BM # 31 Week 4 Day 3
This is the 4th week and the last day of this edition , where I am cooking Mexican. Soon we shall begin the month long marathon . I am sure everyone is waiting eagerly for it.For those of you who are not aware of it , let me tell you for September we have month long marathon, where we shall be posting recipes from A-Z,Sunday's will be a break .Do come back to check this interesting event.
Today I have made Mexican curry and Rice.This is one of my favorite recipes which has been adapted from Jyoti Nikunj Parekh. She is a fantastic cookery author and her recipes are a hit.
Mexican curry
100 gms French beans, chopped into 2" pieces
100 gms carrots, cut into 2" long strips
100 gms fresh / frozen peas
250 gms cauliflower, cut into small flowers
1 cup boiled kidney beans, made into a paste
3 tbsp oil
2 onions, sliced
2 green chillies, finely chopped
3-4 dry red chillies
4 tbsp tomato ketchup
2 tbsp chilly sauce
2 tbsp vinegar
Salt and pepper to taste
Boil the vegetables.
Heat oil.
Fry the onions till pink.
Add green chillies and red chillies.
Pour the stock from the vegetables and boil for a few minutes.
Add the vegetables .
Add the kidney bean paste, ketchup, chilly sauce , vinegar, salt and pepper.
Simmer for a few minutes.
Serve hot with Mexican rice.
Mexican Rice
3 tbsp ghee/ butter
2 onions, sliced
8-10 peppercorns
2 cups rice
1/4 cup kidney beans, boiled
1/2 cup corn, boiled
2 tbsp chilly sauce
2 tbsp vinegar
Salt to taste
1 capsicum, chopped , sautéed
1/4 cup peanuts, fried
Heat ghee / butter
Add peppercorns and onions.
Fry them till pink.
Add rice and sauté.
Add 4 cups water ,salt and cook the rice.
When nearly done, add kidney beans, boiled corn ,chilly sauce and vinegar.
After the rice is 90% cooked simmer the gas and cook till done.
Garnish with sauteed capsicum and peanuts.
This is a combo that I have been making since the past many years and is relished by everyone. The rice tastes very good on its own ,you actually don't require a curry but somehow I enjoy combo meals.
