Mango Salsa Recipe | Easy Mexican Recipes

 

Salsas and Dips always go well with a platter of Chips, Tortillas and cut Vegetables.I serve the dips and salsa even with khakras,a slightly healthier version when compared to chips.Tomato salsa is the most common variety in salsa but you can make various salsa varieties like Watermelon Salsa,Mango Salsa during their respective seasons. My most favorite one is Mango Salsa.It is a perfect burst of flavors with the sweetness of mangoes which is balanced with the acidity from lemon and the heat from the chillies.

I prefer to use the mango variety called 'Banginapally' to prepare salsa as I love the peculiar taste of this mango which makes the salsa taste even better.But if you do not find that variety you can use any other sweet mango varieties like alphonso,kesar etc.The fibrous mango varieties might not suit as it is difficult to cut them into pieces.I feel that the salsa tastes best when it is prepared bit mushy and hence I cut them into very fine pieces.You can prepare the salsa bit ahead so that the flavors mix well.If you have not tried Mango Salsa recipe,try it before the mango season gets over.

Check out other Dip recipes in my blog which can be paired with chips:

• Cashew Aioli Dip
• Cucumber-Mint Yogurt Dip 
• Guacamole
• Hummus
• Olive Basil Dip

Mango Salsa Recipe:

(serves a small group of 2-3 ppl)

Ingredients:

1 ripen Mango( I used Banginapally variety)

1 Tomato,seeded and finely chopped

1 Onion,finely chopped

1/2 Green Capsicum,seeded and finely chopped

2 Green Chillies,finely chopped

1 tbsp Coriander leaves,finely chopped

1 tbsp Mint leaves,finely chopped

juice of 1/2 lemon

Salt to taste

Method:

• Remove the skin of ripen mango and chop it into fine pieces.I like to make my salsa slightly mushy,hence I cut it into fine pieces.You can even cut the mango into big chunks if you want.
• Remove the eye and seeds of tomato and cut it into fine pieces.
• In a bowl mix chopped tomatoes,onions,capsicum,green chillies and add salt and lemon juice to it and mix well.
• Add chopped mangoes,coriander and mint leaves and mix again.
• Now taste the salsa and add more lemon juice if needed.If your mango is not sweet enough,add a pinch of sugar at this stage.
• Leave it in refrigerator for half an hour for the flavors to mingle.

Serve it with Chips/Tortillas/Quesedillas/Tacos etc.You can even use it as a filling in Canapes or with Khakra chips like I did.

Notes:

1. You can use red bell peppers along with green capsicum in the recipe.
2. I like the taste of Banginapally mango for salsa and I prefer to make mostly with it.It is perfectly sweet and makes the salsa more delicious.If you do not get this variety you can use any other variety too.
3. If your mango is not sweet enough you can sprinkle some sugar in the salsa. 
4. Use jalapeno peppers if you can find them instead of green chillies.

Check out various recipes with ripen mangoes and raw mangoes here in my blog.

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Indo-Mexican Fusion Meal | Weekend Lunch Ideas

 

On a daily basis my usual preference would be for either a simple South Indian or North Indian dish or at times Indo-Chinese or Pasta.I usually love making an elaborate menu for friday dinners or for a weekend lunch.It was one such day a couple of weeks earlier when I wanted to make something elaborate and serve it in the restaurant style and I chose the theme as Mexican,however it turned out as half Indian Mexican and so I can call my meal as Indo-Mexican or a Fusion meal.

This meal can be even converted to a Mexican Sizzler by plating it on the sizzler plate.I will try posting some sizzler recipes in my blog sometime.The preparation of the entire meal is a bit time consuming but if you can plan ahead and do slight preparation it would make the job easy when you are planning the meal.Try this Indo Mexican meal and let me know if you like it.

Check out the closer view of the meal below where I have highlighted each dish separately

Few recipes make a mark in my mind and I try making them.Chipotle style Burrito Bowl was one such dish.It is a combination of  Cilantro-Lime rice with Pinto or Black beans,Corn or meat,Guacamole,Salsa and Sour cream which makes a complete set meal.But I could not make the entire meal as I could'nt fetch all the ingredients when I planned making it.I have created my own set meal,though not exactly Mexican with the ingredients which were available in my pantry.This meal can be rather called as Indo-Mexican or just a Fusion meal.I have adapted few recipes and modified them conveniently to suit our taste buds.But I intend to prepare that Burrito Bowl sometime and post it.

As I have posted most of the recipes in this meal,I am just linking all the recipes as follows.The meal consists of:

• Cilantro-lime Rice
• Stuffed Bell peppers with Corn and Cottage cheese filling
• Broccoli Patties
• Broccoli stir fry
• Potato wedges - used frozen ones,just sauteed them in oil
• Cucumber- Mint Yogurt dip 
• Hot Bell pepper Sauce

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Cilantro Lime Rice Recipe | Easy Mexican Recipes

Cilantro lime rice is one of the main components of the famous Chipotle style Mexican Burrito Bowl.It is an easy recipe which can be prepared with minimal ingredients available in the kitchen.You do not need to make the complete Burrito bowl to enjoy this Cilantro-Lime rice.It pairs up beautifully with any spicy dish and I like to pair it with a spicy bell pepper sauce and Cucumber-Sour cream dip or Rajma.

 

Chipotle style Cilantro Lime Rice Recipe:

(Serves 2)

Ingredients:

1 cup Basmati Rice or Long grain Rice

Juice of 1 big Lime

3-4 tbsp chopped fresh Coriander leaves

1 tbsp Olive Oil/Butter

Salt to taste

Method:

• Wash and Soak Basmati rice for 10-15 mins.Drain the water and keep it aside.
• Heat olive oil/butter in a thick bottomed kadai and add rice and fry well until it becomes translucent.
• Add 2 cups of water and add salt and few drops of lime juice and cover it and cook it on low flame for 12-15 mins until it is cooked completely.Once the rice is done keep it covered for 10 mins.
• Fluff up the rice with a fork carefully,do not over do this.Add the rest of lime juice,chopped coriander and mix well and keep it aside for 10-15 mins until the flavors blend well.

Serve it with any spicy side dish or spicy bell pepper sauce(recipe below) and Cucumber-Sour cream dip like I did.I even served Broccoli stir fry as a side.
You can even use it in your burrito bowl.I like to combine this with Indian Kidney beans -Rajma .

Notes:

1. Sometimes the rice turn bitter if lime juice is added to rice while cooking,hence I prefer to add it after the rice is cooked.
2. Adding few drops of lime juice while cooking makes the rice fluffy and would not stick.
3. You can saute 2-3 finely chopped garlic pods and 1 finely chopped onion in the oil before adding the rice.
4. If you have vegetable stock in hand,use it instead of water,it makes the rice even more flavorful.
5. You can use any neutral flavored oil instead of olive oil in the recipe.
6. You can use this rice to stuff in a burrito with sour cream,salsa and veggies to make a wrap.

Spicy Bell Pepper Sauce Recipe:

Ingredients:

1/2 Red bell pepper,finely chopped

1/2 Yellow bell pepper,finely chopped

1 small Onion,finely chopped

2-3 big Garlic pods,finely chopped

1 tsp Corn flour

few drops of Vinegar(or Soya sauce)

few drops of Tabasco sauce or Hot sauce

1 tsp Mixed Herbs or Herbs de Provence

1/2 tsp Red chili flakes

1/2 tsp Pepper powder

1 tbsp Olive oil

Salt to taste

Method:

• Heat olive oil and add chopped garlic and onion and saute it nicely.
• Add finely chopped bell peppers and saute them for a couple of minute.Keep them crunchy and do not let them become soft.
• Add red chili flakes and herbs to it and saute for a minute.
• Add 1 cup of water and let it come to a boil.
• Add salt and pepper powder to it and mix well.
• Meanwhile mix cornflour in 2-3 tbsp of water nicely and add this to the boiling mixture and mix it nicely so that no lumps would be formed.Let it boil for 3-4 mins until the sauce becomes thick.
• Add tabasco sauce, soya sauce or vinegar to it and mix well and switch off the flame immediately.

Serve it with Cilantro lime rice.

Notes:

1. Adjust the seasonings,sauces according to your taste buds.
2. I like the hint of soya sauce in the sauce,it is optional.You can add just vinegar or soya sauce or both.

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Stuffed Bell Peppers with Corn and Cottage Cheese

It is not necessary that an exotic looking dish should be complicated to prepare. Today's recipe is one such example.These Stuffed Bell peppers look quite exotic but they are relatively simple to prepare.While the options for the stuffing are endless, I chose a classic Corn-Cottage cheese filling which works beautifully as a stuffing for bell peppers.I have previously posted a Stuffed Capsicum recipe with lentil filling,a typical South Indian variety and also Potato stuffed Capsicum in a rich Restaurant style gravy which pairs nicely with Naans,Rotis and Pilaf varieties.

While the nuts add a nutty crunch,the puffed up raisins add a slight sweetness to the filling and the oozing cheese makes the Bell peppers taste delicious.You can serve these beautiful Stuffed Bell Peppers as an appetizer as a side dish for Pasta,Noodles or flavored Rice varieties with Sauce.It is a nice party dish and goes with anything.

If you are interested check out few Indian style Stuffed Capsicum recipes here:

• Stuffed capsicum with Lentil Filling
• Stuffed Capsicum in rich gravy

Stuffed Bell Peppers with Corn and Paneer(Cottage cheese):

(Serves 2)

Ingredients:

2 Red Bell peppers(or yellow)

1 tbsp Oil/butter,for basting

for marinade:

1 tbsp Lemon juice

1 tsp Ginger-Garlic paste

1 tbsp Oil

Salt to taste

for filling:

1/2 cup finely chopped fresh Paneer(Cottage Cheese)

1/2 cup fresh/frozen Sweet Corn kernels,boiled

1 small Onion,finely chopped

1 tbsp chopped Cashew nuts

12-15 Raisins

2 tbsp chopped Coriander

1 tsp Mixed Herbs or Herbs de Provence

1/2 tsp Red chili flakes

juice of 1/2 Lemon

2-3 Green chillies,finely chopped

1/2 cup grated Mozzarella Cheese

1 tbsp Olive Oil

Salt to taste

Method:

• Cut the bell peppers into two equal halves with the stem intact.Scoop out the seeds neatly with the help of a knife.
• In a bowl mix all the ingredients mentioned under marinade- lemon juice,ginger-garlic paste,oil and salt and rub this marinade liberally on the inside of bell peppers and leave them aside for half an hour.
• Mean while take a pan and heat olive oil and add onions and fry until they turn slight brown in color.
• Add chopped green chillies, cashew nuts and raisins and fry for a couple of minutes until the raisins puff up.
• Add boiled corn and fry for a minute and add chopped fresh paneer(cottage cheese) and mix well. Add salt,red chili flakes and mixed herbs and mix well.
• Remove from heat and add coriander leaves,lemon juice and 2 tbsp of mozzarella cheese and mix nicely.
• Remove the extra water from red peppers(which is because of the marinade) and rub oil on the outside of bell peppers.
• Stuff them with this corn-paneer mixture and top the bell peppers with the remaining grated mozzarella cheese to cover the filling.

• Preheat the oven at 180 deg C for 10 mins.
• Line a baking tray with foil and apply some oil on it.
• Place the stuffed bell peppers on the baking sheet and grill it in preheated oven for 12-15 mins until the cheese melts on top and the bell peppers wilt.Check it in between and bash it with more oil/butter if needed.

Serve them hot with Pasta/Noodles/flavored Rice or as a snack/appetizer.

Notes:

1. You can use mixed bell peppers or capsicum in the recipe.
2. You can add Indian flavors to it by replacing the herbs with Garam masala and Cumin powder.
3. I have used cheese slices to cover the bell peppers as I did not have mozzarella cheese that time.
4. You can grill them in tandoor or on the stove top.If you are doing on stove top place wide nonstick  pan and heat a couple of tsp of oil and place the stuffed bell peppers and cover it with lid and keep on low- medium flame.Let them fry until the cheese melts and the bell peppers wilt.
5. You can use Tofu instead of cottage cheese in the recipe.

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Cucumber-Mint Yogurt Dip | Easy Dip Recipes

Chips and Dips are always a hit in any party. Most of the dips can be prepared ahead and hence makes it easy to serve immediately when you have guests at home.I am sharing a simple dip recipe using hung yogurt which goes well with any kind of crackers,chips and cut vegetables.All the ingredients used in this recipe are easily available,try this dip when you have guests over next time.I am sure you would definitely have a nice time while munching those chips with this dip.

Check out dip recipes in my blog:

• Cashew Aioli Dip
• Guacamole
• Hummus
• Olive Basil Dip

Cucumber-Mint Yogurt Dip:

(makes 1 bowl approx)

Ingredients:

1 cup Hung Curd(approx prepared from 1 1/4 cups curd) 

1 tbsp Mayonnaise

1 medium Cucumber,peeled and finely chopped

2 tbsp Mint leaves,chopped

1 tsp Lemon juice

1/4 tsp Black pepper powder,freshly pounded

Salt to taste 

Red chili flakes,to garnish

Method:

to prepare Hung curd:

• Tie the curd in muslin cloth for 1-2 hrs.Keep a vessel below to collect the water from it.

to prepare Dip:

• Peel the cucumber and chop it very finely.
• Add the chopped cucumber and mint leaves along with lemon juice,salt and pepper to hung curd and mix well.
• Garnish it with red chili flakes and serve it immediately.You can prepare this dip ahead and refrigerate it for better taste.

Serve the dip with tortillas/chips/cut vegetables or also as a side dish for an exotic meal.

Notes:

1. You can add finely chopped scallions or onions to the dip.
2. This dip can be prepared ahead and refrigerate it for better taste.
3. You can even replace hung curd with sour cream.In that case you can avoid mayonnaise.
4. Adjust the seasoning according to your wish.

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Guacamole...famous Mexican Dip!!

Guacamole is a famous Mexican dip/spread which is generally served with corn chips, Quesedilla's and many more Mexican varieties.Even though I use avocado in many recipes like milkshake,roti's etc,my husband never likes to take it as he does not like the buttery flavor of it and guacamole is the only form of avocado which he thoroughly enjoys without complaining.Guacamole is a versatile dip with tortilla chips/nachos/potato chips/match stick cut vegetables like cucumber,carrot,blanched peppers or you can even spread it on toast/garlic bread/sandwiches.Here comes the recipe.

Ingredients:
1 big ripen avocado
2-3 small shallots,finely chopped
1 medium tomato,seeded and finely chopped
1 pod garlic,grated
2 tbsp freshly chopped coriander
1 green chili or Jalapeno chili,finely chopped
1-2 pickled jalapenos,finely chopped
juice of 1/2 lemon
salt to taste
pepper to taste(optional)


Method:

• Cut the avocado lengthwise and discard the big seed in between and scoop out the flesh using a spoon.Using a fork slightly mash it to get a slight chunky mixture.
• Now add finely chopped shallots,tomato,coriander,green chili,jalapenos and grated garlic to it and mix.You can even blend them in whipper mode or you can leave it chunky.
  
• Add salt,pepper and lemon and mix well.
• Chill it in refrigerator for a couple of hours which helps the flavors to blend well.

Serve it as a dip with tortilla chips/nachos/potato chips/match stick cut vegetables like cucumber,carrot,blanched peppers or you can even spread it on toast/garlic bread/sandwiches.

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