Tuesday, May 19, 2015

Layered Mexican Dip/Layered Salad

For the Guacamole;
Avocados - 1
Red Onion - 1/4 cup, chopped finely
Tomato - 1/4 cup, chopped finely (removing the pulp)
Garlic - 1/4 tsp, minced
Salt and Pepper - to taste
Lime Juice - 2 tbpsns

Scoop out the avocados and mash it well. Add the remaining ingredients and mix it well.
Keep is aside.

For the Dip;
Guacamole - 2 cups
Sour Cream - 2 cups
Olives - 2 cups, cut into circles
Cilantro - 1 1/2 cups, chopped finely
Spring Onions/Green Onions - 2 cups, cut into circles (only the white parts)
Mozzarella Cheese - 2 cups, shredded
Salsa - 2 cups (optional)

Take a medium sized (6 cup) rectangular or square dish.
First layer the guacamole. Next layer it with olives. Third layer with the sour cream. Next layer the green onions. Then layer with cilantro and finally end with the cheese.
Refrigerate for atleast 2-3 hours. Serve it with Salsa and Tortilla Chips.

Tuesday, May 12, 2015

Vermicelli Biriyani

Vermicelli - 1 cup
Mixed Vegetables -   1 cup, chopped (Carrot, Beans, Peas, Potato & Cauliflower)
Ginger Garlic Paste   - 1 tsp
Onion - 1 cup, sliced
Tomato - 1/2 cup, chopped
Green Chili -   3-4 (slit lengthwise)
Curry Leaves -       few
Mint -  2 tbspns, chopped
Coriander Leaves - 2 tbspns, chopped
Turmeric - 1/4 tsp
Salt - as per taste

To temper;
Oil - 1 tbspn
Bay Leaf  - 2 small
Cinnamon - 1" stick
Clove - 2 
Cardamom Powder  - a pinch

First roast the vermicelli with few drops of oil till golden brown.
In a vessel add 4-5 cups of water sprinkle some salt and add few drops of oil allow to boil. When the water starts boiling add the roasted vermicelli and cook for only 3 minutes. Drain the water and spread it in a plate to cool and keep aside. 
In a microwave safe bowl add the chopped vegetables, sprinkle little water and cook in microwave for 2 minutes and keep aside ( the vegetables should be cooked 3/4th to retain its crunchiness).
In a pan, heat oil and add clove and bay leaf and fry well. Then add onions and curry leaves sprinkle some salt and keep frying till transparent. Now add ginger-garlic paste and saute till raw smell leaves and add the chopped tomatoes, mint leaves and coriander leaves and stir well.
When tomatoes get soft and mushy add a pinch of turmeric powder, cardamom powder and add the cooked vegetables.
Stir fry for 2 minutes and then add cooked vermicelli. Gently stir fry the vermicelli with vegetables for 1-2 minute and add some more chopped coriander leaves and close the pan with lid and simmer for 3-4 minutes. This helps the vermicelli to incorporate all flavors n taste.
Serve hot with Raita.