Diwali

Cookery
Project
COOKERY ASSIGNMENT
Name- Makrand Shirsat
Class-XB
Mexican Cuisine
History
The history of Mexican food is a long and diverse one. It is believed that
authentic Mexican food might have been derived from the Mayan Indians.
They were traditionally nomadic hunters and gatherers. Corn tortillas with
bean paste were a common food item; but they also ate wild game, tropic
fruits, and fish.
In the mid 1300's, The Aztec Empire was thriving, and though the Mayan
food staples were still in use, chili peppers, honey, salt and chocolate found
its way into their cooking. Some of the wild game, such as turkey and duck,
had now become domesticated.
In 1521 Spain invaded Mexico. Spanish foods had the most influence on the
Mexican cuisine. They introduced new livestock, such as sheep, pigs and
cows. They brought with them dairy products, and garlic as well as many
different herbs, wheat and spices. It was at this time that the Mexican
people saw the assimilation of many other cuisines including Caribbean,
South American, French, West African and Portuguese. Because of this
Mexican foods today are diverse, yet dishes to vary from region to region.
 MENU
 Starters :Mexican Tarts with Refried
Beans and Sour Cream
 Soup :Mexican Nacho Soup
 Main Course :Veg Quesadilla
 Accompaniment :Coleslaw
 Desert :Arroz Con Leche

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 Mexican Tarts
with Refried
Beans and Sour
Cream
Ingredients
• 16 Readymade Tarts
• 8 Tsp Grated Processed Cheese
• For The Refried Beans Mixture
• 3/4 Cup Soaked , Boiled And Mashed Rajma (Kidney Beans)
• 1 Tbsp Oil
• 1/2 Cup Finely Chopped Spring Onion Whites And Greens
• 1 Tsp Finely Chopped Garlic
• 1/2 Tsp Finely Chopped Green Chillies
• 1/2 Cup Finely Chopped Tomatoes
• 1/2 Tsp Chilli Powder
• 2 Tbsp Tomato Ketchup
• Salt To Taste
• To Be Mixed Into A Sour Cream
• 1/4 Cup Thick Curds (Dahi)
• 1/2 Tsp Lemon Juice
• Salt And Freshly Ground Black Pepper To Taste
• For The Garnish
• 1/4 Cup Finely Chopped Spring Onion Whites And Greens
Recipe
For the refried beans mixture How to proceed

• Heat the oil in a broad non-stick pan, add the • Take a tart, fill it up with ½ tbsp. Of the
spring onion whites and greens, garlic and prepared refried beans mixture, top it with ½
green chilies and sauté on a medium flame for tsp of sour cream and finally ½ tsp of cheese
1 minute. evenly over it.
• Add the tomatoes, chili powder, tomato • Repeat step 1 to make 15 more tarts.
ketchup, salt and 2 tbsp of water, mix well and
• Serve immediately garnished with spring onion
cook on a medium flame for 2 minutes, while
whites and greens.
stirring occasionally.
• Add the rajma, mix well and cook on a
medium flame for 2 minutes, while stirring
occasionally. Keep aside.
 Mexican
Nacho Soup
Ingredients
• 1 cup boiled sweet corn kernels
• 4 cups roughly chopped tomatoes
• 2 tbsp butter
• 1 1/2 tsp chopped garlic
• 1/4 cup chopped onions
• 1 tbsp cornflour
• 2 tsp dry red chilli flakes
• 2 tsp sugar
• salt to taste
• 1 cup nacho chips , broken into pieces
• 2 tbsp grated processed cheese
Recipe
• Combine the corn flour and ½ cup of
water in a deep bowl and mix well. Keep
aside.
• Combine the 2 cups of water and
tomatoes in a deep non-stick pan, mix
well and cook on a medium flame for 10
to 12 minutes, while stirring
occasionally.
• Cool completely and blend in a mixer till
smooth.
• Strain the tomato pulp using a strainer
and keep aside
• Heat the butter in a deep non-stick pan,
add the garlic and onions and sauté on a
medium flame for 1 to 2 minutes
• Add the tomato pulp and corn flour-
water mixture, mix well and cook on a
medium flame for 5 minutes, while
stirring occasionally.
• Add the corn, chili flakes, sugar and salt,
mix well and cook on a medium flame
for 1 to 2 minutes, while stirring
occasionally. Keep aside.
• Just before serving, pour equal
quantities of the soup into 4 individual
bowls and sprinkle ¼th of broken nacho
chips and ½ tbsp of cheese over it
• Serve immediately
Quesadilla
 Ingredients

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Coleslaw
 Ingredients
• 1/2 medium cabbage (about 2 pounds), outer leaves removed
• 1 1/2 medium carrots, peeled and shredded
• 1/4 cup loosely packed fresh parsley leaves, coarsely chopped
• 1/2 cup (170 grams) mayonnaise
• 1 tablespoons apple cider vinegar or more to taste
• 1 tablespoons Dijon mustard or coarse ground mustard
• 1/2 teaspoon celery seeds
• 1/8 teaspoon fine sea salt or more to taste
• 1/8 teaspoon fresh ground black pepper or more to taste

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 Recipe

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Arroz Con
Leche
 Ingredients
• 7 cups water

• 1 cup long-grain white rice

• One 4-inch cinnamon stick

• 350ml evaporated milk

• 400ml condensed milk

• 1 cup whole milk

• 3/4 cup golden raisins

• Ground cinnamon, for dusting

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 Recipe
• Put the water, rice, and cinnamon stick
in a medium-size heavy saucepan set
over medium-high heat.
• Bring to a boil, uncovered, and cook
until the rice is tender, about 18
minutes.
• Strain out the liquid, discard the
cinnamon and reserve the rice.
• Return the rice to the saucepan.
• Stir in the evaporated milk, condensed
milk, and whole milk.
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Stir in the evaporated milk, condensed
milk, and whole milk.
Continue cooking over medium-high heat
until the mixture comes to a boil. Reduce
the heat to low and cook, uncovered,
stirring constantly, until the mixture is
thick, about 20 minutes.
Add the raisins, and stir well. Transfer the
pudding to a serving bowl.
Dust the top of the pudding with ground
cinnamon and serve.
18
 THANK
YOU

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