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

Paneer Bhurji

A sure-shot way to get my son to eat Paneer is to make Paneer Bhurji. It gets made quickly and can be eaten in a number of ways.

You need:

• 250-300 gms cottage cheese / paneer - fresh or frozen
• 1 onion finely chopped
• 2 tomatoes finely chopped
• 1/2 capsicum finely chopped
• 1 tsp finely chopped / grated ginger
• 1-2 green chillies
• 1/4 tsp cumin seeds / jeera
• 1/4 tsp turmeric powder / haldi
• 1/4 tsp red chillie powder
• 1/4 tsp cumin powder / jeera powder
• 1/4 tsp coriander powder / dhaniya powder
• 1/2 tsp garam masala
• 2 tbsp full cream
• 3-4 tbsp milk
• Oil
• Salt
• Coriander leaves for garnishing

Steps:

• In a pan on medium to low heat, heat some oil, add the jeera seeds and allow it to splutter.
• Add the ginger and after a few seconds add the onions. Fry till pink.
• Add the tomatoes and fry till soft.
• Add the dry spices and mix well. Add the capsicum, mix well and turn off the heat. Keep this covered.

• Crumble the paneer with your fingers. Add it to the onion tomato paste. Season with salt.

• Return to the heat. Add the cream and milk and let it heat up well.
• Check seasonings and adjust as per taste.
• Serve hot garnished with coriander leaves.

Notes:

• If you are using frozen paneer, let it sit in boiling hot water for 30 mins. The paneer will be softer.
• Make an instant wrap. In a roti, add some sliced onions, Paneer Bhurji, salad leaves and chaat masala. Roll up and it's ready to eat. Makes it easier to pack for lunch boxes.
• Use it as a sandwich filling and toast or grill.
• Left over paneer bhurji can be made into a tasty and quick snack / starter. Watch this space for the recipe.