Lahori Pathooray Chany

Lahori pathooray is pure lahori dish which is made of plain flour and lentil and served with cooked chickpeas and salad.It is usually prepared in Androon Lahore City which has desi food specialities.Famous places in Lahore which serve best Pathooray are Rang Mehal (Androon Lahore ) Near Sunehri Masjid , Urdu Bazar Lahore and Ichra Bazaar lahore. By using the careful tips and authentic recipe you can make this delicious food at home.
Rainy Season in Lahore is celebrated with food love. Weather they are summer rains or winter rains. Lahori people enjoy it with their spicy and fried food accompanied by tea or coffee.
just few days back during winter Rains i made these Pathooray which remind me of my childhood days when i used to visit Rang Mehal bezaar just to eat these pathooray.Now its been years that i have not gone there and miss the taste and culture. I got the recipe from Chef Afzal Nizami and it is worth trying. And my pathooras turned amazing and yumm.
Here are the steps to make them.
For Pathooray:
Plain Flour 1/2kg
Daal Mash 4tbsp (Soaked in water for 2 hours)
Baking powder or soda 1/2tsp
Sugar 1/2tsp
Salt 1/2 tsp
Oil 1cup (to make balls)
Oil For frying
Take flour in a bowl add in soaked mash lentil with salt,sugar and baking powder.Now knead the dough using water it should neither so hard nor so soft but normal consistency.
Now keep aside covered with Wet cloth.
Give the dough rest for atleast 2 hours.
Now make small balls by using oil on ur hands so it could not get stuck and then dip in oil and keep aside in tray. Now make balls from the dough and cover again and give rest of atleast half hour.
Then grease the rolling board or flat surface with oil and start making and flatening the ball until it become Saucer Chapatti size. Dont use rolling pin as it will destroy the shape.
Heat up oil in a large pan. When its full heaten up put quickely rollen pathhora and deep fry for 30 sec until it get light brown. Now serve with channa.
For Achari Channy:
white chickpeas 1/2kg
Soda 1tsp
Salt 1tsp
Crushed red chilli 1/2tbsp
Red chilli powder 1/2tbsp
Whole red chilli 5_6
Corriander powder 1tbsp
Cumin powder 1tbsp
All spice powder 1tbsp
Boil chickpeas with soda and salt until become tender.
Now heat half cup oil add dry whole chillied and then boiled chickpeas in it.
Now add 4 to 5 glass of water and add rest of spices in it. Cook for half hour until become thick gravy.
Serve with achaar, Salad and Pathooray.

Eid ul Adha Recipes

http://masala-mornings.blogspot.com/search/label/Eid-ul-adha%20Recipes

Crunchy Salad bar

Ingredients

Cucumber (cut into slices)2

Onion rings (cut into slices)2

Beetroot (Boiled cut in cubes)2

Sweet corn1 cup

Carrot juliennes2

Boiled Cholay1 cup

Macaroni Shells (boiled)1 cup

Apple (cut into slices)1

Kidney beans1 cup

Tomato (cut into cubes)2

Capsicum (cut into rings)2

Croutons1 cup

Saltish biscuit15

Salad leaves (Chopped)4 cups

Grated carrot½ cup

Thousand Salad Dressing

Ingredients

Mayonnaise1cup

Spring onion leaves1tsp (finely chopped)

Capsicum1 tbsp

Freshly Ground Black pepper1/8 tsp

Egg White (hard boiled)1 (chopped)

Lemon juice1 tsp

Parsley (finely chopped)1 tbsp

Fresh Cream (whipped)1 tbsp

Stuffed Green Olives1 tbsp

Chili Sauce2 tbsp

Ketchup1 tbsp

Paprika½ tsp

Method

Put the mayonnaise and chili sauce in a medium size bowl. Stir with a wooden spoon, until well blend. Add the olives, eggs, cream and lemon juice. Continue stirring. Add the remaining ingredients. Stir until well blend. Refrigerate for at least 1 hour before serving.

Potato Salad

Ingredients

Potato (boiled) 2—3 (cut into cubes)

White pepper ½ tsp

Spring onion leaves2 tbsp (finely chopped)

Mayonnaise3—4 tbsp

Sugar1 tsp

Salt½ tsp

Vinegar1 tsp

Method

Mix potatoes, with ½ tsp white pepper, 2 tbsp spring onions with leaves, 3 – 4 tbsp mayonnaise, 1 tsp sugar, ½ tsp salt and 1 tsp vinegar. Mix well and serve.

Coleslaw

Ingredients

Cabbage2 cups (thinly Sliced)

Carrot (grinded)½ cups

Castor sugar1 tsp

Salt½ tsp

Mayonnaise4 tbsp

White pepper½ tsp

Fresh cream1—2 tbsp

Method

Mix Cabbage, Castor Sugar, Salt, Mayonnaise, white pepper, and fresh cream together.

French dressing

Ingredients

White vinegar2 tbsp

Mustard paste1tsp

Fresh ground garlic½ tsp

Black pepper1/8tsp

Salt1/4tsp

Castor Sugar1tsp

Lemon juice1tbsp

Oil6 ounce

Method

Put the vinegar, lemon juice, mustard paste, salt, pepper, sugar, and garlic in a jar with a tightly fitting lid. Cover the jar tightly and shake until the salt dissolves. Add the oil to the jar and shake until well mixed.

Russian Salad

Ingredients

Carrot (boiled & cut into cubes)½ cup

Potatoes (Boiled & cut into cubes)½ cup

Egg (boiled and cut into slices)1

Salt½ tsp

Peas (Boiled)½ cup

Cucumber (cut in cubes)1

Mayonnaise (heaped)4 tbsp

White pepper½ tsp

Castor sugar½ tsp

Apple (cut into cubes)1

Fresh cream2 tbsp

Method

Mix all ingredients well and decorate with egg slices.

Shawarma Sandwich

Super healthy sandwiches which are useful for breakfast and can be also served in kids lunch boxes.I just love these sandwiches with its flavour of  shawarma sauce.

Ingredients for chicken:

1/2 kg chicken boneless (cut into strips)

1 tbsp ginger paste

1 tsp garlic paste

1/2 tsp white pepper

1 tso black pepper

1 tsp salt

1 tbsp soya sauce

1 tbsp worcestershire sauce

3 tbsp chilli sauce

2 tbsp lemon juice

1/2 cup yogurt

Ingredients for sauce:

3 tbsp yogurt

1 tsp garlic paste

1 tsp salt

1 tbsp lemon juice

Ingredients for pickle stuff:

1 cucumber (cut into slices)

1 onion (cut into slices)

1/2 cup white vinegar

1/4 cup water

some salad leaves

some helopheno pepper (chopped)

4 hot dog buns

some ketchup

Method for pickle stuff:

In a sauce pan boil 1/4 cup water add vinegar and cook until starting to boil,add cucumber and onion,soak for 2 hrs.

Method for sauce:

Place all ingredients in a bowl mix well.

Method for chicken:

In a bowl place chicken and all ingredients mix well,marinate for 30 minutes.

In a pan heat 2 tbsp oil,add marinated chicken and stir fry for 4-5 minutes,cover the pan with lid and cook until chicken is done.

Toast buns with some butter or oil.

In 1 side apply sauce and in second side apply ketchup,place in 1 side soaked vegetables,chicken filling,lastly add salad leaves and helapheno pepper,cover with second part of bun.

*this recipe make 4 sandwiches with the ingredients :)

Tuxedo Cake

Rich and moist cake for chocolate lovers.I adopted the original recipe from annie eats but used the fresh strawberies to decorate theh cake.It is more delicious than its look :) enjoy the great recipe

For the cake:

1 cup (2 sticks) unsalted butter

2 cups water

1 cup canola oil

4 cups sugar

1 cup unsweetened cocoa powder

4 cups all-purpose flour

4 large eggs

1 cup buttermilk

1 tbsp. baking soda

½ tsp. salt

1 tbsp. vanilla extract

For the frosting:

4 cups chilled heavy whipping cream

1¼ cups confectioners’ sugar, sifted

For the chocolate topping:

4 oz. bittersweet chocolate, finely chopped

½ cup heavy whipping cream

¼ cup light corn syrup

2 tsp. vanilla extract

To make the cake layers, preheat the oven to 350˚ F.  Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper.  Butter and flour the inside edges of the pan, shaking out the excess flour.

In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted.  In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend.  Pour the melted butter mixture into the dry ingredients and whisk until smooth.  Whisk in the eggs one at a time, then whisk in the buttermilk.  Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated.  Divide the batter evenly between the prepared pans.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans for 15 minutes.  Run a knife around the edge of each cake layer and invert onto a wire cooling rack.  Allow the cake layers to cool completely before frosting, at least 2 hours.

To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment.  Whip on medium-high speed until soft peaks form.  Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form.  Be careful not to over-beat!

To assemble the cake, place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top.  Top with a second cake layer, more frosting (and the third cake layer, if using).  Frost the top and sides of the assembled cake.  Refrigerate until the frosting has stabilized, at least 1 hour.

To make the chocolate glaze, place the chocolate in a medium bowl.  Heat the cream in a small saucepan over medium heat until simmering.  Pour the hot cream over the chocolate and let sit 1-2 minutes.  Whisk until the mixture is smooth and homogenous.  Blend in the corn syrup and vanilla.  Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes.  Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.

Refrigerate the cake until the glaze is set and decorate by using chocolate covered strawberries or whipped cream.Fresh strawberries are also useful as i used them in the recipe :)

Chocolate fudge Ice-cream

Ingredients:

1 tin evaporated milk (Chilled)

½ tin condensed milk (chilled)

1 ½ cup fresh whipped cream

Chocolate sauce ½ cups

½ cup chocolate chips

Ingredients for fudge sauce:

4 ounce chocolate

Cream 3 tbsp

Butter 1 tsp

Icing sugar 2 ounce

2 tbsp light corn syrup

Method of fudge sauce:

Cook all together for 5 mins.

Cool and use.

Method for ice-cream:

Beat chilled evaporated milk till double.

Add in condensed milk, whipped cream, chocolate sauce and tidbits.

Put to set till nearly done.

Fold in prepared fudge sauce and set until done.

Diet Plan for Weight loss

DIET PLAN

BREAKFAST daily same …
1 cup of tea or 1 cup of fresh orange juice, 1 toast with little butter or jam

SATURDAY
Lunch: Grilled chicken or any meat , Tomato salad with lemon
Dinner: 1 toast, grilled chicken or fish, salad as much u like, 1 apple

SUNDAY
Lunch: fruit salad as much as u like
Dinner: 1 cup mince boil or in little olive oil along salad as much as u like
MONDAY
Lunch: 1 cup yogurt, with any one fruit as much as u like (except banana)
Dinner: Grilled chicken or fish, salad as much as u like
TUESDAY
Lunch: 2 eggs in any form you can use 1 tsp oil, 1 toast, salad as much as u like
Dinner: 2 chicken pieces small grilled baked or boiled, 1 cup boiled rice, salad as much as u like
WEDNESDAY
Lunch: 1 chicken sandwich of brown bread
Dinner: grilled chicken, 1 toast, 1 cup yogurt
THURSDAY
Lunch: Fruit salad as much as u like
Dinner: 2 chicken tikka small pieces, salad as much as u like, 1 apple
FRIDAY
Lunch: 1 cup mince made in 1tsp olive oil, 1 cup boiled rice
Dinner: 1 cup chicken soup, 1 apple

Follow the same plan next week also.

Breakfast is same daily.
You can eat apple if you are hungry during the diet plan.
You can use lemon as much as you want during this diet..
Daily 10 glass water is a must.
Daily before breakfast have honey 1tbsp with one cup warm water.

Death By Chocolate Cake

This is best ever best chocolate cake i made.Very rich and delicious a scrumptious treat for chocolate lovers.Try out this recipe and it will be a hit for you baking experience.Everyone just loved this cake specially my friends,i love this recipe too . 

RECIPE

Ingredients for Cake

Chocolate 8 ounces

Eggs 4

Salt pinch

Flour 1 cup

Sour cream 1/3 cup

Butter 2/3 cup

Sugar ½ cup

Brown sugar ½ cup

Vanilla essence 1 tsp

Cocoa powder 3 tbsp

Baking powder 1 ½ tsp

Ingredients for Ganache

Chocolate 16 ounces

Cream 1 cup

Strawberry jam for brushing the cake

Method

Pre heat oven to 180 degree C. Grease 9 inch spring foam pan, melt 8 ounce chocolate and 2/3 cup butter in a double boiler, keep in fridge until cool, beat 4 eggs with ½ cup white and ½ cup brown sugar until fluffy, add melted chocolate and butter mixture, sieve together 1 cup flour, 3 tbsp cocoa powder and 1 ½ tsp baking powder, add this mixture to the chocolate and egg mixture with 1/3 cup sour cream, pinch of salt and 1 tsp vanilla essence, mix well on low speed for few minutes, pour batter into pan and bake for 45 minutes, remove and cool cake completely.

To Prepare Ganache

Put 16 ounces chocolate and 1 cup cream in a pan, cook until chocolate melts, remove and cool.

To Assemble the Cake

Cut the cake into half horizontally, put strawberry jam over the bottom layer, add a layer of ganache, now place the other layer of cake on top of ganache, glazed the cake by coating the cake with ganache using metal spatula by moving spatula middle to edge and the sides, coat evenly and slowly, put the cake into the fridge for 1 hour to harden the frosting. Decorate top of cake with chocolate curls.

Almond Paraline Cake

I made this cake for my younger brother's birthday.It was so amazing specially the caramelized almonds gives a unique taste,adopted this recipe from ma most fav chef Alan.sharing it with you all :)

For Butter Cream Frosting

250 gm Sugar

60 ml Water

4 nos Egg White

500 gm Unsalted Butter (room temperature and chopped)

For Almond Cake

100 gm Almond Flakes

100 gm Sugar

150 gm Hazelnut Spread (

300 ml Sugar Syrup (Mix 200ml Water with 100gm Sugar)

3 pcs Vanilla Sponge

Method

Making The Frosting

 Place sugar in a heavy pot and pour water covering it evenly.

 Bring it to a boil (do not stir) until soft ball stage. 

 Remove from heat and immediately start to whisk egg whites together till fluffy.

 By the time the egg whites are fluffy the sugar syrup should have cooled a little. Pour sugar syrup while still whisking the egg white. The correct technique would be to let the sugar syrup flow down the sides of the mixing bowl thus cooling it further.

Continue to whisk even after pouring in the sugar syrup to cool down meringue.

 Once meringue has cooled to a warm temperature, add in butter and mix till smooth. If meringue is too hot, the butter will melt and become

Assembling The Cake

Saute almond flakes and sugar together in a pot over medium heat tossing it continuously for sugar to caramelize and coat almonds evenly.

 When almonds are cooled,pound it a little to loosen the almond pieces.

 Mix the hazelnut spread with 500gm of butter cream.

Place the first piece of vanilla sponge on a cake board, spread with sugar syrup and coat it with the butter cream. Place the second piece on top and coat it evenly doing the same for the third piece of vanilla sponge as well.

 Coat the whole cake with generous amount of butter cream and sprinkle caramelised almond on top and on the sides. Decorate with Whipped cream and cherries and serve.

Peri peri mushrooms steak

Ingredients
Chicken bone less beast 4 pieces
Salt ½ tsp
Garlic paste ½ tsp
Black pepper ½ tsp
Paprika ½ tsp
Lemon juice 1 tbsp
Soya sauce 1 tbsp
Worcester sauce 1 tbsp
Peri peri sauce 2 tbsp
Oil 2 tbsp
Capsicum 1 cut into slice
Onion ½ cup sliced
Ingredients for mushrooms sauce
Oil 1 tbsp
Butter 1 tbsp
Corn flour 1 tbsp
Salt ½ tsp
Black pepper (crushed) ½ tsp
Water ½ cup
Milk ½ cup
Mushroom sliced 2---3 tbsp
Method for sauce
Heat oil and butter; add corn flour with salt and black pepper. Also add water and milk, stir, cook till sauce thickens, and add in mushrooms.
Method for steaks
Marinate chicken breast with all above, for 30 minutes. Then pan fry in 2 tbsp oil for 5 minutes. Then add in capsicum and onion, cook for 5 minutes. Remove in a platter. Pour hot mushroom sauce on top. Serve with rice.

Peri peri sauce.

Ingredients
red chili large whole ( kashmiri) 6
red chili small whole ¼ cup
Crushed red chili 2 tbsp
Garlic 1 tsp
Mustard seeds, 1 tbsp heaped
Crush coriander 1 tbsp
White vinegar ½ cup
Onion 1 small
Lemon juice 2 tbsp
Citric acid ½ tsp
Oil ½ cup
Method
Soak the large red chilies and small red chilies over night in 1 cup water. Place all the ingredients in a blender and blend well for 5 minutes. Store in air tight container.

Nandoos coffee cake

Ingredients
Flour 8 ounces or 2 cups
Baking powder 1 ½ tsp heaped
Salt pinch
Butter 8 ounces
Brown sugar 4 ounce
Fine sugar 4 ounce
Vanilla essence ½ tsp
Eggs 4
Coffee 1 tsp heaped
Cooking chocolate 100 gm melted
Ingredients for coffee frosting
Icing sugar 2 cups sieved
Butter softened ½ cup or 4 ounce
Coffee 1 tbsp
Cream cheese 4 ounces
Ingredients to soak cake
Milk ½ cup
Coffee 1 tbsp
Method for cake
Pre heat oven to 180 degree C, greased two 9inches sandwich pan, beat 8 ounces butter and 4 ounces each both the sugar with ½ tsp vanilla essence until creamy, add the eggs 1 at a time until just blended after each addition of egg with beater on low speed add in the 100gm melted chocolate and 1 tsp coffee mixture followed by the sieved dry ingredients, spoon the batter in prepared pans, bake for 45 minutes, cool cake completely in the pan.
Method for icing
Put one layer of cake on a platter, moist with 1 tbsp coffee and milk mixture, spread with prepared frosting, cover with second layer of cake, again moist with coffee and milk mixture, cover sides and top of cake with frosting, sprinkle finely grated chocolate on top.
Method for frosting
In bowl beat ½ cup butter, 2 cups icing sugar and 4 ounce cream cheese until creamy add in 1 tbsp coffee, beat until thick and spreadable.

Grilled Chicken with Peri Peri Sauce

Ingredients
Chicken (cut in to 4 pieces) 1 kg
Soya sauce 2 tbsp
Black pepper ¾ tsp
Garlic paste 2tsp
Worcester sauce 2 tbsp
Lemon juice 4 tbsp
Salt 1 tsp
Paprika 1 .½ tbsp
Peri Peri sauce 3 tbsp
Meat tenderizer 1 tsp
Oil 4 tbsp
Method
Marinate chicken with all the ingredients for 2 hours. Grill chicken pieces in a pre heated oven 180 degree for 30 minutes,. Remove in a frying pan with its marinade and fry for 8 minutes, adding 2 tbsp peri sauce. Serve with fries.

Peri peri sauce.
Ingredients
red chili large whole ( kashmiri) 6
red chili small whole ¼ cup
Crushed red chili 2 tbsp
Garlic 1 tsp
Mustard seeds, 1 tbsp heaped
Crush coriander 1 tbsp
White vinegar ½ cup
Onion 1 small
Lemon juice 2 tbsp
Citric acid ½ tsp
Oil ½ cup
Method
Soak the large red chilies and small red chilies over night in 1 cup water. Place all the ingredients in a blender and blend well for 5 minutes. Store in air tight container.

Cheesy chili poppers

Ingredients:
Green chilies 15

For Batter:
Ingredients:
Flour 4 tbsp
Corn flour 3 tbsp
Rice flour 2 tbsp
Salt ¼ tsp
Chilled milk ½ cup
Egg 1
Ingredients for filling:
Cream cheese ½ cup
Vinegar 2 tbsp
Mayonnaise 2 tbsp
Crushed red pepper ½ tsp
Bread crumbs as required
Method:
Give slits on green chilies and remove the seeds.
To make the batter mix together the cream cheese, mayonnaise, vinegar and crushed red peppers.
Fill this mixture into the green chilies. Dip in batter and roll twice in bread crumbs.
Chill for ½ an hour. Then deep fry till they turn light golden in colour..

Mexican Salad

Ingredients:

Onion 1 sliced
Tomato 1 seed removed & cut in to slices
Capsicum 1 cut in to slices
Cucumber 1 cut in to slices
White pepper ¼ tsp
Sweet corm ½ cup
Lemon juice 1 tbsp
Salt ½ tsp
Mayonnaise 4 tbsp

Method:

Mix all together & serve over a bed of ice berg.

Mexican Enchiladas

Ingredients
Mince meat 200 grams
Salt 1 tsp
Red pepper (crushed) 1 tsp
Garlic paste 1 tsp
All spice powder ½ tsp
Cumin powder ½ tsp
Ketchup 4 tbsp
Hot sauce 2 tbsp
Capsicum (chopped) 1
Onion (chopped) 1
Tomato (chopped) 1
Green chilies (chopped ) 4
Cheddar cheese 4tbsp
Sour cream 2tbsp
Oil 3 tbsp

Ingredients for sauce
Oil 2 tbsp
Onion (chopped) 1
Garlic paste 1 tsp
Tomato paste 4 tbsp
Ketchup ¼ cup
Red pepper (crushed) 1 tsp
Salt ½ tsp
Coriander (crushed) 1 tsp
Cumin (crushed) ½ tsp
Oregano leaves 1 tsp
Thyme leaves ½ tsp

Ingredients for tortillas
Flour 2 cups
Oil 2 tbsp
Salt ½ tsp
Baking powder ½ tsp
Warm water as required

Preparation of mince meat
Ina pan heat oil. Add chopped onions and green chilies. Do not brown the onions. Add garlic paste with the mince and fry
Now add salt and crushed pepper, cumin and all spices powder
Then add tomato, capsicum ,ketchup hot sauce and remove when the mince becomes tender

Preparation of sauce
Heat oil in a pan. add onion and garlic paste with all the seasonings. Then add the tomato paste, ketchup and hot sauce
Cook for 10 minutes until the mixture thickens.



Method for tortillas

In a bowl add the flour, salt, baking powder, oil and warm water .Knead till a smooth dough is formed. Cover and leave aside for thirty minutes
Make into ten balls and roll each ball into a quarter plate size tortillas
And cook on a tawa for 2 minutes on each side

To assemble
Spread tortillas. Spoon the mince filling onto them and roll.
In an oven proof dish spread half quantity of prepared sauce, place tortillas on top of them.Then top the tortillas with the remaining sauce. Sprinkle 4 tbsp grated cheddar cheese and drizzle 2 tbsp sour cream. Cover with foil and bake for 15 minutes on 180 degrees

Mexican Chicken with Fried Rice

Ingredients:
Chicken 1 of 1 ½ kg cut into karahi pieces
Onion 1 cut into rings
Capsicum 1 cut into rings
Garlic paste 2 tsp
Paprika 1 tsp
Salt 1 tsp
Oil ¼ cup
Oregano leaves ½ tsp
Ketchup 3 tbsp
White sauce 1 cup
Water 1 cup

Method:
1. Heat oil, fry garlic, for 2 minutes, add chicken pieces, fry for 5 minutes.
2. Than add salt & paprika & water, cook the chicken for 15 minutes.
3. Then add oregano, white sauce, ketchup, mix well.
4. Lastly add in onion & Capsicum rings leave it on dum. Serve with fried rice.


FRIED RICE

Ingredients:
Rice boiled 2 cups
Carrot 3 tbsp (Chopped in cubes)
Spring Onion 3 tbsp (chopped)
Garlic 1 tsp (chopped)
White pepper ¼ tsp
Soya sauce 1tbsp
Salt ½ tsp
Oil ¼ cup


Method:
Heat oil, fry garlic, add in rice with seasoning mix well, fold in vegetable, mix well.

WHITE SAUCE

Ingredients:

Mustard ½ tsp
Pepper ½ tsp
Salt ½ tsp
Butter 2 tbsp
Flour 3 tbsp
Milk ¾ cup
Water ½ cup

Method:
1. Heat butter, fry flour, Remove from flame.
2. Add seasoning & milk & water mix well, and cook till the sauce thickens.

To serve:
Serve on a platter and garnish with salad leaves, tomato wedges & rice mould.

Mexican Jambalaya Rice

Ingredients
Chicken breast 1 sliced
Prawns chopped 12 medium
Oil ¼ cup
Chopped onion 2 tbsp
Chopped capsicum 2 tbsp
Chopped garlic 1 tbsp
Tomatoes chopped ½ cup
Bay leaf 1
Wooster sauce 1 tsp
Hot sauce 1 tbsp
Rice 200 gm
Paprika ½ tsp
Salt 1 tsp
Garlic paste 1 tsp
Black pepper 1 tsp
Oregano leaves ½ tsp
Method
Heat ¼ cup oil in a pan, add 1 sliced chicken breast and 12 medium prawns with 2 tbsp chopped onion, 1 tbsp chopped garlic, 2 tbsp chopped capsicum, ½ cup chopped tomatoes, 1 tsp Wooster sauce, 1 tbsp hot sauce, ½ tsp paprika and ½ tsp oregano, add 200 gm soaked rice then add 2 cups water, cover and cook for 15 minutes till rice done, simmer for 10 minutes serve hot.

Mexican Chimichangas

Ingredients
Tortillas 4
Chili beef 2 cups
Salsa 4 tbsp
Sour cream 4 tbsp
Grated cheddar cheese 4 tbsp
Spring onion 4 tbsp
Oil for frying

Method for Chimichangas
Make 4 tortillas size of a dinner plate. Spread 1 tortilla, spoon about 2 tbsp of prepared chili beef in the centre of each tortilla, topped with spring onion and grated cheese, fold in a size of each tortilla to make a parcel, heat 1 cup oil in a large pan and fry the chimichangas. Folded side down first. Cook for 3 to 4 minutes on each side till crisp and golden brown; serve with salsa and sour cream.

Mexican Chicken Corn Chowder

Ingredients
Tomato 1 cubed
Cream style corn 1 can
Milk 1 cup
Chicken stock 4 cups
Chicken boneless thinly sliced ½ cup
Tabasco sauce 1 tsp
Flour 1 tbsp heaped
Garlic paste ½ tsp
Ground cumin ½ tsp
Chopped onion 2 tbsp
Butter 2 tbsp
Coriander leaves 2 tbsp
Method
Cut chicken into tiny pieces, heat 2 tbsp butter, add ½ tsp garlic paste with ½ cup chicken and 2 tbsp chopped onion, fry for 5 minutes till chicken tender, add 1 tbsp heaped flour, with 4 cups chicken stock, ½ tsp ground cumin, 1 tsp salt and ½ tsp black pepper, cook till boiling, add 1 cup milk, 1 can corn and 1 tsp Tabasco sauce, lastly stir in 1 cubed tomato and 2 tbsp coriander leaves. Serve immediately.