Around The World On Your Plate

Ingredients: 5-6 tomatillo  2 jalapenos 2 Serrano peppers 2-3 cloves of garlic 1/4 of onion 2 sprigs of cilantro Salt to taste Method: Place all the vegetables except cilantro on a grill pan or a flat pan and roast them on all sides. Once done, place them all in a zip lock bag and seal and set aside for about 10 minutes. After 10 minutes, place them in a blender along with salt and blend them in batches, you may notice some liquid in the zip lock bag, do not discard it, add it while blending. While blending it, do not add extra water. Once done, garnish with cilantro and serve with chips. Notes: The consistency of this salsa depends on your choice, you can leave it as chunky as you like. You can also use a mortar and pestle and grind each of it to make a paste. The amount of onion, garlic and jalapenos depends entirely on your taste.

Ingredients: 1/4 cup rice 1-1/4 cup vegetable broth 1/2 cup tomato puree 1-2 Serrano pepper chopped 1 tomato diced 1 medium onion chopped 2 cloves of garlic minced 2-3 sprigs of cilantro chopped 2 tablespoons of oil salt and pepper to taste Method: Start by heating oil and sauteing garlic and Serrano peppers.  Next add rice and toast it until its slightly golden in color. Next add onion and saute for a minute. After that add chopped tomato and saute well. Now its time to add the tomato puree and vegetable broth along with salt and pepper. Mix it well and cover and cook on medium heat.  Stir occasionally to avoid rice from sticking.  You can add another 1/4 cup of water if needed. Once its done, garnish with cilantro and lime and serve hot.