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Mexican Lunch: (Tortilla Soup , Fish Tacos, Mango Salsa, Raw Mango Lime Margarita, Mango souffle)

Tortilla Soup:
Ingredients:

• One can black beans
• 2 onions
• 1/2 cup corn kernels
• 1/2 cup cilantro
• Taco seasoning
• 1  tablespoon lime juice
• 1 teaspoon salt
• 2 tablespoon canola oil
• 1 green chilly
• 1/2 can tomatoes or 3 tomatoes 

Method:

Chop the onions and put it in the pan,  cook it a bit and once it is slight brown put the taco seasoning and  then tomatoes. Once the tomatoes and onion look cooked put in beans, corn, lime juice and salt. Put 1 cup of water and cook it for 10 mins. Put in the cilantro and let it boil for 15 mins. Serve it hot and sprinkle Tortilla Chips on it .


Mango Salsa:
Ingredients:

• 1 cup chopped fresh tomatoes
• 1/2 cup  chopped cilantro
• 1 cup chopped mangoes  (off season, you can use substitute it to pineapple or just skip it)
• 1 green chilly
• 1/2 or small onion
• 1 teaspoon lime juice
• 1/2 teaspoon salt

Method: 

Mix all the the ingredients and the salsa is ready

Raw Mango and lime Margarita:

In India you get panna (raw mango crush) 

Ingredients:

• Raw Mango crush
• Water
• Lime
• Tequila 

Mix all the first three ingredients and add the Tequila as per taste.  Serve it in Margarita glasses with a lime piece on the edge.

Fish Tacos: 

Ingredients:

• Salmon fillets or cod fish
• 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon honey

Method

Wash and cut the Salmon pieces vertically and try to remove all the thorns. Sprinkle some salt on it and keep it on the side. In the mean time make the batter with the flour and water salt, honey and pepper. Heat up the oil for deep frying.  Once the oil is hot around 325 to 400 degrees dip the fish pieces in the batter and fry it. Once the coating is golden brown remove it and keep it on a paper towel to soak off the excess oil.  The fish is now ready and needs to be kept in the tortillas.

Tortillas:
Ingredients:

• 1/2 cup Whole Wheat flour (Aatta)
• 1 cup flour (maida)
• 1/4 cup water

Method

Mix all the ingredients and make a dough. Keep it out for sometime and then ball small balls and roll them with the rolling pin and roast them on the pan.

Mango souffle

Ingredients:

• 1/2 cup lime juice
• Pinch of salt
• 4 lb Ripe mangoes
• 1/2 cup granulated sugar
• 1 tblsp unflavored gelatin
• 2 egg whites
• 1/2 cup heavy cream

Method:

• Peel the mangoes, sliced the flesh off the seeds, and puree in an electric blender with the lime juice, being careful not to over -blend.

• There will be 5 cup of puree.

• Stir in the sugar.

• Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree.

• Beat the egg whites with the salt until they stand in peaks.

• Whip the cram until it is stiff.

• Fold the cream into the egg whites, then fold this mixture gently into the mango puree.

• Pour into a big size serving dish, or into individual dishes, and chill in a freezer for 2 to 3 hours, or until set.