MEXICAN SALSA WITH NACHOS

Ingredients


Green capsicum-1 ea(finely cubed)
Yellow capsicum-1 ea(finely cubed)
Red Capsicum-1ea(finely cubed)
Red onion-1 ea(finely chopped)
Tomato-1 ea(finely chopped)
White pepper Powder-1 tsp
Salt- to taste
Tomato ketchup-2 tbsp
Cilantro-for garnishing
Green chillies-1 ea (finely minced)-Optional
Nachos - 1 packet


Method

Mix all the ingredients gently & serve with nachos or crackers.


Note: Mix all the ingredients only when the party is about to begin. 

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TOMATO GARLIC CHUTNEY

Ingredients


Tomatoes-3-4 each
Garlic - one whole pod
Mustard seed-1 tsp
Oil-1 tsp +1 tsp
Urad dhal-1 tbsp
Red chillies-3-4 (acc to taste)


Method


Heat oil in a pan, add urad dhal, red chillies & saute few seconds.
Add garlic ,tomatoes& saute few min.
Allow to cook & grind to a fine paste.
Heat oil in a pan, temper with mustard seed & add to the chutney.
Serve with Idly or Dosa or roti.

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SAMOSA CHANNA CHAT

Ingredients


Samosa - 2 ea(Click here)
chat channa masala - 1 cup(Click here)
tamarind chutney - 2 tbsp(click here)
Mint chutney - 2 tbsp(click here)
Red onions - 1 ea (chopped)
Carrot - 1 ea (grated)
Corainder leaves - 1/2 bunch (chopped)
Seasoning - to taste


Method:

Break down the samosas to small bits.
Add in the chat channa masala.
Mix in the tamarind, mint chutneys & seasoning to taste.
Mix well & garnish with chopped red onion & grated carrot.
Finish with chopped coriander leaves.

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CASHEWNUT PAKODAS - MUNTHIRI POKODA

Ingredients


Gramflour/chickpeas flour-1 cup
Rice flour-1 cup
Cashewnuts-1 1/2 cup
Mint- few sprigs
Red chilli powder-2 tsp
Salt- to taste
Ghee-1 tbsp
Oil- for frying

Method


Mix all ingredients & make a medium dough.
Deep fry in oil & serve hot.

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MUSHROOM FRIED RICE

Ingredients


Mushroom-200gms
Onion-1 ea(finely chopped)
Garlic-1 tsp(chopped)
Ginger-1 tsp(chopped)
Mixed capsicum-1 cup(red,green & yellow)
Carrot-1/4cup
Beans-1/4 cup
Soy sauce-2 tbsp
pepper powder-1 tsp
Salt- to taste
Spring onion-for garnishing
Cilantro-for garnishing
Boiled rice-3 cups
Oil-2 tbsp


Method


Heat oil in a pan, add garlic,ginger,onion & sauté few mins.
Add mushrooms & cook until golden brown.
Add carrot,beans & allow to cook until half done.
Add mixed capsicums,pepper powder & salt.
Add cooked rice,soy sauce & mix well.
Garnish with spring onion & cilantro.

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RISSO VERDE - GREEN RICE

Ingredients
Basmati rice-2 cups (soak for 30 min)
Mint rice-1 cup
Coriander-1/2 cup
Peas-1cup
Ginger-1 tsp
Garlic-3 cloves
Green chilli- 2 ea
Cumin seeds- 1 tsp
Fresh coconut - 1/2 Cup(grated)
Oil - 2 tbsp


Method


Blend in Coconut, mint, coriander, ginger, garlic & green chilli to a fine paste.
Heat oil in a pan temper with cumin seeds  & add in the green paste.
Allow it to cook.
Season it well. Add in 4 cups of water to the mix & let it boil.
Add in the soaked rice,peas & cook it well. 
 Serve hot with raitha.

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TOMATO BASIL SAUCE

Ingredients
Cherry tomato-500gms
Red onion-1 ea
Garlic-2 tsp
Fresh basil-1/2 cup
Dried oregano-2 tsp
Dried basil-2 tsp
Bay leaves-2 ea
Olive oil-5 tbsp
Crushed pepper-1 tsp
Sugar-1 tsp
Salt- to taste
Method

Heat olive oil in a pan, add bay leaves, garlic, onion & sauté few mins.
Add in Dried oregano & basil to flavour.
Add cherry tomatoes & simmer until it gets cooked very well.
Simmer it until all the liquid evaporates & forms to a thick sauce.
Add in salt & sugar to adjust seasoning. Add a nit more olive oil & allow to simmer.
Finish with fresh basil & use for pasta.

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