July 18, 2018

Mexican Tomato Salsa Recipe | International Recipes



Salsa is nothing but dip in a Mexican style. It’s a unique remix of sauce and salad. It’s a good side dish for dosa, chapathi and bread toast. However it’s the perfect side dish for Nachos.

Recipe Cuisine : International / Mexico | Recipe Category: Dip

Preparation Time: 5 mins  | Yields: 20 cookies



Ingredients:
Onion
1
Tomato
1
Green Chilli
1
Finely Chopped Coriander Leaves
2 tbsp
Salt
½ tsp
Lemon Juice
1 tbsp
                 
Procedure:
1. Peel the skin of the onion and chop it into very small pieces.
2. Wash and remove the seeds from the tomato. Then chop it into small pieces.
3. Wash and remove the stem of the green chilli. Cut it into small circles.
4. In wide bowl add chopped onion, tomato, green chilli, salt, chopped coriander leaves and lemon juice.
5. Mix them gently and leave it for 10 – 15 mins.
   Tangy and delicious Salsa is ready to serve with everything. Especially served with  Nachos.

Note:
1. Adjust the red chilli level according to your spice level.
2. Adjust the lemon juice according to your taste.

July 11, 2018

Akki Roti Recipe / Rice (Arisi) Roti



Akki roti /  arisi roti is a rice flour based flat bread for breakfast from Karnataka Cusine. Akki means rice in kanada. This is healthy and gluten free recipe. You can make this for evening snacks and dinner too. You can serve this with any spicy chutney. 

Click HERE to view Breakfast Recipes.


Recipe Cuisine : South Indian / Karnataka| Recipe Category: Breakfast
Preparation Time: 10 mins | Cooking Time: 15 mins |  Yields : 5 nos.

Ingredients:
Rice Flour (Recipe HERE)
1 cup (1 cup = 240 ml)
Grated Carrot
½ cup
Green Chilli
1
Cumin Seeds
1 tsp
Finely Chopped Onion
½ - 1 cup
Finely Chopped Coriader Leaves
2 tbsp
Salt
1 tsp


Procedure:
1. Peel the skin of the carrot and grate them using the grater.
2. Wash and chop the coriander leaves into fine pieces.
3. Remove the skin of the onion and chop them into very thin and fine pieces.
4. Wash and remove the stem of the green chilli. Then chop it into small circles.
5. In a wide bowl, add rice flour, carrot, onion, coriander leaves, green chillies, cumin seeds and salt.
6. Mix them with the wire wish or with your fingers.
7. Add water little by little and knead it into a soft and pliable dough.  Keep it aside for 5-10 mins.
8. Divide the dough into tomato size balls.
9. Spread over few drops of oil on the plastic sheet or banana leaf.
10. Now place the dough on the sheet and flatten the ball using the fingers. [Grease your fingers with oil].
11. Now heat the tawa and place rotti on the tawa. Pour oil along the sides of the rotti.
12. Cook both sides of the roti till black spots appear on it.
   
        Yummy and delicious Akki Roti / Rice Roti / Arisi Roti is ready! Serve with tomato chutney.

Note:
1. Ensure that the consistency of the dough is neither too loose nor too tight.
2.  You can add grated coconut also.
3. You can use either small onion or big onion.
4. Carrot is optional.
5. You can use store bought rice flour also.

June 29, 2018

Yellow Pumpkin Kootu with Channa Dal (without Coconut)



With yellow pumpkin (manjal poosanikai) we usually prepare either poriyal , Chutney or kuzhambu. This yellow pumpkin kootu recipe was given to me by my friend. I tried this and liked it very much. This can be used as poriyal or side dish for rice and chapathi.

Recipe Cuisine : South Indian | Recipe Category: Stir Fry / Poriyal
Preparation Time: 5 mins | Cooking Time: 15 mins |  Yields : 1 ½ cup

Ingredients:
Yellow Pumpkin (chopped)
1 cup
Channa Dal / Kadalai Paruppu
3 tbsp
Salt
1 tsp or as required
Dry Powders:

1 tsp
Turmeric Powder
½ tsp
To Temper:

Oil
2 tsp
Mustard Seeds
¼ tsp
Cumin Seeds
1 tsp
Curry Leaves
1 spring
Garlic Pods
2
Chopped Onion
¼ cup
Tomato (small size)
1

Procedure:
1. Remove the skin and seeds of the pumpkin. Then cut it into ½ inch pieces.
2. Remove the skin of the garlic and either chop them into small pieces or grate them using the grater.
3. Remove the skin of the onion and cut it into small pieces.
4. Wash and pressure cook the channa dal with ¼ cup of water for 4 whistles in medium flame or cook them till they become tender.
5. Heat the oil in a pan, add mustard seeds and wait for popping.
6. Add cumin seeds and wait for splutter.
7. Add curry leaves and sauté till they become crisp.
8. Add garlic (from 2) and sauté for few seconds.
9. Add onion (from 3) and sauté till they become translucent.
10. Add chopped tomato and cook till they become mushy. Now close the lid of the pan and cook.
11. Add turmeric powder, red chilli powder and salt. Mix them well.
12. Add chopped pumpkin (from 1) and add ¼ cup of water. Mix them well. Close the lid of the pan and cook till they become soft.
13. Add channa dal (from 4) with cooked water and mix well. Cook till the water evaporates completely.
Yummy and tasty pumpkin / poosanikai kootu is ready to serve wit

Note:
1. You can use either small onion or big onion.
2. Adjust the spice level according to your taste.

June 26, 2018

A Spicy Mexican Style Mango Recipe / Mango con Chile y Limon



Innovative recipes are those which have a twist in taste – mixing of two different taste like sweet and sour together. A Spicy Mexican mango is one such recipe which mixes the sweetness of Ripe Mangoes with spicy red chilli powder and lime juice. Even though this very similar very similar to instant mango pickle recipe, the combination of sweet and spiciness in this recipe gives it a very unique and addictive taste. This is so famous in Mexico as it is a popular street food.

Click HERE to view Mango Recipes.

Recipe Cuisine : International / Mexico | Recipe Category: Mango / Streetfood
Preparation Time: 5 mins  |  Yields : 1 cup
Ingredients:
Ripe Mango
1
Red Chilli Powder
1 tsp
Salt
½ tsp
Lemon Juice
2 tsp

Procedure:
1. Wash and remove the skin of the mango. Then remove the seed from it. Cut the flesh into small cubes.
2. Put the mango cubes in a wide bowl.
3. Sprinkle red chilli powder and salt over the mango cubes.  Toss them gently.
4. Pour the lemon juice over the mango cubes. Again toss them gently for few seconds.
       Wow spicy and yummy Mexican Mango con Chile y Limon is ready. Serve it immediately.
Note:
1. Adjust the red chilli powder level according to your taste.
2. Adjust the salt level according to your taste.

Sundakkai Chutney / Turkey Berry Chutney Recipe



Even though sundakkai is very healthy, there are only very few recipes using it. Even if we use sundakkai in recipes, people usually take it out and keep it aside. Sundakkai chutney solves this problem as the sundakkai is completely ground into a paste and nobody would know it.  Everyone likes the taste and are surprised when told that the ingredient is sundakkai / Turkey Berry. All in my family loved this chutney.
I recommend this strongly for kids (and also elderly) because sundakkai is known for clearing the stomach worms and also control sugar levels.

Click HERE to view 40+ Chutney Recipes.


Recipe Cuisine : South Indian | Recipe Category: Chutney
Preparation Time: 5 mins  | Cooking Time : 10 mins |  Yields : 1 cup

Ingredients:
Green Turkey Berry / Pachai Sundakkai
1 cup
Oil
1 tbsp
Channa Dal/Kadalai Paruppu
1 tbsp
Red Chilli
2 or required
Tamarind
Turkey Berry Size
Grated Coconut
½ cup or equivalent
Salt
1 tsp or required

Procedure:
1. Wash and crush the turkey berries using mortal and pestle or paruppu mathu or any other heavy objects.
2. Immediately put them in a water to avoid darkening. Keep it aside.
3. Heat the oil in a pan, add channa dal and fry till they become golden colour.
4. Add red chillies and fry till they become crisp.
5. Add crushed turkey berries (from 2) and fry till they become pale in color. Switch off the flame.
6. Add tamarind, salt and coconut. Mix them well and allow it to cool down completely.
7. Grind them into fine paste using little water in a mixie jar.
    Delicious and yummy Sundakkai Chutney is ready. Serve with hot rice or Idly or Dosa.

Note:
1. Adjust the chilies according to your spice level.
2. Crush the sundakkai to overcome the bitterness taste of it.

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