Guacamole, Mango Salsa and Quesadillas with the Indian Twist

My blogger friend Sanjivni of "Experiments in the Kitchen" was coming home for dinner with her family. I wanted to serve them something different from a routine meal. I planned a Mexican meal with Guacamole, Mango Salsa, Quesadillas with an Indian Twist, Wraps and a Mango dessert.

Picture clicked by Sanjivni

It was only three years back that I tasted my first avocado. I fell in love with its rich and creamy texture. Since then this recipe has been a favorite at home.

For the GUACAMOLE you need:

• 2 avocados
• 1 small red onion
• 2 medium size tomatoes
• 1 small bunch coriander chopped
• Jalapenos - as required 
• 1 small lemon
• Salt
• Pepper

Steps:

• Finely chop the onions. Skin, deseed and finely chop the tomatoes.
• Cut avocados in half. Remove the seed. Scoop out and chop finely or mash slightly with a fork.
• Add all into a bowl along with the coriander and finely chopped jalapenos.
• Season with salt and pepper as required. Add the juice of a lemon and mix well. 
• Check seasonings and adjust as required.
• Chill and serve or serve at room temperature.

Notes:

• You can also add a finely chopped green chillie if you do not have jalapenos. Omit both if you do not want the spice.
• Serve with warm pita bread, crackers, bread sticks or tortilla chips.

This is a recipe I have wanted to make for long. The sweetness of the mango and the spice of the chillies were a perfect blend.

For the MANGO SALSA you need:

• 1 large Indian mango or 2 Thai mangoes
• 1/2 small red onion
• 1 red thai chillie
• 2 tbsps corriander chopped
• 1/2 lemon
• Salt

Steps:

• Peel and finely chop the mango. To that add the finely chopped onion.
• Deseed and add the finely chopped chillie along with the corriander, juice of the lemon, salt and mix well. 
• Check seasonings and adjust as per taste.
• Chill and serve or serve at room temperature.

Notes:

• I omitted the chillie while serving it for my children.
• This can be made with Thai or Indian mangoes. Both taste equally good. Avoid the Alphonso Mango due to its strong flavour.
• Make sure the mangoes are not too soft or too firm.
• You would need very little salt to season. Add a pinch or two, check taste before you add more.

For the QUESADILLAS with the Indian Twist you need:

• 5 whole wheat Tortilla wraps
• 1 cup cooked red beans / rajma
• 1 small red onion, finely chopped
• 1 tomato, finely chopped
• 1 tsp MDH Rajma Masala (for my Indian Twist)
• 1 cup capsicum, finely chopped
• Shredded cabbage
• Grated cheese - lots of it
• Salt
• 1 tbsp olive oil

Steps:

• For the rajma mixture, heat olive oil in a pan. Saute the onions till soft.  Then add the tomatoes and when cooked, slightly mash the rajma and add along with the rajma masala. Add salt as required. Cook till well blended.
• Sauté the finely chopped capsicum. If you like the crunch, skip this.
• Divide the rajma mixture and the capsicum into five portions.
• To assemble, heat the wrap on a girdle for 30 seconds on each side. 
• Layer the rajma mixture on one half the wrap with the capsicum over it. 
• Over that, spread the shredded cabbage and top up with cheese. 
• Fold the other half of the wrap over it and press down gently with a spatula. 
• Toast well on the girdle on both sides. 
• Repeat with the remaining wraps.
• Cut into triangles and serve hot.

Picture clicked by Sanjivni

Notes:

• Instead of the MDH Rajma Masala you can use garam masala or any preferred curry powder.
• You can also add corn along with the capsicum.
• Alternatively grill it in a preheated oven at 180degrees C for 10-12 minutes turning it around half way.
• You can use shredded lettuce instead of the cabbage also.

Picture clicked by Sanjivni

To make the WRAP you need the same ingredients. Heat the wrap for about 30 seconds on both sides. Layer the rajma mixture, sauted capsicum, guacamole, mango salsa, shredded cabbage and cheese and fold the wrap. You can heat the wrap on a grill to further warm it. Enjoy it hot.

Picture clicked by Sanjivni

Picture clicked by Sanjivni

Manga Thokku / Grated Mango Pickle - South Indian Style

Pickles are an inseparable part of Indian cuisine. This simple mango pickle is made in different ways in each region and cuisine of India. And is a great combo with dosas, chapattis, bread or can even be mixed with steamed rice to dish up a lip smacking pickle rice.

Home made pickles have their unique taste, a freshness to it that a store bought bottle can never replicate and needless to say, they don't have artificial preservatives or vinegar load. With simple steps, it is super easy to make this pickle at home.

During a recent trip to Bombay, a friend sent me some raw mangoes from his farm. These were not the best mangoes to make thokku, but they tasted perfect all the same. The best mangoes to use to make thokku are the raw, big, fleshy ones.

You Need:

• Almost 4 cups of washed, peeled and grated raw green mangoes
• 100 ml sesame oil
• 1.5 tsp mustard seeds
• 1 tsp fenugreek seeds / methi seeds
• 25 whole red chillies
• 1/2 tsp red chili powder
• Less 1 tsp asofoetida / hing powder
• 3.5 tsp salt approx
• 1/2 tsp sugar / jaggery

Steps:

• Dry roast the methi seeds on low heat till fragrant and slightly brown. Turn off the heat and add the whole red chillies and stir till they are crisp. Allow them to cool and then grind them to a fine powder.

• Heat the oil in a thick bottom pan. Add the mustard seeds and let them splutter.
• Then add the grated mangoes, hing and turmeric. Stir around well. Turn the heat to low.
• Add salt and allow the mangoes to soften.
• Add the ground powder and the red chili powder and stir well. Then add in the sugar and continue to stir.

• Check salt and adjust if required. Let it cook for a while till the oil separates.

• Allow it to cool well. Store the  manga thokku in air tight, clean and dry bottles.

 

Notes:

• Use within a month.
• You can use store bought chili powder instead of powdering whole red chilies.
• Always use a dry spoon for the pickle.
• Refrigerate for a longer shelf life.