Recreating the Mexican fare ~ Mexican rice w/ Smokey Chicken fajitas & chunky guacamole~

When I think intently about that one cuisine that's closest to Indian flavors, my personal preference has always been Mexican. The spices, the intense flavors & the aroma that meld in together as a combination of several different spices are so reminiscent of our cuisine that it's really hard to pass it up. The remarkable similarities between Indian & Mexican dishes- be it the use of tomatoes, various chillies, or even the roasting of meat to develop flavors is sometimes very surprising, but when we come to think of it...it shouldn't really be. After all, almost all the essentials in an Indian curry like the tomato, potato & even the chillies have been New World exports to our subcontinent through the Portugese invaders. And there comes the connection!

Personally, I absolutely love the vibrancy - be it in the spread of dishes or the colorful serving plates...everything is so full with zest for life. The food is always as dynamic in the range & depth of flavors as is their spirited decor. One place that is responsible for making me a die-hard fan of Mexican cuisine has to be La-Taquiza in LA. Tucked away in a small strip mall-like area, don't be fooled by its humble existence. I have really lost count as to how many times I have pulled my friends to join me there and converted them into La Taquiza fans ;) The decor, the people & of course the taste of each of their dishes feels so authentic that I would imagine that this is exactly how food is cooked back in Mexico. So authentic and flavorful!

But after moving here to the Bay, I am yet to chance upon such an authentic Mexican place but I am sure it does exist somewhere. Now with being so far from La Taquiza, it is only wise for me learn the ropes of my favorite cuisine and try it out myself. Today's post is a product of that eventful Sunday morning when armed with a strong desire to replicate tastes of my favorite Mexican restaurant & with my go-to book "The Cuisines of Mexico - Diane Kennedy" for Mexican recipes, I set on this self satiating journey.

~Arroz a la Mexicana (Mexican Rice) ~

This Mexican rice is so subtly flavored with tomato & garlic sprinkled with a hint of cumin powder and jalapeno (for that much essential heat kick) that it's can shine either as a stand alone dish or a suited accompaniment to another spicy side dish.

Arroz a la Mexicana (Mexican Rice) - Adapted from Diane Kennedy's recipe

3 T Oil
1 C Arborio rice (Any other rice will be fine too)
1 Garlic clove Chopped
1 Jalapeno Chopped
2 C Chicken stock (You can use vegetable stock too)
1/4 tsp Salt

For 3/4 C paste
1 Medium sized tomato
1/2 Medium onion
1/2 tsp freshly roasted cumin powder.
1/2 tsp Red Chili flakes (Optional)

Method:
1. Wash the rice thoroughly in a colander till the water runs clear. This ensures that we wash off the starch so that the rice grains do not stick later. Then soak the rice for about 15-20 mins before you start cooking.
2. Make a smooth paste of tomato & onion. Reserve 3/4 C of the paste for the rice and keep aside the rest.
3. In a deep pan over medium heat, add in the oil and wait till it heats up. To check, drop a grain of rice and if it sizzles, then the oil is ready.
4. Saute the rice, garlic and jalapenos in the oil over medium heat for about 5-7 mins till the rice becomes pale golden color.
5. Then pour in the tomato-onion paste along with the cumin powder & red chili flakes and saute the rice till the mixture becomes dry (~ 2-3 mins).
6. Now heat the chicken stock and add in to the rice. Cook uncovered for ~ 10 mins till you can see holes on the surface. Cover & simmer for 5 mins more.
Tip: To avoid the rice from sticking to the bottom of the pan, do not stir the rice after adding in the stock.

This rice tastes so good be it right out of the stove or the next morning left overs. Such a hit!

~Smokey Chicken Fajitas~

A quick & easy Mexican chicken dish is a harmonious amalgamation of chicken & fajitas. Chicken pieces marinated in smokey paprika and garlic powder with a generous squeeze of lemon are grilled and cut into strips. They are then tossed with thin strips of onions & bell peppers to make for a flavorfully spicy side dish.

~Smokey Chicken Fajitas~
Ingredients:
1 lb Chicken thighs
1 T Smoked paprika
1 T Garlic powder (Unsalted)
2 T lemon juice
1/4 tsp Sugar
1/2 tsp salt

2 Medium onions cut in thin strips
1 Bell pepper (I used mixed colored bell peppers) cut in thin strips

Method:
1. Marinate the whole chicken thighs with smoked paprika, garlic rub, lemon juice & salt. Keep aside for 30 mins - 1 hr.
2. In a grill pan (or a regular pan) over medium heat, grill the chicken pieces till browned on both sides (~ 4 mins). Take them out and set aside to cool slightly.
3. Once the chicken pieces are slightly cooled (~ 5 mins), cut the chicken pieces into strips & keep aside.
4. In the same pan in which you sauteed the chicken, add in the thinly cut onions & bell pepper & toss well. This makes sure that all the browned chicken bits on the pan are taken up by the onion-bell pepper mix.
5. After ~ 2 mins or till the onion-bell pepper mix starts softening, add in the grilled & thinly cut chicken pieces and toss well.
6. Adjust for salt & lemon juice. Serve hot off the stove with Mexican rice & guacomole.

~The accompaniment:  Chunky Guacomole~
Adapted from Alton Brown's recipe

Ingredients:

4 Haas Avocados

2 T Lime juice
1 Clove garlic (Finely minced)

½ tsp Cumin

¾ tsp Smoked paprika

½ Medium Onion (chopped)

1 Jalapeno (chopped)

2 Small Tomatoes (Chopped)

2 T Chopped Cilantro

½ tsp Salt

Since I prefer my guacamole chunky, I chop it up in its skin and scoop it to a bowl. Add in the lime and all other ingredients. Taste to make sure it is to your liking and change likewise.

As I recreated my favorite dishes at home, it comforts me to know that though La Taquiza might not be close to me anymore..its taste lingers for ever :D So until I find my next favorite Mexican haunt I will keep recreating the magic here in my kitchen comforts.

So here's a question - How often do you get inspired by your favorite eating joints to create the same at home?

Love,
J

Fresh, light and effortless ~Pudina Murg Masala / Mint Chicken Masala~

How often have you fancied the idea of breaking away from the conventional and just drifting along with the flow? A lot many times? Quite a few times? or Occasionally? 

Whatever your answer may be, you will concur that the heady rush in flowing with your instincts totally trumps the comfort of the known by about hundred thousand times (or well maybe more!!).At some time or the other, we all have been guilty of holding on to the tried and tested in our mundane humdrum of daily routine. But on occasions, when we are presented with the time and opportunity to try something new, I believe we should grab it and hold it as tight as we possibly can.

Well! before I confuse you too much (or lead you into believing that I am nuts!), i will be deft to specify that this is about a new recipe I am talking about that I created in my kitchen while playing around with ingredients.

On one fine day a few weeks back, while ready-ing up the chicken for marination- all I knew in my mind is that I did NOT want to go the usual route (i.e. load it with the spices and masala). I imagined it to be a significantly quick cooking and light dish which can be used both as an appetizer as well as a side dish. An idea struck when my attention was drawn towards the fresh bunch of mint from the farmers market lying on the counter. There in a jiffy, the mint was in the mixer bowl with a bunch of Thai chillies and then right into the marination bowl. With a sprinkling of a very few other spices, the chicken was kept to rest along with its flavorful companions in the refrigerator for about 1-2 days before I took it out again for the main dish.

Without much ado, here’s the recipe for this flavorful, minty chicken gravy that has so fascinated both me and my husband, that I have already made it for the third time in a matter of two weeks!!

                           ~ Pudina Murg Masala / Mint Chicken Masala~

A fresh and light chicken gravy that's distinctly aromatic with mint on a canvas of sweetened onions and tangy tomatoes. A very quick and easy way to bring out the royal flair albeit the effort! 
*Served here with fresh homemade appams.

Recipe:

For marination:

1 bunch Fresh mint

4-5 Thai green chillies (Alter the quantity based on how spicy the chilies are and how spicy you would the dish to be)

1 inch piece Ginger

4-5 Cloves Garlic

1 T  Lemon juice

1/2 tsp Salt

1 lb of Fresh chicken cut into cubes

3 T Oil

1 pinch of Whole spices (2 cloves, 1/2 inch Mace, 1 Cardamom)

2 C Finely sliced Onions

1 C Chopped Tomatoes

1/2 tsp Turmeric powder

1 tsp Red Chili powder

1 1/2  tsp Coriander powder

1 tsp Jaggery/Sugar

Salt to taste

Method:

1. In the bowl of a mixer, add all the ingredients for the marination and make a fine paste. 

2. Toss the chicken pieces with the marinade and keep in the fridge (for ~ 1 hr to 2 days).

3. In a saute pan over medium high heat, pour the oil.

4. Once the oil heats up, add in the whole spices. Wait for the spices to be fragrant.

5. Add in the chopped onions and fry till they are light brown in color (~ 4-5 mins).

6. Then mix in the tomatoes and the spices, cook till the oil separates.

7. Now finally add in the chicken and toss till cooked well (~ 7-8 mins).

This is one recipe you HAVE to make, to understand how flavorful chicken gravy can be without an overdose of spices. It becomes the perfect accompaniment for rice/roti/appams etc. on any given day - if you are in the mood for some playing around. At the end, I was very content that I played with my ingredients and ended up with a recipe I am going to treasure for quite sometime.

So fear not! Go ahead and have fun with your ingredients :)

Love,
J