The days of terror and evil have begun.... So thought of making this Halloween time the scariest and spookiest time of the year by posting my ghostly & spooky dish Mexican rice served with Guacamole, sour cream and Nachos
Spider web on my Mexican Rice topped with Guacamole made with sour cream. Spiders made with black olives. Ghost on my Mexican Rice made using sour cream and black olives. Halloween face made on Capsicum & Pumpkins . Scary Guacamole served in shell. HAPPY HALLOWEEN is written using Lemon juice & later holding it near the flame to get the burnt effect.
Happy Halloween to all of you... Witch-ing you a spook-tacular one!
Ingredients: For Mexican Rice · Oil 1 - tbsp · Butter - 1 tbsp · Garlic - 1 tbsp (chopped) · Onions - 2 medium sized (finely hopped) · Tomato puree - ½ cup · Salt to taste · Red chili powder – 1 tsp · Coriander powder - 1 tsp · Cumin (jeera) powder -1 tsp · Oregano - 2 tsp · Red chili flakes - 2 tsp · Ketchup - 1 tbsp · Tabasco (Red Pepper sauce) - 2 tsp · Red rajma beans - ½ cup (cooked) · Sweet corn – ½ cup · Yellow bell pepper - 1/3rd cup · Green bell pepper/capsicum - 1/3rd cup · Red bell pepper - 1/3rd cup · Fresh jalapeno (Bottled) – as per your preference · Black pepper powder – ¼ tsp · Cooked rice - 3 cups · Fresh coriander leaves (chopped)
For Guacamole:
· Avocados – 1 (ripened)
· Garlic – 8-9 cloves (crushed)
· Onion – 1 medium (finely chopped)
· Cherry tomatoes – 8-10
· Black pepper – ½ tsp
· jalapeños – 5-6 slices OR Green chillies – 1-2 (finely chopped)
· Lemon juice –1 tsp
· Coriander leaves – handful
· Salt
For Sour Cream:
· Heavy cream, chilled – ¾ cup
· Lemon juice – 1 tbsp
· A pinch of salt
Method:
For Mexican Rice
· Set a wok on medium heat, add oil & butter, let the butter melt and turn the flame to high heat, add garlic and cook for a minute.
· Now add onions, cook until the onions are light golden brown in colour.
· Add tomato puree & salt, mix well & cook for a minute, now low down the flame and add the powdered spices & tomato ketchup, sauce. stir & cook well on high flame.
· Now add cooked rajma beans, vegetables, Jalapeno & black pepper powder, gently stir & cook for a minute.
· Add little water if the mixture turns too dry, cook for 2-3 minutes on high flame.
· Now, add the cooked rice, stir gently while and mix well.
· Garnish some freshly chopped coriander leaves and mix well.
· Mexican rice is ready to be served.
For Guacamole:
· Scoop out the avocado in a bowl.
· Take a mortar pestle and pound garlic, onion and coriander leaves till a paste is formed.
· Now mash the avocado with a fork and add the paste to it.
· Now add cherry tomatoes, black pepper, lemon juice, jalapeños and salt. Give it a good mix.
· Your Avocado Guacamole is ready to be served with Mexican rice, toasted bread, tortilla chips or any dish of your choice.
· Refrigerate it for an hour for best flavor. (optional)
For Sour Cream: · Mix cream, lemon juice and salt in a bowl. · Keep in the refrigerator for 15 minutes. · Remove from the refrigerator, whisk the cream until thick. · Keep it refrigerated and use as an accompaniment and spread for any Mexican Cuisine. *** You can serve this Mexican Rice with any accompaniment of your choice Guacamole, Sour cream, Salsa and Nachos.
