Guacamole

Guacamole in Marathi

Avocado is a nutritious Fruit which has many health benefits. Learn More about Health Benefits of Avocado


Ingredients:
1 Ripe Avocado
1/4 cup Red Onion, finely chopped
1/4 cup Tomato, finely chopped
1/4 cup Cilantro, finely chopped
1 tbsp Lemon Juice
1 small Green chili, finely chopped
Salt to taste
1/8 tsp Black pepper

Method:
1) Halve and deseed the Avocado. Scoop out the fleshy portion into a bowl. Mash with fork, but keep some small lumps for nice texture.
2) Add the remaining ingredients and mix well.
Serve with Tortilla chips. It goes great as side dish with any Mexican dish.

Note:
1) Unripe Avocado has dark green skin and ripe one has dull 'brownish green' colored skin. Buy ripe avocado to make guacamole. Do not buy overdone Avocado. It might be spoiled from inside. You will feel the difference in the texture of overdone and perfectly done avocado by touching them.
2) To served chilled Guacamole, put the guacamole into a bowl, plastic wrap to cover it and refrigerate for an hour.
3) Adjust quantity of Onion-Tomato according to your taste.
4) Bake Tortilla chips for 4 to 5 minutes before eating. Baking makes tortilla chips more appetizing and more crispy.

Labels:
Guacamole, Avocado Dip, avocado snack, healthy avocado recipe

Mexican Rice

Mexican Rice in Marathi

Serves: 2 persons


Ingredients:
White Rice 1/2 cup
3 cup Vegetable Stock
Ghee : 2 tbsp
Garlic Paste : 1 tbsp
Onion : 1 cup
Bell Pepper: 1/2 cup
Red Chili Powder: 1/2 tsp
Tomato : 1 big
Cabbage : 1/2 cup
Green Onion : 1/2 cup
Dried beans : 1/4 cup (OR 1/2 cup canned beans)
Boiled Corn : 2 tbsp
Salt to taste
Bat leaf 1
Grated cheese (Optional)


Method:
1) Soak 1/4 cup Dried Red Beans in water for atleast 6 to 7 hours. Pressure cook to 2 to 3 whistles. Do not overcook, otherwise beans could crack and will not taste good. Beans should be cooked properly without cracking. (You can use 1/2 cup Canned Beans instead)
2) Wash Rice and drain. Bring vegetable stock to boil. add washed rice, little salt and a tsp Oil. Stir nicely. Once rice is done, drain water and spread in a plate. Let it cool down.
3) Blanch Tomatoes and remove the skin and seeds. Chop blanched tomatoes to very small cubes.
4) Heat 1 tbsp Ghee in a non-stick pan. Add Bay leaf and Garlic paste, saute for few seconds. Put some Red Chili Powder and Onion. Saute for 1/2 minute and add Bell pepper cubes. Once Bell Pepper is half done, add tomato and saute for couple of minutes. Remove the Bay leaf.
5) Now put cooked beans and Corns, stir for 30 to 60 seconds. Add cooked rice and toss over high heat. Add salt if needed.
6) Add little Cabbage and green onion saute for 10-15 seconds. Transfer to serving plate, Garnish with grated cheese and green onion.

Labels:
Beans Rice, Mexican Rice

Mexican salad

Mexican salad

Beans and corn salad, with Mexican hot pepper sauce and topped with tortilla chips.

Ingredients:
½ cup boiled sweet corn kernels:
½ cup boiled red kidney beans (rajma)
¼ cups finely cut onion
¼ cup sliced green onions, including some green
¼ cup finely chopped tomato
1 chopped green chili
2 tsp Green Chilli sauce / Hot pepper Sauce
2 tsp Tomato ketchup
2 tbsp Lemon juice
Salt to taste
Crushed tortilla chips, a handful (optional)


Method:
1) Place the corn, kidney beans, onion and tomato in a bowl. Toss lightly to mix.
2) For the dressing, mix together the Chili sauce or Hot pepper Sauce, tomato ketchup, lemon juice, chopped green chili and salt in a small bowl.
3) Just before serving, spoon the dressing over the salad. Mix well.
4) Serve sprinkled with crushed tortilla chips. (This is optional)

Labels
Mexican salad, Simple Mexican Salad recipe, Vegetarian Mexican Salad, bean and corn salad, salad with pepper sauce, rajma salad

Red Beans with Rice

Beans and Rice

I adopted this recipe from a diet magazine. I made changes to make it vegetarian .It is simple recipe and it's completely oil free.

Ingredients
1 cup dry red beans
1 garlic clove
1 bay leaf
1 all spice
1 medium size onion, chopped
1 medium size green pepper , chopped
1 tsp vinegar/ lemon juice
1 cup Rice
1 tsp salt
1 tsp black pepper


Method
1) Pick through beans to remove bad beans. Rinse beans thoroughly. Soak beans in water overnight.
2) Use Pressure cooker to cook beans with 2 quarts of water, 2 tbsp onion, 2 tbsp green pepper, garlic, all spice and bay leaf. Cook so that beans are tender, but not completely mashed. If you don’t want to use pressure cooker and slow cook the beans, then use more water and reduces heat. Cover and cook over low heat for about 1-1/ 2 hours or until beans are tender.
3) Stir and mash 1/4 of the beans against side of pan, to give some thickness to the bean and water mixture.
4) Add lemon Juice or vinegar and black pepper. Remove all spice and bay leaf. Cook uncovered, over low heat, until creamy. Serve over hot cooked rice. Garnish with the vegetables you like. Use Carrots, Onion, and pepper to make the serving colorful.

Chakali