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Mexican magic

Bring Mexico on a platter to your dining table, with the following recipes.

MEXICO IS tequila, taco and salsa land. The food of this country uses tomatoes, corn, capsicum and red kidney beans (Rajma) on a large scale. Since it is spicy, it is suitable for the Indian palate. There are not many joints serving this fare. But with the recipes given below you can easily rustle up a Mexican experience.
Mexican spicy soup
Tomatoes - 1 kg
Onion (chopped) - 1
Capsicum (chopped) - 1
Spring onions (chopped
with leaves) - 3
Cottage cheese (paneer) cut
into squares -100 gms
Sweet corn -3 tbsp
Baked beans - 3 tbsp
Butter - 2 tbsp
Corn flour - 3 tsp
Sugar - 2 tsp
Chilli sauce - 1 tsp
Salt and pepper -to taste
For garnishing - grated
cooking cheese.


Cut the tomatoes into big pieces. Add water and allow it to cook. Allow it to cool. Blend in a mixer to get a thick pulp. Pass the pulp through a sieve. Strain.

Heat the butter. Fry the onions. Then add capsicum and spring onions.

After two minutes add the tomato pulp. Let it boil. Mix the corn flour with half cup water and add it to the tomato pulp. Give it one more boil. Add the cottage cheese, corn, baked beans, sugar, chilli sauce, salt and pepper. Let it cook for a few minutes. Serve hot topped with grated cheese.

Mexican corn salad


Sweet corn - 2 cups
Paneer (cut into squares) -
1 cup
Tomato (chopped) - 1
Capsicum (chopped) - 1
Spring onions (chopped
with leaves) - 2
For the dressing
Salad oil - 2 tbsp
Lime juice - 1 tbsp
Red chilli powder - 1/4 tsp
A pinch of sugar
Salt -to taste

For garnishing

Chopped coriander


Mix the corn, paneer, tomato, capsicum, and spring onion. Mix all the ingredients of the dressing. Shake well and chill it. Before serving, pour the dressing over the vegetables. Toss well and serve chilled. Garnish with chopped coriander.



For the tacos
Maize flour (makkai atta) -
1 1/2 cups
Plain flour (maida) - 1 cup
Oil - 2 tbsp
Salt - 1 tsp
Oil - for frying,
For the stuffing:
Baked beans - 1 big can
Red chilli powder - 1 tsp
Salt- to taste
For the green sauce
Green tomatoes - 4
Onion (chopped) -1
Green chillies - 4
White vinegar -2 tsp
Salt- to taste
For the red sauce
Tomato ketchup - 1/2 cup
Chilli sauce - 2 tsp
Corn flour - 1 1/2 tsp
mixed with 1/2 cup water
Sugar, salt and pepper to
For topping
Grated carrot,
grated cabbage, chopped
spring onions with leaves.


For the tacos: Mix both the flours. Add salt and oil and make a stiff dough by adding water as required. Knead well and keep aside the dough for one hour.

Roll out thin puris. Prick with a fork. Deep fry on both sides.

Bend it into a `U' shape (for the filling) when hot. Deep fry until crisp. When cool, store in an airtight container.

For the stuffing

Mash the baked beans coarsely. Add red chilli powder and salt. Allow it to simmer for a few minutes.

For the green sauce

Cut the tomatoes, green chillies, and onions into big pieces.

Add 1/2 cup water and boil it. Blend in a mixer. Strain. Add vinegar and salt to the pulp.

For the red sauce

Mix the tomato sauce, chilli sauce, salt, sugar and pepper. Mix corn flour with water and add it to the above mixture. Allow to boil.

How to make the tacos:

The tacos should be made just before serving otherwise it will turn soggy.

Fill the hollow of the tacos with the filling spread the green sauce first, then the red sauce.

Sprinkle grated cabbage carrots and spring onions. Serve immediately.

Mexican Rice

Cooked rice (each grain
should be separate) - 4
Spring onions (chopped) - 2
Onions (chopped) -2
Cabbage (finely chopped)
-1/2 cup
Capsicum (finely chopped)
Tomatoes (finely chopped)
- 2
Carrots (finely chopped) - 2
Red chilli powder -1-1/2 tsp
Rajma (cooked) - 1/2 cup
Ginger-garlic paste - 4 tbsp
Oil - 5 tbsp
Salt- to taste


Heat the oil, fry the paste. Then fry the onions and spring onions.

Add cabbage, capsicum, carrots and stir-fry again. Allow to cook. Then add the rajma, tomatoes, red chilli powder and salt. Fry again. Add the rice. Mix well and serve hot.


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