CARROT AND BEETROOT SAMBHARO / GUJARATI SAMBHARO / GUJARATI WARM SALAD

Sambharo is a Gujarati warm and crunchy stir-fried salad served as an accompaniment with the meals or with snacks like fafda, papdi and dhoklas.  It is made with grated or finely diced vegetables like cabbage, carrot, beetroot, raw papaya and radish either separately or combined together. A simple tempering of mustard seeds, asafoetida, curry leaves is added along with finely chopped green

Chicken Tinga – Torn Between Two Lovers

Whenever I’m ordering something with chicken at a taqueria, I’m always presented with the same three choices. The grilled chicken, the green chicken, which is cooked in a tomatillo sauce, and the red chicken, also know as chicken tinga.

I usually forgo the grilled option, since whatever I’m ordering almost always benefits from sauce; which leaves me with the nearly impossible decision of choosing between the red and the green. I love both, so I’m always torn. By the way, in Mexican culinary lingo, tinga means, “torn.”

Anyway, now that the title makes sense, I can finish this post up by reiterating how great this came out. There are faster methods to make this, but taking the extra time to reduce the cooking liquid, as well as possibly the sauce, really pays off in the end.

The real challenge here is deciding how to use it. You can’t go wrong with tacos, but my favorite delivery system is tostados. Fry up a corn or flour tortilla nice and crisp; top with tinga, and garnish with the usual suspects. It doesn’t get any better than that…unless the tortilla is shaped into a bowl, which I’ll show you how to do quickly, and mess-free, in the next video. Until then, I really hope you give this a try soon. Enjoy!

Ingredients for 6 large portions:

3 pounds boneless skinless chicken thighs

3 cloves peeled whole garlic cloves

1 large yellow onion, halved

1/2 teaspoon dried oregano

2 teaspoons kosher salt, plus more to taste

4 cups chicken broth

1 cup water

1 can (7-oz) chipotle peppers in adobo sauce

1 can (28-oz) peeled plum tomatoes (I recommend using San Marzano) or 3 1/2 cups of any fresh or canned tomato product

2 tablespoons olive oil or reserved chicken fat

1 large onion, diced

Cotija cheese and cilantro to garnish

TEN SEEDAI / HONEY SEEDAI / CRISPY RICE FLOUR BALLS WITH HONEY

Seedai is a Naivedyam dish made on Krishna Janmashtami in Tamilnadu as an offering to Lord Krishna. They are tiny marble sized balls made out of rice flour along with other ingredients and deep fried. Seedai can be made sweet or savoury. The sweet version is made with jaggery or sugar. I have tried making them with honey.





Ingredients:
Rice flour ..... 1 cup
Maida / all purpose flour ...

Chorizo Fundido, Completo

If too much sausage in a cheese dip was the biggest problem you have during a workweek, you have to consider that to be a pretty great week. They say, less is more, but I was hoping that twice the amount of chorizo in this fundido would make it twice as good, but that wasn’t really the case.

The taste was great, and as I said in the video, I highly doubt anyone at your party would complain, but what I really wanted was an ooey, gooey, much drippier dip, and so in this case, less would have been more.

Below, I’ve listed the amounts as I think they should be, with what I actually used in parentheses, and I’ll leave it up to you, to adjust as you see fit. Besides the sausage amount, I think adding some sour cream may also help the cause. Are you ready for some football? I am, but even if you’re not going to serve this chorizo fundido to a bunch of screaming lunatics on game day, I still hope you give it a try soon. Enjoy!

Ingredients for 8 portions Chorizo Fundido:

8 ounces fresh pork chorizo (I used 1 pound)

1/2 cup sliced green onions, the light parts

1 red bell pepper, diced

2 poblano chilies, diced

2 jalapenos, diced

4 ounces cream cheese (I used 8 oz)

4 ounces sharp cheddar

8 ounces Monterey Jack cheese

1/4 cup sour cream (I think it may help give a creamier texture)

MANGO MALAI SHAHI TUKDA / CRISPY BREAD ROUNDELS WITH CREAMY MANGO

Mango is my favourite fruit and I can never stop trying out more and more recipes each season. Here is a variation of the traditional Hyderabadi dessert, Shahi Tukda. I had some home made malai, which combined with mango pulp made an excellent topping.

Here goes the recipe.



Ingredients:

Bread slices ..... 4

Mango pulp .... 1 cup

Malai / home made cream .. 1/2 cup

Cardamom powder ....

KUNDAPUR CHICKEN CURRY / KUNDAPURA KOLI SAARU / KORI ROTTI

Kundapur is located in Udipi district of Karnataka. This city is known for it's beautiful architecture, ancient temples, scenic beaches and above all it's cuisine especially non vegetarian dishes.
Kundapur chicken curry is a very hot dish prepared with freshly home made masala using Byadgi chillies along with other spices. Byadgi chillies are grown in the town of Byadgi in Karnataka. They

MANGO GINGER VIRGIN MOJITO

Mojito is my favourite drink. You can make this is various flavours but nothing can beat the mango flavour which is my favourite.. We can enjoy the non-alcoholic virgin mojito in summer, a refreshing drink to beat the scorching heat. It just requires few ingredients and so easy to make.




Ingredients:
Mango juice .... 1 cup
Fresh mint leaves .. handful
Ginger ............. 1 inch piece (