Guacamole (Mexican Avocado Dip)

 

          This is a classic Mexican dip that is very easy to dish out. All you really need for my version of this recipe are ripe avocados, onion, garlic, tomato, coriander leaves, olive oil and few seasonings. These basic ingredients are easily available in the kitchen. This healthy party dip can be enjoyed with nachos, tortilla chips or veggie crudités. You can also use as a spread on sandwiches / parathas or serve along with any grilled meat / chicken. Choice is yours. 

• 2 avocados, peeled, pitted & mashed coarsely
• 1 small onion, chopped
• 1 tomato, seeds removed & chopped
• 1-2 green chilies, chopped
• 2-3 garlic, grated
• handful of coriander leaves, chopped
• 1 tsp. lime juice 
• pinch of salt
• 1/2 tsp. roasted cumin powder
• pinch of pepper powder
• 1 tbsp. olive oil

          In a bowl, mix together all the above mentioned ingredients.

          Serve immediately with nachos, tortilla chips or veggie crudités.

Mexican Salsa

 

          Try out this classic Mexican Salsa that is so easy to prepare. Very few ingredients goes into making this comforting delight. It goes absolutely well Nachos, Tortilla chips, tacos, quesadillas, croutons, crudités or toasted pita bread. So plenty of choice. It is a great party recipe that can be whipped up in a jiffy. So check out the step by step pictorial recipe to prepare this light and healthy snack,

         'Salsa' in Spanish means 'Sauce' and sometimes it is also called 'Salsa Fresca' meaning Fresh Salsa. 

          There are two ways one can dish out this salsa, either by roasting and pounding the ingredients or by a simple chopping & pulsing method. Both ways it tastes awesome. 

          If Jalapenos are unavailable, then normal chilies, capsicum, chili peppers or store bought bottled ones can also be used. I used the latter as I could not lay my hands on fresh ones. 

          At times this salsa serves as a light dinner for me along with Khubz bread that are cut into triangular shapes and toasted in olive oil. It is just pure divine and so comforting. So absolutely hassle free. 

• 3-4 tomatoes
• 1 small onion
• 1-2 jalapenos 
• 3-4 garlic cloves, grated
• handful of coriander leaves, chopped
• 1 tsp. lime juice
• 1 tbsp. olive oil 
• 1/4 tsp. oregano
• Pinch of salt, pepper & cumin powder

          Chop the tomatoes, onion and the jalapenos and then throw them along with the garlic and coriander leaves in a food processor / mixer blender. 

          Pulse only a few times. Do not puree it. It should be finely diced. Voila, your Mexican Salsa is ready.

          Transfer to a serving bowl and add all the dry seasonings, olive oil and lime juice. Give it a stir and let it sit for a while for all the flavors to come together. 

          Then enjoy it chilled or at room temperature with nachos, tortilla chips, croutons, toasted pita bread or crudités. 

          You can also store in a bottle or any air-tight container and refrigerate for later use. 

                                 Everything is chopped.

                                  Put in the food processor and pulse few times. 

                                 Transfer to a big bowl.

                                  Add all the dry seasonings.

                                  Add the olive oil.

                                  Add some lime juice. 

                    You can store in a bottle or any air-tight container & refrigerate for later use. 

                    Enjoy it chilled or at room temperature with nachos, tortilla chips, croutons, 

                    toasted pita bread or crudités. 

Mexican Chicken Tikka Quesadilla - South Indian Flavour - Fusion Style

         At times you must've tasted Mexican Quesadilla. Now try making these Chicken Quesadilla in a new avatar - with South Indian flavor in a fusion style. It is simple, yummy, filling and a satisfying one-pot meal anytime of the day. 

          Crisp on the outside with soft, juicy interior, they can be made the easy way with some store bought chicken tikka and any leftover chapattis. It is great as a snack / appetizer enjoyed with some green chutney or red chili sauce. So check out the step by step pictorial recipe to prepare it.

          If you need to finish off any leftover chapatti / roti and any dry side dish that is sitting in your refrigerator, make these wonderful and yummy snack with just a sprinkle of some cheese and any of your favorite seasoning and voila! you have an amazing and a creative dish in front of you. I guarantee it will be gone in no time.

          Dig into it by drizzling some chutney or any spicy sauce over it and have a satisfying meal any time of the day. I suggest have them hot and crisp for that ultimate pleasure. They can also be packed as a lunch box meal.

• 3/4 cup whole wheat flour
• pinch of salt
• water to knead
• 1 & 1/2 cups chicken tikkas
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 2 onions, chopped
• 1 tsp. ginger, sliced
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 1-2 sprig curry leaves
• 1 tomato, chopped
• 1/2 tsp. salt or to taste
• 1 tsp. sambar powder
• 1 tsp. red chili powder
• 1 tbsp. fresh coconut, grated
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice
• 1/2 cup cheese, grated
• oil to shallow fry

         Knead a stiff dough by mixing flour, pinch of salt and required quantity of water. Cover with a damp cloth and keep it aside for 15-20 minutes.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and sauté till light brown. 

          Add the onion, ginger, garlic, chilies and curry leaves. Fry on a medium flame till light golden in color. Now add the tomatoes and continue to sauté till it is slightly mashed.

          Add the chicken tikkas, salt, sambar powder and red chili powder. Mix well and sauté for 1-2 minutes. 

          When done, add the coconut, coriander leaves and lime juice. Mix well and switch off the flame. Cover and keep aside to cool .

          Divide the dough into 2 equal portions. Roll out each into a chapatti by dusting some flour. Heat a tawa / griddle and dry roast them till done on both sides. Transfer to a plate.

          Add 1 tsp. oil on a tawa / pan and place one chapatti over it. Meanwhile let the flame be low. Sprinkle some cheese over it and then spread evenly some cooked chicken over it.

          Again sprinkle some more cheese and cover it with the other remaining chapatti. Press it gently and cook till the underside becomes crisp and golden in cooler.

          Now place a plate over it and flip it over. Gently slide it again to the pan and drizzle some oil around the edges. 

          Cook for a 1-2 minutes till the other side too becomes crisp and golden brown in color. 

          Transfer to a serving plate and cut with a pizza cutter into 4-6 slices. Relish with some red chili sauce / green chutney.

                 Heat oil & temper with mustard seeds. Add urad dal & sauté till light brown. 

                   Add onion, ginger, garlic, chilies & curry leaves. Fry till light golden in color. 

                                 Add tomatoes & continue to sauté till it is slightly mashed.

                                  Add the chicken tikkas, salt, 

                      sambar powder & red chili powder. Mix well & sauté for 1-2 minutes. 

                                 When done, add coconut, coriander leaves & lime juice. 

                                  Keep aside to cool .

                                 Add 1 tsp. oil on a tawa / pan & place one chapatti over it. 

                                  Sprinkle some cheese over it, 

                                  Spread evenly some of the cooked chicken tikka over it.

                                  Again sprinkle some more cheese.

                      Cover it with the remaining chapatti. Press it gently & cook till the 
                      underside becomes crisp & golden in color.

                                  Now place a plate over it....

                               ..... and flip it over. 

                     Gently slide it again to the pan & drizzle some oil around the edges. 

                      Cut with a pizza cutter & relish with red chili sauce / green chutney.

Mexican Salsa with Indian Tadka - Fusion Style

          This chatpata salsa with some Indian tempering is anytime a favorite dip. It can be relished with veggie crudités, croutons, papad, tortillas or chips when you crave to munch on something healthy or for something light. You can also add some fruits in it for some extra flavour.

• 2 tomatoes, chopped
• 1 onion, chopped
• 2 green chilies, chopped
• 1-2 garlic cloves, chopped
• handful of coriander leaves, chopped
• pinch of salt
• pinch of black pepper powder
• 1/2 tsp. red chili flakes
• 1 tsp. lime juice
• 1 tbsp. olive oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• pinch of asafoetida
• 1 tsp. urad dal (split black gram)

          In a bowl, combine all the ingredients starting from tomatoes to lime juice. Heat oil in a pan and temper with mustard seeds.

          After it stops spluttering, add the asafoetida, urad dal and curry leaves. Switch off the flame and stir for a few seconds. 

          Then pour this tempering over the prepared salsa and relish with fried / roasted papad, tortillas, chips, croutons, veggie crudités, etc.

Mexican Bean Salad with Brown Rice & Bell Peppers

            This is a very colorful and a nutritious salad - the Mexican way.  Spicy and tangy, this salad can also be served over grilled meats and chicken to suit your palate. The awesome dressing will definitely tickle your taste buds. It is very wholesome and an excellent light dinner meal.

• 1/2 cup rajma  (kidney beans), boiled
• 1/2 cup kabuli chana (white chickpeas), boiled
• 1/2 cup brown rice, cooked
• 1/2 cup black chana (chickpeas), boiled
• 1/2 cup red bell pepper, chopped
• 1/2 cup capsicum, chopped
• 1 onion, chopped
• 1/2 cup corn kernels
• 1/2 cup coriander leaves, chopped

Dressing-

• 2 tbsp. olive oil
• 2 tbsp. vinegar
• 1/4 tsp. pepper powder
• salt to taste
• 1 tbsp. lime juice
• 2 cloves, garlic, grated
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• 1 tsp. honey / sugar

            In a serving bowl, combine together all the ingredients from kidney beans to coriander leaves.

           For the dressing, whisk together all the ingredients from olive oil to sugar in a small bowl and keep aside.

          Just before serving, drizzle the dressing over the salad and serve.

Spanish (Mexican) Rice

          This is an absolutely simple and a quick rice dish where the rice is stir fried in olive oil and then cooked with onion, garlic, stock, tomatoes and seasonings. It is also known as Mexican rice or Arroz Rojo in the local lingo. Adding veggies is optional. In this recipe I added carrots and green peas. I gave a slight Indian touch to it by making it more spicy. 

          It is generally red in colour due to the addition of tomatoes and tomato sauce / paste. It is traditionally done on a stove top, but I used the pressure cooking method. It is relished with any other Mexican dishes like Enchiladas or Quesadillas. So check out the step by step pictorial recipe to prepare it.

• 1 & 1/4 cup rice, soaked for 30 minutes
• 1 tbsp. olive oil
• 2 onions, chopped
• 3-4 garlic cloves, chopped
• 2 tomatoes, chopped
• 1 tbsp. tomato paste
• salt to taste
• 1 tsp. pepper powder
• 1 tbsp. red chili powder
• 1/2 cup carrots, sliced
• 1/2 cup green peas
• 2 cups stock

          Heat oil in a pan and sauté the rice for 5-7 minutes till brown. Add the garlic and onions and continue to fry for 2-3 minutes.

          Now add the tomatoes and tomato paste and mix well. Add the salt, pepper powder and red chili powder, followed by the carrots and green peas.

          Mix everything well and pour the stock. Pressure cook for 2 whistles. Serve with some side dish.

                                  Heat oil & sauté rice for 7-8 minutes or till light brown.

                                  Add garlic & onion and sauté for 2-3 minutes.

                    Add tomato puree, tomato paste, salt, red chili powder, pepper powder,
                    carrots and peas.

                                  Add stock & pressure cook for 2 whistles. 

                                  Fluff it up with a fork. 

                                  Serve with salad or just as it is.