Tomato Chutney for Dosa, Idli

Its a very spicy Tamil style chutney :)

Ingredients:

Tomato - 1 / 4 kg
Onion - 200 g
Garlic - 5 pallu
Ginger - 1 piece
Red Chilli – 3
Broken urad Dal - 2tsp
Toor Dal (Lentil) – 2 tsp
Coconut - 1 / 2 cup
Salt - the quantity

Merhod:

1. Take a pan and pour oil. Heat oil, fry Toor Dal and  Urad Dal.

2. Fry on medium heat until you get the pleasant aroma of the grains.

3. Add onion, fry until it becomes golden brown. Then add ginger.
Add garlic and dry red chillies. Fry for a minute. Now add the chopped tomatoes.

4.Fry the tomatoes until the raw smell went off. Keep in low heat for ten minutes.

5. Add required salt and leave it for a minute, switch off the stove and add the grated coconut.

6.Leave it to cool and grind, should not grind it way to smooth paste.
Tomato chutney is the best side dish for idli, Dosai and  masal dosai.

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Pickled Jalapeneo

First I would like to show you pictures step by step, to make it really clear to you guys :)

Ingredients:

Jalapenos - 3 cups, sliced nacho style

Salt – 1.5 tbsp

Asafoetida - 3 pinches(optional)

Lemon Juice - 6 tbsp

White Distilled Vinegar – 1.5 tbsp

Vegetable Oil - 3 tsp

Bay Leaf 1

Method:

Wash the Jalapenos and slice them.

Put the Jalapenos in a clean, dry jar.

Add the Salt, Bay Leaf and Asafoetida and mix well.

Keep aside for 4-6 hours and let the spices seep into the

jalapenos.

Next add the Lemon  Juice, Vinegar and  Oil.

Cap the jar and give it a really good mix.

Keep aside for a day but don’t forget to keep mixing the

pickle every once in a while.

After a day, it is ready to eat. Store in the refrigerator after

that.

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Tortilla wrap Roll-ups

2 8 oz. packages of cream cheese (room temperature)
1 24 oz. container sour cream
2-3 T taco seasoning
10-12 large tortillas

Toppings

Peas
Diced carrots
Diced green peppers
Chopped green onions
Finely grated cheddar cheese
cucumber slices
chopped mushrooms

Be creative with what you like!
Its just that tomatoes can make the wrap soggy so may be you should not add them :)

Blend cream cheese and sour cream until smooth. Mix in taco seasoning.

In the center of each tortilla, put a small stripe of refried beans. On the rest of the tortilla spread the sauce making sure to get the edges. You want a decent amount to make sure all your toppings will stick. Sprinkle with toppings and roll up. Tuck in the ends and wrap in plastic wrap, but don't overfill. Refrigerate over night.
Slice before serving and serve with salsa.

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