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.

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Lebanese Cucumber Yogurt Cold Soup Recipe | International Recipes

We eat cucumber mostly as it is. I came across this recipe and immediately tried it. This soup enhances the taste of cucumber significantly. My family gobbled them up quickly. Lebanese cucumber cold soup is nice refreshment for the summer.

Recipe Cuisine : International / Lebanon | Recipe Category: Soup

Preparation Time: 10 mins  | Yields: 3 cups | Source: thelemonbowl

Ingredients:

Cucumber	1
Curd / Yogurt	1 cup
Water	1 cup
Garlic Pods	2
Mint Leaves	10
Salt	To taste
Lemon Juice	1 tbsp

Procedure:

1. Peel the skin of the cucumber using the peeler.

2. Grate the cucumber using the grater.

3. Wash and chop the mint leaves into small pieces.

4. Remove the skin of the garlic pods and grate them using the fine grater.

5. Take lemon juice from 1 lemon without it seeds.

6. In a wide bowl, add grated cucumber (from 2), curd, water, garlic (from 4), mint leaves (from 3), salt and lemon juice (from 5).

7. Mix them well with wire whisk till they combined very well.

8. Keep this mixture in the refrigerator for 2 hours and then serve.

Note:

1. Adjust the salt level according to your taste.

2. You can serve at room temperature also.

3. If you can use chilled cucumber and chilled curd, then no need to refrigerate.

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Banana Stem Salad / Vazhai Thandu Salad | Easy Salad Recipes

         Banana Stem Salad is a special salad which Tamils prepare and consume to break up Sasti Fasting (fasting for Lord Muruga). Banana Stem Salad is very healthy and can be consumed regularly as well as part of a weight loss diet.

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Recipe Cuisine : South India | Recipe Category: Salad

Preparation Time: 20 mins  | Yields: 2 1/2 cups

Finely Chopped Banana Stem (remove the skin and fiber)	1 cup
1 hr soaked Split Green Gram (moong dal)	2 tbsp
Chopped Mango	¼ cup
Chopped Cucumber	½ cup
Grated Carrot	¼ cup
Chopped Guava	¼ cup
Finely Chopped Coriander Leaves	1 tbsp
Finely Chopped Curry Leaves	½ tbsp
Grated Ginger	1 tsp
Finely Chopped Green Chilli	1
Curd	½ cup – 1 cup
Chaat Masala (Optional)	1 tsp
Salt	As required

Procedure:

1. In a wide bowl, add all the chopped vegetables and mix them well.

2. Then add salt, curd and chaat masala. Mix them well and serve.

Note:

1. Vegetables and fruits are your choice.

2. Chaat masala is optional.

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Dates Chocolate Truffle

Everyone would love Dates Chocolate Truffle as it looks like a ball of chocolate.quick to make; the Dates make it very healthy also.

Recipe Cuisine : International | Recipe Category: Dessert

Preparation Time: 10 mins  |  Yields: 10 Truffles

Ingredients:

Finely Chopped Dates	1 cup
Coco Powder	2 tbsp
Honey	2 tbsp
Water (if required)	2 tsp
For Dusting:
Coco Powder	3 tbsp or required

Procedure:

1. Grind the dates into coarse paste using the dry mixie jar (in pulse mode).

2. Then add coco powder, honey and water.

3. Grind them into a little bit coarse paste.

4. Transfer this mixture into a bowl. Mix them well with your hands or spatula.

5. Make gooseberry size balls from the mixture and keep it aside.

6. Sprinkle the dusting coco powder on the plate.

7. Roll the balls over the coco powder and keep it in the refrigerator for 2-3 hour.  Now truffle is ready to serve.

Note:

1. Since we are adding coco powder it will be slightly bitter.

2.  You can store at room temperature for more than a week.

3. Don’t grind for too long because the paste would stick with the jars walls and the mixie would stop.

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