.....From My Palate

Mexican

Melon Agua Fresca – Welcome Spring!

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Spring is here but I can’t stop thinking about summer now! Why the inner-self is not satisfied with what we have? Thinking aloud….may be the weather right now. Its sunny but strong winds killing all the charm of a spring. Cherry blossom is in full bloom, but will not get any chance to admire the real beauty in its peak bloom. Rain and strong winds knocking off the fragile petals without any admiration. Longing for nice long walks amidst full bloom trees and sunny crisp weather in spring. Well, its not too late. I should stop rambling, be thankful and talk about more positive things.

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Farmer’s Market are already stacked with Spring-y fruits and vegetables. I think, I should go and spend some time browsing around little stalls loaded with freshly picked fruits, vegetables, flowers and delicacies. I like the friendly festive atmosphere of a farmer’s market along with fresh seasonal produce and freshly made delicacies. Sometimes strolling around stalls gives you an option to explore and experiment with new seasonal produce.

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There is one more thing I like in spring other than nice warm afternoons and flowers. That is light bubbly refreshing drinks. Agua Fresca is a light fruit drink with sugar and lemon juice. It’s a Spanish word means “fresh waters”. After soups, warm teas and coffee the transition in to refreshing drinks are so welcoming and of course very Spring-y. Cheers!

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Melon Agua Fresca – Welcome Spring!
Recipe Type: Drinks
Author: Bhawana
Ingredients
  • 2 cups Water Melon, cubed
  • 2 cups Cantaloupe, cubed
  • 3 tsp. Lemon Juice
  • 2 tsp. Sugar or as needed
  • 1 1/2 cup Sparkling Water
  • (I used Jasmine Sparkling water for added flavor)
  • Ice Cubes
  • Melon balls and Mint for garnishing
Instructions
  1. Blend everything together on high speed until smooth.
  2. Strain the juice if its needed.
  3. Serve chilled over ice, garnished with mint and melon balls.
  4. Enjoy the weather with this refreshing drink.
  5. Cheers !!

Spicy Corn Salsa – Chipotle Style

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No friends, I am not after Chipotle’s business. In fact Chipotle Mexican Grill is my all time favorite eating place. I like their food, it’s fresh, combination of flavors (zesty, tangy, crunchy) and suitable for my both palate and pocket. Most of the time my pick is Veg Burrito Bowl. Rice, beans, onion peppers, tomato salsa and “spicy corn salsa”  that gives the whole thing a spicy crunch. Its fresh and yellow kernels gives extra flavor and a crunch in a mouth.

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Spicy Corn Salsa – Chipotle Style
Author: Bhawana
Ingredients
  • 4 fresh corn ears or 2 cups frozen corn, thawed
  • 2 medium Poblano Chile pepper
  • 4 tsp. extra-virgin olive oil
  • 1 medium Jalapeno Pepper, seeded and chopped
  • 1/2 cup. Cilantro, chopped
  • 4 tbsp. Red Onion, chopped
  • 2 tbsp. Fresh Lime Juice
  • Salt/Pepper to taste
Instructions
  1. Preheat oven at 450 degree F.
  2. Place corn and poblano peppers on the baking sheet.
  3. Combine olive oil with salt and ground black pepper.
  4. Drizzle the seasoned oil over the corn and poblano peppers.
  5. Roast corn and poblano peppers in oven for 15-20 minutes.
  6. Remove and discard charred skin from poblano peppers.
  7. Dice poblano pepper flesh and place in a mixing bowl.
  8. If you are using fresh corn, cut the corn off the cob.
  9. Mix the corn, cilantro, jelopeno, onion, lime juice in the mixing bowl with the poblano pepper.
  10. Stir and season with salt and pepper.
  11. Serve fresh.

Tomatillo Salsa – Chipotle Style

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The tomatillo or husk-tomato is a plant mainly cultivated in Mexico. Tomatillo’s most popular recipe is Salsa Verde (green sauce). Due to the tomatillos, salsa verde has a green tangy flavor with the underlying zesty tastes of hearty green chile, lime and onions. I was first introduced with this salsa by our favorite Chipotle Mexican Grill. Initially I was little reluctant in trying this salsa due to the spice level, but was always intrigued by its color. We (yes! with my husband) try to recreate our favorite chipotle recipe and were really happy with the results.

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Tomatillo Salsa – Chipotle Style
Author: Bhawana
Ingredients
  • 5-6 Green Tomatillos, husks removed
  • 3 garlic cloves, peeled
  • 2 Chile de árbol, or more to taste (or use Dried Red Chilli as a substitute)
  • 1 cup cilantro leaves, finely chopped
  • 1/2 cup white onion, roughly chopped
  • 1/2 tsp. Cumin Powder, roasted
  • Salt to taste
  • 1 lime
Instructions
  1. Rinse and roughly chop tomatillos.
  2. Place the tomatillos along with the garlic cloves and the chilli in a pot and cover with water.
  3. Boil and than simmer at medium for about 12 minutes, or until tomatillos change their color from a bright to a pale green.
  4. Place tomatillos, garlic and chilli and 1/2 cup of the cooking liquid in the blender and puree until smooth.
  5. Add the cilantro leaves, onion and salt and process again.
  6. Add salt, cumin powder and lime. Mix it well.
  7. Serve with chips or as a salsa accompaniment to Mexican dishes.

Mexican Fiesta – Vegetable Bean Burrito

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Vegetable Bean Burrito

Ingredients

  • 1 Packet Whole Wheat Tortillas( I used spinach Tortillas)
  • Lettuce torn in big chunks
  • Tomatoes or ready made Salsa
  • Guacamole
  • Stir Fry Peppers, Onoin, Carrots, Corn
  • Cooked rice with salt and Cilantro
  • Boiled and cooked Beans
  • Cheese Shredded
  • Sour Cream

Method

Warm Tortillas in a skillet

First place some salsa and lettuce in the centre. (I use cabbage but my husband some how miss the presence of lettuce)

Now add Guacamole. (i’ll share the recipe soon)

Add Stir fried vegetables.

Than add rice and beans.
I use kidney beans. Soak and boil the beans. Mash it little Take some olive oil in a pan, add chopped garlic/ ginger and add beans with 2 tbsp of water Season it with salt and pepper. Add chipotle sause or any hot sause for extra kick.

Lastly add cheese and sour cream(Oh! i didn’t have that time)
First Fold the bottom of the tortilla up, than fold one side over (make sure u cover all the filling) and than fold other side in a same way.


Ummm….Burrito is ready to Serve.

Whole Wheat Quesadillas

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Whole Wheat Quesadillas

What’s for dinner today?? Let’s eat Mexican at home dear!!

Whole Wheat Quesadillas
Author: Bhawana
Ingredients
  • For tortillas:
  • 2 cups whole wheat flour
  • 2 tbsps Oil
  • ½ tsp salt
  • Warm water (For kneading as required)
  • For the stuffing:
  • Onion chopped
  • Cabbage finely shredded
  • Carrots Finely Grated
  • Colored Peppers Chopped
  • Spring onions finely chopped
  • Crumbled Paneer
  • Garlic finely chopped
  • Salt to taste
  • Pepper Pd ½ tsp
  • 1 cup grated cheese
  • 1/2 cup sour cream (optional)
  • 2 tsp Oil
Instructions
For tortillas:
  1. Mix all the ingredients except water.
  2. Make soft dough, kneading well with the help of warm water.
  3. Keep aside for 15 mts.
  4. Take a small ball from the dough and roll out a paper thin roti on floured surface.
  5. Preheat your skillet over medium/medium-high heat and cook roti maybe about 5 seconds on each side.
  6. I flipped mine back and forth a couple of times, until they looked done.
For the stuffing:
  1. Sauté Garlic & vegetables in oil for few minutes & add salt & pepper.
  2. Start at the center of the tortilla, evenly spread the vegetable stuffing Top it with paneer and cheese.
  3. Place another tortilla on top and press the edges.
  4. Place a lightly oiled skillet over medium heat.
  5. Place the tortilla in the skillet and cook it from both sides.
  6. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board.
  7. Slice into 8 wedges and serve warm.
  8. Serve with fresh salsa, guacamole or sour cream.