MEXICAN PEPPER RICE

 INGREDIENTS:-

1. Rice                    1 cup
2. Oil                       2 tbsps
3. Parsley                1 tbsp
4. Coriander leaves 1 tbsp
5. Salt                      2 tsp
6. Pepper powder     1 tsp
7. Lemon juice         1 tsp
8. Water                    2 1/2 cups

METHOD:-

1. Wash rice and soak for 1 hour. Cut parsley and coriander leaves.
2. Heat oil in a pressure pan, add rice and mix and fry until the rice coats the oil.
3. Add water, salt, lemon juice and pepper powder, mix and cook for 3 whistles.
4. Let the pressure settle down, cool and open the lid
5. Garnish with parsley and coriander leaves.

GUACAMOLE

 INGREDIENTS:-

1. Avacado             1 big
2. Lemon juice       1 tsp
3. Salt                     1/2 tsp
   

METHOD:-

• Select avacado riped and the skin looks dark brown in color.
• Cut into two and discard the seed inside it.
• Scoope out the pulp by a spoon and collect in a bowl.
• Add salt and lemon juice, mash by a fork to a smooth paste.
• Serve with rice, tortilla chips.

MEXICAN TOMATO SALSA

 INGREDIENTS:-

1. Tomatoes               6 nos
   
2. Onion                    2 nos
3. Ginger                    1/2"
4. Garlic                     6
5. Red chilies             2 
6. Green chilies          4
7. Oil                          2 tbsps
8. Parsley                   1 tbsp
9. Coriander leaves    1 tbsp
10. Salt                         1 tsp
11. Pepper powder       1/2 tsp
12. Water                      1 cup

METHOD:-

• Cut onion, tomatoes, parsley, coriander leaves, green chilies, cut red chilies, ginger and garlic.
• Heat oil in a pressure pan, add onion and saute for 1 minute.
• Add ginger, garlic, red and green chilies and fry for a minute.
• Add cut tomatoes, salt, pepper powder, and water and cook for 2 whistles.
• Cool down and open the lid and mash or whip for 2 times in a mixy.
• Garnish with parsley and coriander leaves.
• Serve with rice and tortilla chips.

CORN AND BELL PEPPER SALAD

 INGREDIENTS:-

1. Corn kernels              2 nos
   
2. Onion                         1
3. Red capsicum             1
4. Green capsicum          1
5. Lemon juice                1 tsp
6. Salt                              1 tsp
7. Pepper powder             1 tsp
8. Onion powder              1 tsp
9. Garlic powder              1 tsp
10. Oil                                2 tbsp
11. Parsley                         1 tbsp
12. Coriander leaves          1 tbsp

METHOD:-

1. Julinne onion, red and green capsicums, parsley and coriander leaves.
2. Cook corn kernels for 2 whistles and cool down.
3. Peel the corns and keep it aside, heat oil in a kadai.
4. Add onion and fryfor a minute, add capsicums and fry.
5. Add corn, salt, pepper powder, onion powder, and garlic powder.
6. Fry for a minute and add lemon juice, parsley and coriander leaves.
7. Mix well and serve with rice.

ONION AND TOMATO SALAD

 INGREDIENTS:-

1. Onion                   1
2. 
   Tomato                 1
3. Pepper powder     1/2 tsp
4. Salt                       1/2 tsp
5. Parsley                  1 tbsp
6. Coriander leaves   1 tbsp
7. Lemon juice          1 tsp

METHOD:-

• Julinne onion, tomato, parsley and coriander leaves.
• Mix all the ingredients and serve with rice.

TORTILLA CHIPS

 INGREDIENTS:-

1. Maize flour           1 cup
   
2. Wheat flour           1 cup
3. Salt                        1 tsp
4. Oil                          2 tbsp
5. Warm water          1/2 cup
6. Oil                         for frying

METHOD:-

• Mix wheat flour, maize flour, salt and 2 table spoon of oil.
• Sprinkle water and knead to a dough.
• Keep itaside for 1 hour, knead again and make small balls.
• Flatten as chapati on a plastic cover, and cut them in traingular shapes, and prick by fork as we do in pizza dough.
• Heat oil on low flame and drop them one by one into the oil.
• Deep fry till crisp, fry on low heat, they get fried soon and changes to dark brown.
• Serve with tomato salsa.

FRESH CREAM

 

INGREDIENTS:-

1. Fresh cream              1 cup
2. Oil                             1/4 cup

METHOD:-

• Whip fresh cream and oil for 2 times.
• Serve with mexican rice.

MEXICAN BURITO BOWL

 

BURITTO BOWL

1. SPICED RICE

2. GUACAMOLE

3. TOMATO SALSA

4. CORN, BELL PEPPER SALAD

5. ONION, TOMATO MIX

6. BLACK BEANS

7. GRATED CHEESE

8. TORTILLA CHIPS

9. FRESH CREAM

SIMPLE KURMA

 INGREDIENTS:-

1. Onion                         2
   
2. Boiled potato             1
3. Green chilies             5
4. Ginger-garlic paste    1 tsp
5. Coriander leaves        little
6. Mint leaves                little
7. Salt                            2 tsp
8. Water                        5 cups

FOR POWDER MASALA:-

1. Roasted gram            2 tbsps
2. Cinnamon                 1"
3. Cloves                       5
4. Fennel seeds              1 tsp
5. Jeera                           1 tsp
6. Pepper                        5
7. Coriander powder     1 tsp

FOR SEASONING:-

1. Mustard seeds            1 tsp
2. Urad dhal                    1 tsp
3. Bengal gram               1 tsp
4. Hing                            1/4 tsp
5. Curry leaves                 few
6. Oil                               3 tbsps

METHOD:-

• Mash potato, cut onion, mint, coriander leaves,and slit chilies.
• Heat oil, add seasoning, crackle mustard, fry dhal, curry leaves and hing.
• Add onion and saute till transparent, add chilies, ginger-garlic paste and fry.
• Add powdered masala and mix, add mint and coriander leaves.
• Add salt, mashed potato and water, bring to boil and reduce flame.
• Cook for 10 minutes, and serve with idly, rava idly.

MAIZE FLOUR UPMA

 INGREDIENTS:-

1. Maize flour                1 cup
   
2. Onion                         1 big
3. Tomato                       1 big
4. Salt                             2 tsp
5. Green chilies              5
6. Turmeric                    1/4 tsp
7. Ginger                        1/4"
8. Coriander leaves        handful
9. Oil                             1 tbsp
10. Water                         3 cups

FOR SEASONING:-

1. Mustard seeds            1 tsp
2. Urad dhal                   1 tsp
3. Bengal gram              1 tsp
4. Curry leaves              few
5. Hing                          1/4 tsp
6. Oil                             1/4 cup

METHOD:-

• In a pan fry maize flour with oil on low heat till good aroma comes up.
• Cut onion, tomato, coriander leaves, and grate ginger.
• Heat oil in a pan, add seasoning, splutter mustard seeds, fry dhal, curry leaves, and hing.
• Saute onion, green chilies, and ginger for a minutes.
• Add tomato, turmeric, salt and close a lid for a while.
• Mash tomato and add water, bring to boil and stir in the maize flour.
• Mix well and cook for 10 minutes with closed lid on low heat.
• Garnish with coriander leaves, serve with chutney.

POTATO DRY FRY

 INGREDIENTS:-

1. Potatoes              4 nos
   
2. Chilly powder    2 tsp
3. Red color           1/4 tsp
4. Garam masala    1 tsp
5. Corn flour           1 cup

METHOD:-

• Wash and cut poatoes to 1/2" pieces.
• Mix salt, chilly powder, garam masala, red color.
• Keep it aside for 10 minutes. don't add water.
• Mix corn flour and keep it aside for 10 minutes.
• Deep fry till crisp, fried potatoes comes up, and the bubbles disappear.
• Serve as side dish to curd rice.

CAULIFLOWER DRY FRY

INGREDIENTS:-

1. Cauliflower            1 big
   
2. Salt                        1 tsp heap
3. Garam masala        2 tsp
4. Red color               1/4 tsp
5. Corn flour             1 cup
6. Water                     1 tbsp

METHOD:-

• Cut flower and soak in salted water for 1 hour.
• Drain the water in a colander and let the water drop out.
• In a vessel, add cauliflower, salt, chilly powder, red color, and garam masala.
• Mix well and keep it aside for 1 hour.
• After 1 hour add corn flour and mix well.
• Sprinkle water and mix, heat oil and drop one by one.
• Deep fry till crisp. Tastes good with any dip and sauce.

MINI CABBAGE SIMPLE GRAVY

 INGREDIENTS:-

1. Mini cabbage                 10 nos
2. Onion                             1 big
3. Tomato                           1 big
4. Chilly powder                2 tsp
5. Garam masala                1 tsp
6. Turmeric                        1 tsp
7. Salt                                2 tsp
8. Ginger-garlic paste        1 tsp
9. Coriander leaves           little
10. Bengal gram flour         3 tbsps
11. Water                             5 cups

FOR SEASONING:-

1. Oil                                 3 tbsps
2. Mustard seeds               1 tsp
3. Urad dhal                      1 tsp
4. Bengal gram                  1 tsp
5. Curry leaves                  few
6. Hing                              1/4 tsp

METHOD:-

• Remove the unwanted skin of cabbage, wash and keep it aside.
• Cut onion, tomato, and coriander leaves.
• Heat oil in a cooker, add mustard seeds and splutter it.
• Add dhal, curry leaves, hing, and fry. Add onion, ginger-garlic paste, and saute for a minute.
• Add tomato and fry till mashed, add turmeric, cabbage and fry for a while.
• Sprinkle chilly powder, garam masala, bengal gram flour and fry for a minute.
• Add water and stir well, cook for 3 whistles.
• Let the pressure settle down, open and garnish with coriander leaves.
• Serve with chapti, dosa, idly.