Authentic Mexican Salsa Recipes

Authentic Mexican Salsa Recipes

Authentic Mexican Salsa Recipes

These authentic Mexican salsa recipes will remind you of the kind grandma used to make, or make your spouse really happy you’re making salsa like their grandma used to make.

Pico de Gallo

Recipe Ingredients: 

6 medium Tomatoes diced
1 medium Onion diced
1/4 cup fresh Cilantro chopped
1 to 2 Serrano Chiles seeded and minced
1 Tbsp. Olive Oil
1 tsp. Salt
Mission® Tortilla Chips

Recipe Instructions: 

1. Stir together all ingredients and chill.
2. Use Tortilla Chips for dipping.


Salsa Mexicana Recipe

Recipe Ingredients: 

2 tomatoes
1/2 onion
1 clove of garlic
serrano chiles as desired

Recipe Instructions: 

Toast the tomatoes and peel them. Put the chilis, garlic and the tomatoes in a molcajete and grind everything up. (A molcajete is a rough-surfaced mortar – usually made of volcanic rock – for grinding up spices and vegetables.) Add salt and diced onion.


Salsa Verde – Green Sauce

Recipe Ingredients: 

1 Qt water
12 Whole Tomatillos
7 medium cloves garlic, whole
4-8 chiles serranos (vary according to preference for piquancy)
3 Tbsp white onion, coarsely chopped, salt to taste.
3/4 cup cilantro leaves, with a bit of stem.
For the Garnish
1/4 cup white onion, chopped
1/4 cup cilantro, chopped.

Recipe Instructions: 

Bring water to a boil in a saucepan. Add tomatillos, 4 garlic cloves, 4 or more chiles and onion. Cook over medium heat for 20 minutes and remove from heat. Drain and reserve cooking water. Cool. Meanwhile, puree 3 garlic cloves in a molcajete or food processor, adding salt to taste. Add cilantro and blend. Add tomatillo mixture. Add a little cooking water and blend. The sauce should have a slightly thick consistency. Correct seasoning. To serve, pour green sauce into a molcajete and garnish with onion and cilantro..


Salsa Ranchera Recipe

Recipe Ingredients: 

2 tomatoes
1/2 onion
2 cloves of garlic
1 tablespoon of oil
serrano chile as desired
oregano as desired
the juice of half a lime

Recipe Instructions: 

Submerge the tomatoes in boiling water for a few seconds. Peel them, dice them and put them in what will be your salsa bowl.Chop up the onion, chili, and garlic and mix with the tomato.Add the oil and the lime juice and sprinkle with oregano.


Avocado Dipping Sauce

Recipe Ingredients: 

1-1/2 tsp. Red Wine Vinegar 2 Tbsp. Water 1/2 tsp. Salt 1/2 tsp. Garlic 1/8 cup Fat Free Sour Cream 1/2 Ripe Avocado peeled, seeded and cubed

Recipe Instructions: 

1. Combine all ingredients except Tabasco Sauce in a processor and puree until creamy. Season to taste with Tabasco sauce. Refrigerate until ready to use. Enjoy this delicious Mexican recipe!


Chipotle Salsa

Recipe Ingredients: 

1 large tomato
5 tomatillos
chipotle chiles as desired
1 onion, finely diced
1 clove of garlic
1 teaspoon of vinegar

Recipe Instructions: 

Boil the tomatillos and the chilis in a cup of water for 15 minutes.Liquify the chilis, the tomatoes, the tomatillos, the garlic and add the vinegar. Strain.Fry the onion; add the above mixture and cook 10 minutes more, stirring constantly. Add salt and serve with warm tortillas.Often served with queso añejo sprinkled on top (Romano cheese or dry or aged ricotta may be substituted). Chipotle is some times spelled chilpotle.


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Authentic Mexican Breakfast Recipes

Authentic Mexican Breakfast Recipes

Authentic Mexican Breakfast Recipes

Frittata Express

Recipe Ingredients: 

2 Mission® Burrito Size Flour Tortillas
3 Tbsp. Margarine
1 large Onion chopped
2 small Zucchini chopped
1 Red Bell Pepper chopped
3 Scallions or Green Onions chopped
8 Eggs
1/2 cup Milk
1 1/2 cups Swiss Cheese shredded
Salt and Pepper to taste

Recipe Instructions: 

1. Preheat the oven to 425 degrees F. Heat margarine in a 10 inch heavy skillet over medium heat. Cook onion, zucchini, red pepper and green onions until tender-crisp, about 3 minutes. Remove skillet from heat and reserve 1/3 of the vegetables. 2. In a small bowl beat eggs, milk, salt, pepper and 1 cup of the cheese. Pour mixture into skillet over vegetables and place into preheated oven. 3. Bake until puffed and golden, about 15 minutes. Place tortilla on a baking pan and invert frittata on top. Top with remaining tortilla. Spoon the reserved vegetables and cheese on top of the stack and bake an additional 5 minutes, or until cheese is melted. Cut stack into quarters and serve immediately.


Breakfast Burrito – My families personal favorite!

Recipe Ingredients: 

4 Mission® Flour Tortillas
4 Eggs
1 large Tomato diced
1/2 lb. Sausage
1 large Potato peeled and grated
1 cup Mozzarella or Cheddar Cheese grated

Burrito Recipe Instructions: 

1. Cook ground sausage in pan, add potatoes, cook until brown. Drain fat.
2. Warm tortillas according to package. Scramble eggs.
3. Divide all ingredients evenly among the four tortillas. Season to taste with salsa or salt and pepper.
4. Fold tortillas and serve immediately.


Enchilada Breakfast Casserole

Recipe Ingredients: 

8 Mission® Flour Tortillas
1 small Onion chopped
1 Bell Peppers seeded and chopped
1 Tomato diced
2 cups Cheddar Cheese shredded
12 oz. Ham cut into 1/2 inch cubes
4 Eggs
1 cup Milk
1 cup Half and Half
1 Tbsp. All-Purpose Flour
4 oz. can Green Chiles diced

Recipe Instructions: 

1. Place 1/8 of the cubed ham and 1 tablespoon each of onion, pepper, tomato and cheese on one side of each tortilla. Roll up and place seamside down in a greased 9 x 13 inch casserole dish.
2. In a separate bowl combine eggs, milk, half and half, flour, and chilies. Blend with a wire wisk. Pour over enchiladas.
3. Bake, covered, in a 350 degree F oven for 40-50 minutes, or until egg mixture is set. Uncover, sprinkle top with remaining cheese, and return to oven to melt cheese (approximately 5 minutes).


Huevos Racheros

Recipe Ingredients: 

2 Mission® Corn Tortillas Oil for frying
1/3 cup Refried Beans heated
2 Eggs
Mission® Salsa, sour cream and Guacamole for garnish

Recipe Instructions: 

1. Fry tortillas until crisp and lightly brown. Place on serving plate. Divide refried beans and top evenly across each tortilla.

2. In same skillet, cook eggs, sunny side up. With large spatula, place one egg on top of the refried beans on each tortilla. Top with 1 tablespoon each, salsa, sour cream and guacamole.

3. Serve with warm corn tortillas on the side.



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Seafood Breakfast and Brunch Recipes

Seafood Breakfast and Brunch Recipes

Seafood Breakfast and Brunch Recipes

Sunday Brunch: Shrimp Arepas


  • Arepas:
  • 2 cups masarepa
  • 1 teaspoon salt
  • 3 cups hot water
  • vegetable oil for skillet or griddle
  • Shrimp:
  • 1 teaspoon vegetable oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 small long chili, minced
  • 1 pound peeled and deveined shrimp
  • 1 lime, juiced
  • salt to taste
  • sliced avocado, optional
  • diced tomato, optional
  • thinly sliced scallions, optional
  • Bibb lettuce leaves, optional


  1. 1.      1

Place masarepa and salt in a large bowl and mix to combine. Slowly pour hot water into masarepa, mixing with a fork until dough comes together. Roll into a log, wrap in plastic, and let rest 20 minutes.

  1. 2.      2

Once arepas, have rested divide in half, then divide each half into 8 pieces. Shape into short cylinders (like a hockey puck) then wrap individually in plastic wrap if not using right away.

  1. 3.      3

Preheat oven to 350°F. Heat a thin layer of vegetable oil in skillet or griddle over medium-high heat and sear each arepa until just beginning to brown, then transfer to oven. Allow to bake for 20 minutes.

  1. 4.      4

While arepas are in the oven, prepare shrimp by heating oil in a skillet over medium high heat, add shallot, and cook until beginning to soften, about 4 minutes. Add garlic and chili and cook until fragrant, about 4 minutes. Add shrimp and lime juice and cook until shrimp are pink and starting to become firm, about 7 minutes. Season to taste with salt. Once arepas are cooked, split and fill with shrimp and any or all of the optional garnishes.

Egg and Smoked Salmon Open-Faced Breakfast Sandwich


  • 1/4 cup crème fraîche
  • Finely grated zest of 1/2 medium lemon
  • Juice of 1/2 medium lemon, as needed
  • Kosher salt
  • Freshly ground black pepper
  • 6 large eggs
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 tablespoon plus 1 teaspoon finely chopped fresh chives
  • 1 tablespoon plus 1 teaspoon finely chopped fresh tarragon leaves
  • 2 English muffins, split in half and toasted
  • 4 medium slices smoked salmon (about 2 ounces), at room temperature


  1. Place the crème fraîche and zest in a small bowl and stir to combine. Season with lemon juice, salt, and pepper as desired; set aside.
  2. Place the eggs in a medium bowl and beat with a fork until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Place 2 tablespoons of the eggs in a small bowl; set aside.
  3. Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add the butter to the pan and, using a rubber spatula, swirl until it’s melted and foamy and the pan is evenly coated. Pour in the larger portion of the eggs, sprinkle with 1 tablespoon of the chives and 1 tablespoon of the tarragon, and let sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes. Using the rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.
  4. Add the remaining 2 tablespoons raw egg and stir until the eggs no longer look wet. Remove from the heat and season with salt and pepper as needed.
  5. Divide the reserved crème fraîche mixture among the toasted English muffin halves and top each with a slice of smoked salmon and then a quarter of the eggs. Garnish with the remaining chives and tarragon and serve warm.



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Surf and Turf Recipes

Surf and Turf Recipes

Surf and Turf Recipes

Mini Surf and Turf Burgers

  • 1/4 cup cocktail sauce
  • 1/4 cup tartar sauce
  • Mini Burgers
  • Mini Crab Cakes
  • 3 large pieces of white bread, toasted and cut into 2-inch squares


  1. Combine cocktail and tartar sauces in a small bowl. Prepare Mini Burgers, cover, and keep warm. Prepare Mini Crab Cakes, cover, and keep warm.
  2. Place Mini Burgers on toasted bread squares. Stack Mini Crab Cakes on top; skewer with decorative toothpick. Serve with cocktail sauce mixture.



Surf and Turf Kabobs

1 lb sirloin steak (or steak of your choice)
18 raw shrimp
5 tablespoons oyster sauce
1 tablespoon soy sauce
3 tablespoons lemon juice
4 tablespoons safflower oil

Cut the steak into bit size pieces and place in a zip-lock bag or a nonmetallic dish.

Peel and devein the shrimp, leaving the tails attached. (I bought the shrimp that were already deveined with tails on).

To make the marinade, whisk the oyster sauce, soy sauce, lemon juice and safflower oil in a small bowl until well combined.

Pour the mixture over the meat, turning to coat and marinate for 15 minutes.

Add the shrimp to the marinade, toss to coat and marinate for 5 minutes.

Remove the meat and shrimp from the marinade.

Thread meat onto metal or presoaked wooden skewers, alternating the steak with the shrimp.

Broil the kabobs over hot coals for 5-10 minutes turning frequently.

Transfer to a warm serving plate and serve immediately.
Surf and Turf Stuffed Mushrooms

10 -12 large mixed mushrooms
10 ounces frozen chopped spinach
1/2 cup red onion, finely diced
2 teaspoons garlic powder
2 tablespoons olive oil
4 ounces cream cheese, softened
3 ounces cheddar cheese spread
2 -4 ounces feta cheese
1/4 cup grated parmesan cheese
3 tablespoons breadcrumbs
1 lb imitation crabmeat

Remove stems from mushrooms. Scoop out insides to form a shell.

Thaw and drain spinach.

In a medium bowl, mix spinach, red onions, garlic powder and olive oil.

Add all four cheeses and bread crumbs. Mix until thoroughly combined.

Tear crab meat into pieces. Gently fold crab into spinach and cheese mixture.

Spoon into mushrooms and mound generously on top.

Bake on a cookie sheet at 350 degrees for 20-25 minutes.
Surf and Turf Spinach Roll Ups

1 cup fat-free mayonnaise or 1 cup nonfat plain yogurt
1 1/2 teaspoons salt free lemon & herb seasoning (like Mrs Dash)
1 teaspoon dill weed
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1/4 cup finely chopped dried beef
3/4 cup crab or 3/4 cup shrimp, meat
12 flour tortillas

In a large bowl, combine mayonnaise and spices.

Mix well.

Stir in spinach until well blended.

Add dried beef and crab meat.

Divide evenly and spread over the 12 tortillas.

Roll each tortilla up jelly-roll style.

Wrap tighly with plastic wrap.

Refrigerate overnight to allow the flavors to meld.

To serve, slice each tortilla into 6 slices and arrange on a platter.


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Muffin Recipes

Muffin Recipes

Muffin Recipes

Chocolate Chip Muffins

Ingredients list:

1/3 lb butter, softened
1/2 tsp vanilla extract
4 medium eggs
1 c. sugar
1 tbsp baking powder
1/2 tsp salt
1/4 c. milk
2 1/2 c. flour
¾ lb chocolate chips


1. Preheat oven to 400 degrees F. Butter muffin pan and set aside.

2. In large bowl combine butter and vanilla using a hand mixer until light and fluffy.

3. Slowly beat in eggs, until combined. Slowly add sugar, until completely combined.

4. In small bowl combine baking powder, salt, milk, and flour. Slowly mix into butter until just combined, but still lumpy. Add chocolate chips and combine.

5. Pour mixture into muffin pans, filling each cup two-thirds full.

6. Bake for 25 minutes or until muffins turn golden brown, and a toothpick inserted into center of muffin comes out clean

Blueberry Muffins

Ingredients list:

2 c. fresh blueberries
2 eggs
2 c. flour
1 c. sugar
1/2 c. milk
1/4 c. butter
2 tsp baking powder
1 tsp vanilla
1/2 tsp salt


1. Preheat your oven to 350F. Grease a muffin pan and set aside.

2. In large bowl combine butter, eggs, salt and sugar.

3. In small bowl combine baking powder and flour. Stir into butter mixture, alternating with milk, until just combined and still lumpy. Be careful not to overmix.

3. Add vanilla until just combined, and fold in blueberries.

4. Fill each muffin pan about 2/3 of the way full. Bake for 20-25 minutes or until browned, and a toothpick inserted into the center of a muffin comes out clean.

Easy English Muffins

Ingredients list:

2 cups of unbleached white flour.
1 cup of warm water.
1 cup of whole wheat flour.
2 tablespoons of vegetable oil.
1 tablespoon of dry yeast.
1 teaspoon of salt.


In a suitably sized bowl, mix the warm water, vegetable oil, yeast and salt.

Beat in the white flour, followed by the whole wheat flour; mix thoroughly.

Oil the surface of the dough’s surface and allow to rise for 30-40 minutes.

Knead the dough until soft; then cut into six pieces and roll each piece in cornmeal.

Form each ball into muffins, four inches in diameter.

Place on a cookie sheet and bake at 350°F (175°C) for 15 minutes.

Zucchini Muffins

Ingredients list:

2 medium eggs.
1 ½ cups of all-purpose flour.
1 cup of shredded zucchini.
1 cup of sugar.
½ cup of vegetable oil.
½ cup of chopped walnuts.
1 teaspoon of baking soda.
½ teaspoon of salt.
¼ teaspoon of baking powder.


Mix together the vegetable oil, sugar and eggs.

Add the shredded zucchini, flour, baking powder, baking soda and salt.

Fold in the chopped walnuts.

Lightly grease muffin tips, then fill two-thirds full with the mixture.

Bake at 375°F (190°C) for 25 minutes.

Banana Nut Muffins

Ingredients list:

2 large eggs.
2 large ripe bananas, mashed.
1 stick of butter, softened.
2 cups of all-purpose flour.
1 cup of granulated sugar.
1 cup of buttermilk.
½ cup of chopped pecans.
1 teaspoon of vanilla extract.
1 teaspoon of salt.
1 teaspoon of baking powder.
½ teaspoon of baking soda.


Preheat your oven to 400°F (200°C) and grease 12 standard size muffin-pan cups.

Beat together the butter and granulated sugar until light and fluffy.

One at a time, add the eggs, beating thoroughly after each is added.

Beat in the bananas until the mixture is smooth.

Mix together the flour, salt, baking powder and baking soda.

Alternately stir the flour mixture and the buttermilk into egg mixture until the dry ingredients are just moistened.

Stir in the chopped pecans and vanilla extract.

Spoon the batter into the greased muffin pans, filling about two-thirds.

Bake for around 20 minutes or until golden brown.


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Eggplant Parmesan

Eggplant Parmesan

Eggplant Parmesan Recipe

Roasted Red Pepper Tomato Sauce:
3 tablespoons olive oil
1 large yellow onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon red pepper flakes
3 roasted red peppers, peeled, seeded and chopped
2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
1 (28-ounce) can crushed tomatoes
3 tablespoons freshly chopped flat-leaf parsley
3 tablespoons freshly chopped basil leaves
1 tablespoon freshly chopped oregano leaves
Salt and freshly ground black pepper
Honey, to taste
5 cups fresh dried breadcrumbs (made from dried day-old bread)
Butter, for greasing the dish
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh thyme leaves
Salt and freshly ground black pepper
6 large eggs, beaten
2 tablespoons water
2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
All-purpose flour, for dredging
Vegetable oil, for frying
Roasted Red Pepper Tomato Sauce
12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced
12 ounces grated fontina
3/4 cup grated Pecorino Romano
Fresh basil leaves, torn
For the Roasted Red Pepper Tomato Sauce:
Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.

Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.

For the Eggplant:
To dry out the bread crumbs:
Preheat the oven to 300 degree F.

Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry.

Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside.

Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.

Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.

Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.

Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.

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Pizza Recipe

Pizza Recipe

Pizza Recipe

Pizza Pizzas


2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer’s work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker’s windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.

Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

*This recipe’s been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn’t want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you’ve had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn’t go crazy, you should also cut back on the sugar by half a teaspoo

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Indian Recipes

Indian Recipes

Indian Recipes


Chicken Curry in a Coconut Base

Ingredients :
2 lb chicken

For the paste
3 tbsp coconut
3-4 red chillies
2 green chillies
1 lemon size ball of tamarind
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp poppy seeds
5-6 flakes of garlic
1″ piece ginger
2-3 cloves
1″ cinammon
2-3 cardammoms
Paste of 2 tbsp cashewnuts
2 onions ,sliced finely
Cooking oil
Salt to taste
Cilantro, chopped

Heat oil and fry the onions till well browned.
Add the masala and fry till the oil begins to seperate.
Now add the chicken pieces and salt and simmer till chicken is cooked.
When chicken is tender, add the cashewnut paste and bring to a boil.
Garnish with chopped Cilantro.

Lamb Kebabs
2 lbs boneless lamb
1 cup yogurt
¼ cup lemon juice
Salt to taste

To be ground into paste
1 cup coriander leaves
1 cup mint leaves
3 green chilies
1.5″ ginger piece
10 garlic flakes
120g raw papaya
To the above paste, add all the remaining ingredients and mix thoroughly such that the lamb pieces are well coated with the sauce.
Marinate for 5 hours. Skewer these pieces through a kabab rod and grill over fire such that they are evenly reddish brown.
Serve with onion pieces and lemon wedges.

Lamb In a Red Gravy

Ingredients :
1 lb lamb cut into small pieces
Blend together to a fine paste:
2 medium onions
1.5″ ginger
6-8 flakes of garlic
a small piece cinnamon
2-3 cloves
2 black cardammom
Blend together to a fine paste:
10 red chillies
1 lb. tomatoes
Cooking oil
2 tsp coriander pwd
1/2 tsp cumin pwd
Coriander leaves(Cilantro), chopped
Salt to taste

Method :
Heat some oil in a pan and fry the first blended mixture till done.
Add the second mixture and fry till the mixture has lost all the water content and oil begins to float on top.
Now add all the dry powders and fry for a minute.
Add the lamb, salt to taste and the cilantro.
Add some water and simmer the curry for around 10 minutes.
The gravy should turn thick by then. Eat when hot

Green Chilli Rice

Ingredients :

¼ tsp fenugreek seeds
¼ sesame seeds
½ tsp jeera
4-5 green chilli as per taste
1 tsp tamarind paste
Salt to taste
1 tsp jaggery
1 cup basmati rice
2 tbsp freshly grated coconut
Coriander leaves

for the seasoning :
3 tbsp oil
1 tsp mustard
1 pinch asafoetida
1 pinch turmeric
1 tbsp groundnut
1 tbsp bengal gram
1 tsp urad dal
Curry leaves

Method :

Dry Roast Fenugreek, sesame, jeera and green chilli and make a paste. Keep it aside.
Boil tamarind paste, turmeric, salt and jaggery in 1 cup water till it becomes a thick paste.
Heat oil and add mustard seeds.
Add curry leaves and asafoetida and rest of the seasoning ingredients subsequently.
Mix cooked basmati rice with the above pastes and seasoning uniformly.
Add grated coconut and coriander for garnishing.

Spicy Pulav

Ingredients :

1½ teacups uncooked rice
5 brinjals
5 onions
5 small potatoes
1 teacup boiled green peas
5 tbsp oil
salt to taste

To be mixed together into a spicy mixture :
½ grated coconut
4 tsp dhana-jira powder
1 tsp sugar
2 tsp chilli powder
1 tsp garam masala
1½ teacups coriander, chopped
a pinch asafoetida
salt to taste

Method :

Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Make 4 vertical slits in the brinjals, onions and potatoes and stuff with the masala mixture. A little mixture will be left over.
Heat the oil, put the stuffed vegetables and salt and very little water.
Pressure cook or cover and cook till it becomes soft.
Combine the cooked rice, remaining spicy mixture, green peas and salt.
Put the cooked vegetables and mix well.
Ready to serve hot.


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French Dinner Recipes

French Dinner Recipes

French Dinner Recipes

Light Salade aux Lardons


  • 3 tablespoon(s) extra-virgin olive oil, divided
  • 8 ounce(s) Canadian bacon, cut into 1/2-inch dice (1 3/4 cups)
  • 2 frisee, or curly-leaf endive lettuce, torn (8 cups)
  • 1 large shallot, minced
  • 3 tablespoon(s) white-wine vinegar
  • 1 teaspoon(s) Dijon mustard
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground pepper,  plus more to taste
  • 4 large eggs



  1.     Heat 1 tablespoon oil in a skillet over medium-high heat. Add bacon; cook, stirring, until brown and crisp, about 8 minutes.
  2.     Use a slotted spoon to transfer the bacon to a large bowl. Add lettuce to the bowl. Add shallot to the pan and cook over medium heat, stirring, until softened, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar, mustard, salt, and pepper. Pour this mixture onto the lettuce; toss to coat.
  3.     Meanwhile, bring about 1 inch of water to a boil in a medium skillet. Crack each egg into a small bowl and slip them one at a time into the boiling water, taking care not to break the yolks. Reduce heat to low. Cover the pan and poach the eggs until the yolks are just set, 4 to 5 minutes.
  4.     Divide the salad among 4 plates. Top each serving with a poached egg. Grind pepper over the top and serve immediately.

Bacon and Leek Quiche


  • 2 1/2 cup(s) all-purpose flour, plus more for dusting
  • 1/2 teaspoon(s) salt
  • 1 1/2 stick(s) cold unsalted butter, cubed
  • 1 large egg yolk
  • 1/4 cup(s) ice water
  • 3 tablespoon(s) ice water
  • 1 pound(s) thickly sliced bacon, cut into 1/2-inch dice
  • 3 large leeks, white and tender green parts only thinly sliced
  • 1 teaspoon(s) chopped thyme leaves
  • Salt and freshly ground white pepper
  • 8 ounce(s) cave-aged Gruyère cheese, shredded
  • 4 large eggs
  • 2 large egg yolks
  • 2 1/2 cup(s) heavy cream or half-and-half



  1.  Make the crust: In a food processor, pulse the 2 1/2 cups of flour with the salt. Add the butter and pulse until it is the size of small peas. Add the egg yolk and ice water and pulse until the pastry is moistened. Turn the pastry out onto a floured work surface and knead 2 or 3 times, just until smooth. Pat the pastry into 2 disks, wrap in plastic, and refrigerate until firm, about 20 minutes.
  2.     Preheat the oven to 375 degrees. On a floured surface, roll 1 disk of the pastry to a 12-inch round. Ease the pastry into a 10-inch fluted tart pan with a removable bottom without stretching. Trim the excess and use it to patch any holes. Refrigerate the tart shell for 10 minutes. Repeat with the remaining pastry.
  3.     Line the tart shells with foil and fill with pie weights or dried beans. Bake the tart shells for 30 minutes, just until dry. Remove the foil and pie weights and bake the crusts for about 15 minutes longer, until they are dry and golden. Transfer the tart pans to 2 sturdy baking sheets.
  4.     Meanwhile, make the filling: In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of the fat in the pan. Add the leeks and thyme to the skillet, season with salt and white pepper, and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.
  5.     Divide the bacon-and-leek filling between the tart shells. In a bowl, whisk the eggs with the egg yolks and heavy cream. Season lightly with salt and white pepper. Pour the custard into the tart shells and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Remove the rings, cut the quiches into wedges, and serve.


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Dinner Under 30 Minutes

Dinner Under 30 Minutes

Dinner in Under 30 Minutes

Steak Sandwich with Grilled Onions


  • 1/4 cup(s) soy sauce
  • 1/4 cup(s) balsamic vinegar
  • 1 tablespoon(s) brown sugar
  • 1 teaspoon(s) fresh thyme leaves
  • 1/4 teaspoon(s) ground pepper
  • 1 (1 1/4-pound) beef flank steak
  • 1 medium (8-ounce) red onion, cut into 4 thick slices
  • 8 slice(s) sourdough bread, toasted on grill if you like
  • 2 medium ripe tomatoes, sliced
  • 1 bunch(es) arugula, tough stems discarded



  1. 1.    In large self-sealing plastic bag, mix soy sauce, vinegar, sugar, thyme, and pepper. Add steak to marinade, turning to coat. Seal bag, pressing out excess air. Place bag on plate; let stand 15 minutes at room temperature or 1 hour in the refrigerator, turning over several times.
  2. 2.    Meanwhile, for easier handling, insert 1 long metal skewer horizontally through onion slices; set aside. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
  3. 3.    Remove steak from marinade; pour marinade into 1-quart saucepan. Heat marinade over high heat to boiling; boil 2 minutes.
  4. 4.    Place steak and onion slices on hot grill rack. Cover grill and cook steak and onion 12 to 15 minutes or until onions are browned and tender and meat is medium-rare, brushing both with marinade occasionally and turning both over once. Transfer steak to cutting board; separate onion into rings.
  5. 5.    Thinly slice steak diagonally across the grain. Arrange onion rings and steak on 4 slices of bread; spoon any meat juices from board over onion and steak. Top with tomatoes, arugula, and remaining 4 slices of bread.

Honey-Orange Chicken Sesame Sauce


  • 3/4 cup(s) fresh orange juice
  • 1/3 cup(s) orange blossom or clover honey
  • 1 teaspoon(s) grated ginger
  • 1 teaspoon(s) garlic
  • 1 teaspoon(s) orange zest
  • 1 teaspoon(s) salt
  • 1/8 teaspoon(s) ground black pepper
  • 4 (6 ounces each) boneless, skinless chicken breasts, trimmed
  • 1 teaspoon(s) vegetable oil
  • 1 teaspoon(s) toasted sesame oil
  • 1 teaspoon(s) toasted sesame seeds



  1. 1.    Combine juice, honey, ginger, garlic, zest, salt, and pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes.
  2. 2.    Heat a large skillet over medium heat until hot; add vegetable oil and swirl to coat. Lift chicken from marinade and let excess drip back into bowl. When oil is hot, add chicken and cook over medium heat 3 minutes per side, or until golden brown.
  3. 3.    Add reserved marinade to skillet and boil over medium-high heat, turning chicken once or twice, 3 to 5 minutes, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame oil into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.

Easy Pantry Pasta


  • 2 slice(s) country bread
  • 6 tablespoon(s) olive oil
  • 1/2 large yellow onion, chopped
  • 2 clove(s) garlic, finely chopped
  • 3/4 teaspoon(s) crushed red pepper
  • 1/4 teaspoon(s) sea salt
  • 3 tablespoon(s) chopped parsley
  • 2 tablespoon(s) chopped capers
  • 1 large lemon , zested
  • 3/4 pound(s) spaghetti or linguine
  • 3 egg yolks
  • 1/2 cup(s) grated Parmigiano-Reggiano



  1. 1.    Heat oven to 350 degrees F. Cut the bread into 1/3-inch cubes. Toss with 1 tablespoon oil and spread in a single layer on a baking pan. Bake until golden — 2 to 3 minutes.
  2. 2.    Fill a medium stockpot with water and bring to boil. Heat 4 tablespoons oil in a large skillet over medium heat. Add the onion, garlic, red pepper, and salt, and cook until onion is golden brown. Remove skillet from heat and add the parsley, capers, and lemon zest.
  3. 3.    Add about 2 tablespoons coarse salt to the boiling water, add the pasta, and cook until al dente — about 8 minutes. Drain, reserving 3 tablespoons of the cooking water.
  4. 4.    Slowly whisk the reserved pasta water into the egg yolks and remaining tablespoon of oil.
  5. 5.    Add the egg mixture and spaghetti to the skillet. Toss to combine and cook over low heat until warmed through — 1 to 2 minutes. Transfer to a serving bowl. Top with Parmigiano-Reggiano and the croutons and serve immediately.


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