Pico de Gallo

INGREDIENTS

1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)
3/4 cup finely diced white onions
1/4 cup chopped cilantro leaves
2 tablespoons freshly squeezed lime juice
2 tablespoons minced, seeded jalapeño or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt, plus more to taste

DIRECTIONS

1. Cut the tomatoes into 1/4-inch dice and place in a bowl.
2. Add the remaining ingredients and stir well to combine. Cover and allow to rest at room temperature for 1 hour for the flavors to meld. Taste and adjust seasonings as needed before serving.
3. Note: For a spicier salsa, leave the peppers' seeds intact.

Rawa Dosa

I love Rawa Dosa and always use MTR Rawa mix but wanted to try home made mix. I tried few different measurement versions but find this version comfortable and its quick and easy too.

Ingredients

Riceflour-1 cup
Rava or sooji- ½ cup
Maida- ¼ cup
Salt to taste

For seasoning

Mustard seeds- ¼ tsp
Green chillie-1 chopped finely
Pepper- a few
Curry leaves- a few
Ginger- a small piece chopped finely
Coriander leaves- a few chopped finely
Onion- ½ chopped finely
Oil and ghee

Method

Mix the rice flour, maida and rava and add water and salt to it. The batter should be watery and flowing. Heat 1 tsp of oil in a pan and add mustard seeds, when it splutters add onions and other ingredients .Fry for 2 minutes till the onion turns transparent. Add this to the rava batter.
Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides. When it becomes golden brown turn it over.

Serve hot with sambar and chutney

Note:

Make sure the batter is very thin(thinner than the dosa batter). If the batter becomes thick after making few dosas add little water to it.

Some people use equal amounts of rice flour and sooji too