Corn Salsa

I'm sharing one of the easiest mexican dishes. I love this when they serve it on my chipotle rice & the chunky texture it gives is just awe some. For me it is a eve time low calorie snack to fill up.

Ingredients 

1 Cup corn kernels

1/4 Cup diced onion 

1/2 Cup diced tomatoes

1 Tsp paprika 

1 & 1/2 Tsp lime juice

1 Tbs thinly chopped cilantro

1 Tsp olive oil

Salt 

Heat a pan with oil & toss the corn kernels in it. Sauté them for few minutes or till you the brown crispy kind of coat on the kernels. It takes around 5mins to get the consistent color to kernels. Switch off heat & allow them to cool.

In a bowl toss kernels & the other ingredients one by one. Mix them well & serve it cold or @ room temperature. 

Mango Lassi | Mango Smoothie

After a long outing in summer sun all our power has been swallowed & we were all gloomy & lazy. I made our selves a power booster & it felt awesome to quench our thirst this delicious smoothie. I haven't added any ice to our drink as are not so into the ice. So add it at your convenience.

Ingredients 
1 & 1/2 Cup mango juice
1/2 Cup non-fat yogurt
1/2 Cup milk (2% fat)
1 Tbs Honey
Ice (Optional)

Take all ingredients in a blender. Blend them to smooth & creamy. Serve right away.

Vankaya Kura | Eggplant/Brinjal Curry

A simple eggplant curry, which is made in many households & which is also one of my comfort foods. It’s a sauté of brinjals with a combo of coconut, ginger & green chilis. 

Ingredients

3 Cups of sliced Indian eggplant

½ Cup chopped coconut

5 Green chilis

¼ cup chopped ginger

1 Tsp mustard

1 Tsp jeera

1 Tsp channa dal

1 Tsp urad dal

1Tbs curry leaves

1 Tbs oil

Salt

Heat pan with oil. Add mustard, jeera, channa, urad dal & curry leaves. Once the mustard starts jumping around add the sliced eggplant to pan. Sauté veggie for few seconds & closes it with a lid.

Meanwhile grind coconut, green chili & ginger. Once the eggplant cooked well add salt & and the grind mixture to pan. Sauté curry for 2mins before you switch off heat.

Serve it with rice along with a dollop of ghee.

Note:

1. Keep the sliced eggplant in water. It stops them from turning to brown.

2. You don’t have to add any water while grinding.

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