Saturday, August 11, 2012

REFRIED BEANS

INGREDIENTS :-
1. 2 cups Pinto Beans
2. 1 Tb. Sp. Taco Seasoning
3. 1 small onion chopped finally
4. 2 Garlic Cloves chopped
5. Salt to taste
6. 1 Tb. Sp. Olive oil 

METHOD :-
Soak pinto beans overnight in water.  Add olive oil in a cooker. Add chopped garlic and saute till it's uncooked smell is gone. Add finally chopped onion. Saute them till they are soft. Then add taco seasoning. Add pinto beans and salt. Add half cup water and cook them. Pinto beans should get cooked till they get mashed up. Serve them hot with Mexican rice or you can use them in Enchiladas. 

SERVING :- 3 to 4 people.

PALAK PANEER

INGREDIENTS  :- 
1. 2 cups of blanched spinach
2. 1/2 cup finely chopped onion
3. 1/2 cup finely chopped tomato
4. 4 to 5 cloves
5. 3 to 4 green cardamom 
6. small piece of cinnamon 
7. 2 green chillies
8. 1/2 cup paneer pieces
9. 1/2 cup milk cream
10. salt to taste
 
METHOD :-
First boil water in a pan. When water starts boiling add spinach leaves and let them boil for about 4 to 5 min. After boiling spinach drain the water and rinse spinach under cold water. This will enhance the green colour of spinach. Grind this spinach with green chillies and make a smooth paste. Heat 2 Tb.Sp. oil in a pan and add cloves, cardamom and cinnamon. Let these masalas heat up a little bit and add finely chopped onion. Fry the onion till it gets translucent. Then add tomato. Let the tomato get fully mashed up with the onion and then add spinach pure. Stir continuously. If needed add some water. Stir till the spinach changes colour. Then add paneer cubes. Mix thoroughly and add milk cream. Again mix it and let it cook for another 2 to 3 mins. Palak Panner is ready to serve. Serve\hot with roti or some jeera rice. 

SERVING :- 2 to 3 persons.

MEXICAN RICE

INGREDIENTS :-
1. 1cup socked rice
2. Half red bell pepper
3. 1 small onion
4. 3 to 4 garlic cloves
5. 1 small tomato
6. 2 to 3 dry red chilies
7. 3 cups vegetable stock
8. Half cup shredded carrot
9. Salt to taste
10. Olive oil for tempering 

METHOD :-
Add olive oil in a pan. Diced onion, bell pepper, tomato and add in the pan. Add garlic cloves and red chilies. Let these things saute on high flame till they get dark brown. After that add them in mixer and grind to paste. Add little olive oil in a kadhai. Add some chopped garlic and saute it. Add socked rice and mix well. Add the ground paste and mix again. To cook add vegetable stock. When you add a stock for cooking; it will take some more time. If you don't have stock available then you can cook the rice in water. Let the rice cook through. Add salt and mix it well. Add shredded carrot, mix and cover it and let cook for 5 min. Serve hot with sour cream and refried beans. 

SERVING :- 2 to 3 people

GUACAMOLE

INGREDIENTS :-
1. 2 Avocados
2. 2 Strings of spring onion
3. Half cup chopped coriander
4. 2 Jalapeno Pepper
5. 3 to 4 Sp. Lemon Juice
6. Salt to taste

METHOD :-
Cut avocado and scrap the pulp with spoon. Add chopped spring onion, chopped tomato, chopped jalapeno pepper, coriander, lemon juice and salt and mix well with fork pressing the things to paste. Guacamole dip is ready. Serve with any mexican food.

SERVING :- 3 to 4 people. 

TIP :- Placing avocado seed in Guacamole prevents it from turning black.