Spinach Casserole

Spinach Casserole

From   Firangi Tadka

Prep: 35 minutes

Cook: 50 minutes

Method: Moderate

Course: Snack

Type: Mexican

A comfort food at its best – spinach adds to its nutrients

Ingredients

  • Tortilla dough
  • Refined flour (maida) ½ cup
  • Cornmeal (makai ka atta) ½ cup
  • Baking soda ¼ tsp
  • Fresh cream 4 tbsps
  • Processed cheese, grated ¼ cup
  • Stuffing
  • Spinach, blanched, drained and chopped 1 cup
  • Garlic cloves, minced 2
  • Onion, minced ½ cup
  • Red chilli sauce 1 tbsp
  • Salty biscuit crumbs ½ cup
  • Egg, optional 1
  • Salt to taste
  • Black pepper powder to taste

Methods

  • To make tortilla dough, take refined flour and cornmeal in a mixing bowl, add baking soda and sufficient water gradually and knead into a stiff dough.
  • Sprinkle some flour on the worktop, divide the dough into equal portions and roll out into tortillas or chapattis.
  • Heat a non-stick tawa and roast the tortillas on it, one at a time, turning sides till both sides are equally done.
  • To make the stuffing, take spinach, garlic, onion, chilli sauce, biscuit crumbs and an egg (if using) in a bowl and mix well. Add salt and black pepper powder and mix well.
  • Grease a baking dish.
  • Keep the tortillas on the worktop, keep some stuffing on each and roll. Place the stuffing in the tortillas and make a roll. Keep the tortilla rolls in the greased baking dish.
  • Pour cream on each roll. Sprinkle cheese on top. Keep the baking dish in the refrigerate for 20 minutes.
  • Preheat the oven to 200º C.
  • Keep the baking dish in the preheated oven and bake for 30 minutes.
  • Transfer into individual serving plates and serve hot.
Corn Salad

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.
Mexican Rice

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.
Mexican Hot Chocolate

Mexican Hot Chocolate

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.
Mexican Rice Salad

Mexican Rice Salad

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.
Mexican Vegetable Fajitas

Mexican Vegetable Fajitas

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.