Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts

July 05, 2018


Small red onion - 1 (chopped)
Green pepper - 1/2 (seeded and diced)
Salsa - 2 jars (300 gms)
Eggs  -8 (lightly beaten)
Jalapeno peppers - 1/4 cup (sliced)
Butter - 1 tbsp
Corn tortillas - 4
Cheddar  cheese - 1/2 cup (grated)
Sliced green onion
Sliced jalapeno peppers 
Chopped fresh cilantro or parsley
Oil - 2 tsp


  • Heat oil in medium saucepan. Saute onion and green pepper in oil.
  • Add salsa and simmer uncovered, about 10 minutes. remove sauce from heat.
  • In a bowl, mix eggs and jalapenos. In a large skillet melt butter over medium heat.
  • Scramble egg mixture in butter until eggs are cooked but still moist.
  • Dip tortillas in salsa mixture until soft. 
  • Spoon 1/4 of the scrambled eggs down center of each tortilla; roll up and place enchilada, seam side down, in a casserole dish.
  • Repeat with each tortilla.
  • Reheat remaining sauce to boiling.Pour evenly over enchiladas and sprinkle with cheese.
  • Place under broiler, 4" from heat source, until cheese melts.
  • Garnish with onion, jalapenos and cilantro.

February 21, 2018


Vegetable oil - 3 tbsp
Chicken - 1. 5 kg (cut into 8 small joints)
large onion- 1 (peeled and finely chopped)
Garlic cloves - 2 (peeled and finely chopped)
Strong chilli powder - 1 tbsp
Rice - 75 gms
Chicken stock - 340 ml
Salt - 1/2 tsp
Pinch of black pepper
Tomatoes - 3 (peeled and chopped)
Stuffed olives - 2 tbsp (sliced)


  • Heat the oil in a large, heavy frying pan over moderately high heat.
  • Add the chicken and cook, turning the pieces once or twice, until well browned - about 10 minutes.
  • Add the onion, garlic and chilli powder and stir to mix. Reduce the heat to moderate and cook for 5 minutes.
  • Add the rice, chicken stock, salt and pepper, and cook, covered, for 25 minutes.
  • Add the tomatoes and olives, and stir.
  • Cover and cook 5 minutes longer. Tilt the pan, skim the fat from the juices and serve.

January 25, 2018


Big burger buns - 4-6 (toasted)
Bean patties - 4-6 (ground)
Lettuce leaves - 4-6
Onion slices - 4-6
Tomato slices - 4-6
Guacamole - 4-6 tbsp
or any sauce
Cheese slices - 4-6
Jalapeno peppers - 4-6

For Garnishing:
Parsley sprigs

For bean patties:
Red beans - 2 cups (boiled and mashed)
Potatoes - 3-4 (boiled and mashed)
Garlic paste - 1/2 tsp
Ginger paste - 1/2 tsp
Green chillies - 2 tsp
Coriander leaves - 1 tbsp
cumin seeds - 1/4 tsp
Salt and pepper to taste


  •  Place preheated patty on toasted bun.
  • Top with lettuce, cheese slice, onion, tomato slice and sauce.
  • Garnish with jalapeno and sprig of parsley.
  • Serve Hot.
  • For bean Patties: Mix all the ingredients  and make 4-6 patties. Bake or fry till crisp and brown. keep aside.

November 05, 2017


Butter - 1 tbsp
Cream cheese - 175 gms
Bottled Taco sauce - 4 tbsp
Spring onion - 1 (finely chopped)
Milk - 1-2 tbsp
Chopped spring onion to garnish


  • In medium microwave safe bowl,place spring onions and butter.
  • Cook on high for one minute, or until onion softens.
  • To spring onion mixture, add cream cheese.
  • Heat on medium (50% power) for 1- 1 1/2 minutes, until softened. Stir until smooth.
  • Into cream cheese mixture, stir taco sauce and milk to thin dip to desired consistency.
  • spoon dip into serving bowl and garnish with spring onion.

November 17, 2016


Onion flakes - 25 gms
Bay leaf- 1
Oregano- 10 gms
Garlic powder - 10 gms
Chilli powder- 25-50 gms as per taste
Celery seeds - 25 gms
Pepper - 5 gms
Cumin seeds  - 25 gms
Salt - 50 gms


  • Crush all ingredients in a mortar or blender. 
  • Use in Mexican recipes, with ground beef, beans or chicken.

September 22, 2016


Jumbo shrimps -12 (shelled but with tails left on, deveined ad butterflied (cut almost in half lengthwise, opened and flattened out))
Fresh orange juice -1/4 cup
Fresh lemon juice - 1/3 cup
Annatto seeds - 1 tbsp (crushed)
Garlic - 1 tbsp (mashed)
Oregano -1 tsp
Cumin  - 1/2 tsp
Oil for deep frying


  • Place butterflied shrimp in a shallow dish.
  • Combine all the remaining ingredients except the oi and pour over the shrimp.
  • Cover and refrigerate one to two hours, turning shrimps occasionally.
  • Take shrimp out of the marinade and deep fry at 365 degrees for about one minute, or until shrimp are just cooked through.
  • Serve with spanish rice while hot.

September 07, 2016


Plain flour - 225 gms
Baking powder - 1 tsp
Salt - 1/2 tsp
Granulated sugar - 1 tbsp
Egg - 1 (beaten)
Milk - 120 ml
Butter - 25 gms
OIl for frying
Sugar for dusting

For the Syrup:
Soft light brown sugar - 225 gms
Water - 750 ml
Cinnamon stick - 1"
Clove - 1


  • To make the syrup; combine all the ingredients in a saucepan.
  • Heat, stirring, until the sugar has dissolved, then simmer until the mixture has reduced to a light syrup.
  • Discard the spices. Keep the syrup warm while you make the fritters.
  • Sift the flour, baking powder and salt. Stir in the sugar.
  • Whisk the egg and milk together.
  • Gradually stir in the dry mixture. Beat in the butter to make a soft dough.
  • Turn the dough on to a lightly floured board and knead until it is smooth and elastic. Divide the dough into 18 even size pieces. Shape into balls, then flatten to disc shapes about 2 cm/ 3/4" thick.
  • Use the floured handle of a wooden spoon to poke a hole through the centre of each fritter.
  • Pour oil into a deep frying pan and heat the oil to 190 C.
  • Fry the fritters in batches, taking care not to overcrowd the pan, until they are puffy and golden brown on both sides.
  • Lift with a slotted spoon and drain on kitchen paper.
  • Dust the fritters with sugar and serve with the syrup.

July 23, 2016


For taco shell:
Maize flour - 250 gm (finely ground)
Corn flour - 2 tbsp
Olive oil - 1 tbsp
Warm water for kneading
Oil for frying

For taco shell filling:
Baked beans - 1/2 cup (baked)
Lettuce - 1/2 cup (shredded)
Cabbage leaves - 1/2 cup (shredded)
Carrot - 1/2 cup (shredded)
Hot red salsa - 2 tbsp
Cheese - 2 tbsp (grated)
Spring onions - 1/2 cup (chopped)
Lettuce leaves for serving

For taco shell:

  • Sift the flours through a fine sieve. Add salt and oil. Mix well. Add warm water gradually kneading to a soft dough. Keep aside for half an hour.
  • Again knead the dough and make small balls. Roll each ball in dry maize flour and roll out round as thin as possible, about 3-4 diameter rolled tacos.
  • Deep-fry till crisp and immediately bring 2 sides together to form a kind of "U" shape. The shape will be retained when the tacos cool. Make all the tacos and keep aside.
For stuffing:

  • Mix all the ingredients for stuffing. When serving, fill all the tacos shells with stuffing mixture and serve on lettuce leaves. Serve with extra sauce. 

July 19, 2016


Ripe mangoes - 5
Fresh lime juice - 3 tbsp
Sugar - 4 tbsp
Heavy cream - 1 1/2 cups (whipped)
Pecans - 1 cup (diced)
Large oranges - 2 (peeled, seeded, diced, and drained)

For Garnishing:
Maraschino cherries
Fresh mint leaves


  • Peel, seed, and puree mangoes with lime juice in a food processor.
  • Transfer mango puree to a large bowl, fold in the whipped cream, pecans, and drained orange pieces.
  • Sweeten to taste with sugar.
  • Spoon into dessert bowls or glasses. Chill thoroughly.
  • Serve decorated with cherries and fresh mint.

July 07, 2016


Cooked chicken - 3 cups (diced)
Red Italian onions - 3/4 cup (diced)
Green pepper - 1/2 cup (diced)
Cream of mushroom soup - 2 cans (250 ml)
Tabasco - 3 drops
Cheddar cheese - 1 1/2 cups (grated)
Corn chips or broken up fried tacos - 2 cups


  • Mix the chicken, onions, green pepper, soup and tabasco.
  • Fold in the corn chips.
  • Place in a shallow baking pan about 9" *12".
  • Spread the grated cheese over the top.
  • Bake at 350 F for 25 minutes, or until the cheese is melted and has started to turn golden brown.
  • Serve at once, piping hot.

May 23, 2015


Long grain rice - 1 cup
Red pepper - 1/4 cup (chopped)
Onion - 1/2 cup (chopped)
Garlic  - 1(minced)
Dash of cayenne pepper
Boiling water - 2 cups
Chicken broth granules - 2 tsp
Tomato - 1/3 cup (peeled, seeded and chopped)
Frozen peas and carrots - 3/4 cup (thawed)
Vegetable oil - 3 tbsp


  • Heat oil in heavy frying pan over medium heat; add onion, garlic, rice and red pepper; saute until onion is limp and rice opaque.
  • Add salt, cayenne, water, and chicken broth granules; cover.
  • Cook 20 minutes or until liquid is absorbed.
  • Add peas and carrots and tomatoes; cook, stirring, just until vegetables are heated through.
  • Serve immediately.

July 31, 2014


Hard boiled eggs - 8 (chilled)
Onion - 1 tbsp(grated)
Green pepper - 1 tbsp (finely chopped)
Chilli powder - 1/4 tsp
Salt - 1/4 tsp
Tabasco sauce - 2 to 3 dashes
Lemon juice - 2 tsp
Olive oil -1 tbsp
Small shrimps- 16 (peeled, deveined and cooked)


  • Cut eggs in half lengthwise; remove yolks. 
  • Mash yolks with onion, pepper, chilli powder, salt, tabasco, lemon juice and olive oil.
  • Stuff egg whites with egg yolk mixture; garnish each egg with a shrimp and a tiny spring of parsley.
  • Place on plate surrounded by fresh lettuce; refrigerate until serving time.

May 22, 2014


Potatoes - 3 (peeled and sliced)
Bell peppers - 2 (sliced and seeds removed)
Saffron -  few strands (soaked in hot water)
Olive oil - 2 tbsp
Lime juice - 1 tbsp
Tabasco sauce
Salt and pepper to taste
Salad leaves


  • Mix the olive oil with the lemon juice, tabasco sauce, saffron, salt and pepper.
  • Brush it over the potato and bell pepper slices.
  • Grill them for 8-10 minutes per side, basting frequently until they are brown and tender.
  • Serve them hot over salad leaves.

December 09, 2013

Guacamole (Mexican dish)

Ripe Avocados - 2
Onion - 1 (small and finely chopped)
Garlic paste with pinch of salt - 1 tsp
Lime juice - 2 tsp
Green chilli- 1 (chopped)
Coriander leaves - 1 tbsp (chopped)
Salt and fresh pepper to taste


  • Halve the avocados. Remove the stones, scoop the flesh out with a spoon.
  • Place in a bowl, drizzle in the lime juice and mash till smooth.
  • Add the onion, garlic, chilli, coriander leaves, salt and pepper.
  • Chill for 30 minutes before serving as a dip., pub-6783067284749878, DIRECT, f08c47fec0942fa0