BAKED JALAPENOS WITH CORN SALSA

Hey all ! I have a very interesting & very

very easy snack recipe.. I made some major 

alterations to the actual recipe.. Just took the

idea of baking the jalapenos :-) As usual did some 

experiment & came out really good :-) So, here I am 

to spread the joy !!!

BAKED JALAPENOS WITH CORN SALSA RECIPE:

Recipe Cuisine : Continental / Recipe category : Snack

Prep time : 10 mins / Cook time : 20 mins

INGREDIENTS:

Jalapenos : 4 nos

Corn (Frozen) : 1/2 cup

Onion : 2 tblsp (Chopped)

Tomato : 2 tblsp (Chopped)

Italian seasoning : 1 tsp

Dry Pudhina : 1 tsp

Red chilly powder : 1/2 tsp

Coriander : 1 tsp (chopped)

Salt : As needed

Lemon juice : 2 tsp

Water : As needed

Oil : As required (for baking jalapenos)

Fried french onions : 1 tblsp (for garnish)

METHOD: 

Preheat the oven to 375*F. Cut the jalapenos into halves.

             

remove the seeds gently without breaking it.
Arrange in a baking tray as shown below.

Now sprinkle some oil, salt, Italian seasoning on
top of each jalapeno pc. Once the oven is ready,
bake the jalapenos for 15 mins. Please check around 
10 mins as oven power may vary.

Mean while, soak the corn in water with salt.
Let it rest for few mins. Microwave it for 3 mins.

Drain the water completely. Chop onions & tomatoes.

Now add the Italian seasoning, dry pudina, red chilly powder,
salt lemon juice with corn, onions, tomatoes. Mix well.

Add chopped coriander leaves. Now take out the 
jalapenos from the oven.

When we flip the jalapenos it will look the picture below.
Also the colour of jalapenos would have changed. It will be
tender. Arrange the jalapenos on a serving plate.

Now fill the baked jalapenos with corn salsa & top it with 
fried french onions as garnish (optional)

Enjoy yummy & tasty Baked jalapenos with corn salsa :-)

NOTES:
* Any kind of seasoning can be used. 
* Please check the jalapenos while baking to make sure it is not burnt.
* You can also add cheese on top after filling with corn salsa
 & bake again till cheese melts.
* Instead corn salsa, bean salsa or any other salsa can be used.
* I used frozen corn , fresh corn can also be used.
* If doing for kids, pls replace jalapenos with 
bell peppers (capsicums) to avoid spiciness.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..
See you all soon with more interesting recipes :-)

PUDHINA SEMIYA (MINT VERMICELLI)

Hey all ! Here I am back with another 

interesting recipe  :-) Anything done with

semiya (vermicelli) is delicious and however 

we do it, it will come out good.. Vermicelli cooks fast 

& blends very well with any flavor. It is my 

emergency back up when I have guests :-)

Lets begin!!

PUDHINA SEMIYA RECIPE:

Recipe cuisine: Indian / Recipe category: Main Course
Prep time: 10 mins / cook time: 15 mins
INGREDIENTS:
Vermicelli (roasted) : 250 gms
Cashews & chopped coriander (for garnish)
TO GRIND :
Mint leaf : 2 cups
Ginger (chopped): 1 tblsp
Green Chilly : 1 tblsp
Cumin seeds : 1 tsp
Fennel seeds : 1 tsp
Salt : As needed
Water : As needed
TO TEMPER :
Oil : 3 tblsp
Mustard : As needed
Channa Dal : 1 tsp
Urad dal : 1 tsp
Red chilly dried : 3 pcs
Curry leaf : few pcs
Peanut : 1 tblsp
Hing : A pinch
METHOD:
Soak vermicelli in water for 10 mins.

Now, gather the ingredients undeer "TO GRIND " in a blender. 

Sprinkle very little water & grind it to a smooth paste.

Now, heat oil in a pan & add mustard. Once mustard
starts to splutter, add the remaining ingredients under
"TO TEMPER". 

Let it roast in low to medium flame till the dal becomes golden color.
Add mint paste to this, add salt & mix well.

Let it cook in medium flame for 10 mins.

Now after 10 mins, drain the water from soaked semiya.

Transfer it to a container & steam it for 10 mins.

Simultaneously keep mixing the pudhina mixture till it thickens.
Switch off the flame.

Now transfer the steamed semiya to a broader tray.
So it will easy for us to mix the pudhina mixture.

Now add the pudhina mixture to the semiya & mix well without any lumps.

Enjoy yummy & flavorful pudhina semiya with chutney or raitha :-)

NOTES:
* Roasted vermicelli cooks faster & gives best results.
* Avoid green chilly in the mint paste or reduce or increase chilly as per 
your taste.
* If you use garlic, please add it in the pudhina mixture while grinding.
* You can also add green peas, carrots and so on as per our taste.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..
See you all soon with more interesting recipes :-)