Mexican Meal Box

About Mexican Meal Box

Ingredients

• Chicken mince balls
• Chicken mince 1 cup
• Salt to taste
• Black peppercorns, crushed to taste
• Taco seasoning 1 tsp
• Fresh breadcrumbs ¼ cup
• Egg 1
• Oil for shallow-frying
• Mexican rice
• Cooked rice 1 cup
• Oil 1 tbsp
• Garlic, chopped 1 tbsp
• Medium yellow capsicum, cut into small pieces ¼
• Medium red capsicum, cut into small pieces ¼
• Medium green capsicum, cut into small pieces ¼
• Corn kernels, boiled ¼ cup
• Red kidney beans, boiled ¼ cup
• Salt to taste
• Black peppercorns, crushed to taste
• Salsa sauce ½ cup
• Fresh coriander leaves, chopped 1 tbsp
• Nacho chips for serving
• Decoration
• Baby corn roundels 2
• Olive roundels 2
• Red capsicum triangles 2
• Cherry tomato 1
• Baby corn ½
• Thin yellow capsicum strips as required

How to Make Mexican Meal Box (Stepwise Photos)

Method

1. To prepare meatballs, take chicken mince, salt, crushed peppercorns and taco seasoning in a bowl and mix. Add some breadcrumbs and egg and mix well.
2. Add remaining breadcrumbs and mix well. Divide the mixture into equal portions and shape them into balls.
3. Heat sufficient oil in a non-stick pan, add the chicken mince balls and shallow-fry till golden and crisp. Drain on absorbent paper.
4. To prepare Mexican rice, heat 1 tbsp oil in a non-stick wok, add garlic and sauté till golden. Add yellow capsicum, green capsicum and red capsicum, mix and cook for 30 seconds.
5. Add boiled corn kernels and mix. Add kidney beans and mix. Add salt and rushed peppercorns and mix again. Add salsa sauce, mix and cook for a minute.
6. Add cooked rice, mix and cook for a minute. Add coriander leaves and mix.
7. Put some Mexican rice in a small bowl and invert it on one side of a tiffin box. Place baby corn roundels, olive roundels, red capsicum triangles, cherry tomato and baby corn to make a face.
8. Put few meatballs on top of head. Make whiskers with yellow capsicum strips. Put some nacho chips on other side and serve.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps