Tex Mex Sundae

Sundae!..... Sundae!..... Sundae!.....Yes!….... Its time to celebrate

I am happy to inform that I won the CSN 60$ give away from Jayashree’s. bog…. Thank u Jayashree for giving me this opportunity…….

This is a cool recipe with a Mexican hint in it. I got this recipe from Food network…. Yes!… This is Paula Deen’s recipe. Hope many of you’ll have seen this show in TV. I have made some changes to the original recipe. This is so quick to put together. Tasted good and fun to make it…

I am sending this recipe to DK's event A.W.E.D. Priya of "Mharo Rajasthan Recipes" is hosting this month's A.W.E.D for the theme Spain. All the best Priya....

Ingredients :

Flour Tortilla - 1
Sugar - ¼ cup
Cinnamon - 2 teaspoon
Vanilla ice cream - 3 scoop
Chocolate chips - ¼ cup
Maraschino Cherries for decoration
Oil for frying

Procedure : 

Cut 3 inch circles from the flour tortilla. (I got 3 circles in a 10 inch tortilla).

Deep fry the tortillas until golden brown.

In the mean while toss sugar and cinnamon together and set it aside. Now dip the fried tortillas into the cinnamon sugar while the tortillas are still hot.

Now melt the chocolate chips in the microwave. While the chocolate is completely melted add 1 teaspoon of vegetable oil and mix it well, Oil gives nice shine to the chocolate.

Now it is assembly time…… Place the sugar dipped tortilla round on a plate. Top it with a scoop of vanilla ice cream. Next drizzle the melted chocolate over the ice cream. And finally top it with a maraschino cherry.

You may also like my:

   Mexican Chicken Tortilla Soup          Mushroom Biryani

Chicken Empanadas with Chimichurri

Hola!!!!… Going Mexican today…..

These are one of the best horderves for any kind of party. Many time I have had these spicy empanadas at my local Mexican grocery stores and wanted to make it at home. One great thing making at home is the spices and flavors can be adjusted according to my wish.

Another good news about these empanadas is they have been baked. Mostly the store bought ones will be deep fried, which I find is a bit greasy for me. I have made it bold in flavors and spices. They taste even better with the Chimichurri.

Chimichurri is a sauce served at room temperature with empanadas. They are tangy and packed with the flavors of parsley and cilantro. I think Chimichurri is a good combination for empanada as they are light and clean.

Ingredients :

Mexican grilled chicken - 1 cup finely diced (recipe follows)
Pie crust - 2 sheets
Red bell peppers - ½ cup finely chopped
Grilled corn or frozen corn - ¼ cup
Mexican cheese blend - 1 cup
Cream cheese - 4 ounce Soften
Southwest chipotle seasoning - ½ teaspoon
Jalapenos - 1 seeds removed or 3 Thai green chilies
Cilantro leaves - ¼ cup finely chopped
1 Egg for egg wash

Procedure : 

In a large bowl mix the diced chicken, red bell pepper, corn, cheeses jalapenos, seasoning and cilantro. Mix them well until the cream cheese mixes well with the whole mixture.

Defrost the pie crust overnight in the refrigerator or according to the packet instructions.
Flour the surface generously with flour and unroll the pie crust and cut 3 inch circles. Re-roll the pie crust and cut more circles as needed. Make sure all the circles are in even thickness. In the meanwhile wisk 1 egg and 1 tablespoon of water for egg wash.

Now place around 1 teaspoon of chicken filling on the pie crust circle. Lightly brush the edges with little water.

Now fold the dough over the filling, pressing the edges with a fork to seal and form fluted edge. Repeat the same with all other circles.

Place these empanadas in a baking sheet lined with parchment. Brush them with the egg wash. and bake it for 20 mins or until the tops are golden brown in color.

Mexican grilled chicken:

Boneless and skinless chicken thighs - 2 lbs
Lime juice - 2 tablespoon,mm
Southwest chipotle seasoning - 1 tablespoon
Salt and pepper

Marinade the chicken with the above ingredients for 1 hour in the refrigerator.
Grill the chicken either in a grill pan or in the 350 degree oven. (I did it in my grill pan) Let it cool and dice them finely.


Parsley - 1 handful
Cilantro - 1 handful
Oregano - 1 teaspoon (I used ½ teaspoon dried one)
Red pepper flakes - ¼ teaspoon
Lime juice - 2 tablespoon
Garlic - 1 clove
Olive oil - 2 tablespoon
Salt and pepper

Add all the ingredients into a food processor and pulse it. Little water can be added if needed. So not make it as a fine paste, little specks of cilantro and parsley is fine.

You may also like my:

   Mexican Chicken Tortilla Soup        

Carrot Orange Juice

Looking something healthy!!!!!!

Whenever I make this drink, I used to think it’s really worth investing on the fruit and vegetable juicer. The makes vegetable juices in a breeze… Don’t have a juicer!!!…. No worries…… the regular blender will do the job for u with the same taste and freshness of the vegetable. (Read the recipe procedure)

This is a cool and refreshing drink suitable for a hot summer day with all the goodness of the vegetable but in the sweet taste of the fruit. Kids love this too.

I am sending this recipe to this months Healing food event. Suma Gandlur of Veggie Platter is hosting this months event for the theme "Carrots". All the best Suma....

Ingredients :

Carrots - 2 large pealed and cubed
Oranges - 2 peeled

Procedure : 

In Juicers: Add the carrots and oranges and extract the juice and enjoy.

In Blender: Add the carrots (dice it finely for blender) and oranges with some water and process the blender until the carrots are almost pureed. Now strain the juice through a fine strainer and enjoy.

You may also like my:

   Carrot Milkshake           Spinach Juice          Orange Pound Cake

Coffee Mousse In Chocolate Cups

This is a cool and light dessert perfect to have after a lovely meal....

Coffee ice cream is my all time favorite one. So when ever we go to my favorite creamery near my house I used to order the coffee sundae. They mix-up salted almonds, toffee and caramel sauce to coffee ice cream. YUM! YUM!

So the whole idea of this dessert came from this ice cream flavors. We loved this a lot. It was not heavy to the tummy but yet very satisfying.

I have used candy melts to make the chocolate cups. Regular chocolate chips can also be used to make these cups. Candy melts are really very good for making some cute candies and dessert out of it. They hold the shape very well.

Ingredients :

Milk Chocolate Candy Melts - ½ cup
Heavy whipping cream - ½ cup
Instant coffee powder - ½ to 1 teaspoon according to our taste
Salted almonds - few
Toffee bits - 2 tablespoon
Sugar - 1 tablespoon
Vanilla - ½ teaspoon

Procedure : 

Melt the candy melts according to the packet instruction. Line the muffin tins with cupcake liners. Using a small brush, coat the cupcake liners with melted candy melts. Make a thick coating. Refrigerate this for few hours. I kept it for overnight.

Now remove the cupcake liners slowly with out breaking the Candy Melts coating.

In the meanwhile start whipping up the cream. Add coffee powder, sugar and vanilla and whip the cream until stiff peaks are formed.

Next gently fold the chopped salted almonds and toffee bits to the coffee mousse. Cover the bowl with plastic wrap (airtight) and refrigerate until served.

For assembling this dessert, Place the chocolate cup on a plate and pipe the coffee mousse into the cup.

You may also like my:

   ice-cream-sandwich           roasted pears           mango delight          Plum Swirled Pops

   Watermelon Cooler          Watermelon Granita


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