PANEER FAJITAS ( VEG )

INGREDIENTS: Cottage cheese, cut into batons: 300 gm Salt to taste Red chili flakes: 1/2 tsp Black pepper powder: 1/2 tsp Olive oil: 2 tbsp FOR MEXICAN SALSA Capsicum, finely chopped: 1/2 Yellow pepper, finely chopped: 1/2 Red pepper, finely chopped: 1/2 Tomato, seeded: 1 Onion, chopped: 1 Coriander leaves, chopped: 1 tbsp Jalapenos, chopped: … Continue Reading

CHIPOTLE SHRIMPS

INGREDIENTS: Shrimps: 12 Lime juice of 1 Salt to taste Black pepper powder: 1/4 tsp FOR CHIPOTLE SAUCE Tomatoes: 2 Chipotle peppers: 2 Garlic: 3 Thyme: 1 tsp White wine: 1/4 cup Olive oil: 2 tbsp Onion, finely chopped: 1   METHOD 1) Marinate shrimps in lime juice, salt & black pepper powder for 15 … Continue Reading

SALSA MEXICANA (VEG)

INGREDIENTS: FOR THE DOUGH Flour: 1 cup Salt to taste Olive oil: 1 tsp FOR THE SALSA Capsicum, charred & finely chopped: 1 Tomato puree: 1/2 cup Tomato ketchup: 3 tbsp Tomato, finely chopped: 3 tsp Cucumber, finely chopped: 1 Spring onions, chopped: 1 stalk Coriander leaves, chopped: 1 tsp Green chilies, chopped: 1 Salt … Continue Reading

TORTILLA CHIPS WITH BEANS & AVOCADO DIP

INGREDIENTS: FOR TORTILLA CHIPS Cornmeal: 1/2 cup Flour: 1/4 cup Salt to taste Turmeric powder: 1/4 tsp Olive oil: 1 tsp Cooking oil to deep fry: 1 cup FOR BEANS SALSA Red kidney beans, boiled & mashed: 1/4 cup Onion, chopped: 1 Tomato, chopped: 1 Green chilies, chopped: 1 Jalapenos, chopped: 2 Coriander leaves, chopped: … Continue Reading

SPANISH EGGPLANT ON TOAST ( VEG)

INGREDIENTS: Olive oil: 2 tbsp Garlic, chopped: 2 Spring onions, chopped: 1 stalk Eggplant, sliced: 1 big Salt to taste Parsley, chopped: 1 tsp Vinegar: 1 tsp Bread, toasted: 4   METHOD Heat a pan, add olive oil, garlic & saute’ for 30 secs. Add spring onion whites & further cook for 2 mins. Add … Continue Reading

MEXICAN BRUSCHETTA ( VEG )

INGREDIENTS: Red kidney beans, boiled & mashed: 2 tbsp American corn kernels, boiled: 1 tbsp Onion, chopped: 1 tbsp Tomato, seeded & chopped: 1 tbsp Capsicum, finely chopped: 1 tbsp Paprika powder: 1 tsp Red chili flakes: 1 tsp Jalapenos, pickled & chopped: 1 tsp Tomato ketchup: 1 tbsp Capsico: a few drops Salt: a … Continue Reading

NACHOS WITH AVOCADO SAUCE (MEXICAN-VEG)

INGREDIENTS: FOR NACHOS Flour: 3/4 cup Cornmeal: 3/4 cup Salt: a pinch Butter: a dollop Oil to deep fry: 1 cup Cheddar cheese: 1/4 cup FOR AVOCADO SAUCE Avocado, ripe & pulpy: 1 Paprika powder: 1/2 tsp Tobasco: a few drops Cream, whipped: 1/4 cup Lemon juice: 1 tsp Salt: a pinch VARIATION SAUCE Olive … Continue Reading

MEXICAN TEX MEX PASTA (VEG)

INGREDIENTS: Fettuccine pasta: 200 gm FOR SALSA Olive oil: 1 1/2 tbsp Garlic, crushed & chopped: 4 Onion, finely chopped: 1 Red chilies fresh, chopped: 2 Capsicum, finely chopped: 1 Cumin powder, roasted: 1/2 tsp Red chili powder: 1 tsp Tomato puree: 1 cup Salt to taste Lemon juice: 1 tbsp Coriander leaves, chopped: 2 … Continue Reading

POTATO FRITTERS WITH TOMATO SALSA

INGREDIENTS: Potatoes, peeled & cut into fingers: 3 Cooking oil: 1 cup Olive oil: 1 tbsp Garlic, chopped: 3 Onions, chopped: 1 Green chilies, chopped: 2 Red pepper, cubed: 1/2 Yellow pepper, cubed: 1/2 Capsicum, cubed: 1/2 Red chili flakes: 1 tsp Salt to taste Mixed herbs: 1 tsp Tomato puree’: 1/2 cup Vinegar: 1 … Continue Reading

CHEESY PEPPER MEXICAN RICE (VEG )

INGREDIENTS: Olive oil: 3 tbsp Rice, raw: 1 cup Salt to taste Garlic, chopped: 1 tsp Ginger, chopped: 1 tsp Onion, sliced: 1 Capsicum julienne: 1/4 Red pepper julienne: 1/4 Yellow pepper julienne: 1/4 Red chilli paste: 2 tsp Tomato puree: 2 tbsp Salt to taste Black pepper powder: 1/4 tsp Oregano: 1 tsp Red … Continue Reading