Pineapple Mango Salsa

Pineapple Mango Salsa.

Fresh pineapple and ripe mango are finely diced and mixed with little bit of onion and green bell pepper. The mixture can be refrigerated for couple of days. Serve pineapple mango salsa with chips of your choice.
Makes: around 1 Cup of Pineapple Mango Salsa.

Ingredients:

Pineapple 1/2 Cup (Chopped)
Ripe Mango 1/2 Cup (Chopped)
Green Bell Pepper 1 Tbsp (Chopped)
Red Onion 1 Tbsp (Chopped)
Salt a Pinch
Cilantro few Leaves

Method of preparation:

Wash and finely chop cilantro leaves.
Peel and finely chop the slightly ripe mango.
Remove skin and finely chop the pinapple.
Peel and finely chop the onion.
Wash, halve, discard seeds and finely chop the bell pepper.

In a mixing bowl, mix together chopped pineapple, mango, bell pepper, onion, cilantro and salt.
Serve pineapple mango salsa with chips of your choice.
Notes: Make sure to chop the ingredients in same size.

Suggestions: Add few pinches of sugar if mango or pineapple isn’t sweet enough.
Variations: Check other salsa recipes here.
Other Names: Pineapple Mango Salsa.

Sago Yogurt Vada

Saggu Biyyam Vadalu.

Sago is washed and soaked in yogurt overnight or for around 6 hours. The mixture is seasoned with spices and deep fried in oil till golden brown in color. Serve sago yogurt vada immediately with any chutney or pickle of your choice.
Makes: around 5 Sago Yogurt Vada.

Ingredients:

Sago / Sabudana 1/2 Cup
Yogurt 3 Tbsps
Onion 1 Small
Rice Flour 4 – 5 Tbsps
Green Chiles 1 – 2
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Salt to Taste
Oil for Deep Frying

Method of preparation:

Remove stems, wash and finely chop green chiles.
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.

In a mixing bowl, mix together washed sago, yogurt, around 5 tablespoons of water.
Mix well and let the sago soak for around 6 – 8 hours.

Add rice flour, onion, green chiles, cumin seeds, cilantro and salt to the soaked sago mixture.
Make the mixture into soft but little wet mixture that can turn into soft ball if desired. Adjust rice flour if necessary.

Heat oil in a deep frying pan on medium heat.
Wash left palm and let it be wet all through the process.
Using right hand, make lemon sized ball with sago yogurt mixture.
Place in on left palm and lightly flatten it.
Make a small hole in the middle, remove from left palm and slowly leave the sago yogurt disk in hot oil.
Make 2 – 4 such vada depending on the surface space in the pan.
Fry sago yogurt vada on both sides until golden brown in color.
Remove the fried sago yogurt vada onto absorbent paper.
Repeat the same with any remaining sago yogurt mixture.
Serve sago yogurt vada immediately with any chutney or pickle of your choice.
Notes: Make sure to soak the sago well.

Suggestions: If vada is not cooked well inside, put it back into hot oil and fry on low flame till cooked inside and crisp outside.
Variations: You can also check other vada recipes here.
Other Names: Sago Yogurt Vada, Saggu Biyyam Vadalu.