Maxican Corn Mac and Cheese
 

 

Ingredients

1 tbsp unsalted butter
1 green chilli, chopped
2 corns on the cob – steamed for 20 mins, use as whole or just as kernels
A handful of freshly chopped parsley
3 ounces of grated cheese
300 gms of cooked macaroni
½ tsp paprika
1 tsp lemon juice
1 tbsp breadcrumbs
1 green onion stalk, finely chopped
½ cup of cream
 

 

Method:

  • In a cast iron skillet, melt butter over medium-high heat
  • Then add onions, green chillies and corn kernels
  • Sauté for 5 minutes
  • Add paprika, lemon juice and cream
  • Cook for 6 minutes and season to taste
  • Add cheese to the sauce and cook until it melts
  • Allow the macaroni to cook while tossing it in the cheesy spicy sauce
  • Add extra cheese and mix well with sauce
  • Bake well for 30 minutes at 180°C
  • Remove and divide evenly


Now, your Mexican Corn Mac & Cheese is ready to serve!

 

 

Mix Vegetable Pakora

Ingredients

1 medium sized potato, peeled ½ tsp black pepper
1 small carrot, peeled Chopped coriander
1 small beetroot, peeled Green chillies, chopped
Salt 1 tbsp besan
1 tsp red chilli powder 1 tsp rice flour
½ tsp turmeric powder 1 tsp corn flour
½ tsp ajwain Chilled soda water, to mix
½ tsp cumin powder Oil to fry

 

Recipe:

  • Cut all vegetables finely into thin strips. Alternatively, you can use a box grater to shred
  • Put this to a bowl, along with the rest of the ingredients and mix well
  • Cover this for 10 minutes and then add around two tablespoons of soda
  • Mix well and let it rest for another 5 minutes
  • Shape the mixture into pakoras and fry them in hot oil


Finally your dish is ready to be served with a dip/chutney of your choice!

 

Roasted Tomato Rasam
 

 

Ingredients

½ cup coriander stems
6 medium sized garlic cloves
1 inch ginger, roughly chopped
2 tsp cumin seeds
1 tsp black pepper
 

Method:

  • Take about a handful of roughly chopped coriander stems (with or without leaves) in a blender or mixer jar
  • Add garlic cloves and roughly chopped ginger
  • Then add cumin seeds and black pepper
  • Grind the mixture to a coarse paste
  • Remove it in a separate bowl or plate

 

Roasted Tomato Puree

Ingredients

6 large ripe, red and juicy tomatoes
1 tbsp olive oil
Salt
Red chilli powder
6 curry leaves
2 basil leaves

Method:

  • Place the ingredients on a tray. Season and toss with oil and then roast it for 15 minutes. After roasting, let it cool and then purée.

 

Tomato Rasam

Ingredients

2 tbsp groundnut oil or olive oil
1 tsp mustard seeds
1 tsp urad dal
3 dry, round red chillies, broken and seeds removed
2 pinches of asafoetida (hing)
2 sprigs of curry leaves or 10-12 curry leaves
½ tsp turmeric powder
Salt
3 cups of veg stock / water
4 tbsp chopped coriander leaves

Method:

  • In a heavy pan or pot, heat 2 tablespoons of oil. Keep the flame at its lowest
  • Add ½ teaspoon of mustard seeds
  • When the mustard seeds start to crackle, add ½ teaspoon of urad dal
  • Stir often and fry urad dal till it turns golden
  • Now add 1 to 2 dry red chillies, halved and with seeds removed, and a pinch of asafoetida (hing). In case the pan becomes too hot, switch to turn the flame off
  • Stir and fry for a few seconds till red chillies change colour
  • Add coarsely ground coriander stems + ginger + garlic mixture and curry leaves. If pan becomes too hot, do turn the flame down
  • Sauté for a minute on the lowest flame. While doing so, ensure that the mixture does not burn
  • Then, add ¼ teaspoon of turmeric powder
  • Now add tomato puree and mix it very well. Take care as the mixture splutters
  • Sauté for a minute and season with salt as per taste
  • Then add 1.5 cups of water. If you like tomato rasam slightly thin, then you may add more water. Please remember that too much water can dilute the flavours
  • Mix well and simmer the tomato rasam on medium-low flame, till it starts to boil
  • Simmer for 10 minutes
  • Garnish with 2 tablespoons of chopped coriander leaves and basil leaves


Now, your rasam is finally ready!

Enjoy!