0 GUACAMOLE DIP

Guacamole / Avacado Dip
 

Guacamole dip is a dish made from Avacado and is a Mexican food. I have had this many times in Mexican restaurants and making this dip at home is very easy and can be done in just minute and also is no cook recipe. Here I have served with Blue Corn Chips which goes very well with it.

All you need is
 

Avacado – 3 riped ones

Red onion – 1 small or can use less as per your taste – chopped

Tomato – 1 deseeded and chopped fine

Serrano peppers – 2 deseeded and chopped fine or if u like a spicy touch then add chopped jalapenos

Salt as needed

Cilantro – very little – chopped

Lime juice – ½  tbsp. or more if needed as per your taste

Garlic powder – ½ tsp ( optional)
 




Cut avacados into half and slightly twist them and pull apart. Remove the pitt(seed) and using a spoon scoop out the pulp from the avacados and discard the skin. Collect them in a wide bowl or plate and using a fork press them to mash well. If you like it chunky then can leave out some pieces or mash finely. Since they are ripe you can do it in minutes. Next add all the remaining ingredients and mix well. Serve with your favourite chips.
 

Sending this to Let’s Brunch on Sunday event hosted by Priya and Veena http://www.veenasvegnation.com/

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7 AMARANTH LEAVES STIR FRY

Amaranth or Amaranthus Stir Fry / Dhantu Keerai Poriyal/ Thota Kura Vepudu / Dhantu Soppina Palya 


Amaranth leaves are one of the commonest available greens in any vegetable shops in India.  It is very common to consume  a variety of greens daily back home. Every day very early in the morning we can see vendors selling different varieties of greens in carts or some of them in baskets on their heads shouting to buy some.  After moving here , I missed all the greens and only from few years started to get few varieties and whenever I find this bunch I first take them in my cart. This leaves are very easy to clean and also no need to throw away the stem. They also can be used as stir fry or add them in kootu’s, sambar or soups.





Amaranth Leaves – 1 big bunch
Onion – 1 chopped fine or shallots – few sliced
Garlic – 4 or 5 cloves
Red chillies – 4 or 5 broken
Mustard seeds – very little
Urad dal – very little
Curry leaves – few
Grated coconut – 2 tbsp
Salt
Oil – very little

Clean, wasd and pat the leaves. Next chop them.
Heat oil in a pan and add mustard seeds, urad dal and curry leaves. When they splutter add red chillies and garlic. Saute for few seconds and  add onion. Fry till onions are transculent and add chopped greens. Reduce heat and stir in now and then till leaves are shrunk and cooked. Add salt and mix in grated coconut. Serve as a side with rice or with roti’s.






Sending this to Let’s Brunch on Sunday event hosted by Priya and Veena 

 

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3 JONNA UNDRALLU / SORGHUM FLOUR MINI BALLS

JOnna Undrallu / Cholam Mani or Ammini Kozhukattai/ Sorghum Flour Mini savory Balls

 


I was away from blog for many months. Though was clicking some pictures, I was not updating. May be as I had a very busy summer with house full of guests for 2 months around a dozen :D.  After everyone left I felt  very lazy to kick start to post when one day I saw Priya’s status in FB asking to join the Sunday brunch event. Without any thought I just replied that I am in as it was the best time to wake up my blog and also to join in an event.  When I was looking at my pictures as what to post an idea came up to post an appropriate one for the festival. We usually make this undrallu very often for snack and also with many twists loved by all. It is very easy and also very healthy. Try it out for a change and you will not be disappointed.
 


Jowar Flour/ Sorghum Flour – 1 cup

Salt – as needed

Oil – 2 tsp( preferably gingelly oil)

Mustard seeds -  very little

Urad dhal – very little

Asafoetida – 2 pinch

Red Chillies – 3 or 4 broken

Curry leaves - few

Grated coconut – 2 tbsp



Take a bowl  with the flour, add salt and a tsp of oil. Mix well and slowly add hot water and make a soft dough. It should not be very had or very watery. When pressed with your fingers/fist it should nost stick but easily go in. Apply a drop of oil in your palm and pinch a piece of dough and make small balls, as small as you can so that it will cook easily and also very easy to bite. Prepare balls with all the dough and place in a steaming plate and steam for 15 mts in a pressure pan without weight or in a idli cooker or anything else that you steam with. Remove and keep aside.



Heat remaining oil in a pan and when hot add mustard seeds, urad dhal and asafoetida . When it splutters up add broken red chilies and curry leaves. Stir once or twice and add in steamed balls and grated coconut. Mix well and serve. Can have this as a meal or snack.



Sending this to Sunday Brunch event started by Veena and Priya



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