Fiesta Hot Chocolate

Ingredients:


1/2    -  cup cocoa
1       -  tbsp all purpose flour
1/4    -  cup packed dark brown sugar
4       -  cups milk
3       -  whole cloves
1       -  stick cinnamon, broken into halves
2       -  tbsp powdered sugar
4       -  sticks cinnamon
Whipped Cream


Procedures:

• Mix cocoa and flour into 2-quart saucepan. Stir in dark brown sugar, milk, cloves and 1 stick cinnamon broken into halves. Heat just boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered 5 minutes (do not boil). remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla.
• Beat with molinillo, wire whisk or hand beater until foamy. our into cups or mugs. Serve with whipped cream and cinnamon.

Good for 4 servings. (1 cup each)

Cafe Mexicano

Ingredients:


8     -  cups cold water
1/2  -  cup grated piloncillo or 3/4 cup packed dark brown sugar
1/2  -  oz. unsweetened chocolate, finely chopped
2     -  whole cloves
1     -  stick cinnamon, broken into halves
1     -  cup regular-grind coffee (dry)
1     -  tsp vanilla


Procedure:

• Heat water, piloncillo, chocolate, cloves and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer uncovered  15 minutes.
• Stir in coffee. remove from heat; cover and let stand 5 minutes . Stir in vanilla. Strain coffee  through 4 thickness cheesecloth.

Good for 7 servings.(1 cup each)

Cafe Diabo

Ingredients:


Cafe Mexicano (see Beverage label)
1/4    -  cup brandy
Whipped Cream
8       -  tbsps. coffee liqueur


Procedures:

• Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. remove from from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir.
• Pour coffer into cups or mugs. Top each with whipped cream and 1 tbsp liqueur. garnish with cinnamon stick if desired.

Good for 8 servings.(1 cup each)

Mexican Tea Punch

Ingredients:


2    -  cups tequila
2    -  cups cold strong tea
1    -  cup pineapple juice
1/4 -  cup honey
1/4 -  cup water
1/4 -  cup lemon juice
1/4 -  cup lime juice
1 1/2 -  tsps  ground Cinnamon 
1 1/2 -  tsps aromatic butter




Procedures:

• Combine all ingredients; refrigerate until chilled. Stir before serving. Serve over ice. 

Good for 9 servings. (about 2/3  cup each)

Pina Colada

Ingredients:


1/4     -  cup crushed ice
2        -  tbsp. light rum
2        -  tbsp. pineapple juice
1        -  tbsp. cream of coconut


Procedures:

• Place all ingredients in blender container. Cover and blend on high speed until foamy, about 30 seconds. Garnish with fruit if desired.

Good for 1 serving.

Vegetable Biryani

Ingredients:


2     -  tsps oil or butter
3/4  -  kadai gravy
3/4  -  cup onion gravy
2     -  tsps masala
1/4  -  cups carrots, cooked
1/4  -  cup peas, cooked
1/4  -  cup cauliflower, cooked
4     -  cups rice, cooked
coriander chopped
fried onions to taste
cashew nuts
salt, to taste


Procedures:

• In a pan, heat oil or butter on a medium-high heat, add gravies and bring to boil. Add masala and cook until fragrant.
• Add the vegetables and cook until vegetables have absorbed the flavors of the sauce. Add salt to taste.
• Toss in the rice until well-coated but dry. Serve hot and garnish with coriander, fresh onions and cashew nuts if desired.

Good for  3 to 4 servings.


TIP: Long grain-rice such as basmati or similar variety works best with biryani dishes.




Magazine: Marie Claire Food

Vegetable Samosas

Ingredients:

3    -  cups potatoes

1    -  cup onions

1    -  cup green peas

2    -  tsps masala

2    -  tsps cumin seeds

6    -  strips samosas skins

cornstarch paste

oil for frying

Procedures:

• In a bowl, combine potatoes, onions, green peas, masala and cumin. From the samosa skin into a cone, leaving a portion of the strip free. 
• Spoon the potato mixture into the cone. Coat the free flap with cornstarch paste, then fold and press to seal the opening.
• Preheat oil then deep-fry the samosas until golden brown. Strain excess oil. serve hot with mint chutney.

Good for 4 to 6 servings.

TIP: To make cornstarch paste, mix 1 tbsp cornstarch with 1 tbsp water.

Magazine: Marie Claire Food