Restaurant style salsa

I have a new favorite blog that I am hooked onto these days. It is the pioneer woman’s blog. I have seen her shows on Food network and love her cool and composed personality. Her blog is full of stories of life in a ranch, her family, their travels and such. Makes for an interesting read.

Anyway, I came upon this salsa recipe from her blog and it is the easiest, yummiest recipe ever! oh and it tastes just like how they make it in a restaurant!

Without any further ado, here it is


1 can whole tomatoes(I used hunt’s)

1 jalapeno chopped

1 sweet onion, finely chopped

1 cup cilantro, finely chopped

1 clove garlic, finely chopped

juice of half a lime

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon cumin powder

Empty the contents of the can into a blender. Add rest of the ingredients and pulse. If you want chunky salsa, pulse only once. Be careful not to pulse too many times either, or you’ll end up with tomato sauce.

You can also add some canned tomato chunks if you like it more chunky. Enjoy with some tortilla chips.

I personally like it better if it has been refrigerated.

Note: if you can’t take the heat, De-seed the jalapeno before adding it to the blender.

If you can’t find canned tomatoes where you live, you can make pico de gallo with fresh tomatoes

15 minute Palak Paneer


Another quick all time favorite recipe… always amazes me how some restaurants load up this recipe with spices and grease and take away from the comfort food feeling!

This recipe here uses very few simple ingredients and no butter or cream what so ever! And it’s a great way to feed your kids the healthy goodness of spinach and Paneer.

Ingredients: Serves 4

Spinach coarsely chopped 1 bag

Paneer ( Cottage cheese) 20 small cubes ( You can make Paneer at home or buy pre cut cubes from the store)

Green Chillies – 3

Garlic 1″

Ginger 1″

Garam Masala 1 tsp

Tomato – 1 large chopped

Milk 2% – 8 oz

Cilantroe – For garnishing

Fennel seeds and 1 tsp oil – For seasoning

Salt to taste

In a frying pan, heat 1 tsp oil and allow the fennel seeds to splutter. Then add the chopped onions, crushed ginger and garlic and saute till the onions turn golden brown. Then add the chopped green chillies and tomatoes. Fry till the oil starts to separate out from the tomato. Then add the garam masala and the chopped spinach. Transfer this into a blender and grind using 2% milk, making sure the consistency of the paste does not become too watery.

Add salt to taste and toss in the Paneer cubes. Garnish with cilantroe. Set aside for about 30 mins so the Paneer soaks in the spices from the paste. Serve with rotis.

Tip: If you are using frozen Paneer, thaw it ahead of time for about an hour or so. This will avoid boiling the Paneer with the spinach, which will end up leaving the Paneer fragmented and crumbly.

5 minute Peanut Chutney

This is a less than 5 minute yummy chutney recipe, best for those days when you are tired, hungry and need a quick fix side to go with dosa, idli or rotis. Or serve it with your favorite Imagesnack too!

Ingredients: Serves 4

Salted roasted peanuts – 1 1/2 cup

Red chillies 3-4

Tamarind paste 1/2 tsp

For the seasoning:

Curry leaves 1 string

Mustard seeds 1/2 tsp

Urad dal 1/2 tsp

Hing – A pinch


Salt to taste

Grind the peanuts,1/2 the string of curry leaves and red chillies into a smooth paste at dripping consistency using water in a blender.

Then add the tamarind paste and salt.

Season with mustard seeds, urad dal, hing and the remaining curry leaves.

Your chutney is ready in a jiffy!