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

Corn and onion pakora

Last few days before amma leaves to India and now that I am free from all kinds of diets, she is making all my favorite foods!

I usually don’t prefer to eat or make greasy and deep fried food at home. But amma’s pakoras are an exception!

This pakora comes with a  twist. In addition to onions, it has sweet corn in it. The sweet corn gets crunchy when it is fried and tastes great with the onions.  Usually carom seeds or ajwain are added, but amma adds mint leaves for flavor. Here is the recipe.

Ingredients : Serves 4

1 large onion

1/2 cup onion

1 cup chickpeas flour/ besan flour

1/2 cup rice flour

1 handful of mint leaves, chopped

1 handful of coriander leaves, chopped

1 teaspoon red chilli powder

1-2 green chillies finely chopped

Oil for frying

Salt to taste.

Water for mixing

Heat the oil in a deep pan on medium heat. The oil should be atleast 2 inches from the base or enough to immerse the pakodas. Mix all the dry ingredients in a bowl. Add a couple of table spoons of hot oil to the mixture. The oil helps to make the pakoras crisp.  Add enough water to bind all the ingredients together.

Once the oil is heated,  gently drop the batter using a tablespoon. Make sure the pan is not over crowded, this helps all the pakoras to cook evenly.

Enjoy the pakoras with masala chai !

Onion Thokku/ Chutney

This is one of the recipes that I learnt from my mother-in-law. This is a favorite accompaniment in my house with akki rotti. Steaming hot akki rotti, with onion chutney and a dollop of butter! Ah! Heaven on a plate 🙂  It also tastes great as a spread for a piece of toast!

Ingredients :

1 large onion

2-3 cloves of garlic

8-10 red chillies

1 teaspoon jeera/cumin seeds

1 teaspoon coriander seeds

1 tablespoon tamarind paste

1 cup of cilantro/coriander

1-2 small cubes of jaggery

5-6 curry leaves

1 tablespoon oil

Salt to taste


Heat the oil and add the onions, garlic, red chillies, coriander and cumin seeds for 4-5 minutes. Once the onion softens and turns translucent, add curry leaves and cilantro. Saute for another 2-3 minutes. Let this cool. Once cooled, blend all sauteed ingredients,  with tamarind paste, salt and jaggery. Blend this to a smooth paste with very little or no water.

Transfer the contents back to a pan and let this mixture boil for another 10 minutes. This increases the shelf life of the chutney.

Adai Dosa/ Bele Dose/ Savoury multi-grain Indian Crepes

Call it by whatever name, adai dose is one tasty and nutritious breakfasts and easy to make. It doesn’t need to be fermented unlike other dosas.  Strangely enough I used to dislike this while growing up.  It is now a regular feature in my breakfast repertoire!

Ingredients : Serves 4-5

3/4 cup Toor dal

1 and 1/4 cup rice

1 handful of urad dal

1 handful of chana dal

1/4″ piece of ginger

Pinch of asafoetida/hing

1 cup chopped coriander/cilantro

4-5 dry red chillies

Salt to taste

Wash all the grains thoroughly and  let them soak in water for about 3-4 hours. Grind this mixture into smooth batter along with the ginger, red chillies and asafoetida. Let the batter sit for around 4-5 hours or overnight. This doesn’t ferment unlike the regular dosa batter.

Add salt and coriander just before making the dosas and mix well. The consistency of the batter is the same as dosa batter or it should be dropping consistency.

Heat a gridle and pour  about 1 and half ladles of the batter and spread it evenly. Spray oil around the edges. Cover and cook for a minute. Flip the dosa and cook on the other side.

Serve dosas with chutney or chutney power and ghee!

Carrot and Tomato Salad/ Kosambri

Blogging after a long can get very busy sometimes! I was craving for something nice and simple which could serve as a side for lunch and as a snack. Thats when I got reminded of this kosambri that amma makes all the time. Kosambri in kannada is nothing but a salad usually with some soaked dal like chana or moong. But this one is a very simple recipe and perfect for a summer day!

Ingredients : Serves 2

2 medium-sized carrots, grated.

1 large ripe tomato.

2 dried red chillies

1 tablespoon lemon juice

Salt to taste

1 teaspoon oil

1 teaspoon mustard seeds

2-3 table spoons chopped cilantro/ coriander

Mix the grated carrots, tomato, lemon juice, salt and coriander in a big bowl. Heat the oil in a small pan, add mustard seeds and the red chillies. Break the chillies into half or quarters. This gets the seeds out and adds heat to the dish. Once the mustard seeds splutter, add this to the salad, mix well and server immediately.

Note : If you want to make this ahead of time, do not add salt and lemon juice. Add the two just before serving, as the salt tends to separate all the juices from the vegetables.