Prawn Tacos with Pear Salsa

Prawn Tacos with Pear Salsa

By  Chef Amrita Raichand
From   Mummy Ka Magic

Prep: 20 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Mexican

Key Ingredients:

Tacos stuffed with lettuce, sautéed marinated prawns and pear salsa

Ingredients

  • Prawns, shelled and deveined 400 gms
  • Taco shells 4
  • Pear 1
  • Tomato ketchup 1 cup
  • Tabasco a dash
  • Honey 1 tbsp
  • Red chilli flakes 1 tsp
  • Salt to taste
  • Garlic, chopped 2 tbsps
  • Lemon juice 1 tbsp
  • Oil 2 tbsps
  • Iceberg lettuce, shredded ½ cup

Methods

  • To make pear salsa, take tomato ketchup in a bowl, add Tabasco, honey and ½ tbsp red chilli flakes and mix well. Add salt and mix well.
  • Trim the two ends of the pear and chop it finely. Add this to the salsa and mix well.
  • Take prawns in another bowl, add salt, garlic, lemon juice and remaining red chilli flakes and mix well.
  • Heat oil in a non-stick pan, add the marinated prawns and saute for 3-4 minutes.
  • Line the taco shells with iceberg lettuce and arrange them in a serving platter. Keep prawns and pear salsa over the lettuce and serve immediately.

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Corn Salad

Corn Salad

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 15 minutes

Cook: 0 minutes

Method: Easy

Course: Snack

Type: Mexican

Key Ingredients:

  • Corn kernels
  • Iceberg lettuce
  • Mexican seasoning

Crunchy and refreshing, this salad is a sure winner

Ingredients

  • Corn kernels, boiled 1 cup
  • Iceberg lettuce 1 head
  • Medium tomato, seeded and cut into small pieces 1
  • Fresh coriander leaves, finely chopped ¼ cup
  • Lemon juice 1½ tbsps
  • Salt to taste
  • Oil 2 tbsps
  • Mexican seasoning, Coarsely grind
  • Cumin seeds 1 tsp
  • Red chilli flakes 2 tsps
  • Dried oregano 2 tsps

Methods

  • Remove leaves from the lettuce, tear into pieces, and put into a bowl. Add tomato and corn.
  • To make the dressing take coriander leaves, lemon juice, Mexican seasoning, salt and oil in another bowl and mix well.
  • Add the dressing to the corn mixture and toss to coat well. Cover with a plastic wrap or tight lid. and refrigerate till you serve.
  • Transfer into a serving bowl and serve chilled.

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Mexican Rice

Mexican Rice

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Mexican

Key Ingredients:

  • Rice
  • Mexican seasoning

Full of flavour and spicy enjoy this rice preparation to the fullest

Ingredients

  • Rice (preferably Basmati), soaked 1 cup
  • Vegetable stock 1½ cups
  • Oil 2 tbsps
  • Garlic cloves, finely chopped 6 to 7
  • Onions, sliced 1 cup
  • Dried red chillies 3
  • Carrots, grated 1½ cups
  • Medium green or red capsicum, cut into square pieces 1
  • Medium tomato, cut into square pieces 1
  • Mexican seasoning 1½ tsps
  • Mexican seasoning - grind together
  • Cumin seeds 1 tsp
  • Red chilli flakes 2 tsps
  • Oregano 1 tsp

Methods

  • Heat oil in a big non-stick pan, add garlic and onions and saute for 2-3 minutes on high heat.
  • Add dried red chillies and rice and saute on high heat.
  • Add Mexican seasoning and salt and mix well. Pour 1 cup vegetable stock, mix, cover and cook on medium heat for 5 minutes or till half done.
  • Add carrot, red capsicum and tomato and mix gently so that the rice grains do not break. Add remaining stock, mix, cover and cook further for 3 minutes or till fully done.
  • Transfer into a serving bowl and serve hot.

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Mexican Hot Chocolate

Mexican Hot Chocolate

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 0 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Mexican

Key Ingredients:

  • Cocoa powder
  • Cinnamon powder
  • Milk

Serve cups of hot chocolate just before going to bed to get sound sleep

Ingredients

  • Cocoa powder ¼ cup
  • Sugar ¼ cup
  • Cinnamon (dalchini) powder ¾ tsp
  • Milk 4 cups
  • Vanilla essence 1 tsp

Methods

  • Take cocoa, sugar and cinnamon in a small bowl and mix well.
  • Heat 1 cup of milk in a non-stick pan till it starts boiling.
  • Add cocoa mixture and whisk until smooth. Bring to a boil over low heat, stirring constantly.
  • Stir in remaining 3 cups of milk and let it come to a boil. Add vanilla essence and mix.
  • Pour into serving cups and serve piping hot.

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Mexican Rice Salad

Mexican Rice Salad

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 3 hours

Cook: 0 minutes

Method: Easy

Course: Snack

Type: Mexican

Key Ingredients:

  • Brown rice
  • Cucumber
  • Spring onions
  • Tomato

Healthy and wholesome – an ideal salad for weight watchers

Ingredients

  • Brown rice, cooked 2 cup
  • Medium cucumber, cut into big pieces 1
  • Spring onions, finely chopped 3
  • Medium tomato, finely chopped 1
  • Fresh mint leaves, finely chopped ½ cup
  • Lemon juice 1 tbsp
  • Olive oil 1 tbsp
  • Salt to taste
  • Black pepper powder to taste

Methods

  • Take brown rice, cucumber, spring onions, tomato, mint leaves, lemon juice and olive oil in a bowl and mix well.
  • Add salt and black pepper and toss.
  • Transfer into a serving bowl and serve.

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Mexican Vegetable Fajitas

Mexican Vegetable Fajitas

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Mexican

Key Ingredients:

  • 3 Coloured capsicums
  • Cornmeal
  • Refined flour
  • Salsa sauce
  • Hung yogurt

You can also call this a wrap – tortillas wrapped around some simple stuffing and salsa

Ingredients

  • Medium red capsicum, cut into thin strips 1
  • Medium yellow capsicum, cut into thin strips 1
  • Medium green capsicum, cut into thin strips 1
  • Medium tomato, finely chopped ½
  • Oil 1 tsp
  • Medium onion, finely chopped ½
  • Salt to taste
  • Tortilla
  • Cornmeal (makai ka atta) ½ cup
  • Refined flour (madia) ½ cup + to dust
  • Baking powder 1 tsp
  • Salt ¼ tsp
  • Oil for shallow frying
  • Topping
  • Salsa sauce ¼ cup
  • Hung yogurt (chakka) ¼ cup
  • Salsa sauce - mix together
  • Tomato puree ½ cup
  • Tomato sauce 2 tsps
  • Medium tomato, finely chopped ½
  • Fresh coriander leaves, finely chopped 1 tsp
  • Mexican seasoning ¼ tsp

Methods

  • Heat 1 tsp oil in a non-stick pan, add onion and saute for 1-2 minutes. Add red, yellow and green capsicums and saute for 5 minutes or till soft.
  • Add salt and tomato and mix well.
  • Take cornmeal, refined flour, baking powder and salt in bowl. Mix and add ½ cup of water, a little at a time, and knead till it becomes soft or for 5-10 minutes.
  • Divide into small balls. Dust the worktop with some flour and roll out the dough balls into thin round tortillas.
  • Heat sufficient oil in a non-stick pan and shallow fry the tortillas, turning sides and ensuring that they do not puff up till evenly done on both sides.  
  • Just before serving, arrange the tortillas on serving plates, put some salsa sauce and some stuffing on each tortilla and serve.

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