The king of appetizers and yet the easiest of them all! Queso aka Chili Con Queso, in Spanish means Cheese or Chili with Cheese. Don’t be alarmed if you are not too fond of chillies…just skip it and it’ll be just as good! The wonderful part about this starter is that it is easy to make and does not have to be babied…people will just folk around it! It is a perfect appetizer for parties (big or small) & Holidays!
Happy Holiday!
Ingredients:
Velveeta Cheese – 16 oz, cubed
Cilantro (Coriander Leaves) – handful, finely chopped
Diced Tomatoes with Green Chilies – 10 oz can
Method:
1. Cube the Velveeta and add to the crockpot.
2. Add in the Cilantro and the Diced Tomatoes Can along with the liquid.
3. Turn the crock pot on high and allow the cheese to melt for a couple of hours, mix occasionally.
4. Once the cheese has melted, turn the crock pot down to a ‘low’ or ‘warm’.
5. Serve in the crock pot with tortilla chips.
Tips:
1. When you are in a rush…use the microwave to melt the cheese. Mix every minute.
2. Don’t have a can of diced tomatoes…use Salsa!
3. Don’t have Salsa…chop tomatoes, green chillies, Cilantro and a dash of salt!
4. Made too much and have left overs? Don’t want to throw and waste? Freeze in a clean freezer safe container till the next party! Defrost at room temperature and heat and melt. Freshen it up with some freshly cut cilantro and no one will guess….shhhh!
The king of appetizers and yet the easiest of them all! Queso aka Chili Con Queso, in Spanish means Cheese or Chili with Cheese. Don’t be alarmed if you are not too fond of chillies…just skip it and it’ll be just as good! The wonderful part about this starter is that it is easy to make and does not have to be babied…people will just folk around it! It is a perfect appetizer for parties (big or small) & Holidays!
Happy Holiday!
Have a party coming up for which you need an appetizer recipe to feed a crowd? Seven Layer Dip (7 Layer Dip) is your answer. Make it ahead and serve this Mexican inspired dip with warm tortillas or chips. Don’t let the name (7 Layer) stop you. Go ahead and add an eighth layer (jalapenos) or ninth layer (salsa). It’s a sure fire crowd pleaser! (more…)
Egg Rolls have a universal appeal and element of surprise once you bite into this delicious cylindrical shaped wonder! Stuff them with vegetables, noodles and /or cooked and shredded meats and you can do wonders with it. Egg Rolls sometimes known as Spring Rolls are just worth the effort.
Egg Rolls have a universal appeal and element of surprise once you bite into this delicious cylindrical shaped wonder! Stuff them with vegetables, noodles and /or cooked and shredded meats and you can do wonders with it. Egg Rolls sometimes known as Spring Rolls are just worth the effort.
Prep Time: 20 min
Cook Time: 10 min
Serves : 6 pcs.
Ingredients:
Egg Roll Wrappers – 1 pkt
Sesame Seed Oil or Vegetable Oil – 1 tbsp
Minced Ginger – 1 tbsp
Shredded Cabbage – 2 cups
Shredded Carrots – 1/2 cup
Green Onions / Spring Onions – 3, thinly sliced
Corn Starch – 1 tsp
Soy Sauce – 1 tbsp or to taste
For Sealing:
Water – 1 tsp
Corn Starch – 1 tsp
Oil – for deep frying
Method:
1. Heat the Oil in a wok. If using Sesame Oil, allow it to reach a smoking point. Do that burn the Oil if using Vegetable Oil.
2. Add in Ginger and cook for 30 seconds.
3. Add in the Cabbage, Carrots and Spring Onions.
4. Increase the heat to a maximum, toss and cook till the vegetable till they are cooked but not limp (approx 3 min).
5. Lower the heat.
6. Mix 1 tsp of Corn Starch in the 1 tbsp of Soy Sauce.
7. Add the mixture to the Vegetables.
8. Mix well, turn off the flame and take it off the stove.
9. Allow it to cool down to room temperature before we start rolling the egg rolls.
10. Divide the mixture into equal portions.
11. Mix 1 tsp of Corn Starch in 1 tsp of cold Water and mix for sealing the Egg Rolls.
12. Take an Egg Roll Wrapper and place it diagonally so it looks like a diamond shape in front.
13. Place 1 part of the mixture in a line a little below the pointed edges.
14. Take the pointed edge facing you and start wrapping over the mixture.
15. Wrap the edges on the side to envelope the mixture.
16. Start rolling till only the top edge is left.
17. Seal the top edge with the carn starch and water mixture.
18. Continue wrapping till it’s all done.
19. Prep all the egg rolls.
20. Preheat the Oil for deep frying on medium heat.
21. Place the Egg Rolls gently in the Oil.
22. Cook till they are golden in the bottom side and then roll over to cook on the other side.
23. Once done, take out gently and place then on a paper towel.
24. Serve hot with some Chili Sauce or Duck Sauce.
Tips:
1. Shred some cooked and shredded meat (chicken, pork, beef, shrimp)
2. Add some noodles or different vegetables…experiment!
In an event that you can only have one and only one Mexican dish, make sure it’s a dessert, especially if you can lay your hands on a Tres Leches Cake! There are just no words to describe this cake that just melts in the mouth. Mexican desserts are just the greatest whether you have a sweet tooth or not – churros, flan, Tres Leches to name a few.
We really want you to go ahead dig into this one without a worry in the world.
In the event that you can only have one and only one dish, make sure it’s a dessert, especially if you can lay your hands on a Tres Leches Cake! As delicious as this dessert is, there seems to be some dispute over it’s origin. Some historians believe that it originated in Nicaragua, some say Mexico. One thing is sure…there are not enough words to describe this cake that just melts in your mouth. Latin desserts are just the greatest whether you have a sweet tooth or not – churros, flan, Tres Leches to name a few.
We really want you to go ahead dig into this one without a worry in the world.
Prep Time: 30 min + overnight refrigeration
Cook Time: 45 min
Serves: 20-24 pcs.
Ingredients:
For the Cake:
All Purpose Flour (Maida) – 2.25 cups
Baking Powder – 1.5 tsp
Salt – 3/4 tsp
Eggs – 4
Sugar – 1.5 cups
Vanilla – 1.5 tsp
Cold Water – 3/4 cup
For the Milks:
Evaporated Milk – 2, 12 oz cans
Sweetened Condensed Milk – 2, 14 oz cans
Heavy Whipping Cream – 2, 1 pint cartons/ 16 oz / 2 cups
Method:
1. Preheat the oven to 325 F/ 162 C.
2. Break Eggs into a bowl and whisk till the Eggs are light and fluffy.
3. Meanwhile also sift Flour, baking Powder and Salt and keep aside.
4. Mix the vanilla to the Cold Water and keep aside.
5. Once the Eggs are done, add a little bit of Sugar at a time and keep whisking.
6. Then add in the Flour mixture and Vanilla & Water mixture to the Eggs and keep beating.
7. Keep adding a little at a time till both the mixtures finish.
8. Keep whisking till the batter is smooth and has no lumps.
9. Grease and prep a 13X9 inch baking dish.
10. Pour the batter into the baking dish and bake for 45 min in the middle of the oven.
11. For the Milks: mix 1 can of Condensed Milk, 1 can of Evaporated Milk and 1 pint of Heavy Cream.
12. Insert a toothpick in the middle, if it comes out clean it is done.
13. Once baked, while it is still cooling, poke holes in the cake every 1/8th of an inch apart.
14. While still hot, pour the Milks over the cake allowing it to seep in through the holes and letting the cake absorb the Milks.
15. Cover the cake and refrigerate the cake overnight.
16. Next day repeat the process: mix another batch of milks and pour more over the cake.
17. Allow the Cake to absorb as much as possible and cover and chill till ready to serve.
18. At the time of serving pour a spoon or two of the Milks, top with some Cool Whip and a Strawberry.
19. Sit back and enjoy the compliments!
Sometimes we come across a vegetable that needs very little frills to make it an attractive and tasty dish, Asparagus is top on that list. Here will have prepared the Asparagus with garlic (lots of it) and salt and no other spices and the results are absolutely amazing. The flavor of the Asparagus, the simplicity of the dish and the eye appeal make this a great hit. (more…)
Sometimes we come across a vegetable that needs very little frills to make it an attractive and tasty dish, Asparagus is top on that list. Here will have prepared the Asparagus with garlic (lots of it) and salt and no other spices and the results are absolutely amazing. The flavor of the Asparagus, the simplicity of the dish and the eye appeal make this a great hit. (more…)
We love asparagus but it can be a little pricey at times. Find out how to get the most out of your asparagus and help to reduce waste with this Tip Tuesday video. (more…)
Dum Aloo is a popular dish from the region of Kashmir in India. Have you ever been in the mood for delicious Kashmiri Dum Aloo but been discouraged by all the deep frying? Well, try this recipe for a healthy version of Dum Aloo that skips frying all together. The best part…you won’t be able to tell the difference. (more…)
Dum Aloo is a popular dish from the region of Kashmir in India. Have you ever been in the mood for delicious Kashmiri Dum Aloo but been discouraged by all the deep frying? Well, try this recipe for a healthy version of Dum Aloo that skips frying all together. The best part…you won’t be able to tell the difference. (more…)
Szechuan Green Beans are the perfect accompaniment to your next Indo-Chinese meal. The tender, yet crisp green beans are coated in a zesty sauce and topped with toasted sesame seeds. Try this delicious and easy recipe today! (more…)
Szechuan Green Beans are the perfect accompaniment to your next Indo-Chinese meal. The tender, yet crisp green beans are coated in a zesty sauce and topped with toasted sesame seeds. Try this delicious and easy recipe today! (more…)
Congratulations Amy! (entry #61) for winning the UMID mbook. Thank you to everyone who participated in this giveaway!
This is a compensated review by BlogHer and Intel.
Recently, I had the opportunity to try out a mobile internet device, Intel’s new UMID mbook, the world’s smallest PC. Given its tiny size (6.3 x 3.7 x 0.7 inches, weighing 0.69 lbs) and resembling a fancy compact makeup case, it’s a technology accessory you can take anywhere.
My first reaction when I opened the box was skepticism. It looked way too small to have any useful features, just another fad gadget I thought. But hey, I have an open mind, so I was off give it a spin.
The first logical stop with the mbook was of course, my kitchen. I usually use a notepad and pen to jot down my countless recipe experiments, or my laptop when I’m feeling really technical, but I hate to give up valuable counter space. I’d long been a little envious of friends who used their smart phones to watch cooking videos while they cooked. Now, it was my turn. I was surprised at the high resolution screen and the clarity and speed at which the videos played, even HD ones. No pesky pixels. The added plus was that the screen propped up and I could watch the videos or browse recipes from a distance, unlike the phones where you’d have to look down at the counter.
Though my husband (a big fan of being productive anywhere and everywhere) has been trying fruitlessly to convince me to get a smart phone, my biggest reason for not getting one is the size. Even though I carry a purse, I like to keep my cell phone in my pocket. I can hear it or feel it vibrate and it’s easy access. Try fitting a smart phone in the pocket of a tight fitting pair of jeans. The mbook easily fits into my purse (I have to say, it’s smaller than my wallet) and I can still carry my tiny cell phone in my pocket.
It has long been known that Intel builds processors, or the “brains” of your PC. Now Intel has gone a step further and designed the smaller and more power efficient Intel® Atom™ processor. It enables you to get devices with full PC functionality and still be small enough to fit into your purse or pocket. How I wish I had the UMID mbook during the Thanksgiving break while lugging kids, carry-ons and my bulky laptop through airport security.
The UMID mbook runs full Windows XP and I was thankful for the snazzy touch screen and stylus. I am a self proclaimed “mouse” girl. My biggest problem with laptops is the absence of a mouse. The touch screen on the mbook won me over. It’s better than a mouse! Guess I’m a “stylus” girl now.
With the size limitations, I found that I could not fit both my hands on the small sized keyboard. After a little adjustment time, I was able to type efficiently using the fingers of my left hand and the stylus in my right hand.
A big plus for the mbook is the on-board camera which made it perfect for me to Video Conference on Skype. The five-hour battery life is great for all my favorites: staying active on Facebook, Tweeting, uploading photos, downloading movies on iTunes, or even just to stay productive. I’m pretty sure that the next time I am on-the-go (or waiting patiently in the car-pool lane to pick up the kiddos), I can continue jotting down my next great recipe idea or answering the countless cooking questions that come daily.
For being the World’s Smallest PC, the UMID mbook is reasonably priced. You can find one at Dynamism.com for $449+. For a limited time, they are even including a free MicroSD Card with your purchase! And for all you girlie girls out there, the mBook is also available in pink.
Want a UMID mbook for yourself?
Of course, if you’d like to enter a contest for a chance to win a UMID mbook, just leave a comment below and answer the question, “How would this small Mobile Internet Device make your life easier?”, or you may leave a link to your post on your own blog in the comments below.
The contest begins 12/08/09 and will end 12/30/09. You have 8 chances to win. Make sure that the e-mail address you leave is correct.
Contest Rules:
* No duplicate comments.
* You may receive an additional entry by linking on twitter and leaving a link in the comments.
* You may receive an additional entry by blogging about this contest and leaving a link in the comments.
* This giveaway is open to US-Residents, aged 18 and over
* Winners will be selected via a random drawing and will be notified by e-mail.
* Winner will have 48 hours to respond, otherwise a new winner will be selected.
Dry Garlic Chutney (lasoon chutney) is a signature condiment for Vada Pav, but don’t limit yourself with this very versatile and all purpose chutney recipe. Try it with Pav Bhaji or instead of pickle with your next meal. Garlic chutney can be rolled with a plain chapati or roti for a little snack on the go. Garlic lovers…this one’s for you! (more…)
Dry Garlic Chutney (lasoon chutney) is a signature condiment for Vada Pav, but don’t limit yourself with this very versatile and all purpose chutney recipe. Try it with Pav Bhaji or instead of pickle with your next meal. Garlic chutney can be rolled with a plain chapati or roti for a little snack on the go. Garlic lovers…this one’s for you! (more…)
Most people love Batata Vadas – seasoned potatoes with a crispy chick pea coating. It is a scrumptious snack with Mint/Coriander Chutney, Sweet Tamarind Chutney or just plain Tomato Ketchup. If you’re from Maharastra, you know how to take Batata Vada to a whole new level…Vada Pav! Try this recipe for Batata Vada and see how you can make a meal out of it.
Most people love Batata Vadas – seasoned potatoes with a crispy chick pea coating. It is a scrumptious snack with Mint/Coriander Chutney, Sweet Tamarind Chutney or just plain Tomato Ketchup. If you’re from Maharastra, you know how to take Batata Vada to a whole new level…Vada Pav! Try this recipe for Batata Vada and see how you can make a meal out of it.
For the vadas:
Potatoes – approx 2 lbs (1 kg), boiled, peeled and mashed
Ginger/Green Chili Paste – 1/2 Tbsp
Roasted Cumin Powder – 1 tsp
Sugar – 1 tsp
Salt – to taste
Lemon Juice – 1.5 Tbsp or to taste
Cilantro (Coriander Leaves) – 10 sprigs, finely chopped
For the batter:
Besan (Chickpea Flour) – 1 cup
Rice Flour – 2 Tbsp
Asafoetida – 1/8 tsp
Salt – to taste
Baking Soda – 1/4 tsp
Red Chili Powder – optional
Oil – 1 Tbsp
Water – 1/2 cup + 2 Tbsp
1. Heat Oil in a pan on medium heat to deep fry batata vadas.
2. Mix all ingredients for the vadas in a mixing bowl and mix thoroughly with hand. In a small skillet, heat Oil. Add Mustard Seeds (let them pop), Curry Leaves & Asafoetida. Mix seasoning with potato mixture.
3. Form small balls and keep aside.
4. Mix all ingredients for the batter in a separate mixing bowl and mix until smooth and lump-free.
5. When Oil is hot, drop potato balls into the batter, completely coat them, shake off excess batter and place them in the oil, one by one. Do not overload the pan.
6. Fry on all sides until light brown.
7. Remove onto a paper towel lined plate.
To make Vada Pav:
1. Lightly warm dinner rolls, hamburger buns or pav.
2. Spread Tamarind Chutney on one side and Mint Chutney or Coriander Chutney on the other side.
3. Lighty flatten one Batata Vada and place on the bun.
4. Top with Garlic Chutney, Fried Chilies or chopped onions.
5. Close the bun and enjoy!
ShowMeTheCurry is not just for the amateur cook or newbie to Indian cooking. Browse through our extensive collection of Indian cooking videos to select from a variety of North Indian Recipes, Punjabi Recipes, South Indian Recipes, Gujarati Recipes, Bengali Recipes, Rajasthani Recipes, Thai Recipes, Indo Chinese Recipes, Kerala Recipes. Our recipe videos include Vegetarian Indian Recipes, Vegan Recipes, Healthy Indian Recipes as well as Nonveg Indian Recipes.
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