Tag Archives: Mexican Cuisine

Menu for the day

Please click on the menus mentioned below to read the detailed recipes.


Morning Beverage Watermelon Juice
Breakfast Boiled Sweet Corn
Lunch Mexican Mixed Rice Bowl
Evening Beverage Lemon Tea
Snacks Butter Cookies
Dinner Mac and Cheese
Dessert Banana Chocolate Bread

 

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Recipe – Butter Potato Taco / Taco with butter potato

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Cooking time: 30 minutes

Serves: 4

Ingredients:

  • Taco shells: 8
  • Potato: 3 medium sized, boiled
  • Butter: ½ tablespoon
  • Salt: 1 teaspoon
  • Garlic cloves: 2, chopped
  • Black pepper powder: ½ teaspoon
  • Coriander leaves: ½ tablespoon, chopped
  • Green chili: 1 small, finely chopped
  • Lemon Juice: 1 tablespoon
  • Grated Cheddar / Mozzarella Cheese: 2 tablespoons
  • Tomato sauce: 4 tablespoons
  • Onion: 1/4 of a medium size, finely chopped
  • Tomato: 1/2 of a medium size, finely chopped
  • Green bell pepper: 1/4 of a medium size, finely chopped
  • Chat masala: 1 teaspoon

Method

  • Boil the potato. Peel and chop into small cubes.
  • Heat butter in pan.
  • Saute garlic cloves for 30 seconds.
  • Add potato pieces, salt, black pepper powder, green chili. Mix well and saute for 3-4 minutes or until potatoes are with light brown spots.
  • Add lemon juice, coriander leaves. Mix well and turn off the heat.

For assembling:

  • Take a taco shell
  • Fill 2 tablespoon of the butter potato
  • Add little onion, tomato, bell pepper
  • Add ½ tablespoon tomato sauce.
  • Add ¼ tablespoon grated cheese
  • Sprinkle some chat masala.
  • Serve immediately.

Cook’s Note:

  • You may prepare the Taco shells at home. Please visit http://wp.me/p8yNxk-2ap for the taco shell recipe.
  • You may add avocado pieces on top.

Recipe – Corn Taco with Black Beans

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Prep Time: 4-5 hours (minimum)

Cook Time: 35 minutes

Serves: 4

Ingredients

For the Beans:

  • Black beans: 1 cup
  • Salt: 1 teaspoon
  • Water: 2 Cups
  • Oil: 1 teaspoon
  • Garlic cloves: 7-8, chopped
  • Black pepper powder: ½ teaspoon

Others:

  • Taco Shells: 8
  • Tomato sauce: 4 tablespoons
  • Onion: 1 small, finely chopped
  • Tomato: 1 small, finely chopped
  • Green chili: 1 small, finely chopped
  • Salt: ¼ Teaspoon
  • Black Pepper powder: 1/2 teaspoon
  • Lemon Juice: 1 tablespoon
  • Fresh Coriander leaves: chopped, 1 tablespoon
  • Fresh Mint leaves: chopped, 1 tablespoon
  • Grated Cheddar / Mozzarella Cheese: 2 tablespoons

Method

For the Black Beans’ Filling:

  • Soak the black beans in 7-8 cups of water for minimum 4-5 hours or overnight. Drain the excess water.
  • Heat oil in a pressure cooker.
  • Saute garlic pieces.
  • Add black beans, salt, black pepper powder and mix well.
  • Add 2 cups of water and let it boil.
  • Cover the cooker and wait for 3 whistles or until beans are cooked.

For the toppings:

  • In a bowl, add chopped onion, tomato, green chili, salt, black pepper powder, lemon juice, coriander leaves, mint leaves and cheese. Mix well.

For assembling:

  • Take a taco shell, add ½ tablespoon tomato sauce.
  • Fill 2 tablespoon of the black beans on each Taco shell.
  • Add 1 tablespoon of the toppings mix.
  • Serve immediately.

Cook’s Note:

 

 

Recipe – Guacamole / Mexican Avocado Paste / Avocado Side Dip

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Prep Time: 5 Minutes

Cook Time: 0 Minutes

Serves: 2

Ingredients

  • Avocado: 1, peeled and de-seeded
  • Olive oil: ½ Tablespoon
  • Vinegar: ¼ Teaspoon
  • Lemon Juice: 1 Tablespoon
  • Garlic: 2-3 cloves, chopped
  • Onion: ¼ of a medium sized, chopped
  • Tomato: ¼ of a medium sized, chopped
  • Salt: 1 teaspoon
  • Cumin powder: 1/2 Teaspoon
  • Green Chili: 1, chopped
  • Coriander leaves: ½ tablespoon, chopped
  • Mint leaves: 4-5, chopped

Method

  • Take out the pulp from avocado.
  • Using a fork smash the pulp to a smooth paste.
  • Add chopped onion, tomato, garlic, green chili, coriander leaves and mint leaves.
  • Mix well and smash it roughly.
  • Add oil, vinegar, lemon juice, salt and cumin powder.
  • Mix well and serve.
  • You may blend all the ingredients in a blender to a smooth paste.

 

 

 

Recipe – Cheese Quesadillas / Mexican Quesadilla

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Prep Time:  20 minutes

Cook Time: 30 minutes

Serves: 6

Ingredients

For the Tortilla:

  • Plain flour or all-purpose flour: 1 ½ Cups
  • Water: ¾ Cup or as required
  • Oil: 1 Teaspoon

For the Stuffing:

  • Grated Cheddar Cheese: 1 cup
  • Grated Mozzarella Cheese: 1 cup
  • Salt: ½ Teaspoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Green chili: 2, finely chopped
  • Coriander leaves / Cilantro: 2 tablespoons, finely chopped

For the quesadilla:

  • Oil / butter to roast

Method

For the Tortilla

  • Knead the flour using water to a soft dough.
  • Add oil and knead again.
  • Cover the dough with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 6 equal portions and roll into balls.
  • Roll each ball into 6-inch diameter circle.
  • Heat Tawa and place the roti dough on the tawa
  • Flip the roti after 30 seconds
  • Cook both sides until both sides are evenly cooked with golden brown spots (not black).
  • Keep them on a kitchen towel.

For the Stuffing:

  • Mix all the ingredients for stuffing and keep aside.

For the Quesadillas:

  • Heat in wide bottom pan or tawa.
  • Add ¼ teaspoon butter/ oil.
  • Place one tortilla on the flat surface.
  • Add 2-3 tablespoon of the cheese stuffing on half of the tortilla.
  • Fold the other half on top of the stuffing.
  • Place a heavy pan on top of the half circle on press with a heavy spatula.
  • Flip it slowly and add ¼ teaspoon butter and press again.
  • Roast both sides until crispy and golden brown.
  • Cut each half circle into 3 equal triangles.
  • Serve with Tomato sauce.

Cook’s Note

  • I have used whole wheat tortilla.
  • While roasting quesadillas, you may place 1 tortilla, fill it completely with cheese stuffing and place another tortilla on top of that. Press and roast.
  • You may use sandwich maker to roast the tortilla.

 

Recipe – Spinach Taco with Green Gram Sprouts filling / Greenland Taco

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Ingredients:

For the Taco:

  • Wheat Flour (aata): 1 cup
  • Spinach puree: 1 cup
  • Salt: ½ Teaspoon
  • Red chili powder: 1/4 teaspoon
  • Cumin seeds: 1/4 Teaspoon
  • Oil: 1 Tablespoon
  • Water: As required
  • Oil to Roast

For the filling:

  • Green Grams: 2 cups
  • Water: As required
  • Onion: 1 small, finely chopped
  • Tomato: 1 small, finely chopped
  • Green chili: 1 small, finely chopped
  • Cabbage: finely chopped, 1/2 cup
  • Salt: 2 Teaspoon
  • Black Pepper powder: 1/2 teaspoon
  • Lemon Juice: 1 tablespoon
  • Fresh Coriander leaves: chopped, 1 tablespoon
  • Fresh Mint leaves: chopped, 1 tablespoon
  • Grated Cheese: 2 tablespoons

Others:

  • Tomato sauce or Red Pesto: 6 tablespoons

Method

For the spinach Taco Base / Tortilla:

  • Using flour, spinach puree, red chili powder, cumin seeds and salt, knead a very soft dough. If required use water. Add oil and knead again. Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Divide the dough into 6 equal portions and roll into balls.
  • Roll each ball into 4-6-inch diameter circle using a rolling pin.
  • Heat Tawa and place the rolled circle.
  • Flip it after 30 seconds
  • Cook both sides until both sides are evenly cooked with golden brown spots (not black).
  • Keep them on a kitchen towel and let them cool completely in room temperature.
  • You may make the tortilla (roti) using the tortilla maker (roti maker).

For the Taco Shells:

  • There are many ways to make taco shells from the tortillas:
    • Heat oil in pan. Put 1 tortilla in the oil and cook it for 20-30 seconds in medium flame. Flip it and using a tong fold this tortilla to half. Hold the folded tortilla using tong and fry the other side until golden brown and crispy. Triangular taco shell is ready.
    • Or, Preheat the Oven to 350-degree F or 180-degree C. Brush both sides of all 6 tortillas with butter or oil. Then place each tortilla over two bars of the oven rack flowing downside. Bake for 10 minutes.
    • You may place the tortillas on the back of muffin tray, between 4 muffin molds and brush it with oil. Bake for 15 minutes in 350 F.

For the sprouts:

  • Take 2 cups of green grams. Wash them thoroughly 3 to 4 times in fresh water.
  • Soak in water and leave them overnight.
  • Drain the grams.
  • Transfer the grams on to a muslin cloth and tie the cloth.
  • Keep the cloth in a container at room temperature and cover with lid.
  • The sprouts start coming within 5 to 6 hours. If you want longer sprouts, keep for a longer time.

For the Filling:

  • Boil the Sprouts in pressure cooker only for 1 whistle or boil in a pan till 80% cooked. It should not be over-cooked.
  • Add chopped onions, tomato, boiled potato, cabbage, green chili, salt, black pepper powder, lemon juice, coriander leaves, mint leaves, cheese. Mix well.

For assembling:

  • Add 1 tablespoon of tomato sauce or red pesto on the taco shell.
  • Fill 1 ½ tablespoon of the sprouts filling on each Taco shell.
  • Serve.

Cook’s Note:

  • You may buy the ready taco shells and just prepare the filling at home.

Recipe – Corn Taco with Green Gram Sprouts

Taco
Taco

Prep Time: 10-12 hours

Serves: 4

Ingredients:

  • Taco Shells: 8
  • Green Grams: 2 cups
  • Water: As required
  • Onion: 1 small, finely chopped
  • Tomato: 1 small, finely chopped
  • Green chili: 1 small, finely chopped
  • Cabbage: finely chopped, 1/2 cup
  • Salt: 2 Teaspoon
  • Black Pepper powder: 1/2 teaspoon
  • Lemon Juice: 1 tablespoon
  • Fresh Coriander leaves: chopped, 1 tablespoon
  • Fresh Mint leaves: chopped, 1 tablespoon
  • Grated Cheese: 2 tablespoons
  • Tomato sauce: 4 tablespoons

Method

For the sprouts:

  • Take 2 cups of green grams. Wash them thoroughly 3 to 4 times in fresh water.
  • Soak in water and leave them overnight.
  • Drain the grams.
  • Transfer the grams on to a muslin cloth and tie the cloth.
  • Keep the cloth in a container at room temperature and cover with lid.
  • The sprouts start coming within 5 to 6 hours. If you want longer sprouts, keep for a longer time.

For the Filling:

  • Boil the Sprouts in pressure cooker only for 1 whistle or boil in a pan till 80% cooked. It should not be over-cooked.
  • Add chopped onions, tomato, boiled potato, cabbage, green chili, salt, black pepper powder, lemon juice, coriander leaves, mint leaves, cheese. Mix well.

For assembling:

  • Taco a taco shell, add little tomato sauce or any sauce of your choice.
  • Fill it with the sprouts mix  and serve.

Cook’s Note: