Jain Green Tomato Salsa!

Jain Green Corn Tomato salsa

4 green tomatoes

10-12 mint leaves

1/2 cup cilantro

1/2 capsicum

2 jalapeño or any 2-3 green chilies 

1/2 lemon

Salt

1/4 tsp roasted cumin

Pinch sugar

Pinch of Hing

1 corn on the cob.

Method:

Remove Kernels from 1 corn and sauté them in 3 tsp olive oil.

Mix rest of the above ingredients and run it through the food processor until you get the salsa consistency.

Remove in a bowl and add corn. Refrigerate for an hour and serve with Tortilla chips.

Green Habanero Hot sauce!

Green  habanero hot sauce

1/2 onion

4 cloves Garlic

3 tomatillo ( green tomato)

1/4 capsicum 

12 green habanero 

2 1/2 tsp salt

1 tsp sugar

1 cup apple cider vinegar

2 cup water

4 tbsp corn starch

2 drop of green food color

2 tsp olive oil

Method:

Sauté onion and garlic in olive oil till golden brown.

In a sauce pan add habanero, capsicum, green tomatoes, salt, sugar, apple cider vinegar, water, corn starch, sautéed onion and garlic and boil for about 20 minutes. Let it cool down for half hour. Pour it in a blender add 2 drops of green food coloring and blend into a smooth sauce. Store in a bottle in refrigerator. Should last for months.

Jain Green Habanero Hot Sauce!

Jain Green habanero hot sauce

( use any hottest kind of green chilies if you don't have habanero)

3 tomatillo ( green tomato)

1/2 capsicum 

12 green habanero ( or hottest green chilies)

21/2 tsp salt

1 tsp sugar

1 cup apple cider vinegar

2 cup water

4 tbsp corn starch

2 drop of green food color

2 tsp olive oil

Method:

In a sauce pan add habanero, capsicum, green tomatoes, salt, sugar, apple cider vinegar, water, corn starch and boil for about 20 minutes. Let it cool down for half hour. Pour it in a blender add 2 drops of green food coloring and blend into a smooth sauce. Store in a bottle in refrigerator. Should last for months. 

Jain stuffed Bhindi ( Okra )

jain Sruffed Bhindi (Okra)

For stuffing:

3 tbsp almond or peanut powder

( I use almonds )

2 tbsp Coriander powder

1 tsp Tumeric powder

2 tsp Ref chilli powder

Salt

1/4 tsp Hing 

Soak one cube of tamarind in 1/2 cup warm water for 15 minutes or use 2 tsp lemon juice instead.

Seasoning: 6-7 tsp oil

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp Hing

32 pieces of okra

8 green chilies

Okra: slit bhindi (Okra) and green chili in the middle length wise.

Stuff the stuffing in each okra and green chilli and set aside. There will be about 2 tsp of stuffing left. Save it to add it later incase you need some extra gravy.

Heat oil in a large pan, add mustard seeds, cumin seeds and Hing. Once the seasonings starts spluttering add all the stuffed okra and stir well. Sprinkle 5-6 tbsp water ( I used drained tamarind water, you can substitute with 2 tsp lemon juice and 5 tbsp water) cover pan and cook on low flame for about 6 to 8 minutes. Add stuffed green chilies and remaining stuffing masala if you like. sprinkle 2 tbsp water if needed. cook another one minutes. Serve with Roti.

Cajun Roasted Almonds!

Cajun Roasted almonds

1/4 tsp black salt, citric acid, black pepper and regular salt.

1/2 tsp sugar 

1 1/2 tsp chat masala and red chili powder, Cajun seasoning and coriander powder. 

Grind all the above ingredients in a coffee grinder.

1 1/2 cup almonds.

3 tsp oil

Heat a skillet, add almonds and roast them dry on low flame for 6-7 minutes.

Turn gas off and place the almonds in microwave safe bowl.

Drizzle about 3 tsp oil on the almonds (almond oil or coconut oil or olive oil)

Add all the ground seasoning and and microwave for one minute so the seasoning sticks to it.

Cool the almonds and roast for one more minute if you find almonds less crispy. store in air tight container.

Cajun habanero roasted peanuts!

Cajun habanero roasted peanuts.

3 cups boiled water with 3 tsp salt

 5 tsp Cajun seasoning, 4 chopped habanero peppers. ( boil this water with the seasoning and turn gas off)

12 Oz small raw Spanish red skin peanuts or any raw peanuts.

Soak peanuts in the seasoned boiled hot salt water for 30 minutes.

Drain water out and spread them on a towel and dry them for another hour or so.

Spread peanuts in microwave safe plate and microwave for 4 minutes. Cool for 15 minutes and microwave again for another 4 minutes. Cool it for about 20 minutes. And microwave for another minute. Let them cool down at room temperature. Store in an air tight container.

Roasted salted peanuts!

Roasted Salted peanuts!

3 cups boiled water with 3 tbsp salt

12 Oz small raw Spanish red skin peanuts or any small red peanuts.

Soak peanuts in the hot and salted

water for 30 minutes.

Drain water out and spread them on a towel and dry them for another hour or so.

Spread peanuts in microwave plate and microwave for 4 minutes. Cool for 15 minutes and microwave again for another 4 minutes. Cool it for about 20 minutes. And microwave for another minute. Let them cool down at room temperature. Store in an air tight container. You can microwave again for a minute if they are little moist, but don't over do it as they can burn and char.