Metro Plus
Bangalore
Chennai
Hyderabad
Mexican spice
|
Sample these recipes which are indigenous to Mexico
|
Variety is the spice of life: Try Mexican cuisine this time
INDIANS AND Mexicans have some things in common. They eat rice, rajma and capsicum. Both enjoy spicy food. 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 cubes) - 100 gm
Sweet corn (cooked) - 4 tbsp
Baked beans - 4 tbsp
Butter - 3 tbsp
Cornflour - 3 tsp
Sugar - 2 tsp
Chilli sauce - 1 tsp
Chilli flakes - ¼ 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 bring it to boil. When cooked, allow it to cool. Blend it in a mixer. Pass through a sieve to get a thick pulp. Heat butter. Stir-fry onions for a minute. Then add capsicum and spring onions. Stir-fry again.
Then add the tomato pulp. Allow it 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 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.
Mexican rice
Ingredients
Cooked rice - 4 cups
Spring onions (chopped with the leaves) - 2
Onions (finely chopped) - 2
Cabbage (finely sliced) - ½ cup
Red capsicum (finely chopped) - 1
Green capsicum (finely chopped) - 1
Yellow capsicum (finely chopped) - 1
Carrot (finely chopped) - 1
Tomato (finely chopped) - 1
Red chilli powder - 2 tsp
Red rajma (cooked) - 1 cup
Ginger garlic paste - 4 tbsp
Chilli coriander paste - 4 tbsp
Oil - 5 tbsp
Salt to taste
Method: Heat oil. Stir-fry onions and spring onions for two minutes. Add ginger garlic paste. Stir-fry again before adding chilli coriander paste. Fry again. Then add all the vegetables except tomatoes. Cook on a low flame till the vegetables are done. Add the cooked rajma, tomatoes, red chilli powder and salt. Cook it for a while. Now, add the rice. Mix well and serve hot.
Corn salad
Ingredients
Sweet corn kernels - 4 cups
Paneer (cut into small cubes) - 2 cups
Tomato (finely chopped) - 1
Red capsicum (finely chopped) - 1
Yellow capsicum (finely chopped) - 1
Green capsicum (finely chopped) - 1
Spring onions (finely chopped with the leaves) - 2-3
For the dressing
Salad oil - 3 tbsp
Limejuice - 2 tbsp
A pinch of sugar
Red chilli powder - ½ tsp
Salt to taste
Method: Combine sweet corn, paneer cubes, capsicum, tomato and spring onions. Mix all the ingredients of the dressing separately. Shake well and refrigerate. Just before serving, pour the dressing over the vegetables and paneer and toss well. Garnish with chopped coriander and serve chilled.
SUJATA MALANI
Printer friendly
page
Send this article to Friends by
E-Mail
Metro Plus
Bangalore
Chennai
Hyderabad
|
