Chimichanga

This is husband fav. mexican food. Intially from out side it looked like a samosa for me when I tasted first time. 

Ingredients:
Burito 1
Oil for deep frying

Side dishes:
Gaucomale
Click here for the recipe
Salsa
Click here for the recipe

Preparation:
1. How to make burito click here. I have used a big burito. This is the my first experiment with Chimichanga. I have used two cloves to seal the edges on each side.

2. Heat a pan and add oil. Gently drop the burito into the oil. Turn to medium low flame. Let it be fried on this side.

3. When it is fully fried gently flip it over to the other side.

4. When it is done transfer to tissue paper.

5. Serve hot with salsa and guacomale.

Burito

Ingredients:

Tortillas 4

Black beans 2 cups

Chopped capsicum 1 bowl

Cooked Rice 1 bowl

Salsa 1 bowl

Guacamole 1 bowl

(Avocado, Tomatoes, Onion ,Cilantro, Salt and lemon)

Cheese pieces or shredded cheese 1 cup

Lemon juice 2 teaspoons

Preparation:

1. Soak black beans in water overnight. Cook them in a vessel by adding water and salt. After it is fully cooked drain the water.

2. Put the chopped capsicum in a microwave bowl. Add half teaspoon of oil and cook for about 1 to 2 minutes, until they become soft.

3.  Click here for the recipe of Guacamole.

4. Click here for the recipe of salsa.

5. Heat a pan and toast tortilla on both sides.

6. Turn to low flame, spread cheese on on side when it starts to melt. Transfer it to plate.

7. As per your taste add black beans and salsa. I have put  big scoop ful of each.

8. Add guacamole, rice and grilled vegetables.

8. Fold it tight you and cover the edges and wrap it with a aluminium foil.

9. Cut into two and add lemon juice on top.

Guacamole

Avacado is  helps to  lower cholesterol and regulate blood pressure. 

Ingredients:
Avacado 1  

Onion ½  medium sized

Ripe Tomatoes 2

Cilantro leaves Handful

Garlic 1 clove

Green chillies 2 or  Jalpeneo 1

(adjust accordingly)

Lime juice as per your taste

Salt as needed

Preparation:

1.  Cut a avacado into two pieces remove the seed and scoop the avacado pulp into a bowl. Mash it.

2.  Chop tomatoes , garlic, cilantro leaves, jalapeno and onion. Put them in a food processor and just pulse it for very little time.

3.  Add the above to the avacado bowl, add salt and lime juice. Mix well.

Crispy Spicy Cashews

Ingredients:

Cashews 1 cup

Besan or gram flour ¼ cup

Red chilli powder 1 teaspoon

(adjust accordingly)

Oil for deep frying

Salt as needed

Preparation:

1. Mix the cashews, besan, red chilli powder and salt.

 2. Sprinkle water to ensure that all the cashews are just wet.

 3. Heat a deep vessel or skillet. Add oil. After oil is heated drop single cashews gently.

 4. When they are uniformly fried on all sides.

 5. Transfer them to tissue sheet. 

Choco Vanilla Biscuits

Ingredients:

Bisquick  Mix  3 Cup

Canola Oil or ghee ¾  Cup

Sugar 1 Cup

(Adjust Accordingly)

Vanilla Essence 1 Teaspoon

Hershley liquid syrup 2½ tablespoons

(adjust accordingly)

You can use cocca powder too

Preparation: 

1. In a big bowl add the Bisquick and sugar. Add oil and mix well and make into a thick dough like chapatti  dough.   

2. Split it into two halves.

3. Add liquid chocolate to one part and vanilla essence to the other half.

4. Mix well.

5. Using a chapatti roller or roller pin. Make the dough straight use little dry dough if needed. Cut them into straight strips. 

 6. Place the chocolate strip besides the vanilla strip.

 7. Cut them into rectangles.

  

 8. Place them in a greased tray and keep the tray in conventional oven at 350 F or 150 C for 10 minutes. 

9. Remove from oven and let them cool for 10 minutes. 

Paneer Makhani

Ingredients:
Ripe Tomatoes 7
Butter Stick 1 or 200grams
Jeera 1 teaspoon
Fried Panner cubes 1 medium bowl
(chopped into 1 inch by 1 inch pieces)
Ginger garlic paste 2 teaspoons
Oil 2 tablespoons
Kasturi methi 1 teaspoon
Whip cream ½ cup
Red chilli powder 1 teaspoon
Garam masala powder ½ teaspoon (optional)
Chopped coriander leaves handful
Salt as needed


Preparation:
1. Chop tomatoes into pieces.

2. Heat a pan and add 1 table spoon of oil  after oil is heated add the chopped tomatoes. 

3. When they become soft and tender switch off the stove.

4. Let it cool, transfer it to blender add water and make it into paste.

5. Heat a pan add oil and after it is heated add jeera.

6. When the jeera starts to slightly change color. Add ginger garlic paste and mix well.

7. When the ginger garlic paste starts to thicken add the tomato puree and mix well.

8. Turn to medium flame and mix continuously in between. When the tomato puree starts to thicken. Add the butter stick and mix well.

8. When it thickens add salt and mix well.

9. Add fried panner cubes and mix well.

10. Add whip cream and mix well. Add half quantity first mix well, till it is absorbed.

12. Add the remaining half and mix well.

13. Add red chilli powder and mix well. Add little garam masala powder and mix well.

14. Add kasturi methi leaves and mix well.

15. Garnish with coriander leaves.