Mexican Bean Salad

Mexican Bean Salad

By  Chef Amrita Raichand
From   Mummy Ka Magic

Prep: 10 hours

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Mexican

Key Ingredients:

Full of proteins and taste this salad is wholesome too

Ingredients

  • Kidney beans (rajma), soaked overnight and boiled ½ cup
  • Chickpeas (kabuli chane), soaked overnight and boil ½ cup
  • Black eyed beans (lobia), soaked overnight and boiled ¼ cup
  • Sweet corn kernels, boiled ⅓ cup
  • Onions, finely chopped 2 tbsps
  • Red capsicum, diced 2 tbsps
  • Yellow capsicum, diced 2 tbsps
  • Green capsicum, diced 2 tbsps
  • Olive oil ½ cup
  • Vinegar ½ cup
  • Garlic, finely chopped 1 tsp
  • Fresh coriander leaves, finely chopped 1 tbsp
  • Salt to taste
  • Sugar 1 tsp
  • Black peppercorns, crushed ½ tsp
  • Roasted cumin powder ½ tsp
  • Tomato ketchup 2 tsps
  • Lemon juice 2 tsps
  • Garlic bread slices to serve

Methods

  • Take red kidney beans in a mixing bowl, add chickpeas, black eyed beans and corn kernels and
  • Add onions and mix. Add red capsicum, yellow capsicum and green capsicum and mix well.
  • To make the dressing take olive oil in another bowl, add vinegar, garlic, coriander leaves, salt, sugar, crushed black peppercorns, cumin powder, tomato ketchup and lemon juice and whisk till well blended.
  • Add the dressing to the beans and vegetable mixture and mix well.
  • Transfer into a serving platter and serve immediately with garlic bread.

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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: Salad

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: Salad

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: Salad

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: Salad

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: Salad

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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