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TOOR DHAL DOSA



For a change this picture was clicked by my son. Seeing me taking food pictures daily he too brings his disney playing camera in which we can take real pictures and can be uploaded. So out his own interest I gave him my camera for a click. It was really good. So coming to the recipe..This is so tasty asusual and crispy. In some place they call this as adai dosa too. Try this..


Ingredients :

Raw rice - 1 cup
Toor dhal - 3/4 cup
Cummin seeds - 1/2 tbsp
Red chillies - 4
Asafoetida - 1 tsp
Curry leaves - few
Coconut - 1/4 cup (optional)
Oil for seasoning and making dosas

Seasoning :

Mustard - 2 tsp
Curry leaves - few chopped finely
Coriander chopped finely for the batter

Method :

1. Soak dhal and rice for few hours and grind with all other ingredients and salt to fine batter.
2. The consistency should be like rawa dosa consistency that is so loose.
3. Then season with mustard and curry leaves, add the chopped coriander.
4. Heat the skillet and pour a ladle full of batter starting the edges in circular way.
5. Since the batter is loose it auomatically fills the middle part , unfilled part just fill it with ladle.
6. Add 1 tsp oil and when it turns slight brown in the edges flip it over and make crisp on other side too. Serve it with onion pickle, coriander pickle or even coconut chutney.



Note:

1. For variation you can add drumstick leaves to the batter, or chopped other greens but i have not tried with spinach and methi.
2. Here coconut is optional if we add slightly there will taste difference, even without coconut it tastes so yummy.
3. This dosa batter will be more good next day too.
4. Make these types of batters on friday and you will be free on sat and sun.

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RAWA UPMA (Semolina or Sooji)



Everything in my fridge was out of stock..except very common ingredients like tomato, chilli ginger and one carrot and frozen peas. And also felt very lazy to go for shopping yesterday..So I made upma which is always comforting dinner. Like hotels this is always an emergency and substitute item but very tasty one right!!!!!!! . Even when unexpected guest arrives idli batter and upma will be our first choice. So many credits goes to this upma. Here is the recipe for helping hand upma...


Ingredients :

Sooji(semolina) - 1 cup
Onion - 1 chopped medium cubes
Green chilli - 3 Slitted
Ginger - 1/2 inch chopped finely
Carrot and peas - 1/2 cup
Curry leaves - few
Lemon juice - 1 tbsp or as required
Mustard - 2 tsp
Urad dhal - 1 tbsp
Channa dhal - 1 tbsp
Water - 2 1/2 cups
Oil - 2 1/2 tbsp
Ghee - 1 tbsp
Salt to taste


Method :

1. Heat tbsp of ghee in the deep bottom vessel or in the frying pan.
2. Put the sooji and roast it for a while it has to be hot enough if u touch it. And aroma will increase and upma will not be sticky too when u do this procedure.
3. In another deep frying pan heat the oil and season with mustard and dhal.
4. When it turns to golden brown add the onion, green chilli, ginger, vegetables. saute slightly.
5. Add the water and check for salt.
6. When water comes to boil add the lemon juice and put to low flame.
7. Add the roasted rawa to the boiling water by stirring continuously. Adding rawa and stirring water should be done simultaneously otherwise lumps will be formed.
8. Blend well and close with a lid for some time and mix it.
9. Let it rest for 3 to 4 minutes in the low flame then put off the flame.
10. Mix well and serve with mango pickle or whichever you like. It will be heavenly.


Note:

1. Add rawa to water only when water comes to nice boiling point otherwise upma will be sticky.
2. Saute veggies for 2 minutes or so only then the color and cruchiness of vegetable will be maintained.
3. Do not add too less oil then upma will be so dry or sticky.
4. Lemon can be added according to ur sourness level.
5. I usually add more dhal for seasoning so that we can feel the crunchiness in every spoon.

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GREEN GRAM IDLI



So Healthy and protein rich dish.. which looks different than what we make from normal idlis. Good for dieting peoples. Different variation from pesaratt. Here is the recipe....


Ingredients :

Green gram - 1 cup
Urad dhal - 1 handful
Salt and green chilli
Soda bicarbonate - 1 tsp (Add it when u make idlies)



Method :

1. Soak the green gram and urad dhal together by add salt and green chilli to it.
2. The coarse should not be to fine.
3. Pour the batter in the idli moulds , steam it for 8 minutes.
4. Serve hot with ginger or garlic chutney.



Note :

1. If your using the batter immediately add the soda bi carbonate.
2. You can also ferment it , if fermenting do not add soda as naturally it becomes fluffy.
3. As this idli is blonde serve it with really spicy or ginger chutney.
4. So healthy from normal idlies.


Ginger chutney

Ginger - 1 inch piece
Coconut scrapped - 2 tbsp
Green chillies - 2 o4 3
Jaggery - little
Tamarind - 1 tbsp or according to sourness
Mustard - 1 tsp
Salt and oil



Method :

1. Heat tsp of oil in the kadai and fry the ginger and chillies slightly.
2. Then add the coconut and switch of the flame.
3. Grind everything coarsely with other ingredients and add salt.
4.Season with mustard.
5. Adjust sourness, sweet and spicy according to your required level.



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HORSE GRAM DOSA AND IDLI

Starting with wonderful description of this horse gram, it is called as gahat, kulthi in India. It is also called kollu in tamil and ulavalu in telugu. This is used in many types of dishes like thogayals, rasam(charru), Usal(sundal), Poriyal(koora) and many more. It is generally used to feed horses so I think we get horse power if we eat this. Really I make my son to eat this dish by telling this so he too enjoys eating this. Offcourse this dish tastes so tasty and dosas comes out very crispy too. This has also many medicinal benefits. It keeps body warm in winter season as well. Can be taken as Rasam when You have cold and cough. Here is the recipes for Dosa and Idli...


Ingredients :


Horse gram - 1/2 cup
Idli rice - 2 cup
Salt


Method :


1. You can find some stones in horse gram so keep an eye on it to remove all those.
2. Wash it with water and soak it overnight or atleast 6 hrs.
3. Soak the rice for atleast 3 hrs.
4. Grind the horse gram seperately it foams like urad dhal when we grind for idli batter.
5. Grind the soaked idli rice too. Mix both batters by adding salt and ferment it overnight.
6. Then You can make dosas and Idli. The consistency of the batter should be like normal idli batter.







For making Dosa :


1. Pour ladle full of batter in the middle of hot skillet the go towards the edges of the skillet.
2. Put tsp of oil when it gets slightly brown at the bottom flip over the other side.
3. Add tsp of oil and make crisp.





For making idlis:


1. Make ready pressure pan for steaming, then pour the batter in greased idli mould.
2. Then Steam them for 8 minutes by covering the lid.
3. Really it will be very very fluffy . serve it with spicy garlic chutney or coconut chutney.





Garlic chutney :


Ingredients :


Red chillies -18 Garlic
Garlic pods - 11 normal size
Tamarind extract - 3 tbsp
Salt as needed - Approximately 1 tsp
Curry leaves
Mustard - 1 tsp
Sesame oil (Nallennai) - 3 tbsp
Water as needed.





Method :


1. First dry powder the red chillies. Add garlic , tamarind and salt grind to fine paste.
2. Check for sourness and add little more if u need it.
3. Season it with mustard and curry leaves with more oil.
4. This can be kept in fridge for more days.

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FALOODA



Hope this is everyones favourite dessert. So simple to make but tastes so yummy and delicious.....Enjoy having this.



Ingredients :

Milk - 2 cups
Rose syrup - Required sweetness
Falooda sev - some (readily available in market now a days)
Home made rose flavoured jelly cubes - some
Vanilla or kulfi ice cream
Chopped nuts - few for garnishing
Sugar if required
Tukmaria seeds (sabja seeds) - soaked in water befor 2 hrs




For making Jelly :

Gelatine or You can substitute with agar agar
water and rose syrup
Do this according to the packet instruction.
Set in the fridge and make small cubes.

Falooda sev :

Cook the sev in boiling water until soft and add to the boiling milk and add the rose syrup adjust the sweetness or add some sugar. Refridgerate 2 hr before.




Method :

1. In a tall glass add the sev and rose milk.
2. Add the jelly cubes to it.
3. Drain the sabja seeds and add a tbsp to it.
4. Add a scoop of ice cream and top it with some nuts while serving.
5. Lovely dessert is ready...

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BOK CHOY STIR FRY




Bok choy is classified as a cabbage, sometimes called as chinese cabbage, mustard cabbage, chinese celery or peking cabbage. It has glossy dark green leaves and thick and crisp white stalks in loose head. It has as light , sweet flavour, crispy texture and good nutritional values.

Bok choy is very nutritios, it is high in vitamin A,C rich in potassium and calcium. They similarly tastes like swiss chard. It tastes so good when lightly cooked over cooking spoils the tastes. Bok choy is one of those good vegetable that can be quick cooked, steamed or stir fried. Baby bok choy is also available in the market anything can be used and cook like swiss chard.




Ingredients :

Bok choy - 1 packet
Garlic - 4 crushed
Red chilli flakes or pepper anything of ur choice.
Roasted Sesame seeds - 1 tsp
Sesame oil - 1/4 tsp (optional if u like the flavour add it atlast)
Oil
Salt

Method :

1. Wash the bok choy and cut the leafy portion and stems seperately into big pieces 3/4 inch atleast . Too thin makes watery.
2. Heat oil in the frying pan and add crushed garlic and red chilli flakes.
3. Then first add stems and stir fry for just few seconds , then add the green part.
4. Saute for few seconds add salt and pepper. Now add sesame oil and seeds.
5. Serve hot with Jasmine rice or fried rice or even u can eat like a snack too.



Variation :

1. To get the saucy consistency you can add the cornflour mixture.
2. You can also make gobi manchurian sauce and add the fried greens to it tastes so yummy , refer the gobi manchurian sauce in my post. And serve it with vegetable noodles.
3. This bokchoy can be substituted by swiss chard or kale.
4. Do not saute for too long until water is absorbed .. it becomes soggy and spoils the crunchiness.

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WHEAT RAWA BIRIYANI (Broken wheat, Dalia)



There are many items that we can make out of wheat rawa (broken wheat). This is very very tasty and so healthy. Including whole grains in the daily diet in the form of breakfast items is recommended. Even though we don't have much time for breakfast at least this type of whole grains has to be consumed daily. In this recipe it has grains , vegetables its fully loaded with nutrition and sure its comforting and satisfying meal. Here goes the recipe...


Ingredients :

Wheat rawa - 1 cup
Mixed vegetables chopped as cubes - 1 cup (carrot, beans, peas, potato, cauliflower)
Onion - 1 sliced
Tomato - 1 small chopped
Mint leaves - 2 sprigs
Coriander leaves - few for garnishing
Whole spices each 1 - cinnamon,cardamom, cloves
Cummin seeds - 1 tsp
Green chilli - 2 slited
Garam masala - 1 tsp
Ginger+ Garlic paste - 1/2 tbsp
Lemon - 2 tsp
Oil - 4 tbsp
Water - 2 1/2 cups
Salt - as required
Fried cashews for garnishing


Method :

1. Heat oil in the pan, Add the cummin seeds and whole spices after it splutters add the sliced onion and chilli.
2. Saute for 2 min then add the ginger garlic paste.
3. After the raw aroma disappears add the vegetables and tomato.
4. Just saute for few seconds add the chopped mint leaves and the garam masala powder.
5. Then add the measured water and add salt to it.
6. when water comes to boil add the wheat rawa and close the lid 3/4 and keep it in low flame.
7. Once all the moisture is absorbed mix well and add the lemon juice.
8. Garnish with cashews and coriander leaves.
9. Serve with raita, I served with spring onion + cucumber raita.


Note :

1. Variation in this You can add coriander powder and cummin powder 1 tsp gives different flavor.
2. Even you can add fried raisins it taste good too.
3. One small tip in this is do not fry the vegetables and onion for more time since it is getting cooked with water as well as with wheat makes veggies more soggy. And chop into medium sized pieces it will be crunchy and looks good too.

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PANEER SOUP



Paneer dishes are everyone's favorite likewise this paneer soup will also becomes one of your favorite soups. It tastes great with small chunks of paneer and ginger. This is so simple to make with limited ingredients. This is actually clear soup which has to be served piping hot.


Ingredients :

Paneer - 1/4 cup chopped very finely
Ginger grated - 2 tsp
Oil - 1 tsp
Cornflour - for thickening
Spring Onion - only the green part finely chopped few
Coriander - Finely chopped few
Vinegar - 1 tsp (optional can be added while serving too)
Water - 3 cups
Salt and pepper


Method :

1. Heat oil in the vessel , then add the grated ginger.
2. The flavor of the ginger will infused in the oil now.
3. Add the paneer and saute for few seconds. Now add the water and when it comes to boil.
4. Add the cornflour paste mixed with water .
5. Stir it occasionally when the soup thickens add salt, pepper, spring onion and coriander.
6. Switch off the flame immediately and serve piping hot with some pappad as plain or masala.
7. The paneer and flavor of ginger, spring onion and coriander makes the soup delicious.


Note:

1. Paneer can be substituted by small florets of broccoli or even corn kernels. Tastes so good.
2. Vinegar is optional if you really like the flavor add while serving.
3. Adjust the cornflour according to the thickness.

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CUCUMBER PACHADI(DOSAKAYA PACHADI)



To give the brief introduction about this pachadi it is so easy asusual, no cooking involved except for seasoning, will get ready in just 5 minutes but very tasty, no oil, less ingredients. As coconut is not cooked in this the nutritional benefits are retained and cucumber will reduce the heat. Try this sure everyone will like it ....


Ingredients :

Cucumber - very finely chopped (2 cups)
Coconut scrapped - 1 cup
Roasted gram dhal - 1/4 cup
Red chillies - 2
Cummin seeds - 1 tsp
Asafoetida - 1 tsp
Tamarind pulp - 1 tbsp (adjust accordingly)
Mustard - 1 tsp
Urad dhal - 1 tsp
Channa dahl - 1 tsp
Sesame oil for seasoning - 2 tsp
Curry leaves - few
Salt - as required



Method:

1. Just put all the ingredients in the blender and grind to coarse paste.
2. Adjust the tamarind and salt as required.
3. The ground consistency should be like chutney.(coarse)
4. Too fine will not be tasty. Mix them with chopped cucumber.
5. Season with mustard, urad dhal and curry leaves.
6. Serve it with rice, raw onions and chips. Yummy !!!!!!!



Note :

1. Cucumber can be grated too since we like crunchyness I chop very finely.
2. Cucumber can be substituted by carrots or chayote. Grate them. If ur using chayote just saute in a pan for 2 minutes and add to the pachadi.
3. Cucumber use the english cucumber , salad big cucumber will not be tasty. But in India we can use regular cucumber.
4.
4.Even you can add the deep fried ladies finger to tha pachadi it taste so delicious.

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GO GREEN MOCK COCKTAIL



This drink is served by my friend during the potluck party, A slight variation in the drink what I do regularly has changed the flavour of the drink so I thought of doing this and share with you all. Really this cocktail will be so refreshing and tasty. The ingredients added in this makes you hungry and attack the party foods(Just Kidding) . Here is how you should make this drink..



Ingredients :

Sprite or Club soda - 2 glasses
Eno fruit salt - 1 tsp
Jal Jeera - 1 tsp
Ice cream flavour syrup - 2 tbsp ( This was the difference which gave flavour to the drink)
Sabja seeds - 1 tsp (optional)
Ice cubes for serving



Method :

1. Put the sabja seeds in the water for 1/2 hour and drain it. You can see the seeds in the picture.
2. Mix all the ingredients and put some ice cubes.
3. Serve in the decorated glass. Add the seeds atlast in the glass.



Note :

1. If icecream falvour is not available use any kind of syrup you like.
2. If your using sprite add the sryrup according to your sweetness.

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BEANS KOORA (BEANS PORIYAL)


All vegetable and fruits offers outstanding health benefits. Coming to the green beans it is excellent source of protein and fiber. They are also a very good source of folic acid, iron, phosphorus, magnesium, manganese and potassium. Ok ok I can understand we all know this. But this is how I tell my son about the health benefits of the vegetables if he hesitates to eat it. So that they really gets interest to eat those vegetables even though they do not understand very much about vitamin or minerals. Example when I cook greens we can have example of popeye who eats spinach and becomes the hero with supernatural strength and muscular forearms. Somehow build up with all stories and make them interest in eating vegetables, fruits and greens. Then coming to the recipe

I often make beans and this is so easy to make which goes very well with rice, dhal, rasam and curd rice. Here goes the recipe..




Ingredients :

Green Beans - 1 cup chopped (Anyway you like)
Coconut- 2 tbsp
Cummin seeds - 1 tsp
Turmeric- 1 tsp
Garlic - 1 pod
Green chilli - 1
Tamarind pulp - 1/2 tbsp(optional)
Curry leaves- few
Coriander leaves - for garnishing
Onion - 1/2 cup (optional)
Mustard - 1 tsp
Urad dhal - 2 tsp
Oil and salt - as required




Method :

1. Boil the vegetable either in microwave or in pressure cooker. But I usually do like this, Put the vegetable in frying pan and add water 3/4 so that the vegetable should be immersed close the lid 3/4 and cook until all the water is absorbed so that we can maintain the colour of the vegetable too. Transfer it to the plate.
2. In the same pan heat some oil add mustard and urad dhal , then add onion if u like it and curry leaves.
3. Grind coconut, cummin, green chilli, garlic in the blender like dry powder.
4. Now add this to the onion saute till raw smell disappears.
5. Add turmeric, beans and tamarind pulp(optional). Add salt and mix well.
6. Saute for few seconds and everything has to blended well. Garnish with coriander leaves.
7. Serve it with rice.



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CREAM OF MUSHROOM SOUP



Cream of soups will be more filling and can be had with some light dinner, Clear soups acts as an appetizer. In this cream of soups list this is one of our favourite soups which I often make at home. So easy to make and tastes so yummy and creamy too. Consuming soup everyday is surely healthy and fresh. This tastes great for all mushroom lovers. And I have used mini
portabello mushrooms. You can use any kind of mushrooms according to ur choice. Here goes the recipe...


Ingredients :

Mushroom - 1 cup chopped finely
White onion - 1 tbsp finely chopped
Garlic grated - 1 small pod
All purpose flour - 2 tbsp
Milk - 1 cup
Water - needed for diluting according to our consistency (can use vegetable stock or chicken stock if you have)
Butter - 1 tbsp
Salt and pepper as required


Method :

1. Melt the butter in the frying pan. Add the garlic and onion slightly.
2. Then add the mushroom it oozes out water.
3. Saute until all the water is absorbed and dried.
4. Now to this sprinkle the all purpose flour and fry until it changes very slight brown(not too much).
5. Then add milk, water or stock and mix well. Adjust the liquids according to your required consistency. It boils and thickens.
6. Add salt and pepper serve with some soup sticks, Garlic croutons or anyother thing. Here I have served with Herb and garlic foccacia sticks.



Note:

1. For variation you can substitute chicken, vegetables, or Broccoli (chopped to very small florets) in place of mushroom.
2. For making croutons if you have any old bread just cut into desired shape add Italian herbs and garlic powder, salt. Just sprinkle olive oil or butter it. Make it crispy in the oven. This can be stored and used when you make soups.

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MANGO RABDI or RABRI


Mango with Rabri  is an excellent combination.  Rabri is condensed milk based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Mango with thickened Milk, yes its going to be awesome.  Try it you will surely like it....

MANGO RABDI or RABRI

Ingredients :

Milk - 4 cups
Mango pulp - 1 cup
Sugar - 4 tbsp
Charoli Nuts - 2 tsp
Cashewnut chopped finely - 2 tsp


Method :

1. In a heavy bottom vessel pour the milk and let it boil.
2. Reduce to 2 cups by keep in low flame by stirring occasionally.
3. Add the sugar once it gets melted switch off and let it cool.
4. Now to this add the mango pulp and mix well.
5. Refrigerate for few hours and while serving add the roasted nuts. You surely feel the divine.


Note:

1. Adjust the sugar according to the sweetness of the mango.
2. Rabri taste so good if mango is nicely riped and sweet.
3. While making mango pulp the texture would be great if you make coarse paste instead of making them smooth.

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DONDAKAYA KOORA (KOVAKKAI PORIYAL)



Dondakaya in telugu which is called kovakkai in tamil, Tindora in hindi, Ivy gourds in english is a small cute vegetable which has the crunchy texture. It is rich in protein and fibre which is yummy when cooked in different ways. So this is one of the easy fry which we can make and serve with rasam, dhal and hot steamed rice + ghee.


Ingredients :

Dondakaya - 1/2 kg sliced thinely
Curry leaves - few
Mustard for seasoning
Salt and oil for sauting
Garlic powder :

Roasted gram dhal - 1/4 cup
Red chilli - 2
Garlic pod - 3



Method :

1. Heat oil in the frying pan and season with mustard and add the dondakaya.
2. Then add curry leaves close with some lid by sprinkling water and salt for few minutes until they are cooked.
3. Then remove the lid and saute until they become roasted. While it is roasting we can do the powder.
4. Fry the roasted gram dhal and chilli in dry pan. Cool it then add garlic and make powder.
5. Now add it to the dondakaya and mix well so that they all will get blended.
6. Serve with rice.



Note :

1. You can prepare the garlic powder ahead and in more quatities if you need it.
2. This powder can be served with hot steamed rice and ghee
3. Dondakakya can be substituted by capsicum, Brinjal, and ladies finger.
4. And if you are not diet concious you can do deep fry instead of sauting and sprinkle this powder to coat it. Tastes so yummy.


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MEXICAN FEAST (QUESADILLA)


' Queso' is cheese in spanish. Quesadilla is toasted tortilla with melted cheese inside. With cheese we can put any kind of stuffing inside. Here I have put Bell peppers, onion and mushroom. Stuffing can be made according to our choice and combination. And regarding cheese again its our choice. We love sharp cheddar and mozzeralla so I have added both. It is served with sour cream, salsa and guacamole. Since I made 3 types of salsa I am posting it with store bought tortilla chips. Enjoy this mexican platter !!!!!!!!!!



Ingredients :

Store bought Flour tortilla - 4 ( You can also use home made whole wheat Chappathi or Home made Tortilla)
Bell pepper - 1 sliced thin
Onion - 1 thinly sliced
Mushroom sliced - 1/2 cup
Garlic powder - 1/2 tsp
Pepper powder - 1/4 tsp
Chili powder - 1/2 tsp ( or as needed)
Oregano - 1/4 tsp
Roasted Cumin powder - 1/4 tsp
( you can also use cajun seasoning, taco seasoning or quesadilla seasoning instead of above powders)
Paprika + Roasted cumin powder - 1 tsp to sprinkle on top (optional)
Olive oil for roasting
Salt for taste
Sharp cheddar - 1/2 cup
Mozzeralla - 1/4 cup
(You can also use 4 cheese mexican blend)


Method :

1. Heat oil in the frying pan and add onion saute until light brown then to that add the mushroom.
2. When all the water oozes out and dried add bell pepper salt, garlic powder and pepper.
3. Saute until they are lightly browned.
4. Now heat olive oil in the pan put all the tortilla one by one and make it warm and keep it aside.
5. Now again put one tortilla in pan and add the topping mixture and cheese.
6. And cover it with other tortilla. The cheese melts and they will stick to each other.
7. Using spatula lift up with one side of quesadilla and flip over other side very carefully.
8. Do this every 3 minutes in low flame until they are browned and crispy on both sides or quesadilla.
9. Once it is done remove from pan before it is cooled cut them using pizza cutter and serve hot sprinkling with paprika and cumin powder.
10. Enjoy with salsa, sour cream and guacamole.
11. Now get ready to make another quesadilla with remaining wraps and stuffing.


SALSAS


Guacamole :

Guacamole, a dip made from avocados. To get the perfect guacamole use ripe avocados. The color of avocado should be dark and give it a gentle press outside of avacado if it is bit soft then right to make.

Ingredients :

Avocado - 1
Tomato - 1/2 de seeded and pulp removed
Serrano chilli or Jalapeno chilli - 1 tsp de seeded and chopped finely
Cilantro - few
Lemon juice - 1 tbsp
Red onion - 1/4 cup chopped finely
Garlic - 1 pod small grated
Salt and pepper to taste.

Method :

1. De seed the avocado and put in the bowl. Mash it with fork.
2. Then add all other ingredients and mix well.
3. Everything has to be blended well. Refrigerate until used so that it enhances the flavour.
4. Serve with chips or quesadilla or in Burrito.


Mango salsa :

Mango salsa its with tomato, Onion and cilantro with little sweetness of mango yummm....

Ingredients :

Tomato - deseeded 1 cup chopped finely
Mango - 1 cup finely chopped
Onion - 1/2 cup
Serrano chilli or Jalapeno chilli - 1 tsp chopped finely deseeded
Cilantro - 2 tbsp finely chopped
Garlic - 1 tsp crushed (optional)
Salt and pepper for taste

Method :

1. Mix all ingredients and refrigerate to enhance flavors. serve with chips.



Hot and spicy tomato salsa :

Tomato - 1 chopped roughly
Onion - 1/4 chopped
Habanero chilli (this has more spice level) or Jalapeno chilli - 1 tsp
Cilantro leaves - 1 tbsp
Garlic - 1 pod
Bell pepper red - 1/4 cup
Lemon juice - 1 tbsp
Salt and oil.

Method :

Put everything in the blender and run it until everything is well blended. But they should not be so fine has to chunky enough. Add some cilantro for garnishing. So yummy and serve with tortilla, quesadilla, Burritos.

Note:

Regarding chillies each of them will give different taste and if you do not have those particular chilli in your fridge use jalapeno for everything and adjust it according to your spice levels.

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