Summery Corn Salsa

Ingredients
1 cup boiled corn kernels
1/4 cup diced cucumber
1 med size tomato diced
1/4 cup diced onion
1 stem green onion chopped
1/2 cup mixed bell peppers diced
1/4 cup chopped cilantro
2 tsp lemon juice
1 tsp crushed black pepper
1 tsp dried oregano leaves
salt as per taste
1 tsp chopped green chili (optional)

Direction
Mix all the vegetables in a bowl along with corn kernels. If you are using frozen corn kernel, defrost it or warm up in microwave for about 1 minute.
For mixed bell peppers, you can use what ever is available. I used red and orange bell peppers.
Add black pepper, oregano and lemon juice. Add salt when you are about to serve, to avoid sogginess.
add green chili if you like hot salsa.

It's kind of multipurpose salsa. You can eat this with corn chips, eat it like a salad or add this to boiled brown chickpeas to make it a lunch meal. Perfect for summer time.

Banana Bread

Ingredients:

Serves: 10

1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup sugar
2    eggs, beaten
4    bananas, ripped 
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla essence

Directions:
1. Cream together butter, brown sugar and white sugar.
2. Add eggs and crushed bananas. Combine well.
3. Sift together flour, soda and salt. Add to the creamed mixture.
4. Add vanilla
5. Pour into the greased and floured load pan.
6. Bake at 350 degrees F (175 degrees C) for 55 minutes.
7. After 55 minutes do a tooth pick test. If you find it still not yet done give about another 5 minutes.
8. Once done, remove from the oven and let it cool for 10 mins in the loaf pan.
9. After 10 mins remove it from the loaf pan and let it cool for another 10 mins on the wire rack.
10. Cut into slice and keep refrigerated.

Note: I wrap individual slice in a clear plastic film and than refrigerate them. In this way its stays nice and fresh for long time and you can remove from the fridge as many slice as you want at a time without spoiling the whole loaf.

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