Mexican Veg Soups Cooking Recipes – Tortilla, Burnt Corn & Cilantro Soups

Mexican Veg Soups Cooking Recipes – Tortilla, Burnt Corn & Cilantro Soups

Mexican Veg Soups Cooking Recipes – Tortilla, Burnt Corn & Cilantro Soups

Tortilla Soup Cooking Recipe

Serves 4

INGREDIENTS

  • 1 recipe of nachos

OTHER INGREDIENTS

  • ½ cup boiled red kidney beans (rajmah)
  • 2 tbsp butter or oil
  • 1 onion – finely chopped
  • 1 tbsp finely chopped garlic
  • 1 green chilli – deseeded and chopped
  • ½ green capsicum – finely chopped
  • 2 tbsp corn – chopped
  • 4 tomatoes – finely chopped
  • 1½-¼ tsp red chilli powder
  • 1½ tsp salt
  • 2 tsp cumin (Jeera) powder
  • 2 tbsp tomato puree, ready made
  • 5 cups stock or water
  • oil for frying
  • fresh coriander to garnish

Mexican Veg Soups Cooking Recipes 1

COOKING METHOD

  1. Prepare dough as given for nachos.
  2. Roll out 1 ball into a round chappati and then cut into thin long strips, (you can make nachos with the remaining dough as given and store in an air tight container)
  3. In a deep pan or stock pot, heat butter or oil, add chopped onion, garlic, green chilli and capsicum. Cook till onion turns soft.
  4. Add corn, tomato, tomato puree, red chilli powder, salt and cumin powder.
  5. Cook till tomato is very soft and mushy, for about 5 minutes. Mash well.
  6. Add beans and 5 cups stock or water. Give one boil. Simmer for 10-15 minutes. Check salt and remove from fire. Keep aside till serving time.
  7. At serving time, heat soup thoroughly and remove from fire. Put 2-3 tortilla strips in individual bowls, pour hot soup over them. Garnish with 1-2 more crisp fried tortilla strips and fresh coriander. Serve hot.

Burnt Corn Soup Cooking Recipe

INGREDIENTS

  • 1 big corn on the cob (bhutta), 250-275 gms
  • 1 green capsicum – washed and roasted
  • 2 soup cubes (maggi or knorr)
  • 2-3 tbsp butter or olive oil
  • ½ onion – finely chopped
  • 1 tsp finely chopped garlic
  • 1 tbsp finely chopped coriander leaves
  • 1 tsp lemon juice
  • ¼ tsp salt & pepper or to taste

Mexican Veg Soups Cooking Recipes 2

COOKING METHOD

  1. Roast corn on a naked flame, turning sides, constantly till brown specks appear on all the sides. Remove from fire, scrape roasted corn niblets with the help of a knife from the cob. Keep aside 2 tbsp corn for garnishing.
  2. Pierce a fork or a knife in the capsicum & roast it on an open flame till it becomes black from various sides. Rub lightly to remove the black skin. Do not wash. Chop capsicum finely into very small pieces.
  3. Crush soup cubes. Mix with 1½ cups of warm water and keep aside the stock.
  4. Heat butter or oil in a saucepan or any deep pan. Add chopped onion and cook till onions turn soft. Cook for 3-4 minutes on medium flame.
  5. Add garlic and roasted corn niblets.
    Cook for 2 minutes.
  6. Add prepared stock, capsicum and salt. Give one boil. Lower heat. Cook covered for 5 minutes. Remove from fire and cool. Blend coarsely in a mixer to a rough paste.
  7. Put this paste in the saucepan. Return to fire. Add 1½ cups of water. Bring to a boil. Simmer for 2 minutes. Add coriander and lemon juice. Check salt and add if needed. Mix well. Remove from fire, serve sprinkled with corn niblets and pepper.

Cilantro Soup Cooking Recipe

Serves 3-4

INGREDIENTS

  • 1 tsp butter
  • 1 bay leaf (fey patta)
  • 1″ stick cinnamon (dalchini)
  • ¾ cup chopped potato
  • 1 cup cilantro or green coriander chopped
  • with the stalks
  • ½ cup chopped spinach
  • ½ cup milk
    STOCK
  • 2½ cups water
  • 1 soup cube (maggi or knorr)

Mexican Veg Soups Cooking Recipes 3

COOKING METHOD

  1. For the stock, crush 1 soup cube and mix with 2½ cups of water. Keep aside.
  2. Peel potato and cut into small cubes or pieces.
  3. Melt 1 tsp butter in a pan, add bay leaf, cinnamon and chopped potato. Cook for 5 minutes on medium flame, stirring in between.
  4. Add spinach and chopped coriander, stir for 2 minutes.
  5. Reduce heat. Add ½ cup milk. Cook for 2 minutes on medium flame, stirring continuously.
  6. Remove from fire. Let it cool. Churn cooled mixture in a mixer to get a puree.
  7. Return puree to the pan, add the prepared stock. Give 2-3 boils. Remove from fire. Serve hot in individual soup bowls.

Mexican Veg Rice Cooking Recipes – Mexican Red Rice & Green Herbed Mexican Rice

Mexican Veg Rice Cooking Recipes - Mexican Red Rice & Green Herbed Mexican Rice

Mexican Veg Rice Cooking Recipes – Mexican Red Rice & Green Herbed Mexican Rice

Mexican Red Rice Cooking Recipe

Serves 2-3

INGREDIENTS

  • 1 cup long grained rice
  • 1 medium onion – chopped
  • ½ medium red capsicum – chopped
  • ½ medium green capsicum – chopped
  • ½ medium tomato – deseeded and finely chopped
  • 1 ¼ tsp salt or to taste
  • ½ tsp red chilli powder or to taste
  • 2 tbsp lemon juice

GRIND TOGETHER

  • 3 whole, dry Kashmiri red chillies
  • 4- 5 flakes of garlic

Mexican Veg Rice Cooking Recipes - Mexican Red Rice & Green Herbed Mexican Rice

COOKING METHOD

  1. Wash rice and leave in a strainer to drain. Do not soak.
  2. Grind red chillies and garlic to a paste in a mixer.
  3. Heat 3 tbsp oil. Add ground paste and fry for a minute.
  4. Add rice and stir fry for 5 minutes till rice gets a slightly brown toasted colour.
  5. Add chopped onion, red and green capsicum, finely chopped tomato, salt and red chilli powder. Mix well.
  6. Add 2 cups of water. Cover. Give one boil. Lower heat. Let it cook for 12-15 minutes or till all the water has been absorbed and the rice is soft.
  7. Sprinkle lemon juice and serve hot garnished with fresh mint or basil leaves.

Green Herbed Mexican Rice Cooking Recipe

Serves 7-8

INGREDIENTS

  • 2 cups long grained rice
  • 1 cup finely chopped french beans
  • 6 tbsp butter
  • 2 small onions – chopped
  • 2½ tsp salt
  • 1 tbsp chopped walnuts

PASTE

  • 3 large green chillies (big ones that are not very hot) – roasted
  • 1 capsicum – roasted
  • ½ cup chopped fresh coriander leaves
  • 12 flakes of garlic (2 tsp chopped)

Mexican Veg Rice Cooking Recipes - Mexican Red Rice & Green Herbed Mexican Rice 1

COOKING METHOD

  1. Wash rice well. Do not soak. Keep in a strainer to drain water for 10-15 minutes.
  2. For the paste, roast the green chillies by holding them with a pair of tongs or sticking on a fork on an open gas flame till slightly blackened. Cool. Chop roughly.
  3. Roast capsicum also in the same way. Cool and chop roughly.
  4. Grind capsicum, roasted chillies, fresh coriander and garlic to a coarse paste.
  5. Heat butter in a thick bottomed pan. Add onions and fry till onion is soft but not brown.
  6. Add rice and stir gently to toast the rice well, for about 4-5 minutes. (The better the roasting, the better the taste of the rice).
  7. Add walnuts, beans, ground paste and salt. Fry for 1 minute.
  8. Add 4 cups of water.
  9. Give one boil. Cover and lower heat and let it cook for 15-18 minutes or till water is fully absorbed and rice is cooked.
  10. Fluff gently with a fork and serve hot.

Basic Recipes of Mexican Cuisine – Tortillas, Salsa

Basic Recipes of Mexican Cuisine – Tortillas, Salsa

Basic Recipes of Mexican Cuisine – Tortillas, Salsa

Basic Recipes of Mexican Cuisine

All basic recipes can be made 1-2-days in advance, and reheated and used as required.

TORTILLAS

Tortillas are thin chappaties made of plain flour (maida), or whole wheat flour (atta) or corn meal (makki ka atta). The most common ones are the flour tortillas. Most of the Mexican dishes are made witn tortillas. The difference lies in the filling, folding and cooking. They are used in many different ways for a Mexican meal. Tortillas can be prepared and kept we I sealed in a plastic bag for T2 days in the fridge or even frozen for a few days. Just warm before sing them so that they can be easily folded and used as required.

Basic Ways of Folding Tortillas

Many Mexican dishes are made with tortillas. The difference lies in filling, folding and cooking.

BURRITOS are flour tortillas rolled with a filling inside them. They are either warmed or fried and served as the main meal.
Basic Recipes of Mexican Cuisine – Tortillas, Salsa 1

CHIMICHANGAS are tortillas that are filled then folded like envelopes. They are fried till crisp and served as the main meal.
Basic Recipes of Mexican Cuisine – Tortillas, Salsa 2

FLAUTAS are tortillas that are filled, rolled very tightly into a flute shape and fried. They are served as a snack.
Basic Recipes of Mexican Cuisine – Tortillas, Salsa 3

TOSTADAS are small round flour tortillas that are fried to a crisp golden colour and then topped with different toppings. They are mainly served as a snack.
Basic Recipes of Mexican Cuisine – Tortillas, Salsa 4

ENCHILADAS are tortillas in which the filling is laid down the center. The tortilla is then rolled to make a tube. The tubes are topped with cheese and baked. They are served as the main meal.
Basic Recipes of Mexican Cuisine – Tortillas, Salsa 5

TACOS are corn tortillas that have been folded and fried in hot oil. A filling is inserted into the crisp taco shells. They are served as a snack. Taco shells are also available ready-made.
Basic Recipes of Mexican Cuisine – Tortillas, Salsa 6

Flour Tortillas Cooking Recipe

Gives 7 Tortillas

INGREDIENTS

  • 1 ½ cups flour (maida), (use whole wheat flour for whole wheat tortillas)
  • ½ tsp salt
  • 3 tbsp oil
  • ¼ cup warm water to make the dough (approx.)

Basic Recipes of Mexican Cuisine – Tortillas, Salsa 7

PREPARATION METHOD

  1. Mix flour, salt and oil together.
  2. Add warm water gradually and make a smooth and elastic dough.
  3. Cover with a moist cloth (dipped in water and squeezed well) and keep aside for xh an hour
  4. Divide the dough into 7 parts.
  5. Roll out each part using a little dry flour if needed, into a big thin chappati.
  6. Heat a griddle/tawa. Place the rolled tortilla on the tawa. Cook lightly on one side for about a minute and then turn. Reduce heat and cook the other side also for 15-20 seconds till light brown specs appear. Remove from heat.
  7. Keep warm tortillas wrapped in a cloth napkin or foil.

Note:
Do not overcook tortillas, otherwise they do not remain soft and will not roll well. Always wrap tortillas in a thick cloth napkin or in foil to keep them soft.

Corn Tortillas Cooking Recipe

Gives 11-12 Tortillas

INGREDIENTS

  • 1½ cups maize flour (makki ka atta)
  • 1 cup flour (maida)
  • ¾ tsp salt

Basic Recipes of Mexican Cuisine – Tortillas, Salsa 8

PREPARATION METHOD

  1. Mix maize flour, flour and salt in a big bowl.
  2. Knead with warm water to make a pliable dough.
  3. Cover with a moist cloth and keep aside for 1 hour.
  4. Divide the dough into 11-12 balls. Roll into a shape of a big thin round chappati.
  5. Heat a griddle/tawa. Place the rolled tortilla on the tawa. Cook for a minute on medium heat.
  6. Overturn and cook the other side for a minute or till brown specs start appearing. Do not make them crisp. Remove from heat.
  7. Make all the tortillas and keep warm tortillas wrapped in foil or cloth in a casserole. Use as required.

Sour Cream Cooking Recipe

Makes A cup

INGREDIENTS

  • ¼ cup (50 gm) fresh cream, approx.
  • 1 cup thick curd
  • 1 tsp lemon juice, or to taste
  • ¼ tsp salt, or to taste

Basic Recipes of Mexican Cuisine – Tortillas, Salsa 9

PREPARATION METHOD

  1. Hang curd for 1 hour in a muslin cloth and squeeze lightly. Whip hung curd till very smooth.
  2. Gradually add just enough cream to get a soft-dropping consistency. Sometimes, if too much cream is added, the mixture becomes thin. So, add cream according.
  3. Add salt and lemon juice. Mix lightly, to the thickness of the cream. Keep in the refrigerator till serving time.

Roasted Tomato Salsa Cooking Recipe

Gives 1 cup

INGREDIENTS

  • 5 tomatoes – roasted
  • 1 tbsp oil
  • 1 onion – chopped finely
  • 2 green chillies – chopped
  • 2 tbsp chopped coriander
  • 1 tsp vinegar
  • ¼ tsp pepper,
  • ½ tsp salt
  • ½ tsp sugar or to taste
  • 2 tbsp tomato ketchup

Basic Recipes of Mexican Cuisine – Tortillas, Salsa 10

PREPARATION METHOD

  1. To roast tomatoes, pierce a tomato with a fork. Hold it over the naked gas flame till the skin turns blackish and charred. Roast all the tomatoes like this. Cool and peel. Do not wash after peeling.
    Chop 2 tomatoes and puree the other 3 tomatoes in a mixer.
  2. Heat 1 tbsp oil, add chopped onion and green chillies. Cook till onion turns soft.
  3. Add all the other ingredients and cook for 2 minutes. Do not cook further. Remove from fire.

Pineapple Salsa Cooking Recipe

Gives 1 cup

INGREDIENTS

  • 4 tomatoes – roast, remove skin and puree
  • 1 cup fresh pineapple – chopped very finely
  • 2 tbsp oil
  • ½ onion – chopped finely
  • ½ tsp grated or crushed ginger
  • 2 – 3 green chillies – finely chopped
  • 2 tbsp roughly torn basil leaves/finely chopped coriander
  • ¼ tsp pepper,
  • ½ tsp salt
  • ½ tsp sugar (adjust to taste, will depend on the sweetness of the pineapple)
  • 1 tbsp tomato ketchup

Basic Recipes of Mexican Cuisine – Tortillas, Salsa 11

PREPARATION METHOD

  1. To roast tomatoes, pierce a tomato with a fork. Hold it over the naked gas flame till the skin turns blackish and charred. Roast all the tomatoes like this. Cool and peel. Do not wash after peeling. Puree all.
  2. Heat 2 tbsp oil. Add onion, ginger and green chillies. Cook till onion turns soft.
  3. Add all other ingredients and cook for 2 minutes. Keep mashing in between with a potato masher. Add 14 cup water if the salsa appears too thick. Boil. Check salt and sugar. Remove from fire.

Sangria Cooking Recipe

Serves 8-10

INGREDIENTS

  • 1 bottle Red Wine, preferably Spanish such as a Rioja
  • 1 cup Grand Marnier, Cointreau, or generic Triple Sec
  • ½ cup Brandy
  • 1 cup orange Juice
  • 1 orange – cut into slices
  • 1 lime – cut into slices
  • 1 cup pineapple chunks – drained
  • 3- 4 sticks cinnamon (optional)

ADD LATER

  • 2 cans/bottles lemon soda or club soda (about 4 cups)
  • Ice

Basic Recipes of Mexican Cuisine – Tortillas, Salsa 12

PREPARATION METHOD

  1. Put all the ingredients, except for the lemon soda and ice, into a large pitcher and stir to combine. Cover with plastic wrap and refrigerate for several hours.
  2. Just before serving stir in the soda and top off with ice. Pour into wine glasses. Garnish each glass with a wedge of orange or lime if you like.

Mexican Veg Main Course Dish Cooking Recipes – Cheese and Bean Enchiladas

Mexican Veg Main Course Dish Cooking Recipes – Cheese and Bean Enchiladas

Cheese and Bean Enchiladas Cooking Recipe

Gives 6 Enchiladas

INGREDIENTS

  • 6 corn or flour tortillas
  • ½-¾ cup grated pizza cheese

FILLING

  • ¾ cup ready-made baked beans
  • 1 cup crumbled or roughly mashed paneer
  • 1 tbsp oil
  • 1 tsp chopped garlic
  • 2 spring onions – chop finely along with the green part
  • 1 capsicum – chopped finely
  • 1 tsp salt,
  • 1 tsp oregano
  • ½ tsp red chilli powder

SAUCE

  • 1 tsp chopped garlic
  • 1 cup ready made tomato puree
  • 3 medium tomatoes – pureed in the mixer
  • 1 tsp sugar
  • ¾ tsp salt or to taste
  • ½ tsp red chilli powder
  • 1 tsp oregano

Mexican Veg Main Course Dish Cooking Recipes - Cheese and Bean Enchiladas

COOKING METHOD

  1. Make corn or flour torillas. Keep aside covered in a thick cloth till further use.
  2. For the filling, heat 1 tbsp oil. Add garlic and spring onions. Stir till soft. Add capsicum. Stir.
  3. Add salt, oregano, red chilli powder, baked beans and crumbled paneer. Cook till dry. Remove from fire.
  4. For the sauce, heat 1 tbsp oil. Add garlic. Stir.
  5. Add all other ingredients of the sauce. Cook till sauce starts to thicken and reaches a saucy consistency. Remove from fire.
  6. Heat 1 tsp oil in a pan. Fry the prepared tortillas one at a time in little oil on both sides for few seconds. Do not let the torillas turn crisp and brown.
  7. Take a tortilla, keep it on a flat surface, spread 1 tbsp of sauce on it covering all the sides.
  8. Place some filling in a row in the centre of tortilla and roll forward to get a roll. Repeat with all the remaining tortillas.
  9. Take an oven proof serving plate or dish and spread 2 tbsp sauce at the bottom of the dish.
  10. Arrange these tortilla rolls in a row in the baking dish with the tucked or open side down.
  11. Pour the rest of the sauce on the tortillas, sprinkle with grated cheese. Cover with aluminium foil and bake in a preheated oven at 200°C for 20 minutes.

Mexican Vegetarian Cooking Recipes – Vegetarian Mexican Recipes

Mexican Vegetarian Cooking Recipes - Vegetarian Mexican Recipes

Mexican food is full of colour and flavour. It is one of the oldest cuisines of the western world and adapts itself well to every day as well as party cooking. Talking of Mexican food, one usually thinks of burritos and nachos, but there is much more to this fascinating cuisine!

Mexicans start their day with coffee, then a hearty breakfast and the afternoon brings the most important meal of the day, the family meal which may involve as many as eight, courses. The day ends with a light supper. The Mexican way to unwind after a hectic day is to refresh yourself with chilled fresh fruits or vegetable drinks. The popular Tequila, Bloody mary and other popular drinks all belong to Mexico. There are a lot of such refreshing drinks included in the mocktail section.

Best Vegetarian Mexican Recipes (All Easy!) – Best Mexican Vegan Recipes

Vegetarian food is popular in Mexico. They cultivate a wide range of vegetables. They have several varieties of capsicums, chillies, pumpkins, avocados, green beans etc. Many of these vegetables which are eaten today have been introduced to us by the Mexicans. Corn is their staple food. There is a wide section on vegetarian food. Must try are the burritos, tortizza, chimichangas! Most Mexican main dishes are made with tortillas. The difference lies in filling, folding & cooking as explained later.

Mexicans have been using rice since it was introduced to them by the Spanish. Long grain white rice is best for Mexican cooking. Rice is used in various Mexican dishes from soups to main meals and to desserts. There is a light and easy-to-make rice pudding, which is full of flavour.

Mexican Vegetarian Cooking Recipes

Ingredients in Mexican Cooking

The Mexican kitchen has a variety of different ingredients, which are easily available everywhere. This section is a guide to main ingredients and offers advice on purchasing, preparing, storing as well as cooking tips. The ingredients are now easily available in India, although their substitutes have been given in case of non-availability.

CORN: Corn is the staple food of Mexico. It is widely used in Mexican cooking. Frozen corn kernels are easily available. To cook fresh corn on the cob (saboot bhutta), put them in a pressure cooker with 2-3 cups water, a pinch of haldi, 1 tsp salt & 1 tsp sugar, give 2-3 whistles. Scrape the boiled kernels from the cob with the help of knife to get corn niblets. You can use tinned corn also. Corn tortillas is the popular basic recipe in Mexico which can be made with maize flour (makki ka atta).
Mexican Vegetarian Cooking Recipes 1

CAPSICUMS: Capsicums are native to Mexicans. They are used extensively in Mexican cooking. They range in colour from green through yellow and orange to deep red. When buying capsicums try to look for the ones which are bright and have glossy skins. They are either chopped or sliced. They are even roasted over a naked flame for a smoky flavour and then used as needed.
Mexican Vegetarian Cooking Recipes 2

RICE: Mexicans have been using rice since it was introduced to them by the Spanish. Use long grain rice in Mexican cooking. Ordinary quality rice is best for Mexican cooking. Rice is used in various Mexican dishes from soups to main meals and to desserts.
Mexican Vegetarian Cooking Recipes 3

AVOCADO: It is a Mexican fruit. A light green chutney like spread, called guacamole, is made from avocados. See that the avocado is soft, fully ripe and blackish purple. The green fruit turns blackish as it ripens. A hard, under-ripe avocado is bitter.
Mexican Vegetarian Cooking Recipes 4

BEANS: Beans share equal importance with corn in Mexico. They were cultivated by Indians along with corn in Mexico. There are different varieties of beans that is being used for Mexican cooking.
Mexican Vegetarian Cooking Recipes 5

We have used red kidney beans (Jammu Waale Rajmah) and pinto beans (Chitra Rajmah) in the recipes. Always buy beans in small quantities as they are likely to lose their flavour if unused for a long time. Beans are widely used in soups, as filling for tortillas, etc. The most popular re-fried beans are made from these beans.

CELERY: It is an aromatic herb with a slightly pungent taste. Only the stalks are edible and the bright green leaves are used as a garnish. The thick stems are sometimes peeled and then used as the recipe damands.
Mexican Vegetarian Cooking Recipes 6

BASIL LEAVES: It belongs to the ‘tulsi’ family. It is available in dried form or as fresh basil leaves, which are packed and sold by some vegetable vendors. Easy to grow at home too. If you use dried basil, use much less, as dried herbs are more concentrated. The young, tender leaves of tulsi can be substituted.
Mexican Vegetarian Cooking Recipes 7

CHILLIES: Over 150 indigenous varieties are found in Mexico. Mexican food is often perceived as being very hot, and some of the dishes certainly live up to their reputation, but it is possible to find many dishes that are only mildly flavored with chillies. Among the huge variety, the most popular ones are poblano, jalapenos, fresno, etc.
Mexican Vegetarian Cooking Recipes 8

Pabolano chilli (achhari hari mirch may be substituted): They are large chillies, being roughly 31/2″ long and 214″ wide. Although not very hot, poblanos have a rich, earthy flavour which is intensified when the chillies are roasted and peeled. They are widely used in Mexican cooking, notably in Stuffed Chillies.

DRY CHILLIES in Mexican cooking are either ground into flakes or broken into bits and then used. Always store dry chillies in an air-tight jar. Do not keep dry chillies for more than 1 year or the flavour may fade. We have used regular dried red chillies available in the market. For a milder version you can use Kashmiri red chillies also.
Mexican Vegetarian Cooking Recipes 9

JALAPENO CHILLI: is another form of popular chilli. We have used pickled jalapenos mostly in the recipes, which is easily available in the market in bottles.
Mexican Vegetarian Cooking Recipes 10

When buying chillies, look for firm fresh chillies, with shiny skins. Fresh chillies can be successfully stored in a plastic bag in the refrigerator for upto 3 weeks.

When handling chillies, be very careful. Wash your hands thoroughly with soap after handling them. If you touch your skin by mistake, wash your hands quickly and then splash the affected area with plenty of fresh cold water. Avoid scratching.
Mexican Vegetarian Cooking Recipes 11

The Mexican kitchen has a variety of different ingredients, which are easily available everywhere in India, although their substitutes have been given in case of non-availability. The recipes have all been tried and tested. We hope you enjoy them as much as we have enjoyed trying, testing, and writing these recipes of one of the world’s most exciting cuisines.

Mexican Veg Main Course Dish Cooking Recipes – Bean and Corn Burritos & Mexican Brinjals

Mexican Veg Main Course Dish Cooking Recipes - Bean and Corn Burritos & Mexican Brinjals

Mexican Veg Main Course Dish Cooking Recipes – Bean and Corn Burritos & Mexican Brinjals

Bean & Corn Burritos Cooking Recipe

Makes 4-5

INGREDIENTS

  • 4-5 corn or flour tortillas
  • 2 corns on the cob (saboot bhutte)
  • 1 cup baked beans in tomato sauce, ready made (½ tin)
  • 2 small capsicums – chopped
  • 4 tbsp oil
  • 2 tsp garlic – chopped finely
  • 1 medium onion – finely chopped
  • ½ tsp red chilli flakes or powder
  • ½ tsp cumin (jeera) powder
  • ½ tsp coriander (dhania) powder
  • ½ tsp salt, or to taste
  • 2 tbsp pickled jalapeno – chopped or 2 green chillies – chopped
  • 2- 3 drops of tabasco sauce or 1 tsp lemon juice
  • 1 cup grated Cheddar cheese (use tin or cubes)

TOPPING

  • some tomato salsa
  • sour cream

Mexican Veg Main Course Dish Cooking Recipes - Bean and Corn Burritos & Mexican Brinjals

COOKING METHOD

  1. Make torillas. Keep covered in a thick cloth.
  2. Roast corn on a naked gas flame, turning sides, till brown specks appear on all the sides. Remove from fire. Scrape corn niblets with the help of a knife from the cob and keep aside.
  3. Heat oil. Add garlic and onion. Cook till onion turns soft.
  4. Add roasted corn & chopped capsicums. Cook for 3-4 minutes.
  5. Add green chillies and all the seasonings. Mix well.
  6. Add baked beans. Mix well. Remove from fire. Keep aside.
  7. Warm a tortilla slightly on a hot tawa or you can also fry them with little oil like a paratha. Do not make them crisp as then they will not fold well.
  8. Put some bean and corn mixture down the centre of the tortilla and sprinkle some cheese on it. Roll up the tortilla like a roll.
  9. To serve warm the rolls in a microwave on 50% power by keeping them between paper or cloth towels or you may shallow fry the roll till light golden in a pan in 5 tbsp oil with the tucked side down first put in oil. Change side using 2 flat spoons and cook till golden brown from all the sides.
  10. Top with some tomato salsa and sour cream and serve immediately.

Mexican Brinjals Cooking Recipe

Serves 4

INGREDIENTS

  • 2 brinjals of round variety (bharte wale baingan), choose small ones
  • salt, pepper and lemon juice to taste
  • ½ cup grated pizza cheese (mix of mozzarela and Cheddar cheese)
  • oil for frying

MEXICAN SAUCE

  • 2 onions – finely chopped
  • 2 tbsp finely chopped garlic
  • 5 tomatoes – chopped
  • 1 green chilli – finely chopped
  • 2 tbsp tomato ketchup
  • a few drops of Tabasco or capsico sauce
  • 2 tbsp fresh basil or coriander leaves
  • 3 tbsp oil
  • 1 tsp salt, or to taste
  • ½ tsp red chilli powder
  • ½ tsp pepper,
  • ¾ tsp cumin powder
  • a pinch of sugar

Mexican Veg Main Course Dish Cooking Recipes - Bean and Corn Burritos & Mexican Brinjals 1

COOKING METHOD

  1. Cut brinjals into ¼” -½” thick rounds.
  2. Sprinkle salt and pepper and keep aside for 15 minutes.
  3. Heat oil in a kadhai for deep frying. Sprinkle 1-2 tbsp cornflour on the brinjals and mix well to coat. Deep fry fhe brinjals to a brown colour. Check that they get cooked properly.
  4. Heat 3 tbsp oil. Add onion and garlic and cook till onions turn golden. Add tomatoes and all the other ingredients written under sauce. Cook covered for 7-8 minutes till thick and oil separate. Add ½ cup water. Boil for 2-3 minutes. Mash a little. Keep aside till serving time.
  5. To serve, put some Mexican sauce in a flat oven proof serving platter. Arrange fried brinjals. Spread the prepared Mexican sauce again on each piece of brinjal. Grate cheese generously.
  6. If you like, repeat layers.
  7. Heat in a preheated oven at 200°C for about 5-7 minutes.
  8. Top with basil or coriander leaf and serve immediately.

Mexican Veg Main Course Dish Cooking Recipes – Fajitas & Chimichangas

Mexican Veg Main Course Dish Cooking Recipes - Fajitas & Chimichangas

Mexican Veg Main Course Dish Cooking Recipes – Fajitas & Chimichangas

Fajitas Cooking Recipe

Makes 5-6

INGREDIENTS

  • 6-8 flour tortillas

SIZZLING VEGETABLE

  • 150 gms cottage cheese (paneer) – cut into ¼” thin long pieces
  • ¼ of a small cauliflower – cut into small florets
  • ½ of a small cabbage – shredded
  • ½ cup French beans – sliced diagonally
  • 2-3 carrots – sliced diagonally
  • 2 dry, red chillies – broken into 2 pieces
  • ½ tsp salt and pepper
  • 2 tsp vinegar,
  • 1 tbsp olive oil

OTHER INGREDIENTS

  • 3 tbsp olive oil,
  • 1 tbsp butter
  • 1 onion – sliced
  • 6 flakes garlic – crushed
  • 2 tbsp chopped coriander
  • 2 tsp white wine (optional)
  • ½ tsp each salt-pepper

ACCOMPANIMENTS

  • ½ cup Cheddar cheese – grated (50 gms)
  • sour cream
  • tomato salsa

Mexican Veg Main Course Dish Cooking Recipes - Fajitas & Chimichangas

COOKING METHOD

  1. Make torillas. Keep covered in a thick cloth till further use.
  2. For the filling, mix paneer, cauliflower, cabbage, beans, carrots, red chillies, pepper, ½ tsp salt, vinegar and 1 tbsp olive oil. Keep aside for half an hour in the refrigerator to marinate.
  3. For the salad, mix all ingredients of the salad in a bowl. Mix well.
  4. For the filling, heat 3 tbsp olive oil and 1 tbsp butter. Cook onions and garlic till soft. Pick up the paneer pieces from the marinated vegetables and keep aside. Add all the remaining vegetables. Stir-fry for 5-7 minutes on moderate heat till tender but still crisp. Add coriander, wine, paneer, ¾ tsp salt and ½ tsp pepper or to taste. Cook for 2-3 minutes. Remove from fire. Mix well.
  5. To serve, put sour cream, cheese and salsa in small individual bowls. Put warm tortillas wrapped in a napkin in a casserole.
  6. Put the iron plate of the sizzler on fire for 2-3 minutes to become really hot. Reduce heat and arrange the vegetables on it. Serve sizzling vegetables with tortillas and accompaniments.
  7. Make your own roll – take one tortilla, put some vegetables on it. Sprinkle cheese. Finally dot with 1½ tbsp salsa. Roll up. Enjoy with sour cream and some more salsa.

Chimichangas Cooking Recipe

Serves 4-5

INGREDIENTS

  • 7 flour tortillas, 8″ in diameter

FILLING

  • refried beans
  • 2-3 cubes (60 gm) Cheddar cheese – grated

SALAD

  • 3-4 lettuce leaves – shredded
  • 1 green onion – chopped till the greens
  • 1 tomato – chopped
  • 50 gm cottage cheese (paneer) – cut into ¼” cubes
  • 1 green chilli – chopped
  • salt & pepper to taste

TOPPING

  • 1 recipe of sour cream
  • 1 recipe of salsa
  • 2-3 tbsp chopped spring onion greens or shredded lettuce or chopped capsicum

Mexican Veg Main Course Dish Cooking Recipes - Fajitas & Chimichangas 1

COOKING METHOD

  1. Make tortillas. Keep covered in a moist cloth till further use.
  2. Make refried beans.
  3. Make sour cream and salsa.
  4. Mix all ingredients of the salad in a bowl and add salt to taste.
  5. To assemble the chimichangas, spread the tortillas on a flat surface. Put 2 tbsp beans at room temperature in the centre and spread in the centre portion. Sprinkle some grated cheese and then some salad on top.
  6. Fold in 1″ from the right and left sides and holding on, fold the lower part too. Finally fold the top to get a parcel, making sure that all the filling is enclosed.
  7. Repeat for the remaining tortillas, beans, cheese and filling. Cover all with a cling film and keep aside till serving time.
  8. Heat some oil in a large frying pan. Reduce heat and put the chimichangas, folded side down first. Cook on both sides until crisp and golden. Drain on absorbent paper. Keep in a serving plate.
  9. Spoon some sour cream on the top of each chimichanga and drizzle salsa on it. Sprinkle chopped greens on top and serve immediately.

Mexican Veg Snacks Cooking Recipes – Bean Tostadas, Corn Empanadas

Mexican Veg Snacks Cooking Recipes – Bean Tostadas, Corn Empanadas

Bean Tostadas Cooking Recipe

Serves 6-7

INGREDIENTS

  • ½ recipe flour tortilla dough
  • oil for frying

TOPPING

  • 1 recipe refried beans
  • 1 recipe sour cream
  • ½ cup grated Cheddar cheese

SALAD

  • 2 onions – finely chopped
  • 2 tomatoes – finely chopped
  • 4 tbsp finely chopped coriander/lettuce
  • 1-2 tbsp lemon juice, or to taste
  • ½ tsp salt or to taste
  • ½ tsp red chilli powder or to taste

Mexican Veg Snacks Cooking Recipes - Bean Tostadas, Corn Empanadas

COOKING METHOD

  1. Make ½ recipe dough for tortillas as directed. Make balls. Roll out each part using a little dry flour if needed into to thin chappati. Cut into 2″ diameter rounds with a cookie cutter.
  2. Heat oil in a heavy bottomed frying pan or kadhai. Fry the small tortillas one at a time on both sides for 1-2 minutes till crisp. Remove and drain on a paper napkin. Keep covered in an air tight box till serving time.
  3. Make 1 recipe of refried beans.
  4. Make 1 recipe of sour cream.
  5. For salad, mix together all ingredients of salad in a bowl. Mix well. Keep aside in the refrigerator till serving time.
  6. To serve, heat the refried beans.
  7. To assemble spread each tostada with 1½ tbsp refried beans, leaving the edges a little. Sprinkle some cheese. Put Some salad and then top with a tbsp of sour cream on top. Serve immediately.

Corn Empanadas Cooking Recipe

Makes 29-30 empanadas

INGREDIENTS

  • DOUGH
  • ½ cup flour (maida)
  • 2 cups makki ka atta (corn meal)
  • ½ tsp salt,
  • 1¼ cups warm water

FILLING

  • 1 ½ cups tinned corn
  • 2 potatoes – peel and cut into small pieces
  • 2 tbsp oil
  • 1 tsp garlic – chopped finely
  • 1 onion – chopped finely
  • ¾ tsp red chilli flakes or powder
  • 1 tsp salt
  • ¾ tsp pepper
  • 4 tbsp readymade tomato puree
  • 3 tbsp chopped fresh coriander leaves

Mexican Veg Snacks Cooking Recipes - Bean Tostadas, Corn Empanadas 1

COOKING METHOD

  1. Mix all the ingredients of the dough together in a big bowl.
  2. Knead to a dough with warm water. Keep aside covered with a cloth for ½-1 hour.
  3. For the filling, heat oil in a pressure cooker. Add garlic. Fry for 1 minute.
  4. Add chopped onion. Cook till soft.
  5. Add corn, chopped potatoes, red chilli flakes, salt, pepper & tomato puree. Mix.
  6. Give one whistle and cook on slow fire for 3 minutes.
  7. When pressure drops open up the cooker, and add chopped coriander. Mix and keep filling aside in a plate.
  8. Divide the prepared dough into 29-30 portions.
  9. With the help of little flour, roll out into a chappati.
  10. Put 1½- 2 tbsp of the filling on one side of the roti, a little away from the edge. Moisten the edges of the roti with a little water.
  11. Pick up the other side of the roti without the filling and fold to get a semi- circle.
  12. Press well so that the edges stick together. Prepare all empanadas in the same way.
  13. Heat oil in a kadhai and deep fry till golden brown. Drain on paper napkin. Serve hot with salsa or tomato sauce.

Mexican Veg Desserts Cooking Recipes – Chocolate Chip Pudding & Mexican Churros with Chocolate Fondue

Mexican Veg Desserts Cooking Recipes - Chocolate Chip Pudding & Mexican Churros with Chocolate Fondue

Mexican Veg Desserts Cooking Recipes – Chocolate Chip Pudding & Mexican Churros with Chocolate Fondue

Mexican Churros with Chocolate Fondue Cooking Recipe

Serves 4

INGREDIENTS

  • 1 tbsp less than 1 cup flour (100 gm)
  • 1 tbsp cornflour
  • ¼ tsp baking powder

BOIL TOGETHER

  • 1 cup water
  • 1½ tbsp sugar
  • 1 tbsp oil

TOPPING (MIX TOGETHER)

  • 2 tbsp breakfast or powdered sugar
  • ½ tsp cinnamon (dalchini) powder

CHOCOLATE SAUCE

  • ½ cup chopped chocolate (50 gm)
  • ¾ cup thin cream

Mexican Veg Desserts Cooking Recipes - Chocolate Chip Pudding & Mexican Churros with Chocolate Fondue

COOKING METHOD

  1. Remove 1 tbsp flour from 1 cup flour. Sift remaining flour, cornflour and baking powder.
  2. Boil together – 1 cup water, 1½ tbsp sugar and 1 tbsp oil. Boil and remove from fire.
  3. Stir in flour and mix nicely until mixture becomes very thick and smooth like a dough and it forms a ball.
  4. Grease a piece of aluminium foil. Put dough in an icing bag and remove nozzle. With pressure, pipe fingers on the aluminium foil. Alternately, make 4 balls from the dough and roll into ropes on the kitchen platform with your hands. Mark impressions with a fork on the rolled out dough. Cut into long pieces.
  5. Heat oil in a kadhai for deep frying. Reduce heat. Put churros in oil and fry for about 5 minutes per batch on low medium heat until golden. Remove on paper towel.
  6. Immediately sprinkle churros with cinnamon and breakfast sugar. Mix well.
  7. Warm cream in a heavy bottom pan. Add chocolate, stir on very low heat with a rubber spatula for a minute till chocolate melts and a smooth sauce is ready.
  8. Pour in a small bowl or a lighted fondue pot. Serve with churros. You can also serve some fruits or brownie pieces along with churros and sauce.

Chocolate Chip Pudding Cooking Recipe

Serves 4

INGREDIENTS

  • 4 cups milk
  • 4 tbsp cocoa powder
  • 2 tbsp cornflour
  • ½ cup sugar
  • 4 tsp gelatine – soak in ¼ cup water for 5 minutes
  • 200 gm cream
  • 8 choco chip biscuits
  • 200 gms dark cooking chocolate – cut into small pieces

GARNISH

  • 25 gms chocolate – grated on the biggest holes to get tiny curls
  • 1 tbsp walnuts – crushed coarsely

Mexican Veg Desserts Cooking Recipes - Chocolate Chip Pudding & Mexican Churros with Chocolate Fondue 1

COOKING METHOD

  1. Mix cocoa powder and cornflour in ¼ cup milk to a paste.
  2. Boil the rest of the milk with sugar in a heavy bottomed pan. Add cornflour- cocoa paste to the boiling milk, stirring continuously, till thick. Remove from fire.
  3. Add chopped chocolate to hot custard and stir well with a spatula till chocolate melts. Return to very low heat and stir continuously for just a minute to dissolve the chocolate nicely. Remove from fire.
  4. Soak gelatine in ¼ cup water for 5 minutes. Heat on very low flame to melt it. Add hot gelatine to hot custard. Keep aside to cool.
  5. Add the cream to the cooled custard and mix well. Keep in the freezer for 30 minutes to set partially and become thick.
  6. Take dessert glasses. Fill 1/3 of each glass with chocolate pudding.
  7. Break a chocolate chip biscuit into 4-5 big pieces and place over the chocolate pudding. Fill the glass with the remaining chocolate pudding. Put in the fridge to set.
  8. Top with crushed biscuits and decorate with walnuts, grated chocolate and a chocolate chip biscuit.

Mexican Veg Snacks Cooking Recipes – Nachos with Salsa, Cheesy Nachos & Chilli Rellenos

Mexican Veg Snacks Cooking Recipes - Nachos with Salsa, Cheesy Nachos & Chilli Rellenos

Mexican Veg Snacks Cooking Recipes – Nachos with Salsa, Cheesy Nachos & Chilli Rellenos

Nachos with Salsa Cooking Recipe

Serves 4-5

INGREDIENTS

  • 2 tbsp maize flour or corn meal (makai ka atta)
  • 1 cup plain flour (maida)
  • 1 tbsp cornflour
  • a big pinch of baking powder,
  • pinch of turmeric
  • ½ tbsp oil
  • ½ tsp salt,
  • ½ tsp oregano
  • ¼ tsp red chilli flakes,
  • 1 tsp garlic paste

TO SERVE

  • tomato salsa

Mexican Veg Snacks Cooking Recipes - Nachos with Salsa, Cheesy Nachos & Chilli Rellenos

COOKING METHOD

  1. 1. Sift all three flours, baking powder and salt together. Add turmeric, oil, garlic, red chilli flakes and oregano. Mix well.
  2. Knead to a stiff dough (like that for puris) with about 1/3 cup warm water. Knead well till smooth and cover and keep aside for 30 minutes.
  3. After 30 minutes, knead the dough again.
  4. Make small marble sized balls. Roll out into thin chappatis, as thin as you can on a floured board. If the edges break while rolling, do not bother. Roll out thinly into a big round like a chappati. Prick the chappati with a fork all over so that they do not puff on frying.
  5. Cut the chappati into 4 pieces to get 4 triangles. Cut each triangle further into 2 pieces to get 8 triangular pieces. Make chips similarly with the left over dough.
  6. Deep fry 8 pieces on medium flame till they turn golden in colour. Keep turning them in oil. Do not make them dark. Remove from oil on paper napkins.
  7. Fry all chips. Transfer to a clean dry pan. Sprinkle 1 tbsp flour on them. Gently toss to coat flour on the chips to absorb any excess oil. Serve with salsa.

Cheesy Nachos Cooking Recipe

Makes 32

INGREDIENTS

NACHOS

  • 1 cup plain flour (maida)
  • 1 tbsp cornflour
  • 2 tbsp maize flour (makki ka atta)
  • a big pinch of baking powder
  • a pinch of turmeric powder (haldi)
  • ½ tbsp oil
  • ¼ tsp salt,
  • ½ tsp oregano
  • ¼ tsp red chilli flakes,
  • 1 tsp garlic paste

TOPPING

  • mozzarella cheese – grated (½-1 cup)
  • 1½ tomatoes – deseeded, chopped finely
  • 2-3 tbsp finely chopped onion
  • ½ capsicum – chopped finely
  • a few sliced black olives/jalapenos
  • 2-3 tbsp cooked or frozen corn
  • oregano,
  • red chilli flakes,
  • salt and pepper to taste

Mexican Veg Snacks Cooking Recipes - Nachos with Salsa, Cheesy Nachos & Chilli Rellenos 1

COOKING METHOD

  1. Make dough for nachos with the above ingredients, with warm water. Keep aside covered for 30 minutes. Make 4 balls, roll out each and cut into 8 triangular oieces with a pizza cuter. Deep fry in a kadhai on medium heat for 3-4 minutes till golden. Fry all similarly.
  2. Spread nachos on a heat proof platter. Sprinkle some chopped tomato, olives, corn and capsicum on them. Sprinkle oregano, red chilli flakes, salt and pepper to taste.
  3. Sprinkle grated cheese. Repeat with another layer of nachos, then veggies and finally cheese.
  4. Preheat oven to 180°C. Bake nachos in the pre-heated oven for 5-8 minutes or till cheese melts. Serve with salsa.

Chilli Rellenos (Stuffed Chillies) Cooking Recipe

Gives 7 pieces

INGREDIENTS

  • 7 big poblano chillies or acchari mirch,
  • choose the fat large green chillies)
  • ¼ cup vinegar
  • ½ tsp salt

FILLING

  • 1 small potato – chopped (½ cup)
  • 4 tbsp grated carrot
  • ¾ cup boiled (cooked) rice
  • 4 tbsp cheese spread
  • ½ tsp salt
  • ½ tsp cumin powder
  • ½ tsp oregano
  • ½ tsp vinegar

COATING BATTER

  • ¼ cup cornflour
  • ¼ cup flour (maida)
  • ¾ tsp salt
  • bread crumbs to coat

Mexican Veg Snacks Cooking Recipes - Nachos with Salsa, Cheesy Nachos & Chilli Rellenos 2

COOKING METHOD

  1. Slit open chillies and remove the seeds. Put them in a bowl. Pour vinegar on them. Sprinkle ½ tsp salt. Rub well. Keep aside for ½ hour.
  2. Cut potato into very tiny cubes.
  3. Heat oil in a kadhai and deep fry potato pieces till golden and cooked.
  4. For filling, mix fried potato pieces with all the ingredients written under filling. Mix well.
  5. Pick up the chillies and stuff them gently with the filling. Do not break them while stuffing.
  6. Make a thin batter with all ingredients, using some water.
  7. Dip one chilli at a time in the batter, roll over bread crumbs and deep fry in hot oil to a golden brown colour till crisp.