have been trying a lot to make this. A lot of times I failed to get an authentic taste; ultimately,y one day I got success after a very long time of struggling. And able to upload my mutton pulao video on YouTube.

Although on my blog, I have shared many biryani and pulao recipes which CHICKEN BIRYANI, MUGHLAI MUTTON PULAO, KEEMA MASOOR BIRYANI, MUTTON ZAFRANI BIRYANI, VEGETABLE PULAO                               

After a long time, I have begun to make posts for my blog as I was busy with an urgent piece of work. So now hopefully you also like this new pulao recipe post.

WHAT IS THE DIFFERENCE BETWEEN THIS PULAO AND THE OTHER ONE:

When anybody plans to cook pulao,o first of all they prepare stock (yakhni) by adding some basic masala and then cooking.

While I marinated mutton meat with specific spices first and then cooked with water. And then prepare rice

You can watch my recipe in a video.

                               

RECIPE NOTES:

Rice: choose aged premium  quality  rice as it cooks up to fluffy long grains, Soaking the rice and cooking  in surplus water and get rid of starch and keep the grains non-sticky

 

Marination: long-time marination makes the meat soft, tender, and juicy. Also, the meat absorbs the flavor; just 2 hours of marination is sufficient. No need to add papaya to the meat; just giving it proper marination time is good enough for making tender meat.

Mace and nutmeg powder: I recommend using it on top of rice at the time of dum rice; a little pinch of sprinkling powder brings aromatic flavor and taste to pulao. Never skip this secret spice of pulao.

Desi Ghee: Traditionally, all desi Pakistani food is made with ghee or desi ghee. I will recommend using ghee in traditional cooking, but if you have health issues, then feel free to avoid using ghee; don’t think the author saidto avoid  using ghee in traditional cooking. Your health is first for us.  

Serving Ideas: This mutton pulao is an ideal lunch and dinner and along enough to it at most you can serve VEG RAITA along with this pulao.

                                               

You May Like This:

Matar Pulao

Chana Pulao

Pulao Rice

Kabuli Pulao

Restaurant-style chicken pulao

If you have tried this Mutton Pulao Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Wash the mutton under running water and put it in the mixing bowl. 

                                                     

Combine all spices with the meat like ginger garlic paste, salt, red chili flakes, yogurt, ground black powder, and white pepper, stir to mix well, and leave it to rest for 30  minutes. And then boil them in 500 ml of water.

Take another bowl,l rinse and soak the rice for 30 minutes.

       

Take another broad pan to cook rice;e, add ghee, and heat up. Next, add all the whole spices: black peppercorns, cinnamon sticks, cloves, cumin, bay leaves, cardamom, black cumin, and star anise. Saute them for a minute, and then brown the onions; fry them together for a minute.e

                          

Next, pour water into the pot along with salt and vinegar.

                         

It boils and adds soaked and drained rice into the boiling water. Stir to mix well (At this sta,ge you must check the salt in the rice;ce. otherwise, your rice will be tasteless.)

                                                

Cook for 2 minutes on a high flame. Once the rice is half done, then turn down the flame and add cooked meat, lemon slices, green chilies, and mint leaves.

                            

Stir to combine well and give it another 3 minutes to cook on medium flame.

                                             

Remove the lid and sprinkle the remaining ingredients fried onion and mace nutmeg powder on top of the rice. Finally, cover with a lid and simmer for 5 minutes on a very low flame.

         

Once the rice is completely done remove the lid and carefully fluff the rice up and let it leave for 10 minutes. (If you take out rice immediately may they are broken or mushy due to being too heated.                  

                                                   

Transfer to the serving bowl. 

                                                                              

Serve with Salad, Kabab, and Raita.