Guacamole is an avocado based sauce that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient. It is traditionally made by mashing ripe avocados with molcajete (mortar and pestle) with sea salt. Some recipes call for tomato, onion, garlic, lime juice, chili, yogurt and/or additional seasonings.
The very first food I tasted after coming to US is Chipotle Burrito recipe. When I came to US my husband was working for IBM Client (NAV International) located Springfield, OHIO. My hubby took me to Chioptle. Our friend Ashik Kelghi was also with us. Ashok and Muruga started eating but I felt shy to wide open my mouth and eat because of the size. I struggled for sometime and finally I used Fork and started eating holding burrito like bowl /container. I am not aware of Burrito bowl also that time.
So far I haven’t any come across anybody who doesn’t love Burrito. Now a days because of my daughter I started making it at home. Though I can’t make 100% perfect when compared to Chipotle’s burrito it comes close to 70-80%.
Before my marriage my brother Krish anna visited me from Chennai and since Kodaikkanal is close to my native (2 hrs) he visited Kodai hills and while coming back he bought bag full of avacado’s. Since we are not aware fo such fruit me and my mom asked him what was that. He said that it is “Butter fruit” and we can eat that and he gave me one to try. I didn’t try butter fruit that time. After coming to US, almost in all the shops I could see avacado’s and also found out that many varities of dips can be found using avacodo’s.
1. Avocados – 2
2. Jalapeno pepper – 1/2 of a seeded and minced
3 Red onion – 1/4 finely chopped
4 Cilantro handful
5. lime – 1/4
1. Combine all of the ingredients into a bowl, and mash together until smooth.
2. Add additional lime juice or salt to taste. For extra spicy guacamole, you can leave in the jalepeno seeds.
This is simple prawn/shrimp/eral fry. Kids will love this because this is not going to be spicy. This could be made in very less time.
1. Shrimp – 20
2. Red chilli powder – 1/2 tsp
3. Salt as needed
4. Red food color – a pinch
5. Lemon juice – 1/2 tsp
6. Corn flour – 1 tsp
7. Rice flour – 1 tsp
8. oil for frying
1. Clean the shrimp and marinate it will all the ingredients.
2. Let this rest for some time if you have time.
3. Fry the marinated shrimp in oil. Don’t over fry. In medium flame just fry for 2 -3 mins. Mostly shrimps will be done and ready to serve. Shrimps will become like rubber if you over fry.
Just to Share with you……
I am not sure whether people in Tamil Nadu will get this fruit because I have never seen this in Coimbatore District. After my marriage when we stayed in Bangalore we went to Coorg once. It is almost 10 years back. In that trip we visited a temple there I get to taste this Star fruit for the first time.
In US, this fruit is found in most of the Chinese and Korean shops. It is available through out the year here. We used to buy this often and eat with salt and chilli powder sprinkled on the pieces like we used to eat Pineapple in Tamil Nadu. Two days back I bought this from H-Mart. This time the fruit was not ripen and it was raw. Since it is fruit which has sour taste the raw fruit won’t be good to eat. I don’t want to throw this fruit. Because of sour taste I got an idea to make pickle hoping that it will be good. So I tried which results in very good end product.
Star friut pickle
1. Star fruits – 2
2. Oil ( Sesame oil will be good for pickles) – 4 tsp
3. Mustard seeds- 1/2 tsp
4. Curry leaves a handful
5. Chilli powder – 5 Teaspoons
6. Fenugreek seeds powder – 1/2 Teaspoon
7. Turmeric powder -1/2 tsp
8. Asafoetida (soft) – little
9. Salt as needed
1. First wash and wipe out with dry cloth. Cut the fruit and remove the seeds and chop it and keep aside.
2. Pour oil in skillet once it is hot add mustard seeds and curry leaves.
3. Add star fruits and all the powders. Mix well until everything get bended well.
4. Keep this in low flame for 5 mins. This is just to make the fruit little tender. Don’t cook it . If you cook then it won’t be good.
5. This pickle goes well with curd rice.
This sweet recipe I got from one cookery show. This sweet semolina cake with lemon syrup is very popular in Egypt and throughout the Middle East. It is normally baked in a large tray, cut into diamond shapes with an almond on each piece and finally soaked with the sweet and sour syrup.
It tasted like kesari(with out sugar syrup) which gives me an idea to bake Kesari. Thought of trying baked kesari soon.
1. Semolina / white rava – 2 cups
2. Sugar – 1 cup
3. Butter stick – 1 (softened)
4. Whole milk – 1 cup
5. vanilla extract – 1 tsp
6. Baking powder – 1 tsp
7. Baking soda – 1 tsp
8. Eggs -2
9. blanched split almonds
1. sugar – 2 1/2 cups
2. water – 1 1/2 cups
3. juice from 1 lemon (or 2 tablespoons orange juice)
1. Preheat oven to 350 degrees.Lightly grease and flour baking dish or spray non stick spray.
2. Butter has to be in room temperature and mash it with sugar in a mixing bowl. Add eggs and vanilla extract.
3. In a separate bowl, combine semolina, baking powder and baking soda. Slowly add to butter and egg mixture. Stir in milk.
4. Pour mixture into baking dish and smooth it with spoon.
5. Bake this for 20-25 minutes or until done.
6. Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes. YOu can cut in any shapes. Place an almond in the center of each diamond.
7. Decorate with fried cashews or almonds on top.
8. Dissolve sugar in water in a pan. Add lemon juice and bring to a boil. Once the syrup begins to boil. Remove from heat and set aside.
9. Remove cake from oven and pour syrup over cake until no more can be absorbed. Allow to cool for 20 minute.
10. Delicious sweet is ready for serve.
First of all I wish you all a very HAPPY NEW YEAR. This is my first post in 2013.
Tapioca Chips popularly called as kuchikezhangu or Maravalli Kilangu chips is a very crunchy chips which can me made easily. This could be a best alternate for Potato Chips. The term “Tapioca” is used to represent the root of the plant Cassava.
In Tamil Nadu, tapioca is cultivated more in the districts of Erode, Namakkal and Salem. In Tamil Nadu, there are many tapioca processing units called “sago factories”. A large number of tapioca industries are found in Attur Taluk, Salem District. Salem City has a marketing center for the sago (known as javvarisi).
My Husband asked me many times why can’t I try Kuchikezhangu chips. Since the Kilangu is very thick and strong I thought I won’t be able to slice it. Finally on Christmas day I tried it. It is not that hard as I thought and the chips was too good. Here is the recipe for you.
2. Oil for frying
3. little salt and chilli powder
1. Peel the skin of the Tapioca.
2. Slice it using slicer (any shape).
3. Put the slices one by one and deep fry in hot oil. It will take some time for frying. When it turns brown and if you hear crunchy sounds while turning the chips then that is the right time to take out the chips form the oil. Put the chips on paper so that extra oil is removed.
4. Sprinkle little salt and chilli powder and toss well. Very crunchy and yummy chips is ready.
If you are a pepper lover instead of chilli powder you can sprinkle some pepper powder. Instead of slicing you can cut into thin strips and fry in oil.