Nutthick it's good to know you were able to increase your yield
Try making mango lassi. I promise once you try it you will love it. All you gotta do is add fresh or pureed mangoes (puree cans are available at any Indian or Asian stores) and add sugar to your liking and blend and serve. I am sure you can convert folks once they taste how good it is.
Chatwon, the potato salad I make is not the traditional kind. It's unconventional but works well if you are into healthy cooking and like to experiment with ethnic foods. I have two recipes for you.
Recipe # 1
2 potatoes boiled skinned and cut into cubes
1 cup frozen corn
1 cup fronzen peas
(Note: I normally bring about 3 cups of water to a boil. Add the peas and corns to it and let it boil for a minute, then I drain it and reserve. It gets rid of the freezer taste for me and makes it fresher).
1 tsp cumin powder (make it fresh by toasting cumin seeds and then powdering them)
1/2 cup of cilantro finely chopped
1 tsp of red chilli powder (or cayanne will do)
2 cups of plain yogurt
salt to taste
sugar to taste (I like mine slightly sweet)
In a bowl stir in the yogurt and add the salt, sugar, cumin powder, chilli powder and cilantro. Mix togther to combine (adjust, salt, chilli and sugar to yoru liking). Now stir in the potatoes, corn and peas. Let the flavors marinate for 20 minutes or so prior to serving.
I like to garnish mine with some crunchy stuff (sev is what we commonly use in Indian household but if you can't find it you can substitute that with crushed baked lays).
Recipe # 2
1 large can garbanzo beans (drain, rinse and reserve)
3 potatoes diced
1 red onion cut, rinsed (to remove the sharpness) and finely chopped
1 jalapeno finely chopped
1 tsp of cumin powder
1 cup of cilantro finely chopped
1/2 cup of fresh mint finely chopped
2 tsp of tamarind chutney (made by mixing tamarind pulp - available again in most asian stores) and sugar. Note: Tamarind is very tart. I add 2 tbsp of tamarind pulp, along with a cup of applesauce and sugar to make my chutney).
salt to taste
3 cups of plain yogurt
In a bowl, stir in the yogurt, cumin, salt, tamarind chutney, mint, cilantro, onions and jalapeno. Stir it to combine. Then add the garbanzo and potatoes and stir in lightly. Let the flavors come together for 20 minutes or so and then serve.
These salads are perfect for the summer months when you are in the mood for something as a side to BBQ's. They have no oil in them and very little fat which make them high on my list of healthy but tasty foods that I like to consume.