Cook Without Book

Yield:  serves 4 (serving size: 1 wrap)                    Ingredients 3/4 cup   fresh white corn kernels (about 2 ears) 2 tablespoons   finely diced green bell pepper 2 tablespoons   finely diced seeded plum tomato 1 teaspoon   minced seeded jalapeño pepper 1 tablespoon   minced fresh cilantro 1 tablespoon   fresh lime juice 1/2 teaspoon   salt, divided 4  large eggs, lightly beaten 1/4 teaspoon   ground cumin Cooking spray 2 tablespoons   finely shredded Monterey Jack cheese 4  (8-inch) flour tortillas 4  lettuce leaves Preparation Combine first 6 ingredients (through lime juice) in a small bowl; stir in 1/4 teaspoon salt. Combine remaining 1/4 teaspoon salt with eggs and cumin. Heat a medium nonstick skillet coated with cooking spray over medium heat. Add egg mixture; cook 2 minutes, stirring gently until set. Remove from heat; sprinkle with...

Mango Tacos Famous Mexican tacos stuffed with yogurt and served topped with tangy mango salsa. Cooking Time:  30-40 minutes Servings:  4   Preparation Time:  20-30 minutes   Category:  Veg Ingredients For tacos • Maize flour (makai ka atta) 1 cup • Refined flour (maida) 2/3 cup • Turmeric powder a pinch • Oil 1 1/2 tablespoons • Salt to taste For filling • Hung yogurt,whisked 1 cup • Salt to taste • Red cabbage,shredded 1/2 small For salsa • Ripe mangoes 2 medium • Onion ,chopped 1 small • Tomato,chopped 1 large • Red capsicum,chopped 1 small • Jalapeno,chopped 1 • Fresh coriander leaves,chopped 2 tablespoons • Lemon juice 3 tablespoons • Black peppercorns,crushed 7-8 Method Mix all the ingredients for the tacos, add sufficient water and knead into semi soft dough. Keep it covered for about fifteen minutes. Divide into twelve equal portions and roll them into...

Jalapeno Stuffed Baked Potato Baked potato in a hot sauce mellowed with mayonnaise Cooking Time:  1-2 hours Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Potatoes 4 large • Jalapeno,chopped 2 • Sea salt 1 cup • Cornflour/ corn starch 2 teaspoons • Oil 1 tablespoon • Onions,chopped 2 medium • Soy sauce 1 tablespoon • Tomato ketchup 2 tablespoons • Mayonnaise 2 tablespoons Method Preheat the oven to 220°C. Place the whole potatoes on a bed of sea salt in a baking tray and bake in the preheated oven at 220°C for thirty to forty minutes or till done. You can also boil the potatoes but take care that they become completely dry after that. Blend cornstarch in half a cup of water. Heat oil in a pan. Add half the onions and sauté till translucent. Add soy sauce and one cup of water and mix. Add jalapeno peppers and mix. Add the blended cornstarch and cook stirring continu...

Mexican Fried Rice Full of flavour - rice cooked with coloured peppers and jalapenos. Cooking Time:  10-15 minutes Servings:  4   Preparation Time:  5-10 minutes   Category:  Veg Ingredients • Basmati rice,boiled 3 cups • Oil 2 tablespoons • Garlic cloves,finely chopped 15 • Onions,finely chopped 2 medium • Carrots,grated 2 medium • Red chilli sauce 1 teaspoon • Tomato ketchup 2 tablespoons • Red capsicums,finely chopped 2 medium • Yellow capsicums,finely chopped 2 medium • Jalapenos ,sliced 2 • Mixed herbs,dried 1/2 teaspoon • Salt to taste • Cilantro (fresh coriander leaves) a few • Corn chips a few Method Heat oil in a non stick pan, add garlic and saute till well browned. Add onions and saute till they soften. Add carrots and saute. Add red chilli sauce, tomato ketchup, red peppers, yellow peppers and mix and saute. Add rice and mix gently. Add jalapenos, mixed...

Avocado Soup with Spicy Salsa Serves 4   1 vine-ripened red tomato 1/2 medium onion (preferably red), finely chopped 2 tablespoons coarsely chopped fresh cilantro Salt to taste 1 fresh serrano or jalapeno chiles, seeded and chopped Juice of 2 lemons 1 teaspoon cayenne pepper 4 ripe Haas avocados, peeled, pitted and cut into chunks 2 tablespoons vegetable oil 1 medium onions, coarsely chopped 3 cloves garlic, chopped 1 quart vegetable stock, plus more, if needed Quarter and seed the tomato. Dice the tomato and transfer to a bowl. Stir in the onion, cilantro, serrano, salt, and half the lime juice. Keep it refrigerated and covered. In a large non-reactive mixing bowl, toss the avocados with remaining lime juice, until evenly coated. Heat the oil in a large saucepan over medium high heat and add onions, garlic and sauté, stirring continuously until onions are translucent, about 5 minutes. ...

INGREDIENTS Olive oil 1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size) 1/2 medium onion, chopped 1 garlic clove, chopped 1 large fresh mild green chili (Anaheim or Hatch), seeds and stem discarded, chopped 1/2 fresh jalapeno chili pepper, seeds and stem discarded, minced (or more, if you desire more heat) Salt Pinch of ground cumin Pinch of ground oregano 1 small to medium tomato, chopped 4 corn tortillas 4 slices cheddar cheese 1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta) A few sprigs of fresh cilantro, chopped (okay to include the stems, if small) METHOD   1  Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chiles, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, u...