Corn Salsa – picnic recipe

Picnic at the park with friends, delicious Mexican food, kids splashing in water, chit chat, laughter; this is a tidbit of how we spent one of our weekend evenings. It was a great way to unwind and sync up with friends; it also provided a much needed relief from the scorching summer heat. 

Few of our friends decided to have a potluck picnic and I made this salsa along with Mexican Rice and Guacamole to take. This salsa is based on the recipe that is served at Chipotle Mexican Grill. This is one of our favorites and a few servings of this, makes the burritos and the veggie bowl served there taste delicious.

 I love the fact that it is so simple and nutritious; can be made with just few basic ingredients on hand. It is a kid favorite and does not involve any cooking at all. All that is required is to mix the ingredients together and refrigerate it for few hours before serving. 

This serves as a good accompaniment along with chips/nachos, tacos, topping over tostadas or along with simple Mexican Rice.

Ingredients:

  • 2 cups frozen corn (you can use fresh also)
  • ½ cup chopped red onion
  • 2 Tbsp finely chopped cilantro
  • 2 tsp finely chopped jalapeno
  • Salt to taste
  • Juice of 1/2 lime

Method:

  • If using frozen corn, thaw the corn in advance. After that warm it for a minute or so in the microwave and drain any liquid from it.
  •  Chop the jalapeno finely.  (If you do not like it hot then remove the seeds, before chopping).  
  • Take a big bowl and add the corn, jalapeno, chopped onion, salt, coriander and mix well.
  • Stir in the lime juice and mix well again. Cover with a lid.
  •  Refrigerate for a couple of hours before serving.  This will allow the flavors to blend together.

Masala Papads (with a twist)

You know what Masala Papads are? Crispy papads topped with spicy tomato onion salad that makes a refreshing starter/appetizer? The one’s you find on the top of a restaurant menu, right? 

Well, I tweaked it a bit and crushed the papads and mixed it with the salad. The reason for this is that I misplaced the wire mesh which I use to roast papads. Now this wire mesh has a handle, which is used as a barrier from touching the gas flame directly. 

Like I said, I misplaced the mesh and when I roasted them directly on the flame, they began to curl at the edges and formed an un-even cup. A big no-no if you want to make masala papads, which calls for flat roasted papads. 

Now, I am not too fond of roasting the pappads in the microwave or on the Tava. I like to do it the old fashioned way, which is roasting it on the gas flame and seeing it lightly charred. My mom roasts them directly on flames without using a wire mesh or the tongs, but I get intimidated and have to use a wire mesh. 

Anyway, all this lead me to make an unintended tweak to the original recipe. But we enjoyed it anyway as a side dish with our meal. 

I would love to hear, how you generally roast the papads? 

Hope you enjoy this quick fix, tasty snack or a side dish for lunches.

 Have a great weekend, yall! 

Ingredients 

  • 5-6 pappads
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped tomatoes
  • 1 green chillis (finely chopped)
  • ½ tsp pepper powder
  • Juice of a lemon
  • salt to taste
  • 2 tbsp chopped coriander (dhania) for garnishing 

Method 

  • Roast the papads on a medium flame and keep aside. Crush them into medium pieces.
  • In a bowl, combine the onions, tomatoes, lemon juice, pepper powder and salt and mix well. Check for taste.
  • Add the crushed pappads to this, gently stir one or twice.
  • Serve immediately garnished with coriander. 

Instant Oats Idli

Over the past 5 years that I have been blogging, I have learnt and tried many recipes from various bloggers. Be it a new dish, different cuisine, adaption of an existing recipe, healthy tweak to traditional favorites the list is endless. It is amazing how many ideas are out there just waiting to be grabbed. And it also inspires me to come up with new ideas and to try something on my own. 

I love the ‘healthy tweak to the traditional favorites’ the best. You take a proven traditional dish, like Idlis and Dosas enhance it with health quotient and still see no difference in taste. How cool is that? 

When I first saw the recipe of Oats Idli, I was intrigued and had bookmarked it to try. I tried it few days ago and really loved the results. If you are curious about the taste, then let me assure you that it tastes pretty much the same as Rava Idli. In fact, adding oats does not make any difference, but we get the added health benefits of oats. 

 I have tried Urad Oats Dosa and Soya Bean Dosa on similar lines with good results. It is a good way to sneak in all the good stuff, especially for the picky eaters. 

 Recipe Adapted: Veg Inspirations and Sharmi’s Passions

 Yields: 9-10 medium Idlis

 Ingredients:

  • ¾ cup instant oats
  • ¾ cup rava/sooji/semolina
  • ¾ cup Yogurt/ Curd
  • ¾ cup water
  • 2 tsp mustard seeds
  • 4-5 curry leaves
  • 2 tsp urad daal
  • 2 green chillies (finely chopped)
  • 2 Tbsp coriander leaves
  • ½ tsp baking soda
  • Salt to taste
  • Oil  for seasoning and to grease idli plates

 Method: 

  • In a pan dry roast the oats for 2-3 minutes on medium heat and then set aside to cool. After it is cooled grind it to a fine powder.
  • In the same pan, heat a tsp of oil add mustard seeds, let it splutter then add the curry leaves, urad daal and green chillies and sauté until the urad daal turns light brown.
  • Add the rava and mix it until it turns very light brown and the aroma waffles. Switch off the gas and set it aside to cool.
  • Take a mixing bowl and add the oats, seasoned rava/sooji, salt, baking soda and chopped coriander. Mix well and whisk in the yogurt/curd and stir. Add water and make this to idli/pancake batter consistency. Keep aside for 15-20 minutes.
  • Heat water in a pressure cooker or whatever you use to make the idlis.
  • Proceed to make idlis the regular way. Grease the idli plates. Add ladleful of the batter to each of the idli plates.
  • Place the idli stand in a pressure cooker and cook covered without the whistle for 10-12 minutes.
  • Serve hot with coconut chutney or potato saagu along with a dollop of ghee.