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What's Cooking? Indian recipes
P.S. Lakshmi Rao, a retired banker, has a passion for cooking. Her friends and family enjoy her culinary delights. Lakshmi is a long time Atlanta resident.

<<What's Cooking? Main


Chili Con Queso (Mexican Cheese Dip)

1 tablespoon unsalted butter or vegetable oil
1 cup finely chopped onions 
8 jalapeño peppers seeded and cut in to small pieces
1 tablespoon all purpose flour
½-teaspoon fresh black pepper ground
¼-teaspoon cumin powder 
3 fresh tomatoes peeled* and chopped or one can (14.5oz) peeled tomatoes diced and drained
2 tablespoons chopped fresh coriander leaves (cilantro)
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley flakes 
½-teaspoon dry sweet basil flakes or one tablespoon chopped fresh basil (optional)
1 small box (1 pound) Velveeta cheese cut in to thin slices
1-cup milk

In a three quart sauce pan sauté onions and jalapeños in butter in medium low heat until onions become translucent. Add all-purpose flour, black pepper, and cumin powder. Fry for twenty seconds. Turn the heat down to low. Mix coriander leaves, parsley, sweet basil and cheese with onions. Keep stirring until the cheese melts. Add milk slowly while stirring for two minutes. The dip (chili con queso) becomes thick when it gets cold. Add warm milk and reheat in low heat. 
Consistency: when you dip corn chips or any other chips dip should stick to the chips and should not run down. This dip is very good to eat in winter. Can be served in a fondue dish in low flame. Make sure the dip is not sticking to the bottom of the pan.

*To peel the tomatoes: Put the tomatoes in boiling water for half a minute. Remove tomatoes with a slotted spoon and submerge in cold water. Skin comes out easily.




Salsa (Mexican Dip)



11 large sweet onion peeled and cut into half inch pieces
4 cloves garlic peeled and chopped 
8 green jalapeño peppers seeded and cut in to half inch pieces
3 large tomatoes chopped or one can (14.5oz) of peeled and diced tomatoes
½ cup chopped fresh coriander leaves
½ cup chopped fresh parsley
1/4 cup white vinegar
1- tablespoon fresh or bottled lemon juice
1-teaspoon salt
1- teaspoon sugar
2- tablespoons tomato paste
1-teaspoon cornstarch
½ teaspoon dried sweet basil
½ teaspoon fresh ground black pepper
2 dried bay leaves
Mix first ten ingredients in a bowl. Put half of this mixture in to blender and blend, roughly. Pour this in to a three-quart saucepan. Repeat with rest of the onion mixture. Add tomato paste, cornstarch, sweet basil, bay leaves, and black pepper to the onions. Mix thoroughly until tomato paste dissolves.
Keep the saucepan on the stove in medium heat. Cook until salsa bubbles. Remove from the heat. When the salsa is cold spoon it in to an airtight bottle. Keep it in the refrigerator and use as needed with chips, burritos, enchiladas, and tamales.
You can keep this salsa in the refrigerator for two or three months. Do not use any wet spoons for serving. If you are using canned tomatoes don’t have to blend them.
Salsa’s consistency should be chunky, so please do not blend too much. 

Note: Before cooking salsa you can adjust spices according to your taste. 


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