Pico De Gallo INGREDIENTS 1 cup finely chopped white onion (about 1 small onion) 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat) ¼ cup lime juice ¾ teaspoon fine sea salt, more to taste 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped ½ cup finely chopped fresh cilantro (about 1 bunch) INSTRUCTIONS In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato ju...
Stuffed Tinda Ingredients Tinda 1 inch Ginger , chopped 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 2 teaspoon Coriander Powder (Dhania) 1 teaspoon Garam masala powder 1 teaspoon Cumin powder (Jeera) 1/2 teaspoon Amchur (Dry Mango Powder) 1 pinch Asafoetida (hing) Salt , to taste Sunflower Oil 2 sprig Coriander (Dhania) Leaves , chopped Instructions To begin making the Stuffed Bharwa Tinda Recipe, heat a kadai with oil, add ginger and garlic and saute until it softens. Add all the spice powders and keep sautéing until the masala combines well. Switch off the heat. Allow the mixture to rest for some time.. In the meanwhile, peel the tinda , slit them on the top cross wise. Do the same for the rest of the tinda. Grind the mixture in the grinder to form a smooth paste and start stuffing the mixture into the cut tinda as much as possible. Heat a pressure cooker, drizzle some oil ...
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