Salsa recipe

Salsa recipe

Today, I am going to make salsa. It is a very popular side in Mexico and goes great with Nachos, Tacos etc.

Tomato is the most important ingredient to make salsa, so now we are going to pluck the tomatoes from my terrace garden.

What you see in my hand is the long yellow pear tomato and the one in the plant is the short pear tomato. Long pear tomatoes will bear five fruits in one  bunch but short pear tomato has 7-8 friuts in one bunch, I already plucked some more tomatoes and stored  it in the fridge. We are now going to make salsa..

 First, let us see the ingredients-

1 cup washed tomatoes

1 Onion

2 garlic cloves,

1 green chilli,

1 tsp roasted red chilli flakes,

1 tsp Garlic powder

1/4 cup coriander

1/2 lemon

Salt

First roughly chop the tomatoes, finely chop the onion, green chilli and the garlic.

   I am making this through the traditional method today, it is a very popular method and makes a very tasty dip as well.
     Put the  chopped onion, tomato, garlic, chilli and coriander in to the mortar and start pounding with the pestle to a coarse consistency. Make sure that you stop pounding before it becomes a fine paste.
That’s it. This is called the salsa dish or dip . It is a great side for chips or nachos. It is also used widely in other Mexican dishes like Burritos, Quesadillas etc.
Add and grind one more batch like this.

Important thing to note in this recipe  is that you must use smoked or roasted red chilli  which gives a great aroma to this salsa, you can use roasted tomato also instead of normal tomato that also tastes great in this salsa.

Look at this, the perfect consistency…

Now,  we can add salt, garlic powder and finally lemon juice  and mix well ..

Tasty mouthwatering salsa is ready. Serve it with a plate of Nachos and enjoy!

Pirandai podi

Adamant Creeper /Hadjod Powder

Ingredients: 

Adamant Creeper(Pirandai in Tamil) – 1 cup

Black gram(Urad Dal) – 2 Tbsp

Split chickpeas(Channa Dal) – 2 Tbsp

Dry Chilly – medium size 7.

Tamarind – a small marble size ball.

Salt – 1 tsp

Asafoetida – ¼ tsp

Gingelly Oil – 4 Tbsp

Black Pepper – 1 tsp

How to Make Adamant Creeper Podi:

Dry roast in a frying pan the black gram and split chickpeas till golden and keep aside.

Dry roast the dry chillies and pepper separately and keep them aside. 

Dry roast the tamarind, salt and asafetida till they are dry. 

In a heavy bottom frying pan, pour the gingelly oil and drop the adamant creeper pieces 

In once the oil is hot. Fry the creeper pieces till they are dry(This helps keep the powder from spoiling for a long time and also reduces the itchiness). 

Tip: Optionally, You can also dry roast a bunch of curry leaves and add it to the mixture for fragrance. 

Once all the above ingredients cool down to room temperature, they can be ground together in a grinder till it is of a powdery consistency.  

Superfood Adamant Creeper powder is ready! 

This can be preserved in an airtight container for months. If you keep it in the freezer, it can be kept indefinitely. 

This can be consumed along with rice or as a salad dressing.

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