Mexican Chicken

Ingredients: Chicken breast ½ kg Capsicum 1 Red capsicum 1 Tomatoes boiled 3 Fresh red chilies 5 Chicken stock 1 cup Tomato paste ½ cup Cumin powder 1 tsp Ginger garlic paste 1 tbsp Oregano ½ tsp Butter 2 tbsp Oil 2 tbsp Tomato ketchup 2 tbsp Coriander leaves 2 tbsp Salt to taste

Method: Cut ½ kg chicken into cubes and keep aside. Heat 2 tbsp oil and 2 tbsp butter in a pan, add 1 tbsp ginger garlic paste, 1 chopped capsicum, 1 chopped red capsicum, chicken cubes, 5 chopped fresh red chilies and 2 tbsp chopped coriander leaves. Fry well. Add 1 cup chicken stock, 2 tbsp tomato ketchup, ½ cup tomato paste and 3 boiled chopped tomatoes. Also add 1 tsp cumin powder, salt to taste and ½ cup water. Cover and cook on low flame for 10 – 12 minutes. Now remove the lid, fry for 2 – 3 minutes and serve.

Avocado Pasta Salad

	Ingredients: 1 avocado, sliced 1 lemon juice 3 tomatoes thinly sliced 2 cups boiled pasta 1 cup mozzarella cheese cubed 4 tbsp chopped walnuts 4 taps lemon juice 3 tbsp olive oil 3 tbsp mustard powder 5 taps chopped fresh basil to taste salt pinch sugar to taste ground black pepper
Method: Apply lemon juice to avocado slices Ina bowl mix last seven ingredients for dressing Combine all the ingredients of the salad in a serving bowl, add dressing and toss well. Cover and refrigerate for about 30mins Serve chilled.

Green Rice

Ingredients: 1 cup rice 2 tablespoons lard 1/2 small onion -- finely chopped 3 poblano chiles 1 3/4 cups chicken broth 1/4 cup cilantro leaves -- chopped juice of 1/2 lime salt -- to taste

Method: De-vein poblano chiles, puree with 1/4 cup water, and strain. Soak the rice in very hot water for 15 minutes. Drain it; rinse it in cold water; then drain very well. Saute' the rice in hot lard for a minute or so. Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened. Add the broth, cilantro, lime juice, and salt to taste. When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.

Sweet Corn Tomalito

Ingredients: 5 tablespoons margarine, softened 1/4 cup masa harina 1/3 cup white sugar 1/2 cup water 2 cups frozen whole-kernel corn, thawed 1/2 cup cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 4 teaspoons milk

Method: In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a double boiler. Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. Steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops

Mexican Pizza

Ingredients: • 1 Onion (chopped) • 4 cloves of Garlic (Lehsan) (minced) • 1 (4 ounce) can of Green Chillies (Hari Mirch) (drained) • 2 cups of Frozen Soy Protein Crumbles • 1 (16 ounce) can of Refried Beans • 2 large Boboli Pizza Crusts or Pizza Dough • 4 cups Cojack Cheese (shredded) • 1 (18 ounce) jar of Taco Sauce • 1 (8 ounce) can of Tomato Sauce • 1 tbsp. Red Chilli Powder (Pisi Lal Mirch) • 1 tsp. Cumin (Zeera) • 2 tbsp. Olive Oil

Method: 1) Sauté onion and garlic in olive oil until tender. Add beans, taco sauce, tomato sauce, chili powder, cumin, and soy protein crumbles. Stir well, and heat until crumbles are softened. 2) Spread sauce evenly over both pizza crusts. 3) Top with shredded cheese. Bake at 400 degrees for 20-25 minutes until cheese is melted, bubbly, and begins to brown, reversing pans and racks once during cooking time.