http://www.facebook.com/foodieland.magazine

http://www.pinterest.com/foodielandmag/

Front Page Photo courtesy: Ms. Avani Chauhan (Ahmedabad)

Cuisine brings up images of beans, tortilla chips and spices, predominantly chilies in our mind. However,

there is more to the story. Today, Mexican cuisine is not just limited to the Latin and North America, but

has gained popularity across the globe, albeit in different flavors depending on the region. Staple ingredients of Mexican cuisine

include corn and chili peppers, while significant ingredients are influenced by Spanish diet such as meat and cheese. A noticeable

aspect with Mexican cuisine is that UNESCO has added it to the list of world’s intangible cultural heritage.

Street food is a major contribution from the Mexican cuisine, as across the world we see hawkers selling tacos, nachos and quesadillas

these days. In fact, it is estimated that within Mexico, about 50-60% of the population consume street food at least once a month. It is

common to find street food vendors in the morning and evening time, and also till late in the night, but not during afternoon hours as

that is considered the time to have a normal meal in Mexico. Sauces, known as “Mole” are used commonplace in Mexican cuisine.

Moles are available in multiple flavors, with chili pepper as the basic ingredient. As a matter of fact, many dishes in the traditional

Mexican cuisine are named by their sauces.

Tacos are the simplest food items in the Mexican cuisine that has crossed borders globally. Taco refers to a folded tortilla (flatbread)

with a fair amount of fillings. The tortillas can be made from wheat or corn flour, but corn flour tortillas are more popular. Different

ingredients are used in a variety of combinations to fill up tacos, including beans, cheese, meat, vegetables, onions and salsas.

Mexican

Guacamole: A dip to serve with Tortilla Chips

Ingredients

• Ripe avocados 4 medium

• Tomatoes, chopped 4 medium

• Lemon juice 2 tablespoons

• Onion, finely chopped 1 medium

• Garlic, finely chopped 2 cloves

• Fresh chopped coriander leaves 2 tablespoons

• Green chilies, finely chopped 2

• Salt to taste

Method

Boil sufficient water in the deep vessel and blanch the tomatoes for three minutes. Peel, deseed and chop the tomatoes finely. Cut the

avocado in half, remove the pit, scoop the flesh and place them in food processor and process until smooth. Transfer the process

avocado into a bowl, add in chopped tomatoes, lemon juice, onion, garlic, coriander leaves, green chilies and salt and mix. Serve cold

with tortilla chips.

Pico De Gallo

Ingredients

4 ripe tomatoes, seeded and finely chopped

1 small white onion, finely chopped

1/2 cup Coriander leaf, chopped (or more to taste!)

2 -3 jalapeno peppers, seeded and finely chopped

1 tablespoon lime juice

salt

Method

1. Combine all ingredients; cover and refrigerate for at least an hour.

2. This tastes best the same day that it's made, but is okay the next day.

Pico de gallo can be used in much the same way as other salsas or Indian chutneys, but since it contains less liquid, it can also

be used as a main ingredient in dishes such as tacos and fajitas.

Sopa de Tortilla (Tortilla Soup)

Ingredients

1 Kg Ripe Tomatoes, Chopped

3 Tsp Corn Flour

2 Cups Corn Chips

1 Onion, Chopped

1/2 Vegetarian Seasoning Cube

1/2 Tsp Sugar

2 Tbsp Butter

Salt To Taste

For The Garnish

Fresh Cream

Grated Cheese

Method

1. Add 5 cups of water to the tomatoes and cook. Blend in a blender and pass through a sieve.

2. Heat the butter and fry the onion for 1/2 minute.

3. Mix the corn flour in 1 cup of water.

4. Add the tomato mixture and corn flour mixture to the onion and bring to a boil.

5. Add seasoning cube, sugar and salt and cook for a few minutes.

6. Just before serving, add the corn chips and top with cream and grated cheese.

7. Serve hot.

Veggie Enchiladas

Ingredients

•Corn tortillas 6

•Mozzarella cheese as required

FILLING

•Olive oil 1 tablespoon

•Sliced Onion 1

•Garlic, chopped 4 cloves

•Green capsicum, chopped 1 medium

•Baked beans 3/4 cup

•Red chili flakes 1/2 teaspoon

•Mixed herbs 1/2 teaspoon

•Crumbled Paneer 1 cup

FOR SAUCE

•Olive oil 1 tablespoon

•Garlic, chopped 6 cloves

•Tomatoes, pureed 3

•Sugar 1 teaspoon

•Red chili flakes 1 teaspoon

•Oregano 1 teaspoon

•Mozzarella cheese, grated 1/4 cup

Method

1. Heat oil in a pan. Add onions and sauté.

2. Add garlic and green capsicum and cook till the onions are softened.

3. Add baked beans, red chili flakes and mixed dried herbs and mix and cook till almost dry.

4. Preheat the oven to 200°C. To make the sauce, sauté garlic in one tablespoon olive oil.

5. Add pureed tomatoes, sugar, red chili flakes, oregano and half the mozzarella cheese and cook till the mixture reaches a sauce

consistency.

6. Place a tortilla on the work top, spread some of the filling in the centre and top with Paneer. Roll the tortilla.

7. Place it in a baking dish.

8. Similarly make more rolls and place in the dish. Drizzle the tomato sauce over.

9. Grate mozzarella cheese on top.

10. Place the dish in the preheated oven and bake till the cheese melts. Serve hot.

Suji Pancake:

As Submitted By: Shikha Nautiyal

Ingredients

1 cup semolina (suji)

1 cup curd

2 tsp oil

1 of each Red, Green and Yellow capsicum, shredded

1 tomato, finely chopped

1 onion, finely chopped

1 carrot, shredded

1 green chilli, finely chopped

salt to taste

Method

1. Combine all the veggies, mix a little salt and keep aside.

2. Take suji and curd in a bowl, add salt and mix well to form a thick batter, add a little water if required.

3. Heat oil in a pan and spread the oil evenly, so as to grease the whole pan.

4. Pour a ladleful of batter on it.

5. On the upper side of the pancake place 1 full tsp of the veggie and press slightly with the spatula.

6. Turn the sides of the pan cake till nicely done (golden in color).

7. Remove from the pan and serve it with your favorite chutney or Tomato Ketchup.

About Shikha Nautiyal:

Part of Mahindra Group Management Cadre, Shikha Nautiyal belongs to Lucknow. She’s a great combination of Intelligence and Innocence. A

great human being to be with, Shikha is a management and Human Resource Graduate from Symbiosis University.

Peter Cat:

Address: 18, Park St, Kolkata, WB 700016

Chelo Kabab

It is Peter Cat's specialty.

As per their menu card, description reads as : "The protected regional product of West Bengal". Our special kebabs prepared in rare

spices - blended with Persian herbs and served on a bed of rice with butter and an egg." under Aphrodisiacs for the Harem.

It is the most popular and favorite among Kolkattans. Any time of the day you would see crowd of people ordering it. One has to

stand in queue outside Peter Cat restaurant on weekends for grabbing a bite.

Their ambience and surroundings are nice and cozy. You feel homely and comfortable.

Their service is fabulous.

The plate contains Chicken kebab, fish kebab, little bit of salad, rice with butter and half boiled/poached egg. It is sufficient to make

one's tummy full. Don’t forget to have a bottle of Sprite to go with it.

Image: Chelo Kebab at Peter Cat As Submitted By Shrabasti

About Shrabasti:

She is a Social media and online medium junkie, a great Listener and a true Optimist. Her journey started in Kolkata, and she’s now reached to

Bangaluru, via Pune. Professionally she is a computer champ, and has worked as Volunteer, Freelancer, Tester, Consultant and of course as

Software Engineer

Queries by You:

Q: How to make Chalupa at Home?

(Nirav Panchal, Ahmedabad)

A:

A chalupa is a tostada platter in Mexican cuisine. It is a specialty of south-central Mexico Chalupas are made by pressing a thin layer of “masa”

dough around the outside of a small mold, and then deep frying the result to produce crisp, shallow corn cups. These are filled with various

ingredients.

Recipe of Bean Chalupa:

Vegetarian Beans chalupas

By Chef Mitul Desai

Ingredients

8 flour Corn tortillas

2 tsp oil

1 small onion, chopped

2 jalapenos, seeded and chopped

1 small can crushed tomatoes

1 cup refried beans

iceberg lettuce, chopped

1 cup cheddar cheese, grated

4 green onions, chopped

sour cream

lime wedges

Preparation

In a small skillet, heat the oil and saute the onion and jalapenos for 5 - 6 minutes. Stir in the tomatoes and bring to a boil. Reduce heat

and simmer 15 minutes. Remove from heat and keep warm. Warm up the tortillas in a toaster oven or microwave, roll in the shape of a

horn, fill with a handful of lettuce, a spoonful or two of the refried beans, some of the sauce and then finish off with the cheese, sour

cream and a shot of lime. And enjoy......

Q: Hello Chef! I want to know how to make Bean and Pasta soup?

(Aditi Setalwad, Ahmedabad)

A: Bean and Pasta soup is a dish with proud Mediterranean origins with an Italian Twist; this soup is a winter warmer to be served with warm

crusty bread and if you like, a slice of cheese

Recipe of Bean and Pasta Soup:

Bean and Pasta Soup

By Chef Mitul Desai

Ingredients

1/2 cup baked beans (canned)

1 medium onion , sliced

2 garlic cloves , sliced

1 cup chopped tomatoes

1/4 cup macaroni or any small pasta

1 tbsp corn flour

1 tsp dried oregano

2 tbsp fresh cream

2 tbsp tomato ketchup

2 tbsp butter

salt and to taste

Method

1. Heat the butter in a pan; add the onion and garlic and sauté till the onion turns translucent.

2. Add the baked beans, tomatoes, macaroni, salt and 3 cups of hot water and bring to a boil. Simmer till the macaroni is cooked (aprrox. 8 to

10 minutes).

3. Dissolve the corn flour in 1 1/2 tablespoons of water and add to the soup.

4. Add the oregano, cream, tomato ketchup, salt and freshly ground pepper and mix well.

5. Serve hot, garnished with the cheese.

Date Food Day To be Observed

4-Oct National Vodka Day

20-Oct National Brandied Fruit Day

24-Oct National Food Day

25-Oct National Greasy Food Day

28-Oct National Chocolate Day

29-Oct National Oatmeal Day

30-Oct National Candy Corn Day