In an earlier post, I had briefly mentioned about our picnic at the park which we did couple of months ago. Few of our family friends got together and we had a potluck in a small water park. We decided to go with Mexican cuisine and we cooked dishes to go with the theme. I had prepared corn salsa along with Mexican Rice and Guacamole. The other friends had brought nachos, salads, Tostadas, chips etc.
The kiddo is not too fond of Mexican food and is usually reluctant to try out new dishes. After much cajoling he might take a bite but 99% of the time he has already made up his mind that he will not like it. But luckily this time, call it peer pressure he took a liking to this, and that left with one happy mom.
Tostadas remind me of our very own pani puri/ chaat related items. The crunchy tostada represents the poori and the toppings with the spicy, tangy, sweet taste equals the spicy, tangy chutnies. This overall had the chatpata taste representative of chaat dishes. I now make it over the weekend as an evening snack and while watching games tec.
This is easy to put together and when we use store bought ingredients, it is a breeze. You can use the ingredients mentioned as guidelines and can customize the toppings per your taste. You can add more veggies and skip the cheese, cream part and make it nutritious.
- Charras Tostadas (see an example here)
- Refried beans (as needed) [I used store bought]
- 1 cup shredded Lettuce
- 1 Tomato (chopped finely)
- ½ cup shredded cheese for sprinkling
- 1 small red onion( chopped )
- 1 small cup Salsa (medium/hot)
- Fresh cilantro/coriander ( chopped )
- ¼ cup sour cream
- Take a charra and spread refried beans over the top evenly.
- Top it with shredded lettuce and then salsa evenly.
- Add tomatoes, cilantro, sour cream and onion as needed.
- Finally add shredded cheese. Serve immediately.
Raw banana or plantain has always been a favorite in our family. It is predominantly used in the South Indian homes for many different recipes. I try different recipes using this at home mainly being the Raw Banana Dosa and green banana fry. This curry is simple yet delectable and goes well with rotis or rice.
- 1 raw banana/plantain (peeled and chopped into small cubes)
- 1 ripe tomato (medium size chopped)
- 1 small onion (chopped)
- 1 tsp urad dal
- 1 tsp chilli powder
- 1 spring curry leaves
- Turmeric a pinch
- 1 tsp jeera/cumin seeds
- 1 tsp jeera + coriander powder
- Handful coriander leaves for garnishing
- asafetida a pinch
- 1 Tbsp oil
- Salt to taste
- 1 tsp mustard seeds
- Heat a small vessel, boil water and add the chopped plantain. Add salt and let it boil. Keep aside. Do not drain water. (Alternatively you can boil this in the microwave).
- In a medium pan, heat some oil add the mustard seeds, cumin seeds, urad daal. When the daal turns light brown add curry leaves and asafetida
- Next add the chopped onion and cook until it turns light brown.
- Add the turmeric powder, chilli powder, cumin coriander powder and stir.
- Add the cooked plantain along with water, chopped tomatoes and mix thoroughly.
- The chopped tomatoes cook fast and add a tangy taste to this dish.
- Finally sprinkle in the cut coriander leaves and mix finely. Serve with Rotis, Rice.
Ganesh Chathurthi is one of our well loved festivals. We perform this festival every year religiously starting with Mangala Gauri and then the Ganapathi festival itself.
I have compiled some recipes of sweets from my blog here. People from different regions follow their own custom and have their own traditional sweets. These recipes are based on Konkani cusine in Karnataka and I hope you enjoy them.
Wishing you all a happy and blessed Vinayaka Chathurthi.
Sweet Kadubu/ Konkani Patoli/ Sweet Dumpling
Sweet Poha/ Goda Pohvu
Hayagreeva (chana daal jaggery dessert)
Banana Sooji Halwa/ Sheera
Kadlebele Payasa/ Madgane
Bottle Gourd Kheer
Chana Daal Vermicelli Payasam