Thursday, January 20, 2011

Tomato-Onion Chutney

A gorgeous hue of red-orange:)
I am so used to eating the usual coconut-cilantro chutney, that when I first ate this chutney, I fell in love with it. Now I make it almost eveytime I make idlis and dosas. Each time I make it, I end up licking my fingers and spoon while cleaning up. Each time I make this chutney, my son knows its either idli or dosa day:)
1 1/2 red tomatoes
1/2 onion
5 red chillies
little tamarind soaked in water
1 tbs chana dal
2 cloves garlic
1 tsp cumin seeds
salt to taste
for tempering:
1 tsp mustard seeds
1 sprig of curry leaves
Shallow fry all the above ingredients till the raw smell is gone. Grind in blender without adding any water when cold. Then temper with hing, mustard seeds and curry leaves. Serve with idlis or dosas.

Monday, January 10, 2011

Corn and Bean Salsa

This is a very healthy and easy take on salsa. Can be served as a side, on top of or inside any mexican fare and served as a dip with chips.
1 cup frozen or fresh corn.
1 cup mexican black beans, tinned or freshly cooked.
1 large tomato, deseeded
1 medium red onion, chopped
1 jalapeno, deseeded and minced
chopped cilantro
salt and pepper to taste
2 cloves minced garlic
1 frsh lime juice
Defrost the frozen corn and microwave for couple of minutes. Drain off the liquid from the beans. Mix all the ingredients together and let the flavors blend. Serve with chips or any other mexican fare.