CULANTRO TOMATILLO SALSA VERDE

First of all my hearty thanks to everyone who wished /Blessed my son on his Birthday.  We had wonderful day !!!  Ok coming to the post I am posting " Culantro Tomatillo Salsa Verde "  Freshness of herb, spiciness and tanginess sure this would be a perfect dip for all kinds of chips, topping for tostadas, Enchilada etc.  Tomatillo verde is one of the dip we like so much.  So I combined this Culantro with tomatillo verde which tasted so fresh and awesome.  But before using this for making Salsa Verde I was using culantro for making chutney which is so yummy and we love it.  I will post that soon. Culantro and cilantro are different.  Here is the brief about culantro and Tomatillo.  Hope you all enjoy reading and offcourse my virtual treat :)

Brief about Culantro :

The appearance of culantro and cilantro are different but the leaf aromas are similar, although culantro is more pungent. Because of this aroma similarity the leaves are used interchangeably in many food preparations and is the major reason for the misnaming of one herb for the other.In Latin America, culantro is mostly associated with the cooking style of Puerto Rico, where recipes common to all Latin countries are enhanced with culantro. The most popular and ubiquitous example is salsa, a spicy sauce prepared from tomatoes, garlic, onion, lemon juice, with liberal amounts of chiles. These constituents are fried and simmered together, mixed to a smooth paste and spiced with fresh herbs including culantro. 

Salsa is usually consumed with tortilla chips as an appetizer. Equally popular is sofrito or recaito, the name given to the mixture of seasonings containing culantro and widely used in rice, stews, and soups.  Culantro is reported to be rich in calcium, iron, carotene, and riboflavin. The plant is used in traditional medicines for fevers and chills, vomiting, diarrhea, and in Jamaica for colds and convulsions in children . The leaves and roots are boiled and the water drunk for pneumonia, flu, diabetes, constipation, and malaria fever. The root can be eaten raw for scorpion stings and in India the root is reportedly used to alleviate stomach pains. The leaves themselves can be eaten in the form of a chutney as an appetite stimulant.

Brief about Tomatillo :

The tomatillo is a plant of the tomato family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine.
In many areas of Mexico the domesticated tomatillo is called tomate and the wild version called miltomate and what we know as tomato is called jitomate.

The tomatillo fruit is surrounded by a paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green colour and tart flavour are the main culinary contributions of the fruit.

CULANTRO TOMATILLO SALSA VERDE
 

Ingredients :

Tomatillo - 6 to 7 (Remove the husk and wash thoroughly)
Culantro - 15 sprigs
Cilantro - 1 handful
Garlic - 2 pod
Onion - 1 1/2 tbsp
Jalapeno - 2 ( But if you want less spicy then reduce to 1 or 1 1/2)
Salt - as needed
Sugar - 1/2 tbsp (this is to balance the tanginess of the tomatillo, u can also reduce this if u want)

Method :

1.  Quarter the tomatillo and broil it in the oven till the skin is lightly browned and tomatillo is soft. ( it just takes around 15 to 20 minutes)
2. Cool it.
3. Now blend other ingredients to coarse paste.
4. To that add the cooled tomatillo and use pulser to blend to coarse and chunky paste.  Add water if necessary.
5.  Check for salt.  And transfer it in the airtight container.
6.  You can keep this in fridge for upto 10 days.

Dip for chip is ready !!! Enjoy the freshness !!!

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MINT PESTO SAVORY BITES

This is very quick and perfect tea time snack or even you can serve as an appetizer.  Very refreshing aroma of Mint pesto with mild milky taste of Paneer of this mini savory bites tastes so delicious.  Herbs in everything tastes awesome right !!! Exactly this too ....Hope you all enjoy the Mini Savory Bites.  

MINT PESTO SAVORY BITES

Ingredients :

All purpose flour - 1 cup
Baking Soda - 1/2 tsp
Baking powder - 1/2 tsp
Oil - 2 tbsp
Milk- 1 cup
Paneer - 2 tbsp ( crumbled)

Salt - 1/2 tsp

Garlic Powder - 1/4 tsp
 

 Method :

1. Sieve the Flour with Baking soda and Baking Powder.

2.  Mix all the wet ingredients and give a whisk.

3. Add the sieved flour mixture, salt, Garlic powder and paneer.

4. Give nice whisk.

5. Spoon the batter 3/4 in mini muffin tray. Then spoon the Mint Pesto then again spoon the batter to cover the pesto.

6. Bake it in 350°f preheated oven for 20 to 25 minutes, nice golden brown or insert a toothpick and see.  If it comes out clean then it ready.

Serve Warm and enjoy your tea time snack !!!

MINT PESTO 

Ingredients :

Mint - 1 Handful

Coriander - 1 Handful

Walnut - 6 to 7 pieces ( substitute with any of your favourite nuts but not cashew)

Lemon - 1/2 tbsp

Green chilli - 4 or 5 ( Adjust according to your spice level, I wanted mine to be spicy)

Garlic - 1 pod
 

 Method :

1. Dry roast the walnut and make a coarse paste with other ingredient.

2.  Make the paste Thick and coarse.

Note :

1. You can enjoy this warm or slice to 2 half and toast in the butter.

2. As soon as you take out of the oven brush with little butter on the top.

3. The Pesto has to be really thick.

4. You can substitute the Mint pesto with Basil as well.

Enjoy with soup, tea and feel the refreshing flavors !!!

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SALSA DE GUAJES

Guajes or huajes are the flat, green (or brown) pods of the Leucaena spp. The pods are sometimes light green or deep red in color -- both taste the same. 

Guaje seeds are small and turn brown as they age.  The seeds are eaten raw with guacamole, sometimes cooked and made into a sauce. They can also be made into fritters. The ground seeds are used to impart a slightly garliky flavor to a mole (sauce) called guaxmole (huaxmole). The dried seeds may be toasted and salted and eaten as a snack eferred to as "cacalas".  Tastes so delicious with tortilla chips, Tacos.  This recipe was given by a mexican friend. 

SALSA DE GUAJES

Ingredients :


Guajes seeds - 1 1/2 cup ( slightly dry roast in the pan)
Jalapeno - 3 ( charred slightly)
Garlic - 3 pods
Lime juice - 1 tbsp ( add to your taste)
Coriander leaves - 1 handful
Water as needed while grinding
Salt as needed.







Method :


1. Grind the charred chilli and garlic in the mixer to smooth paste.
2. Then add the seeds, coriander, lime juice and salt.
3.  Use a Pulser to grind.  The consistency should be coarse not smooth.  If it is smooth it spoils the taste.
4. You can serve this as dip, topping or spread. 















Note: 

Traditionally they are made in stone molcajete.



 

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PITA CHIPS AND HUMMUS DIPS(3 FLAVOURS)

Hope you all enjoyed my Virtual Mediterranean Feast. And many of them have asked this question whether I did everything in same day. Yeah but not in one stretch did some in between other works and had for the Dinner. Today I am posting the pita chips which I made from the leftover Pita and Hummus. So simple and you can play variety of flavors in it. But what I am posting is which I do regularly at home. Sure you all like this flavored Hummus. Give it a try if you have not tried it. You can use this flavored Hummus for bread spread also. It really tastes great with wonderful flavor and also so healthy. So here is the variation of chips and Dips with some Tips.



Hummus (Click here to see the Basic Hummus recipe) - 2 cup (Divide to 3 portions)



Coriander Hummus - Just add 1/4 cup chopped coriander to the one portion of Hummus and grind it to fine paste or coarsely according to your wish.



Roasted Red Pepper Hummus- Broil one red pepper remove the outer skin and chop and add to Hummus grind to fine paste or coarsely.



Olive Hummus - You can use both black or green as per your wish just add 4 to Hummus and give it a blend.



Note :

1. If you are planning to do any one particular flavour Hummus before making basic hummus recipe just add those flavouring accordingly when you grind the boiled chick peas and other ingredients as mentioned in the basic method. Since I did with Leftover Hummus I am adding later to the basic recipe.
2. Other flavours which taste great for Hummus are roasted garlic, Mint.



PITA CHIPS

Ingredients :

Pita- 2 cut to triangles and split them.(Use scissors)
Roasted cumin powder - 2 tsp
Chili powder - as required
Olive oil - 2 tbsp
Salt
Garlic - 2 pod crushed and chopped very finely or u can use garlic powder too.

Method :

1. Whisk the olive oil with other powders and salt.
2. Preheat the oven to 400 degrees.
3. Brush the pitas with the oil mixture.
4. Bake it for 7 to 8 minutes. Just keep an eye. It should be lightly browned and crisp.
5. Enjoy with any dips.



Tips :

1. Other flavors u can do is whisk olive oil with salt, pepper and some Italian dried herbs.
2. Just sprinkle the cheddar cheese powder for cheese flavoured pita.
3. For onion flavor you can use onion powder, salt and pepper.

For healthier version Use whole wheat pita too. Perfect for munching. Please let me know if u gals have tried any !!!!!!!!!!!! Still I have many more to try and will update you if it comes out tasty.

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MEDITERRANEAN FEAST

 

Virtual Mediterranean Feast 

We really love the freshness and flavor of the Dishes in this cuisine. Since I am vegetarian, I often do vegetarian ones in this cuisine. Before we go for the recipe here is the small introduction about the Mediterranean cuisine.  This post is really big one hope you all will enjoy for sure.

The Mediterranean can be crudely divided into three culinary regions: North African(especially Morocco), Eastern Mediterranean(Egypt, Greece, Israel, Lebanon, Syria, and Turkey),and southern European(Italy, France, Spain). Wine and herbs are central to southern European cuisine, while spice intricately and boldly flavor North African foods.

Onions, garlic, and Tomatoes, surrounded by olive oil begin many dishes. Eggplants abound, as do squashes, peppers, mushrooms, cucumbers, artichokes, okra, and various greens and lettuces. Legumes like lentil, chickpeas, fava beans are widely used. Fresh herbs like rosemary, basil, cilantro, parsley, mint,dill, fennel and oregano are also included in their cooking. Fish dishes and grilled meats are also common.

It is widely believed that Mediterranean cuisine is particularly healthful. Pita bread, Hummus, and Falafel, Baba Ghanouj are very popular forms of the eastern type of the cuisines.

So I am posting the recipe for these :

1. Hummus - It is basically made of cooked Chick peas(Channa) ground with garlic, Tahini paste (Pure sesame seed paste) and spice powder with the touch of lemon and Olive oil. Used as spreads and Dips. There are various flavour in this and I am posting basic one. Will post different flavours later.

2. Falafel - This is Chickpeas ground with herbs, spice and deep fried to crispy balls. You can have this with pita. Can use as Pattie for the Burgers too.

3. Baba Ghanouj - This is made with Smoked eggplant ground with spices. Used in pitas and also Dips.

4. Tabbouleh salad- Bulgur wheat with more herbs with the hint of lemon and olive oil make this salad so healthy and fresh.

HUMMUS

Ingredients :

Chick peas - 1 1/4 cup

Garlic - 4 cloves

Lemon - 2 to 3 tbsp according to your liking

Tahini Paste - 2 tbsp  (You can also add another 2 tbsp if you want smooth and rich Hummus )

Chili Powder - As required

Salt

Water and Olive oil for Topping.

Method :

1. Soak the chick pea over night, cook in the pressure cooker.

2. Grind with above ingredients to fine paste and just drizzle olive oil and chilli powder on the Top.

3. I generally prefer chunky rather making very fine smooth paste. Do according to your taste.

FALAFEL

Ingredients :

Chick peas - 1 1/4 cup(Soaked Overnight)

Onion - 1 chopped finely

Garlic -1 clove

Parsley - 3 tbsp (washed and finely chopped)

Coriander leaves - 4 tbsp (washed and finely chopped)

Cumin powder - 1/2 tsp 
Coriander powder - 1/4 tsp
Pepper - 1/2 tsp 

Flour - 1 1/2 to 2 tbsp

Salt, Chili powder - 1/2 tsp or as required

Baking powder - 1/2 tsp

Baking soda - a pinch 
Sesame seeds for coating (optional)

Method :

1. Grind the soaked chick peas with garlic and add chopped herbs, flour , baking powder, chili powder and other powders along with salt.

2. Make balls to your desired shape sprinkle the balls with sesame seeds and deep fry in hot oil. Fry till deep brown and crispy.

BABA GHANOUJ

Ingredients :

Egg plant - 1 (Broiled in the oven or direct flame)

Lemon - 2 tbsp

Tahini paste - 2 tbsp

Garlic - 2

Salt

Pepper or chili powder

Roasted cumin powder - just to sprinkle

Olive oil - to drizzle

Method :

1. Just apply oil in the eggplant and grill, or broil in the oven. I do it in the direct flame.

2. Once the skin blackened and soft to touch just keep covered in the container using cling wrap.

3. Peel the skin and grind the flesh with all other ingredients to smooth paste or chunkier as you like.

4. Drizzle with olive oil, chili powder and cumin powder. Adjust the lemon juice according to your sourness.

TABBOULEH SALAD

Ingredients :

Bulgur wheat - 3/4 cup

Hot water - 1 cup

Parsley - 4 tbsp finely chopped

Mint - 4 tbsp

Scallions - 1/4 cup

Tomato - 1 deseeded and finely chopped

Olive oil , Lemon juice , salt and pepper for Dressing

Method :

1. Soak the wheat in hot water for 15 minutes or until the water is absorbed.

2. Add the chopped herbs and dress it with olive oil, salt, pepper and required amount of lemon juice.

3. Refrigerate it and serve chilled with pita.

What you need for arranging the pita :

1. Lettuce

2. Falafel

3. Hummus

4. Baba Ghanouj

5. Salad

6. Sour cream( I usually mix chopped cucumber and tomato with little salt with sour cream)

Method :

Stuff all the ingredients into the pita pocket according to your taste and amount. Enjoy eating !!!!

Note :

For healthier version I use whole wheat pitas too. For small pita just top with all the above items and enjoy.

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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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