Pomegranate Salsa Recipe

Pomegranate Salsa has become my favorite snacking option these day's, I enjoy the sweet, sour and spicy combination with corn chips. 

Pomegranate Salsa Recipe Shorts Video on Youtube Vidyascooking Channel

Ingredients  Pomegranate Salsa 

1 Cup Pomegranate Seeds 

1/2 Cup Finely Chopped Onion 

1 Finely Chopped Green Chili 

1/4 Cup Finely Chopped Capsicum 

5 Sprigs Coriander Leaves Finely Chopped 

3 Cloves Garlic Crushed 

1 Tsp Roasted Cumin Powder 

1 Tsp Chilli Flakes 

2 Tsp Sugar 

1/4 Tsp Salt

1/2 Lime 

Prep:

Peel pomegranate seeds and rinse in water twice. Spread one a towel allow excess moisture to drain then transfer to a mixing bowl. 

Peel and wash the onion twice, finely chop and reserve.

Wash the capsicum, chop the capsicum in half, remove the stem and seeds, finely chop and reserve.

Wash the chilies, remove the stems and finely chop.

Separate the coriander leaves and wash in water twice. Finely Chop and reserve.

Peel and wash the garlic cloves, crush and finely chop.

Heat a pan on medium flame, add cumin seeds to the pan constantly stir and dry roast till cumin starts to splutter.

Add the roasted cumin seeds to mixerjar and grind to form powder and reserve.

Squeeze the lime juice in a small bowl.

Method:

In a mixing bowl add chopped pomegranate seeds, onion, capsicum, chilly, coriander leaves, roasted cumin powder, chilly flakes, garlic and salt mix well.

Add lime juice and mix again. Transfer the pomegranate salsa to a serving dish and serve with nachos....enjoy!

Avocado and Pomegranate Guacamole Recipe

Creamy and delicious avocado and pomegranate guacamole is a prefect dip for cheesy nachos, tortilla chips or pita chips.

Avocado and Pomegranate Guacamole Recipe on Vidyascooking Youtube Shorts

Ingredients Avocado and Pomegranate Guacamole:

1/2 Cup Avocado 

1/2 Cup Pomegranate Seeds 

1/2 Cup Finely Chopped Onion 

1/2 Cup Finely Chopped Capsicum 

2 Green Chilies Finely Chopped 

4 Cloves Garlic Crushed 

5 Sprigs Finely Chopped Coriander 

1 Tsp Roasted Cumin Powder 

1 Tsp Chilli Flakes 

1/2 Tbsp Salt

Prep:

Peel, wash and finely chop onions.

Wash and remove seeds from capsicum and finely chop.

Wash and peel the pomegranate separate the seeds and rinse in water once...reserve.

Peel, wash and grate garlic pods.

Remove stems and wash chilies. Finely chop the chilies and reserve.

Wash and chop the limes into halves, juice the limes in a bowl and reserve.

Separate the coriander leaves, wash and finely chop.

Method:
Wash the avocados. Chop into half and remove the seed.

Using a sharp spoon scoop the avocado in a bowl and mash.

Add 2 tsp lime juice followed by onion, half the amount of garlic, chilies, Pomegranate seeds, onion, tomato, and capsicum.

Mix all the ingredients well in the avocado and add salt mix well cover and place in refrigerator for 1 hour.

Taste and adjust lime juice and salt as required.

Serve the guacamole in a serving dish...garnish with pomegranate seeds...serve with corn chips or pita chips...Enjoy ☺️

Nachos Chips Recipe

Nachos chips prepared at home from scratch is so flavorful and tasty. 

Nachos Chips Recipe Video on Vidyascooking Youtube Channel

Ingredients:

1/2 Cup Maize Flour / Makka Atta / Yellow Corn Flour

1/2 Cup Maida / All Purpose Flour

1/4 Tsp Cumin Powder

1/4 Tsp Pepper Powder

1 Tsp Salt

1 Cup Luke Warm Water

Oil as required

Method:

In a mixing bowl add yellow corn flour, maida, cumin powder, pepper powder and salt mix well.

Add luke warm water in small batches and knead to form a smooth dough.

Let the dough be slightly sticky the corn flour will absorb the moisture.

Add 2 tsp oil and knead to form a smooth dough.

Cover and allow the dough to rest for 15 minutes.

Reserve excess maida/ all purpose flour in a bowl 

Knead the dough for 5 minutes. Form even roundels and dip in some flour and place on flat surface or rolling board and roll it with gentle hands.

Sprinkle excess flour on both sides and roll to form a thin roti. Using a bowl or cutter cut the dough into equal circles.

Place a tawa on medium flame and start to fry the rotis for few seconds on both sides till tiny bubbles form.

Fry all the rotis and reserve on a plate allow to cool down completely.

Using a sharp pair of scissors cut the roti in half and into quarters.  

Heat a wok with enough oil for frying.

Once the oil reaches smoking point. 

Gently drop a small batch of cut roti in hot oil. Place the flame on medium.

Flip the nachos on both sides and fry it for a minute till light golden in color.

Drain the nachos from oil and allow it to drain in a colander.

Once the nachos have cooled down. Plate the nachos with guacamole ...Enjoy!

More Indo Mexican Recipes on Vidyascooking Youtube Channel

Strawberry Salsa for Nachos

Mango Salsa for Nachos

Guacamole for Nachos

Chicken Tacos

Mexican Spiced Pineapple Salad

Strawberry Salsa Recipe

When Strawberries are in season prepare this recipe. This salsa pairs well with nachos, grills and barbeques.

Strawberry Salsa Recipe Video Posted on Youtube English and Tamil Channels 😊

Strawberry Salsa Ingredients:
2 Packs Strawberries
1/2 Cup Mixed Color Peppers or Capsicum
2 Green Chilies
1 Large Onion
2 Cloves Garlic 
1/2 Inch Ginger
2 Tbsp Coriander
1 Tsp Salt
1 Tsp Chilly Powder
1 Tbsp Sugar

Prep:

Wash and chop green, red and yellow capsicum into half, next remove the seeds and stem. Finely chop all the peppers and reserve

Remove stem from chilies, rinse in water and finely chop.

Peel the onion, rinse in water and finely chop.

Peel the ginger and garlic using a grater, grate the ginger and garlic and reserve.

Separate coriander leaves rinse in water, drain and finely chop.

Wash the strawberries, pat dry. Using a peeler, peel the skin. Then finely chop the mango and reserve.

Rinse a lime chop into half and reserve.

Method:

In a large mixing bowl combine all the chopped veggies along with strawberries.

Mix all the ingredients well. Just before serving we need to add salt.

Add lime juice, sugar and chilly powder mix all the ingredients once more. cover and refrigerate for 30 to 45 minutes.

Add salt as per taste, mix once more and serve with nachos...Enjoy!

Mango Salsa Recipe

Mango salsa can be serve with nachos, grills, barbecues and bread toast. I like to eat it as it is the combination of sweet, sour, spicy and crunchy texture is simply superb. We can use any local variety mangoes for this recipe, I have prepared this salsa with banganapalli mango which was not to ripe neither sour, it was semi ripe.

Mango Salsa recipe posted on vidyascooking Youtube Channels English and Tamil 😊

Ingredients Mango Salsa:
1 Large Semi Ripe Mango
1/2 Cup Mixed Color Peppers or Capsicum
2 Green Chilies
1 Large Onion
2 Cloves Garlic 
1/2 Inch Ginger
2 Tbsp Coriander
1 Tsp Salt
1 Tsp Chilly Powder
1 Tbsp Sugar

Prep:

Wash and chop green, red and yellow capsicum into half, next remove the seeds and stem. Finely chop all the peppers and reserve

Remove stem from chilies, rinse in water and finely chop.

Peel the onion, rinse in water and finely chop.

Peel the ginger and garlic using a grater, grate the ginger and garlic and reserve.

Separate coriander leaves rinse in water, drain and finely chop.

Wash the mango, pat dry. Using a peeler, peel the skin. Then finely chop the mango and reserve.

Rinse a lime chop into half and reserve.

Method:

In a large mixing bowl combine all the chopped veggies along with mango.

Mix all the ingredients well. Just before serving we need to add salt.

Add lime juice, sugar and chilly powder mix all the ingredients once more. cover and refrigerate for 30 to 45 minutes.

Add salt as per taste, mix once more and serve with nachos...Enjoy!

Mexican Spiced Pineapple Salad Recipe

I was trying something new with ingredients already avaiable with me, only produce I purchased was pineapple and salad leaves. All salad leaves are freshly delivered to your doorstep via @Bigbasket or @GourmetGarden online stores, I highly recommend these apps.

Recipe Video Posted on Youtube English 😊

Mexican spiced pineapple salad Ingredients:

2 Cups Cubed Pineapple

2 Cups Cubed Bellpeppers

1/4 Cup Rocket Leaves

8 to 10 Leaves Baby Butterhead Lettuce

8 to 10 Leaves Iceberg Lettuce

1 Tbsp Mexican Seasoning Mix or Taco Seasoning

1 Tsp Spicy Chilly Powder

1 Tsp Lime Juice

1 Tsp Salt

2 Tsp Peanut or Sesame Oil

If you cannot find mexican seasoning combine equal amount chili powder, cumin, salt, pepper, kashmiri chilly powder or paprika, garlic powder, onion powder, red chilly flakes, and oregano in a small bowl and use as required.

Prep:

Wash the pineapple, peel and cube into bitesize chunks.

Wash the bellpeppers, slice in half remove the stem and seeds.

Cube the bellpeppers and reserve.

Separate the salad leaves and rinse twice in cold water.

Spread the salad leaves on a towel and pat dry.

Roughly chop only the ice berg lettuce and baby butterhead lettuce.

Method:

Heat a wok on medium flame with 2 tbsp peanut or sesame oil.

Add the cubed bellpeppers and pineapple.

Add chilly powder, mexican seasoning and salt as per taste toss to coat well. Stir fry all the ingredients for two minutes and remove from flame allow to cool down a bit.

Spread the salad leaves on a serving plate. Sprinkle mexican seasoning, lime juice, chilly flakes as per choice, salt and some chilly powder toss a bit.

Top the salad leaves with pineapple and garnish with lime juice...Serve the salad...Enjoy!

Homemade: Chicken Tacos Recipe

 

These healthy and scrumptious chicken tacos can be served any time of the day.

Recipe Video on Youtube English 😊

Ingredients Chicken Tacos:

Chicken Filling:

250 Grams Chicken Keema

1 Large Onion 

1 1/2 Tbsp Ginger and Garlic Paste

1 Tbsp Mexican Spice mix ready to use or Fajita mix

1 Tbsp Kashmiri Chili Powder / Paprika

1 Tbsp Oregano

1/4 Tsp Cumin

1/2 Tbsp Coriander Powder

1/2 Tbsp Pepper Powder Optional

Salt as per taste

Oil

Prep:

Peel, wash and finely chop onions.

Peel, wash and chop equal amount ginger and garlic.

Add the ginger and garlic to a mixer jar and grind to for a smooth paste.

Prep and prepare guacamole, sour cream and salsa ahead of time. Recipe videos are posted below.

Sour Cream Recipe Video

Guacamole and salsa recipe video

To Prepare Chicken Filling:

Heat a wok on medium flame.

Add 2 tbsp oil once the oil reaches smoking point.

Add finely chopped onion, and fry well. Add ginger and garlic paste and fry till raw flavor has reduced.

Add chilly powder, paprika powder, cumin powder, Mexican seasoning, salt and pepper. Fry all the spice powders for a minute.

Add chicken mince and fry along with onion till the mince is crumbly. 

Add 1/4 cup water and salt as per taste and mix well. Cover and cook the chicken until well done.

Once the chicken is cooked check for salt and spice level add if needed and adjust accordingly, fry the chicken well till oil separates and make sure the moisture is completely evaporated but the chicken must not be dry. The chicken should have some amount of moisture for a juicy taste.

Remove the chicken filling from flame add lime juice and finely chopped coriander mix well and reserve.

Tacos:

Chicken Filling

Salsa

Sour cream

Guacamole

Taco shells

Lime Wedges

Prepare Tacos:

Heat 4 Tbsp oil in a wok on medium flame.

Gently fry the taco shell one at a time in the oil on both sides making sure the shells fry till crispy.

Use tongs and a fork to fry the taco shell and make sure the cavity is wide and does not shut while frying. These ready to use taco shells close while reheating and frying.

Fill the tacos with chicken and top with salsa. 

Serve the tacos with side of guacamole, sourcream and lime wedges …Enjoy!

Guacamole and Salsa Recipe

Guacamole and salsa are two condiments which is normally served with Mexican food from rolls to rice bowls this guacamole and salasa balances the taste and texture.

Recipe Video on Youtube English Channel 😀

Ingredients:

2 Ripe Avocados (450 Grams)

2 Large Onion

4 Garlic Cloves

1 Large Tomato

1 1/2 Cups Capsicum (Red, Yellow and Green)

4 Green Chilies

6 Sprigs Coriander

4 Limes

1 Tbsp Cumin

1 Tbsp Chilly Powder

1/4 Tsp Pepper Optional

Salt as per taste

Prep:

Peel, wash and finely chop onions.

Wash and remove seeds from capsicum and finely chop.

Wash and finely chop tomato.

Peel, wash and grate garlic pods.

Remove stems and wash chilies. Finely chop the chilies and reserve.

Wash and chop the limes into halves, juice the limes in a bowl and reserve.

Separate the coriander leaves, wash and finely chop.

To Prepare Guacamole:

Wash the avocados. Chop into half and remove the seed.

Using a sharp spoon scoop the avocado in a bowl and mash.

Add 2 tsp lime juice followed by onion, half the amount of garlic, chilies, tomato, onion, tomato, and capsicum.

Mix all the ingredients well in the avocado and add salt mix well cover and place in refrigerator.

Taste and adjust lime juice and salt as required.

We can avoid the salt and add it later if not consumed rightaway. 

Guacamole can be used as spread for bread toast, rolls, and served with corn chips.

To Prepare Salsa:

In a mixing bowl add all the remaining finely chopped veggies, grated garlic, finely chopped chilies, coriander and lime juice.

Mix all the ingredients well and start adding cumin, chilly powder, pepper powder and salt before serving.

Mix and serve the salsa chilled with nachos or in rice bowl and enjoy!