Guacamole

Guacamole is an avocado-based sauce that originated in Mexico. In addition to its use in Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient.

Ingredients:

2 medium ripe avocados 
1/2 small onion chopped
1/2 of a 4 oz can diced green chile peppers
1 Tbsp. fresh cilantro, chopped
1 Tbsp. lime juice
1 clove of garlic, minced
1 medium tomato, seed removed and chopped


Method:

1. Cut avocados in half.  Remove seed (set the seed aside).  Dice and scoop out of skin.
2. Place avocado in a bowl and mash to desired consistency.
3. Mix in remaining ingredients.  Serve immediately or place in the fridge with pits added to the bowl.  Putting the pits in the bowl will keep the guacamole from going brown.

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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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Black Bean Salad ...... best dinner to reduce waist and tone tummy

Black beans has most fiber among beans, it helps tummy remain full for long, fight constipation, prevents bloating and also tones tummy. To top it all its sooooo yummy that you will not go for anything else at dinner.

Ingredients:

• 1/2 cup minced onion
• 1tbs ginger garlic, pressed
• 2 cup black beans or 1 15 oz can (without BPA), drained and rinsed
• 1 tomatoes, chopped 
• 1/4 cup chopped fresh cilantro
• 2 tbs extra virgin olive oil
• 3 tbs fresh lemon juice
• green thai pepper or chilli chopped
• salt and black pepper to taste
• 
  

Method:

1. Mince onions and press garlic and let sit for at least 5 minutes to bring out the flavour.
2. Mix all ingredients together and serve. Let it marinate in the refrigerator for awhile.

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