Picodegalo or Salsa and awards

The picodegalo or salsa is a famous mexican salad. Picodegalo or sasla  is the favorite of many people. The blend of veggie gives a very nice taste to Picodegalo. Picodegalo or salsa is used in burritos.                                

Ingredients for Picodegalo or  Salsa:
Tomatoes 3
White onion 1 big sized
Jalapeno peppers or Thick chillies 3
(Adjust accordingly)
Fresh cilantro leaves or coriander leaves ½ cup chopped finely
Lime juice 1 table spoon
(Adjust accordingly)
Salt as needed 


Preparation for Picodegalo or  Salsa : 
1. Cut onion, tomatoes, cilantro leaves and jalapeno into small pieces. Transfer them to a bowl.
2. Add lemon juice and salt. Mix well.
3. Refrigerate for and an hour (optional).

Explore: Mexican Salsa or Picodegalo or Salsa 

Print the recipe of Mexican Salsa or Picodegalo or Salsa 

Thanks to Preethi of Preethi's Kitchen for sharing the lovely award with me. I pass on the award to my friends.

Five random facts :

1. Love to try different dishes

2. Blogging a part of life

3. Like to visit places

4. Spend time with friends

5. Take life as it comes

I pass on these awards to:

1. Charu Srivastava , I 'm a foodie
2. Jay Tasty Appetite
3. Anu Anus' Healthy Kitchen
4. Aruna Veggie Paradise
5. Amy Food corner
6. Amina Amina Creations
7. EC Simple Indian cooking
8. Faseela Good Food
9. Menaga Sashiga
10. Rasi Vegetarian Food and me
11. Vamitha Anand My Culinary Trail Room
12. Nitya 4th sense cooking
13. Amerandra Amu's Recipies
14. Sushma Authentic food delights
15. Surabhi My cook book


Rules for both the awards are pretty much the same :

1.  Thank the person who nominated you for this Award and link them back

2.  Then say some 5 random facts about you.

3.  Spread the joy by nominating 10- 15 fellow bloggers, it is a way of appreciation.

4.  Finally convey the bloggers about the nomination.

Guacamole

Avocado is  helps to  lower cholesterol and regulate blood pressure. 

Ingredients:

Avocado 2  

Onion 1  medium sized

Ripe Tomatoes 3

Cilantro leaves Handful

Garlic 1 clove

Green chillies 2 or  Jalapeno 3

(adjust accordingly)

Lime juice as per your taste

Salt as needed

Preparation:

1.  Cut a avocado into two pieces remove the seed and scoop the avacado pulp into a bowl. Mash it.

2.  Chop tomatoes, garlic, cilantro leaves, jalapeno and onion. Put them in a food processor and just pulse it for very little time.

3.  Add the above to the avacado bowl, add salt and lime juice. Mix well.

Badam Halwa or Almond Halwa and awards

Spring season,lovely season but  change of climate, sickness, allergies and holidays made a delay in my postings ...

 Happy Tamil new year... Nandana ...

Happy Vishu ....Kerala New year

I

Ingredients:

Almonds 1 cup

Milk 1 cup

Ghee 1 cup

Sugar 2 cups(adjust accordingly)

Safforn color Pinch

Preparation:

1. Soak almonds in water for 8 -10 hours.

2. Remove the peels of the almond (or you could buy peeled almonds / almond powder)

3. Make into a smooth paste by adding little water.

4. Mix little water to sugar till string consistency is reached. (Add little  water in a pan and mix sugar well after 5 min take one drop of the liquid between fingers it if you separate thumb and index finger it will form a string)

5. Add almond paste to the sugar mixture.

6.Add milk and ghee ,cook till it becomes thick .

7. When the paste becomes thick add ghee, color and cardamom powder.

8. Fry cashew and raisins in ghee and garnish it.

Thanks to Follow foodie for having shared  the lovely award with me ... thank you so much  I pass on the awards to my friend.

Liebster means dearest in german and as with any award,there is bit of ceremony involved....

Rules:

1. Copy and paste the award on your blog. Link back to the blogger who gave you the award.
2. Pick your five favorite blogs with less than 200 followers who deserve to be noticed and leave a comment on their blog to let them know they have received the award.
3. Hope that the five blogs chosen will keep spreading the love and pass it on to five more blogs.
4. Now it is my turn to give this award to five food bloggers. I would like to pass on this award to
a.  Preethi of Preethi Kitchen  
b. Anu of Achusammaskitchen
c. Ramya of Ramyasrecipe
d. Mahi of Mahiarunskitchen
e. Rasi of Vegetarian food and me

Happy Ugadi

Happy Ugadi ...........  May this year bring lot of happiness, peace and prosperity to all of us... The name of this year is Nandana.

 The chutney  tastes salt, sweet, sour, bitter and spicy. The significance of this chutney is to accept all the various experiences of our life in the upcoming new year…

As said ... "Life is neither a "tempest" nor a "mid summers night dream" but "full of comedy of errors" that you can name it "As You Like It"

* The colored ones are names of Shakesphere 4 comedies

Ingredients:

Raw mango 1

Bananas 2

Neem flowers 2 to 4 teaspoons
Jaggery  1 cup

Tamarind paste 1 cup

Or Tamarind two lemon sized

Green chillies 3

Sugarcane pieces 1 cup (optional)
Salt 1 teaspoon

 

 

Preparation:

1. Peel the mango and cut into small pieces. Peel the banana and cut into small pieces. Cut green chilli into very small pieces. Grate jagerry , make a paste of tamarind by adding little water.

2. Mix all the ingredients.

Cauliflower Avakaya or Cauliflower Pickle

Ingredients:

Cauliflower florets 1 cup (rice cooker cup)

Red Chilli powder 2 tablespoon 

Mustard powder or Avapodi 2 tablespoon

Salt 2 tablespoon (adjust according to your taste)

Turmeric 2 pinches

Oil 3 tablespoons

Lemon juice 1 big sized

Preparation:

To store this pickle for a longer time wash the cauliflower and dry the florets overnight, so that there is no water in it.

1. Cut the cauliflower into little florets.

2. In a bowl add the chopped cauliflower  pieces, add mustard powder, red chilli powder, turmeric and salt and mix well with a dry spoon or spatula.

3. Heat a pan and put oil and add hing. After the oil is heated switch off the stove. Add this to the pickle bowl.

4. After the pickle is cooled add the lemon juice and mix well.

It can be stored for 3 months and refrigated in a air tight glass bottle and stored for about 6 months. Tasty with rice, dosas and vadas.

Aloo Bonda or Mysore Bajji

Ingredients:

Potatoes 3 big sized 

Coriander leaves handful (optional)

Besan or gram flour 2 cups

Red chilli powder 1 teaspoon

Mustard seeds 1 teaspoon 

Garam masala ¼ teaspoon (optional)

Amchur powder ¼ teaspoon

Coriander powder 1 teaspoon

Tumeric 2 pinches

Salt as needed

Oil for  deep frying

Preparation:

1. Cook potatoes and mash them. Chop coriander very finely. Heat a pan and add 2 teaspoons of oil add mustard seeds when they start to pop add mashed potatoes and mix well. Add turmeric powder and salt and mix well. Add coriander powder and amchur powder. Mix well.

2. Mix besan, red chilli powder, salt and water. Make it into a medium thick consistency batter. Let the curry cool. Make them into lemon sized balls.

3. Heat oil in deep pan or skillet for deep frying. Dip the potato balls in the batter and gently drop them in heated oil.

4. Gently flip them on all sides till they turn golden in color.

5. Serve hot with chutney or ketchup. 

Gutti Vankaya Curry

Andhra special Gutti Vankaya  is  made  for  special occasions , this is  the dry version without gravu.. Brinjal is consider to be the king and tastiest vegetable.  There is song Aaha emi ruchi .. thina ra mimarchi … telling that if you eat daily also you would love it.

Ingredients:

Small Purple Brinjals or Egg Plant (Tender) 20

Urad dal or Menapa pappu1 ½ table spoons or 5 teaspoons

Chana dal or Senaga pappu1 ½ table spoons or 5 teaspoons

Coriander seeds 1 ½ table spoons or 5 teaspoons

Jeera 1 table spoon or 3 teaspoons

Red chillies 10

Tamarind 2 lemon sized

Turmeric powder ¼ teaspoon

Hing or Inguava 2 pinches

Oil 4 table spoons

Salt as needed

Preparation:

1. Heat a pan and add 2 teaspoons oil after oil is heated add chana dal, urad dal, coriander seeds, jeera, red chillies, tamarind and hing. 

When the dals change color and nice aroma comes. Switch of the stove. It takes about 10 minutes in low flame. If you keep in medium flame 

you have to saute them in between mix well continuously.

2. Let them cool and in a mixie or blender, blend it into fine powder.

3. Wash and wipe the brinjals. Slit the brinjals in the base in cross shape with out cutting the green top apart.

4. Heat a pan add oil to it after oil is heated add the brinjals and fry them for 5 minutes on all sides uniformly. This will reduce the cooking time for brinjals.

5. Let the brinjals cool. In the powder mix tumeric powder, salt and little oil/water to make it tight.  I have added water. Make them into 1 ½ cm balls. Stuff the balls in the slit of brinjal and press the brinjal gently. Do this for all brinjals.

6. In the same pan that we fried our brinjals, put the stuffed brinjals and cook in medium low flame.

7. Cover it with lid and cook for 10 to 15 minutes. Saute them gently in between on all sides by gently moving the brinjals with a spatula or hand in between.

8. When the brinjals are tender and cooked add little salt and sprinkle the remaining powder (optional).

9. Serve with hot rice.

                Sending this to Vegan Diet of  Sravani  Only plant based event

Sending this to Kalyani's Sizziling taste buds  Colorful Palate event

Sending this to I'm The Star hosted by Rasi of Vegetarian Food & Me