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Spicy Mexican

Read on and try your hand at nachos and the like

INDIANS AND Mexicans have some things in common. They eat rice, rajma and capsicum with almost the same kind of relish. Both eat spicy stuff with a feverish passion. And, using ordinary ingredients and vegetables, they whip up exotic dishes in a matter of minutes. For now, try out these tasty bites, which are a proud part of the Mexican cuisine.

Spicy soup

Ingredients

Red tomatoes - 1 kg
Onion (finely chopped) - 1
Capsicum (finely chopped) - 1
Spring onions (finely chopped with the leaves) - 3-4
Cottage cheese (cut into small cubes) - 100 Gms
Sweet corn (cooked) - 4 tbsp
Baked beans - 4 tbsp
Butter - 3 tbsp
Cornflour - 3 tsp
Sugar - 2 tsp
Chilli sauce - 1 tsp
Chilli flakes - 1/4 tsp
Salt and pepper to taste.

For garnishing

Grated cheese, fresh cream

Method: Cut the tomatoes into big pieces. Add six cups of water and put it to boil. When cooked, allow it to cool. Blend the mixture in a mixer. Pass through a sieve to get a thick pulp. Heat the butter. Stir-fry the onions for a minute. Then add the capsicum and spring onions. Stir-fry again. Then add the tomato pulp. Allow to boil. Mix corn flour in a little water and add it to the boiling soup. Keep on stirring until the soup thickens. There should be no lumps. Add the cottage cheese, corn, baked beans, sugar, chilli sauce, chilli flakes, salt and pepper. Let the soup cook for a few minutes. Serve hot topped with grated cheese and cream.

SUJATA MALANI

Swad: 27730165

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