Tomato Salsa

Ingredients

2 large tomato (chopped)

½ green pepper (de-seeded & chopped)

1 small onion (chopped)

1 tsp tobasco sauce

few chilli flakes

1 tsp butter

1 large clove of garlic (grated)
jalapeno peppers

Chopped coriander for garnishing

Salt to taste

Method

Heat butter in a sauce pan, add grated garlic, chopped onion, bell pepper and saute

After the onion becomes transparent add tomato & saute until they become soft

At this stage add tobasco sauce & chilli flakes, jalapeno peppers

Garnish with chopped coriander.

Serve immediately or refrigerate until ready to serve.

Serve this salsa with tortilla chips.

Hot Fudge Sauce

Indulge in this thick, delicious, rich, fudgy sauce, simple & quick to prepare and so much better than  we get in the store! Just a spoonful of this fudge sauce stirred into a mug of hot or cold milk makes the most wonderful chocolate drink. It can also be served with brownies, chocolate cake, ice creams.Consider making a real nice desert with vanilla ice cream, fresh cream and oreos is a great idea ! btw it smells great while cooking it over the stove :-) yum yum

Ingredients

6 cubes of unsweetened baking chocolate

1/4 cup unsalted butter

2 cups sugar

1/2 cup milk

1/2 cup whipping cream

1 tsp vanilla

Method

Microwave chocolate and butter in a large microwavable bowl on high for 2 mins or until butter is melted.

Add sugar, milk and cream, stir until well blended. microwave for 5 mins or until mixture is thick and sugar is completely dissolved, stirring after 3 mins.

Stir in vanilla.

Can be stored in fridge for a month.

                                

chilli honey dip

Ingredients
5 tsp honey 
chilli flakes
salt to taste
Method
Mix all the above ingredients, serve with honey glazed prawns

Spinach and Walnut dip

Ingredient
1 cup chopped spinach
½ cup walnuts
1 tsp finely chopped garlic
½ cup fresh curds
2 tsp green chillies
1½ tsp olive oil
salt to taste
Method
Wash the chopped spinach and steam for 1 minutes.Cool and sqeeze to remove all the water.Keep aside
Combine the walnuts and garlic and blend to a smooth paste in mixer.
Add the oil and spinach alternatively and keep blending  till the mixture is smooth and thick.
Add the salt and curds to make a mixure of dipping consistency.
Keep refrigerated for at least for an hour. Serve chilled with toasted triangles

Napolitana Sauce

Napolitana Sauce is delicious classic Italian Pasta Sauce. Easy to make and very tasty this recipe is originated from Naples.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stack, finely chopped
4 large ripe tomatoes, chopped
2 tablespoons chopped fresh parsley
2 teaspoons sugar
Black pepper powder
Method
Heat the oil in a heavy-based pan. Saute the onion, carrot and celery. Cover and cook for 10 minutes over low heat (stir occasionally)
Add the tomato to the vegetables with the parsley, sugar and 1/2 cup of water. Bring to boil, reduce the heat to low, cover and simmer for 45 minutes stirring occasionally.
Season with salt and freshly ground black pepper to taste. Add up to 3/4 cup more water until the required consistency is reached.



Recipe for Spaghetti Alla Ligure
This recipe on Dine n share Magazine http://www.dinenshare.com/2013/01/spaghetti-alla-ligure.html

Goda Masala

I am sure all the Maharashtrian's are familiar with goda madasa or kala masala which is a major ingredient in most of the Maharashtrian cuisines and extensively used by most of us.All the ingredients are roasted until they turn black (kala in marathi) therefore this name. this masala is very easy to make and can be stored upto 8-9 months in deep freezer

Ingredients

1 cup coriander seeds

1/4 cup cumin seeds

1/4 cup sesame seeds

1/4 cup dried coconut

5-6 dried red chili

3 whole cardamom

1 star annis

6 pcs of clove 

1 small pcs of cinnamon

6-7 pcs of black pepper

2 Bay leaves

2 tsp caraway seeds

Method

Grate the dry coconut and dry roast it, keep aside

Dry roast the sesame seeds, keep aside

dry roast cumin seeds, caraway seeds until they turn their original colour(almost black) and keep aside (dry roast each spice separately) on a low flame

Fry the whole garam masala in 1 tsp of oil, keep aside

add coriander seeds & red chilli together and fry them until it changes its colour

Grind all the roasted ingredients separately

Mix all the powdered ingredients and sieve

Grind the rough powder again

Add salt as per taste and store in a air tight container

Methkoot

Occasionally I love having "garam garam tup meth methkoot bhat". I often use methkoot in the methi raita which is my all-time favourite. Whenever I visit Pune, I make it a point to carry readymade methkoot with me back to Muscat. Recently, I realised that the methkoot jar was almost empty, so I called up aai to share her methkoot recipe which came in very handy.Surely this recipe will be helpful for those who relish methkoot.Thanks aai for the recipe

Ingredients

2 cups bengal gram, split (Chana dal)

1 cup black gram, split (Udid dal)

1/2 cup raw rice

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp mustard seeds

1/2 tbsp fenugreek seeds

1 inch dried turmeric root (called 'halkund' in Marathi)

Or 2 tsp turmeric powder

1 inch dried ginger root or 1 tsp dried ginger powder (soonth)

3-4 dry red chilies or as per the taste

1 tsp asafoetida.

Method

Dry roast each item separately. Chop turmeric root before roasting.

Let cool all the ingredients and grind together into a very fine powder. 

Methkoot is ready. Store in an airtight container. 

Guacamole

Ingredients

2 large avocados

4 tbsp finely  chopped white onion

2 tbsp finely chopped tomato

1 tbsp fresh lime juice

Salt to taste

2 tbsp finely chopped fresh cilantro

Method

Mash avocados in a mixing bowl, add chopped tomato, onion, cilantro, lime juice & salt to taste

Chill and serve with tortillas

Pico de Gallo

Ingredients

2 cups tomatoes
1/4 cup onion
2 jalapeños
1 clove garlic
1 lime (juice)
1 handful coriander
salt and pepper to taste
Method
chop tomato's, onions, garlic, coriander, jalapeños
Add juice of lime, salt and pepper to taste
Serve chilled.

Raw mango chutney

Ingredients
1 small raw mango (chopped)
1/2 tsp of fenugreek seeds (methi)
1 tsp jaggery (gul)
1/2 raw onion (chopped)
salt to taste
Red chili powder as required
Method
Add all the above ingredients into a mixer and grind it into a smooth paste.
Chill before serving.
Goes well with paratha's

Curry Leaves chutney

Ingredients

1 bunch curry leaves

1 tsp sesame seeds

1/2 bowl dried coconut (grated)

1 tsp red chili powder

salt to taste

Method

Remove the leaves from the stem and wash it throughly. dry it on a kitchen towel for 2-3 hrs.

Dry roast the leaves ,sesame seeds and coconut one after the other and set aside.

Grind all the above into a blender and remove

Add red chilli powder and salt to taste

roasted curry leaves, sesame seeds and dry coconut