Frijoles Charros Recipe

Ingredients:

1 to 2 onions, minced
2 tablespoons lard
3 cups cooked pinto beans
4 to 6 slices bacon, minced
1 slice ham, diced (optional)
½ cup chorizo or hot italian sausage
1 16−ounce can tomatoes, drained and chopped
6 serrano chiles, minced, or to taste
1 tablespoon comino (cumin)
salt to taste

Preparation:

Add onions and lard to pinto beans and cook over medium heat 5 minutes,
stirring occasionally. in another skillet, fry bacon, ham and chorizo. Add
to beans with tomatoes, chiles and spices. Heat thoroughly.

Enchiladas Recipe

 Ingredients:

1 Tablespoon Shortening
1 pound Ground beef
3 Tablespoons Flour
1 8−oz. can Tomato sauce
Water
2 Tablespoons Chili powder
Salt, to taste
3/4 teaspoon Garlic powder
12 Corn Tortillas
1 pound Cheese, longhorn − coarsely grated
1 large Onion, chopped fine

Preparation:

Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle
meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2
cup water with the chili powder to form a smooth paste; add to the meat
mixture. Add salt to taste and garlic powder. Cook over medium heat,
uncovered, until it is of gravy consistency. Cover and simmer over very low
heat. Add more water if the chili gravy becomes too thick.
Dip tortillas one at a time in the hot chili gravy with a wide metal
spatula. The tortillas will become pliable almost immediately, which will
make rolling the enchiladas easier. Soaking too long will cause the
tortillas to fall apart.
Place a good sprinkling of grated cheese and minced onion and about a
tablespoon of the meat mixture to one side of the center of the tortilla.
Roll tortilla tightly around the filling and place loose side down in a
glass casserole baking dish. For best results place the enchiladas in a row
with sides touching.
When all enchiladas have been formed, pour the remaining hot chili gravy
over all, and sprinkle generously with grated cheese, and top with chopped
onion. Bake at 350 degrees. F until the cheese is melted. Serve immediately.

Pani Puri Recipe

Pani puri is a very famous Indian and Pakistani food availabe at various food streets. It is very spicy food and the exciting part about pani puri is the way it is eaten. It is eaten in a typical fashion which makes it look even more interesting and tasty. To eat pani puri, make a small hole in the center of the puri and put few pieces of boiled chick pea and potato then pour 2-3 tbspn of sour liquid mixture in it and eat it in one whole bite. This is very interesting way of eating food with little bit of enjoyment.!

Ingredients:
For Dough:
1 cup semolina
1/3 cup plain flour
Pinch of salt
water as required
Oil for frying For Sour Liquid Mixture:
1 cup tamarind paste
Salt to taste
4-5 green chilies
1/2 cup coriander leaves

1/4 tspn dry ginger powder
1 tbspn black salt
2 cup water
1 tspn sugar

For Serving:
Boiled potatoes (cut in cubes)
Boiled chick pea

 

Preparation:

 

1. In a deep bowl, mix semolina, flour and salt. Add water gradually to knead the dough, don’t put much water at once because we want to make the dough slightly hard as compare to normal dough. You will have to knead it properly so that it would not become too much hard. Leave the dough for 30 mins. [ Tip : set 30 mins time on your digital timer so that you get notified immediately]
2. After that make very small pieces of dough like small lemon size and roll it to make circular shape flat bread but it would be very very much thin like paper. Otherwise it will not remain crispy after frying. After rolling each piece of dough pu it in a tray and cover with moisted muslin cloth (this is very important).
3. Now deep fry all the rolled pieces one by one. You have to fry in such a way that after dipping in pre heated oil, slightly press the bread using your strainer or spatula and when the bread comes on the surface turn it and take out from the oil just after getting it golden color. Make sure the flame should remain high while frying.
4. Now to make Sour liquid mixture, in a deep pan, add tamarind paste, black salt, water, sugar and green paste (make paste of green chilies and coriander using hand blender).
5. Boil this mixture and add more flavors according to your taste like crushed red pepper etc.
6. Serve the pani puri in a main serving plate, with boiled potatoes and boiled chick pea and put a small bowl of sour liquid mixture on the plate which looks very attractive and traditional.

How to Eat Pani Puri:
It is not necessary that pani puri is served with only chick pea and potatoes. It is served in various styles with many other sauces too. Here is a video which demostrates how pani puri should be eaten the right way..

 

Best Lasagna Recipe

Lasagna is an Italian food which is cooked in a variety of methods. This is a healthy cooking recipe of lasagna and its cooking has to be done in slightly different manner.

Ingredients:

For Chicken Marination:
1/2 kg chicken boneless (cut in small cubes)
1/2 tbspn ginger paste
1/2 tsbpn garlic paste
1 tbspn red chili powder (or as you required)
1/2 tspn turmeric powder
Salt to taste
3 tbspn lemon juice
500 gm yogurt
1 tbspn hot mix spices powder
1/2 tspn nutmeg and mace powder
1/2 cup cream

For Lasagna Assembling:
Pizza sauce as required
BBQ sauce as required
Cheddar cheese as required
Lasagna sheets as required

Procedure:
1. Marinate chicken pieces in the ingredients mentioned for marination and leave the marinated chicken pieces for half an hour so that all spices are absorbed in the chicken.
2. On the preheated grill pan, put the skewed chicken pieces and cook them on slow heat until they become tender and brown in color. Keep brushing the chicken pieces while grilling otherwise they will become dark from outside.
3. Now its time to assemble the lasagna dish, first place the boiled lasagna strips on the base of the baking dish so that all the base is covered, then place grilled chicken pieces on the strips and spread some pizza sauce and cheddar cheese over it. In the same way again make layer of lasagna strips, chicken pieces, BBQ sauce. In the end, cover the whole dish with lasagna strips and spread cheddar cheese as much as you like and put the dish in the preheated oven for just 5 mins at 180oC.

Note:
Turn on the upper flame of oven which is used for grilling purpose because we don’t need to bake the dish all of the ingredients are cooked we only place it in the oven just to melt cheese and give the light golden color on the top.

Creepy Halloween Cupcakes Recipe

These are creepy Halloween cupcakes specially prepared for kids party. In this recipe some techniques of making different faces are given which you can apply for making rest of the faces as mentioned in the photo of this recipe.

Ingredients:

Cupcakes
Vanilla frosting of different colors
Chocolate frosting
Colorful sprinkles
Candies
Red or chocolate whip licorice

Procedure:

Mummy Cupcakes:

Fill the piping bag with white vanilla frosting and attach the flat shape nozzle to the bag. Squeeze the icing on the muffin in zigzag pattern leaving center portion, place the small red candy in the center to make eyes of mummy.

Spider Cupcakes:

Apply thin layer of chocolate frosting on top of muffin, spread chocolate sprinkles over the whole frosting. Place two red candies for eyes in the lower side of upper surface and insert 3 chocolate whip licorices on each side of eyes.

Spider Web Cupcakes:

Make thin layer of white vanilla frosting on the top of muffin, using piping bag of small nozzle tip make circles of chocolate frosting and pass the knife edge over these circles at equal distances. It will look like spider web.

Cat Cupcakes:

Take chocolate muffin and spread chocolate fudge frosting on it. Drop two spots of white vanilla frosting at upper side of the chocolate frosting and then place two red candies as eye balls of cat. Place different color of candy in the center for marking as nose and then apply orange vanilla frosting in thread like patterns for mustache around the nose. Similarly make mouth of cat using orange frosting.

Chiles Rellenos Recipe

Ingredients:

12 Large Mild, green chiles w/stems
1/2 Pound Jack cheese cut into long narrow, strips.
BATTER:
1 Cup All purpose flour
1 Teaspoon Baking powder
1/2 Teaspoon Salt
3/4 Cup Yellow or white cornmeal
1 Cup Buttermilk
2 Eggs, slightly beaten

Preparation:

Parch and peel chiles leaving stems on. Cut small slit below the stem,
removing seeds if desired. Insert strips of Jack cheese being careful not to
split chile.
Prepare batter: Sift flour with baking powder and salt, then add cornmeal.
Blend buttermilk and slightly beaten eggs, then combine milk mixture with
dry mixture and blend together. Slightly moisten each chile with water dip
in plain flour, then in batter. Allow to drain slightly and drop in deep fat
which has been heated to 375 F.
Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven
while completing frying and serve immediately.

Chipotle Sauce Recipe

Ingredients:

2 Chipotle Chiles;
2 Bacon; Slices, Finely Cut Up
1/4 Cup Onion; Finely Chopped, 1 small
3 Cup Tomatoes; Finely Chopped
1 Cup Beef Broth
1/4 Cup Carrot; Finely Chopped
1/4 Cup Celery; Finely Chopped
1/4 Cup Fresh Cilantro; Snipped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper 

Preparation:

You can make this sauce as hot as you want by adding up to a total of 4
dried Chipotle chiles. Cover chilies with warm water. Let stand until
softened, about 1 hour. Drain and finely chop. Cook and stir bacon and onion
in a 2−quart saucepan until bacon is crisp;stir in chilies and remaining
ingredients. Makes about 4 cups sauce.

Chalupas Recipe

Ingredients:

Vegetable oil
12 Corn tortillas (the thinner the better)
6 Cups Refried Beans (or less)
1/2 Pound Cheddar cheese (sharp), grated
1 Large Tomato, chopped
3 Cup Lettuce, shredded

Preparation:

In a small skillet, heat about 1/2 inch of vegetable oil. Test the oil for
proper temperature by putting in a small piece of tortilla. When the oil
reaches the temperature where it immediately begins to bubble frantically
over the tortilla as soon as it is put in the oil and the tortilla piece
becomes crisp quite quickly, you are ready to cook the chalupa shells. This
is important because there is nothing worse than a soggy chalupa shell which
results from the oil not being hot enough.
Fry tortillas completely flat on both sides until very crisp. Drain and keep
warm on a newspaper covered cookie sheet in a warm oven.
Spread about 1/4 inch thick layer of refried beans on each fried tortilla.
Top with a generous amount of grated sharp Cheddar cheese and about 1 T
chopped onion.
Place assembled chalupas on a cookie sheet and brown under broiler until
cheese melts. Watch them carefully under the broiler, they can burn quite
quickly. Top with shredded lettuce and tomato and serve.

Baked Tamales Recipe

 Ingredients:

2 Pound Ground beef
1 Can Tomatoes (14 oz)
2 Tablespoon Chili powder OR
5 Teaspoon Ground ancho (pasilla) chile PLUS
1 Teaspoon Cumin AND
1/4 Teaspoon Cinnamon
1 Garlic clove, crushed
1 Teaspoon Salt
1 Cup Black olives
CORN MEAL DOUGH:
4 Cup Corn meal
2 Teaspoon Salt
8 Cup Water
2 Eggs, well beaten
4 Tablespoon Butter

Preparation:

In skillet, sauté beef in pan until brown. Add tomatoes, chili powder,
garlic, salt and olives. Cook 15 minutes.
Grease 9x13" baking dish and line bottom with 1/2 Corn Meal Dough. Add meat
mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20 minutes at
325'F. or until browned.
CORN MEAL DOUGH:
Add corn meal and salt to water in pot. Bring to boil and cook over medium
heat until thick, 5−10 minutes. Add eggs and butter. Stir well.

Honey Spiced Barbecue Sauce Recipe

Ingredients:

1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter

Preparation:

Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.