Pico de Gallo

This is interesting: Until I started writing this blog, I never knew what Pico de Gallo meant! I mean I knew it is basically a salsa served as a side with Mexican dishes. This is wikipedias definition of Pico de Gallo - "Spanish for "rooster's beak", also called salsa fresca, pico de gallo, is a fresh, uncooked condiment made from chopped tomato, onion, and sometimes chilis (typically jalapeños or serranos). Other ingredients may also be added, such as lemon or lime juice, fresh cilantro (coriander leaf), cucumber, radish or other fresh firm pulpy fruit such as mango" Thanks Wiki! In Indian cuisine, we call this koshimbir (Marathi word).  Whatever the name, this is one killer salsa in my opinion. It goes well with grilled "anything!" or as a side in wraps/burritos or even as toppings or as a dip!


Ingredients:
 medium roma tomatoes, chopped finely
1/4 cup finely chopped red onions (I actually do 1/2 cup as like onions!)
1/8 cup finely chopped cucumber
Dash of garlic powder
Dash of salt/black pepper
Pinch of sugar
1 serrano peper, chopped finely
1/4 cup finely chopped cilantro
Juice of 1/2 of a lime
1 tbsp vinegar

Add all the above ingredients in a bowl. Using your hands, toss the contents while givine it a gentle pressure so as to soften the veggies. Set aside in a fridge for atleast an hour so that the contents marinate for a while. 
I absolutely love love love me some pico de gallo!

Sprouted Moong Koshimbir

I tried to look up some information on Whole Moong because I know it is supposed to be really good for health. I found a whole bunch of stuff on Moong Dal which is basically the split version of the Moong bean.  But, the whole moong, I hear is better for you and the sprouted version of the whole moong even better. I love sprouting beans - there is a sense of excitement and anticipation! And the longer the sprouts, the happier I am.  This time, my friend Deepa gave me a tip to sprout them.  And it worked wonders.  This recipe is so quick and easy to make and goes well as a salsa or a side dish or raita or koshimbir.  I felt it was a little bland but then again spice levels are a personal thing - feel free to adjust them!

2 cups moong (after sprouting them)
2 medium tomatoes, finely diced
1/2 c red onions, finely diced
1/2 c cilantro, finely diced
Lemon juice
Salt/Sugar/Black pepper

Tempering:
Oil
1/4 tsp mustard seeds
1/2 tsp turmeric powder
Dash of asafoetida
4 curry leaves
2 Red chillies or 2 green chillies

Sprouting moong is so fun! First soak the moong over night in water (or atleast for 6 hrs).  Drain them in a colander.  Now, wrap them in a cheesecloth or a thin cotton cloth.  Put this is a colander and put a bowl on top of the wrapped moong.  Keep aside in a dark spot for a day.  The moong should sprout the next day.  Next, pressure cook the moong with some water and salt.  Only 1 whistle should be enough.  Check if they are cooked and if not perhaps cook it in a microwave.  You do not want the moong to be too mushy. It should be as the Italians say "al dente". 

Now we are ready to make this healthy and oh-so-yummy side dish.  Take the moong in a bowl and add all the remaining ingredients to this.  For tempering, heat oil and add mustard seeds. when they sputter, add the curry leaves, asafoetida, turmeric powder, and red or green chillies (but not both).  Do not keep the flame too high as the contents will burn.  Add the tempering contents to the moong dal bowl and mix well. Keep chilled until ready to serve.

Note:  You can also add beaten yogurt to this mixture as serve as a raita.  This could also go well as a Salsa to be served with chips.  However, it may be a bit dry to serve as a salsa. In that case, substitute the lemon juice with some vinegar.

Corn and Boondi Koshimbir

Ingredients:
2 ears of corn
1 tomato, finely chopped
1/8 c chopped red onion
1 green chilli or serrano pepper
1/4 c boondi (Fried chickpea or garbanzo beans snack)
Bunch of cilantro, finely chopped
Dash of garlic powder
Lime
Dahi Bara Chaat Masala
Salt

Shuck the corn on the cob.  Shucking means removing the husks from the corn.  Start at the tip or the head of the corn and peel the husk in a downward motion. Remove any silk threads.  Wash the corn.  Run a knife as close to the corn as possible to slice the corn off of the cob.  Roast the corn in a oven safe pan or on the stove in a pan by drizzling some olive oil and salt.  Roast for 5 to 10 minutes while tossing around every few minutes until cooked.  Let cool in a bowl.  Add all the remaining ingredients to the bowl and toss well.  Squeeze some lime juice.  Serve immediately as the boondi gets soggy quick!

Note: Dahi Bara Chaat masala is a seasoning which can be found at an Indian grocery store. It goes really well as a seasoning for dips or dressings.  Boondi is a fried Indian snack made from chickpeas which goes in dips/dressings or can be eaten just as a snack.  One can also add some beaten yogurt to make this into a raita!

Mithu's Thali - Part 2 : Beet Root Raita

Beet Root Raita

Ingredients:
1 medium beetroot
Ghee or Oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp turmeric powder
3/4 cup Yogurt
Asofoedita or Hing
Salt to taste

Cook the beetroot either in a pressure cooker, steamer, or microwave.  When cool, grate the cooked beetroot.  Beat the yogurt well and add the grated beetroot. Start the tempering process in a bowl - heat oil, when hot, add mustard and cumin seeds. When they sputter, add the hing and turmeric. Add this to the yogurt/beetroot mixture.  Add salt to taste and stir well. Keep refrigerated until ready to serve.

Cilantro Hommous

What is the correct way to spell Hommous? Humous? Hummous? Who knows! But this is one yummy dip!  We went to this Arabic restaurant last night - one of my favorites in Delaware - Alibaba's on Main Street, Newark. We have been going there for years now. Their homous, eggplant dip, Moroccan chicken, and kabobs are to die for. But, if you want their "out of this world" pita wraps, you must go there during lunch time only. I have been trying to replicate their garlic yogurt sauce for years - have not quite cracked the code yet.  Neither have I managed to crack their hommous recipe. But, this one does the trick in my household.

Ingredients and Method:

1 tsp Sesame seeds, lightly roasted and powdered
1 16 oz can of Garbanzo beans
1/4 cup cilantro, chopped
1/4 tsp garlic powder
Salt
Olive oil
Dash of paprika
Dash of Italian seasonings

Lightly roast sesame seeds until light brown and aromatic. Powder the sesame seeds.  Add the powder to the food processor and drizzle some olive oil into the powder to make a paste.  Add the garbanzo beans and all the remainder ingredients to the paste food processor. Drizzle oil slowly as you run the food processor. I like my hommous a bit creamy so I added about 1/8 cup oil slowly as I was running the blender.  Most restaurants have a bit of runny texture - I wonder if they add water!!?  Anyhow, top it off with some olive oil and a dash os paprika and Italian seasonings. Serve as a dip or dressing for sandwiches.