Refried Beans

No. of Servings: 4 cupsPreparation Time: 15 minIngredients:2 teacups red kidney or pinto beans (rajma)2 large tomatoes, chopped1 clove garlic, crushed2 to 3 green chillies, finely chopped2 large onions, chopped1/2 teaspoon chilli powder1 teaspoon roasted cumin seed powder2 tablespoons oilSalt to tasteMethod:Wash the beans and soak in water overnight. Next day, drain.Add the tomatoes, garlic, green chillies and one onion and put to cook in a pressure cooker. Drain. Keep aside the drained water. Heat the oil and fry the remaining onions for 1/2 minute.Add the beans, chilli powder, cumin seed powder and salt and cook for 2 to 3 minutes. Mash the beans coarsely.If the mixture dries, add the drained water.Serve hot.Technorati Tags: Mexican, Beans, Vegan, Dip, Side,

Guacamole

Guacamole is a paste or sauce made from Avocado is originally from Mexico. It is used in many Mexican dishes & also as a dip with Nachos. To be used as a dip there is a minor variation, the recipe of which I will post in some days with the pictures of the same. The trick of making best guacamole is by using ripe avocados. The over ripen avocados are also bad in taste.How to scoop Avocados – Hold avocado in one hand and with a large sharp knife in other hand cut it lengthwise around the seed. Open the two halves, remove the seed and scoop out with a spoon.No. of Servings: 1 cupPreparation time: 5 minsIngredients:2 ripe Avocados halved 3 tbsp lime juice2 tbsp Cilantro1 Jalapeno finely chopped1 Garlic budSalt & PepperMethod: Mash Avocados with a forkAdd all other ingredients to it & mix well.Note: If Avocados are not ripe, keep it in a brown paper bag and let it ripe.Do not refrigerate Guacamole for a longer period; it will lose its color & tasteTechnorati Tags: Mexican, Dip, Sauce, Paste, Condiement