Cilantro Salsa

Sorry readers, I have been out almost all 2018. But here I am - promising myself to keep up and keep busy myself and update my recipes I try whether self learnt or from some other website to keep posting here.

One of the recipes I liked from my work cafeteria and I love making it whenever I have fresh cilantro and here it is and simple one

Ingredients
Cilantro
Jalepeno/green chillies
Tomato
Olive Oil
Salt

Method of preparation
- Blend the above ingredients together in a blender and enjoy it

Usage
- you can have it like chutney with white rice
- Have it as an appetizer along with chips or
- use it as a spread on sandwiches.

Note
- We need only 1/2 tea spoon or so of olive oil. Do not need much unless quantity is too much
- Jalepenos or green chillies vary on how much spiciness you would like to have. 

Pesaru pappu pachadi/Moong dal ki Chutney

This is one of the quick and easiest pachadi's to make. Probably more authentic one too. I learned this from my attagaru when they were visiting us last month. here goes the recipe:

Ingredients:

Moong dal - Soaked in water for atleast for two hours

Hing (Asafoetida)

Red chilli powder

Turmeric

Salt 

For tadka:

Oil

Mustard seeds

Jeera

Hing (Asafoetida)

Curry leaves (optional)

Method of preparation:

Add the salt, red chilli powder, turmeric to the soaked and drained moong dal. Grind it coarsely in a blender.  Do the tadka with heated oil in a small bowl. Add mustard seeds and let it splutter. Add jeera, hing and curry leaves. Add tadka to the chutney. Your chutney is ready to serve. This is generally goes good with white rice and ghee (or oil).

Aloo broccoli curry

Ingredients
Potatos - 3 potatos
Broccoli - 2 cup
Tomato - 1/2 chopped
Oil - 2 spoons (Use olive oil for healthy reasons)
Mustard seeds - 1 spoon
Jeera /Cumin seeds - 1 spoon
Chana dal - 2 spoons
Turmeric - 1/4 spoon
Red chilli powder - 1 and 1/2 spoon (depending on the spice level of yours and your powder)
Salt - 1 spoon

Method of preparation
Take a kadai and add oil to it. Once the oil is hot, add mustard seeds and let it splutter. Add jeera and chana dal after it. Add the chopped potato and broccoli to it. cover and cook for 5 minutes. Broccoli and potatos both cook fast so check in between so that they do not stick to the pan. When the potatos and broccoli are  almost done add rest of the ingredients. Add dhania powder also (optional). Your simple curry is ready to serve.

Capsisum Paneer (No onion or No garlic)

I am trying to avoid onion or garlic or any garam masala's on Friday's (if I cook). Whenever I have guests that will be a problem (for me) on having that constraint. So last week when I had guests I experimented this dish and turned out to be good one. Hopefully you will like it too.....

Ingredients
Paneer (scrambled)
Green capsicum
Orange capsicum

Tomatos
Cumin powder
Coriander powder
Red chilli powder
Salt
Oil
Cumin seeds

Method of preparation
Take a kadai and add oil to it. once the oil is heated add cumin seeds. Add onions and stir until they become translucent. Add both capsicums, Tomato's and Salt and cook for couple of minutes until they are done. Add also the remaining masala's (coriander powder, cumin powder, red chilli powder, tumeric - optional). Once the veggies are almost cooked add the scrambled paneer and mix properly. Transfer it to the serving bowl and garnish with coriander leaves.

Dum Aloo (with no Onion or Garlic)

This curry is made by my co-sister on Monday and the credit totally goes to her. The taste was awesome and made in few minutes only. People who love tomatos and potatos will very well love this curry. Another nice thing about this curry is that, it does not have any big masala's and no onion or garlic to it. I loved both parts of it because, I can make this curry on a festival day and offer it to god without compromising on the favor and taste. So god get to have this yummy food too ..... cool isn't it. I am so tempted to add it to blog. OK...No more talking... here goes the recipe

Ingredients
Potatos - 5
Tomatos - 3 - chopped any size
Coriander powder
Oil
Mustard seeds
Jeera (Cumin seeds)
Turmeric
Red chilli powder
Salt

Method of preparation
1)Boil the potatos and chop it into big chunks. Alternatively you can use the baby potatos and use fork to prick it after removing the top layer of them. (I used microwave to boil potatos than traditional way, saved me time/vessel cleaning/stove time). :).
2) Take a kadai on stove top and add little oil to it. Now add mustard seeds (after oil is heated). After mustard seeds splutter add jeera (cumin seeds) to it. Add chopped tomatos and let it cook thoroughly. Mix the tomato in between.
3) Add turmeric, salt and red chilli powder to the above. After tomato is cooked properly, allow it to cool and then grind the mixture in a blender.
4) Take kadai (either same cleaned one or different one) and very little oil (may be 1-2 spoons) and add the tomato paste to it. Add some water to it and let it cook until the mixture thickens a little bit. Now add the boiled potatos to it.
5) cover and cook for 5 mintues or some time until the potatos have the gravy taste to it. Turn off stove and transfer the curry in serving bowl. Garnish with Coriander and it is ready to be served with either chapati or rice. Enjoy!!