Sizzling Senorita

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Old 28-Jan-2012
Post Sizzling Senorita

Sizzling Senorita


Corn Tortillas
1 Cup Corn flour
1 Cup white flour
1 tbsp chopped Cilantro
1 tsp salt

Roasted Potato Wedges
4 large Potatoes
1 tbsps Olive oil
1 tbsp Chilli Flakes
1 tsp salt

Cilantro Lime Rice
1 cup basmati rice
2 cups water
2 tbsp fresh cilantro or coriander (Finely Chopped)
1 tbsp Olive oil
4 5 Garlic Cloves(Cut into thin chips )

Roasted Tomato Salsa
5 6 red whole tomatoes
1 large onion (Quartered)
2 large jalapeno Chilies (roughly chopped)
2 Garlic cloves (crushed)
Salt to taste

Mexican Salad

1 cup Boiled Kidney Beans
1 Red Capsicum (Diced)
1 Yellow Capsicum (Diced)
1 tsp Tamarind Juice
1 tsp honey
1 tbsp Olive oil
4 5 Sprigs of Parsley
For the Sizzler
1 cup Grated Gouda Cheese


For the Tortillas:
Combine Corn flour ,white flour , salt and parsley in a large bowl until well mixed ,add water to form soft dough and keep it aside covered with moist muslin cloth .
Roll out the dough into thin Tortillas
Heat a cast iron griddle and cook the with olive oil .
Keep the cooked tortilla on a plate covered with clean kitchen towel .

Roasted Potato Wedges:
Preheat the oven to 200C
Peel and cut the potato in wedges and place them in a large bowl , and gently toss with olive oil , salt and chilly flakes.
Place the potatoes on a well greased baking tray ,bake in the oven for 20 mins , turning half way through and bake for another 10 mins .

Cilantro Lime Rice
In a medium saucepan , bring 2 cups of water to boil , add rice and salt to taste , cover and cook on simmer until all the water is absorbed and rice is tender for about 15 20 mins .
Fry the garlic chips in 1 tbsp of oil until crisp and golden brown and keep aside .
Once done toss in chopped cilantro, lime juice , and the garlic chips soaked in oil .

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