In Mexican cuisine, Pico de gallo (Spanish for “rooster’s beak”) is a fresh condiment more like a salad made from chopped tomato, onion, and chilles (typically jalapeños). The chopped vegetables are then mixed and tossed with lime juice and salt. I heard about this salad after coming to the United States. Being new to Mexican cuisine, I had imagined this to be something exotic, complicated and did not even venture to try out for a long time. But then turns out that it is a sample salad and is a Spanish name for our very own Tomato Onion salad.…
Simple and Easy Rava Pongal (Sooji/Semolina Khichidi)
We love the regular rice based Spicy Pongal at home. I usually prepare the Spicy Pongal when I need something quick, tasty with not too much prep work; made using a combination of rice and moong daal along with ginger, pepper it makes a delicious one pot meal. I eat it with a small dollop of ghee, bowlful of yogurt and it makes a warm comforting food. Last week I received this recipe of Rava Pongal from my parents. The ingredients are same as the regular Pongal but instead substitutes Sooji/Semolina with rice. My mother had tried it, loved the…
Banana Chocolate Milkshake
Last week was pretty hectic both on the work front as well as on the personal front. Right from the get-go on Monday up to Friday we had crazy schedules and other things lined up one after the other. Dear Husband was also out of town for couple of days and that just piled more work on me. Never the less I was very happy to see the weekend come by and was able get some rest and relaxation. Another good thing that happened during the weekend was that we had invitation to dinner on Saturday and Sunday at…