Mexican Salsa

 

          Try out this classic Mexican Salsa that is so easy to prepare. Very few ingredients goes into making this comforting delight. It goes absolutely well Nachos, Tortilla chips, tacos, quesadillas, croutons, crudités or toasted pita bread. So plenty of choice. It is a great party recipe that can be whipped up in a jiffy. So check out the step by step pictorial recipe to prepare this light and healthy snack,

         'Salsa' in Spanish means 'Sauce' and sometimes it is also called 'Salsa Fresca' meaning Fresh Salsa. 

          There are two ways one can dish out this salsa, either by roasting and pounding the ingredients or by a simple chopping & pulsing method. Both ways it tastes awesome. 

          If Jalapenos are unavailable, then normal chilies, capsicum, chili peppers or store bought bottled ones can also be used. I used the latter as I could not lay my hands on fresh ones. 

          At times this salsa serves as a light dinner for me along with Khubz bread that are cut into triangular shapes and toasted in olive oil. It is just pure divine and so comforting. So absolutely hassle free. 

• 3-4 tomatoes
• 1 small onion
• 1-2 jalapenos 
• 3-4 garlic cloves, grated
• handful of coriander leaves, chopped
• 1 tsp. lime juice
• 1 tbsp. olive oil 
• 1/4 tsp. oregano
• Pinch of salt, pepper & cumin powder

          Chop the tomatoes, onion and the jalapenos and then throw them along with the garlic and coriander leaves in a food processor / mixer blender. 

          Pulse only a few times. Do not puree it. It should be finely diced. Voila, your Mexican Salsa is ready.

          Transfer to a serving bowl and add all the dry seasonings, olive oil and lime juice. Give it a stir and let it sit for a while for all the flavors to come together. 

          Then enjoy it chilled or at room temperature with nachos, tortilla chips, croutons, toasted pita bread or crudités. 

          You can also store in a bottle or any air-tight container and refrigerate for later use. 

                                 Everything is chopped.

                                  Put in the food processor and pulse few times. 

                                 Transfer to a big bowl.

                                  Add all the dry seasonings.

                                  Add the olive oil.

                                  Add some lime juice. 

                    You can store in a bottle or any air-tight container & refrigerate for later use. 

                    Enjoy it chilled or at room temperature with nachos, tortilla chips, croutons, 

                    toasted pita bread or crudités. 

Mutton Pothi Biryani

 

          This Kerala style traditional Biryani is a local delicacy and is extremely flavourful. It is also called as Kizhi Biryani. It is quite unique as rice and mutton are cooked separately and then layered with few toppings. It is then wrapped in a banana leaf and steam cooked to enhance the flavour of the dish. 

          The banana leaf can be wrapped like a parcel / packet called Pothi or as a potli / pouch which is called Kizhi in the local lingo. Traditionally, small grain rice, called Jeerakasala rice is used in this recipe, but it also goes well with Basmati rice. This is a must try recipe and a great party recipe too. This one-pot meal is best enjoyed with raita and papad. 

          Pothi Biryani is fast catching up with many Kerala restaurants worldwide. In fact, I came across this traditional Biryani in one of the Kerala restaurants and I totally loved this concept of biryani in a banana leaf. It is just divine. 

          At times, pineapple, raisins or saffron is used as a garnish. But I skipped these ingredients. You may add them if you wish. It can be served directly from the banana leaf itself for a nice weekend lunch at home. Though the process may be slightly lengthy for some, however the end result is this super yummy comfort food. So enjoy!!!!

• 1 cup small grain rice, soaked for 30 minutes, washed and drained
• 500 gms. mutton with bones
• 2-3 boiled eggs
• 3 tbsp. oil
• 1 onion sliced
• 1 onion, chopped
• 1 tomato, chopped
• 2-3 tbsp. fried cashew nuts
• 1 tbsp. coriander leaves, chopped
• 2 tbsp. ghee
• banana leaves as required
• aluminum foil as required

Marination - 

• 1 tbsp. ginger-garlic paste
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 cup yoghurt

          Marinate the mutton with all the mentioned ingredients, preferably overnight. 

          To cook the rice - bring sufficient quantity of water to a boil. Add the drained rice and cook till it is almost done. Drain and keep aside. 

          Heat oil in a pan and fry the sliced onion till well browned. Drain and keep aside.

          In the same oil, fry the chopped onion till light brown. Add the tomato and sauté till it is mashed. 

          Now add the marinated mutton and cook, covered, till almost dry. Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. 

          When it is cool enough to handle, remove the lid and simmer further till the gravy is thick. Keep aside.

          Heat a tawa / pan and place the banana leaf for a few seconds (both sides). This will help it to become more pliable and soft so that it can be easily folded without breaking. 

          To assemble - Place an aluminum foil and over it keep a banana leaf. Grease it a bit with some ghee. Place some cooked rice and then layer with little of the cooked mutton, followed with another layer of rice. 

          Place a boiled egg over the rice. Sprinkle some fried onion, cashews and coriander leaves. Drizzle some ghee and a tbsp. of the mutton gravy.

           Gently fold the banana leaf along with the foil into a parcel. Make 1-2 similar parcels with the remaining rice and mutton curry.

          Place a kadai / pan with some water and bring it to a boil. Place a perforated stand and arrange the parcels. 

          Cover it and steam for 8-10 minutes on a low flame. You can also steam in a pressure cooker or an idli stand. 

          Serve with some raita and papad if you wish for a nice traditional Kerala style Biryani. 

          

Tahchin (Persian Saffron Rice Cake)

 

          Tahchin is an exotic and a classic Persian Rice Cake that can be pan cooked or baked. However, this is the former version. This elegant dish is prepared during special occasions, where it is usually the centerpiece. The bottom crust known as Tahdig is the most important part of this cuisine.

           It consists of basically rice, yoghurt, egg, saffron and chicken that is cooked in dum and gently inverted on a serving platter. It is then beautifully garnished with barberries, chopped pistachios and almonds. So check out the step by step pictorial recipe to prepare this one-pot wonder. 

        

           Tahchin is traditionally made in a non-stick pan / pot and cooked on a low flame till you get a nice crisp crust at the bottom. It is all about layering saffron rice at the bottom, followed by shredded chicken and then another layer of rice. 

          The presentation is the focal point in this recipe. Barberries, a sour dried fruit available in all Middle Eastern outlets is an integral ingredient in this recipe. But in the absence of it, you can substitute with dried cranberries. It is light on the tummy and is simply out of the world with a nice aromatic saffron flavour.

• 1 cup Basmati rice, soaked with 2 tbsp. salt for an hour
• 1-2 chicken breast
• 1 onion, chopped
• 1-2 garlic cloves, chopped (opt)
• salt to taste 
• 1/2 tsp. each turmeric powder, pepper powder & coriander powder
• 1/4 cup barberries
• 1 tsp. sugar 
• 1 cup yoghurt
• 1 egg
• 2 pinches of saffron soaked in 1/4 cup water
• 1 tbsp. rose water
• 6 tbsp. olive oil 
• 3-4 tbsp. butter 
• 1 tbsp. chopped pistachios 
• 1 tbsp. chopped almonds

          Boil the chicken in 2 cups water along with a pinch of salt, turmeric powder and pepper powder till tender. (Alternatively you can pressure cook for 2-3 whistles). Drain and shred them when cool.

          Cook the rice in sufficient water till done. Drain and keep aside. In a bowl, whisk together yoghurt, egg, half of the saffron water, 2 tbsp. oil and rose water. Add half of the rice to the yoghurt mix and mix well. Cover and set aside for 5-10 minutes.

          Heat 2 tbsp. oil and sauté the onion and garlic till light brown. Add the shredded chicken, salt to taste, turmeric powder, coriander powder and pepper powder. Mix everything well and cook for 1-2 minutes. Add half of the barberries. Give it a stir and keep aside. 

          Add half of the butter and stir fry the barberries along with the sugar and little water. Keep aside. 

          Heat remaining oil in a non-stick pan and layer the yogurt rice first and press it down. Now arrange the cooked chicken over it and finally layer the remaining rice. 

          Drizzle the remaining saffron water and butter. Cover with a foil and cook on a low flame for 20-25 minutes or till you get a nice crisp crust at the bottom.

          Switch off the flame and let it remain as it is for 5-10 minutes. Now place a plate over it and gently flip it over. 

          Garnish with barberries, chopped pistachios and almonds. Serve as it is, with salad or spiced yoghurt for a nice comfort meal.

                                  The Shredded Chicken.

                                 Heat 2 tbsp. oil & sauté the onion & garlic till light brown. 

                      Add shredded chicken, salt to taste, turmeric powder, coriander powder 

                      and pepper powder. Mix everything well & cook for 1-2 minutes. 

Add half of the barberries. Give it a stir and keep aside.        

Whisk the yoghurt, egg, half of the saffron water, 2 tbsp. oil & rose water. 

Add half of the rice to the yoghurt mix and stir well. 

Add half of the butter and stir fry the barberries along with

 the sugar and little of the saffron water. Keep aside. 

                             Heat remaining oil in a non-stick pan and layer the yogurt rice. 

                             Press it down.

Arrange the cooked chicken over it.

    Then layer the remaining rice. Drizzle remaining saffron water & butter.

                      Cover with a foil & cook on a low flame for 20-25 minutes or till you get

                      a nice crust at the bottom.

                                 Place a plate over it and gently flip it over. 

                                 Garnish with barberries, chopped pistachios and almonds.

                         Serve as it is, with salad or spiced yoghurt for a nice comfort meal.

Egg Rice Frittata / Omelette

 

          This is a very easy and a fuss-free egg based recipe. If you have any leftover rice, pulao, biryani, etc. then you can easily prepare this one-dish wonder. I topped it up with some sliced sausages. It is almost similar to Japanese Omurice, but with a twist. It also resembles a pizza, minus the cheese. You may add so if preferred. Kids, especially will simply love this amazing creation. 

        

          You can go ahead and add any toppings of your choice, like boiled & shredded chicken, sautéed prawns, mushroom, any diced veggies, cheese, etc. It is ideal for breakfast and anytime you prefer something light. 

          So enjoy as it is or with tomato sauce / any chutney. I served mine with homemade yoghurt garlic sauce. Check out the step by step pictorial recipe to prepare this fusion treat. 

• 3 eggs, well beaten 
• 1/3 cup cooked rice
• 1/2 cup parsley, chopped
• 1/4 tsp. salt or to taste 
• pinch of pepper powder
• 2-3 tbsp. oil 
• 2-3 garlic cloves, chopped
• 1 green chili, chopped
• 1 onion, chopped
• 2-3 chicken sausages, chopped
• chutney or tomato sauce to serve

          To the beaten egg, add cooked rice, chopped parsley, salt and pepper powder. Mix well and keep aside. 

          Heat oil in a pan and sauté the sausages lightly. Drain and keep aside. In the same oil stir fry garlic and green chilies. Then add the onion and stir fry till light brown. 

          Add the egg mix and top it up with the sausages. Cook on a low flame till it is set on one side. 

          Gently flip it over and cook the other side till done. Serve hot with tomato sauce or any homemade chutney. 

                                 To the beaten egg, add cooked rice,

                                  chopped parsley, 

                                  salt and pepper powder. Mix well and keep aside. 

                         Heat oil in a pan and sauté the sausages lightly. Drain and keep aside.

                                  In the same oil stir fry garlic and green chilies.

                                  Then add the onion and stir fry till light brown. 

                                   Add the egg mix.

                    Top it up with the sausages. Cook on a low flame till it is set on one side. 

                                 Gently flip it over and cook the other side till done.

                                 Yummy Egg Rice Omelette is ready to serve. 

                                 Serve hot with tomato sauce or any homemade chutney.