Fresh Mango Salsa

Ambrosial. Piquant. Palatable. Delicious. The adjectives wear out, the flavors of this colorful melange of fruit and veggies does not. One of the most sensational relish of this summer. I made it several times, serving family, friends and loved ones. The sweetness of the mangoes, the tartness of the lime, the saltness of the rock salt and the crunch of the veggies… all add their best essence to this phenomenal salsa. The best bit?…. it’s inanely easy to make it.

Fresh, Juicy, Flavorful

Fresh, Juicy, Flavorful

Salsa is the mexican term for our humble Indian veggie kachumbar. Basically used as a relish to dip your chip in. I found, it works wonders with our Gujrati khakhra too.
So, in essence, kachumbar with khakhra is the Indian cousin of a salsa served with tortilla chips!

piquant mango salsa in combo with the others.

piquant mango salsa in combo with the others.

A chip to go with your dip!

A chip to go with your dip!

Serve the melange with quesadillas or as a side to Burritos or with any chip/scoops or with dosas/khakhras.

Ambrosial

Ambrosial

The recipe:

Ingredients

  • 1 ripe but firm mango, chopped into small squares
  • 1 tiny onion, chopped
  • 1 tiny tomato, chopped
  • 1 green chili – minced
  • 1/2 cup bell peppers, chopped
  • 1/2 tsp olive oil
  • Juice of 1 lime
  • rock salt to taste
  • 1 tsp coriander leaves and mint leaves, chopped

Suggested Accompaniments: Tortilla chips/Quesadillas/Burritos/Khakhras.

Method

Really? you need a method???
Well, combine all the ingredients. Mix well. Refrigerate for at least 30 minutes for all the flavors to combine.

Serve cold.

See? Super easy isn’t it.

I have an idea, chop up all the stuff, ask your kid to combine the fruit-veggie-seasonings. Watch your child glow with pride. Praise the flavors. Bask in the goodness going down your child’s digestive tract.

To go with your salsa.

To go with your salsa.

Satiate those cruel hunger famished pangs, with a bowl full of magic:

For those crazy hunger pangs.

For those crazy hunger pangs.

This is my entry to Preeti’s (simplytadka.com) to dishitout event.

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Baked Corn Chips

Baked Corn Scoops.

Baked Corn Scoops.

Choosing a healthy between-meal snack can be quite a daunting task. The popular options are usually deep-fried or sweet. I usually grab a few cream biscuits(me and my forever famished sweet tooth… sigh!) or end up making a “chaat” involving deep-fried savory crackers along with a hosts of sweet spicy chutneys.

So, when I initially tried the baked version of these crunchy appetizing chips, I was taken aback. The little scoops tasted sooo great and the flavors sooo full, and what’s more???… with varied options to dip them in… I didn’t get bored!

Crunchy Appetizer

Crunchy Appetizer

Creamy herb Cheese, Flavorful hummus, Tangy tomato salsa or the piquant simply ambrosial Mango salsa (My favorite!) are few of the innumerable options to dip your chip in.

With these little beauties in hand, an entire tex mex platter can be served in no time. It’s always a great crowd pleaser.

Options Galore!

Options Galore!

I used to make the fried version which is yumm… and would get over in like a day. So, when I embarked on the baked path, it was with much caution. The outcome was so awesome, I have made several batches since. And?? Yeah.. they get over soon too. ­čÖé

Baked Bites.

Baked Bites.

Fresh maize flour and all-purpose flour, seasoned with crushed oregano and chili flakes is all that you need to make these crunchy snacky bites.

Ingredients

  • 1 cup maize flour
  • 1/2 cup all-purpose flour/maida
  • 1/2 tsp oregano
  • 1/2 tsp chili flakes
  • salt to taste
  • 2 blobs of butter
  • luke warm water to knead

Method

Sieve the maize flour and all-purpose flour. Throw in the oregano, chili flakes, salt and butter. rub the butter till it is well incorporated into the flours. Now make a soft pliable dough with the help of some luke warm water. Keep aside for 30 minutes.

Once the dough is ready. Get a flat griddle ready. With the help of some flour, roll out thin rounds, I mean.. really nice and thin rounds… taking care not to tear it. Gently lift the rounds with the help of a spatula, and slightly roast both sides on a hot griddle. Make several tortillas like this. Once you have replenished the dough. Cut the tortillas into triangles/scoops.

Thin rounds ensure a crisp scoop.

Thin rounds ensure a crisp scoop.

Now, you could deep fry the cut wedges or get your oven nice and hot, and bake these little beauties at 150 degree celsius for just about 5-6 minutes. Try to spread the triangles in a neat manner so that they get baked uniformly. Remember they are nice and thin, so they hardly take time to turn dark and burn. So, keep an open eye people.

Once done, let them cool off a bit and then store them in an air tight container. It would stay good up to 3-4 days, I never get a chance to judge because I make very small batches and they get over in a day or two.

Just a few things to take note of:

  • Maize flour is not easy to roll out, the tortillas keep breaking, hence you might have to adjust the quantity of all-purpose flour to suit your skill.
  • You could skip the added flavors of oregano and chili flakes to make plain simple chips.
  • Butter is essential, as it makes the chips soft yet crunchy… you know what I mean.
  • If you get tired of rolling out the dough, make a few and refrigerate the rest of the dough to make another batch later.
Mexican Platter

Mexican Platter

Kids love it.

Kids love it.

Tomato Salsa

This chunky flavourful mexican chutney literally yells out to you. Don’t believe me? Try it out and see for yourself.
Chips, quesadillas, burritos, nachos.. u name it, this tomato salsa is great with anything.
Recipe courtesy: Tarla Dalal

Tomato Salsa

Tomato Salsa

Ingredients

  • 1 onion, finely chopped
  • 1 medium sized capsicum
  • 2 big red ripe tomatoes
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • salt to taste
  • 1/4 tsp sugar
  • olive oil
  • 1/2 tsp chilly vinegar

Method

Make 4 incisions on your tomatoes, avoiding to cut it fully. Now put them in boiling hot water for a few minutes. Remove the skin and chop roughly. Now, using a fork, char your capsicum directly on the flame. Scrape the charred skin off, and mince roughly. Then in a pan, heat oil, saute the onions till pinkish. Then add all the ingredients and cook for a couple of more minutes. That’s it you’re done. Remove and store in a jar. Will easily last you for 2-3 days.

Up Close.

Up close.