Mexican 5 Layer Dip

Ingredients:

2 tsps. olive oil

1 medium onion, diced
2 medium size cloves of garlic, minced
1 (15.5-ounce) can low-sodium black beans, drained and rinsed

1 tbsp. chipotle pepper in adobo sauce, minced
4 tbsps. fresh lime juice

1/4 tsp. ground cumin

1 tbsp. water

1/2 tsp. salt

1 (10 oz.) box frozen corn kernels.

1/4 C chopped coriander leaves/cilantro

2 ripe hass avocados

4 medium tomatoes, seeded and diced (about 2 cups)
1/4 C scallion, thinly sliced
salt and pepper

3/4 C extra-sharp Cheddar, shredded (I used Cabot brand, its labelled halal)

Method:

Preparing the layers

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 mins. Stir in the garlic and cook for 2 mins. more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tbsps. of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.Let cool

In a small bowl mash the avocado with the remaining lime juice.

In a medium bowl toss together the tomatoes and scallions. Season tomato mixture with salt and pepper to taste.

Assemble:

Take a 8 x 8 glass baking or serving dish or any dish you like, a transparent glass bowl only makes for better presentation as you can see all the layers through it. Spread the black bean dip into the bottom, top with the corn mixture, spreading it out to form a single layer over the beans, then spread the avocados, then the tomatoes. Top with shredded cheese. Serve with your favorite chips.

Enjoy!

Homemade Butter

Ingredients:

2 1/2 cups heavy cream

1 cup sour cream

1 teaspoon coarse sea salt

Freshly ground black pepper

 

Method:

Prepare a medium-size bowl of ice water.
In the bowl of an electric stand mixer fitted with the whisk attachment, gradually whip the cream and sour cream together. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens.

Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process. That liquid is actually buttermilk. Gather the ball of butter together into a double layer of cheesecloth or a thin kitchen towel and plunge it into the ice bath to wash any buttermilk off the surface. Sprinkle with salt and pepper, to taste. Pack the butter into a bowl or roll it into a ball. Use immediately or store in the refrigerator.

Oats and Wheat Thins

Ingredients:

3/4 C whole wheat flour
1 1/2 tsp cornflour/ rice flour
2 tbsp. yellow corn meal
2 tsp milk powder
1/4 C quick cooking rolled oats
1/2 tsp cumin seeds /zeera
1 tbsp yogurt
1 tbsp kasoori methi
1/2 tsp. seasame seeds/ til
1/4 tsp. turmeric pdr /haldi
salt to taste
Oil for frying.




Method

Mix all the ingredients together and add enough water to make a firm dough.
Knead the dough gently until smooth.Roll out, using a little whole wheat flour to 2 mm. thickness. Cut them into squares using a knife.



Deep fry in hot oil untill golden on both sides, drain on a paper towel. Cool and store in an air-tight container or serve hot with ketchup or any chutney. I love to serve them with cool n fresh sour cream.

You can also bake them if you want.

Preheat oven to 325 deg F




Place crackers on a greased baking tray and bake in oven for 20-25 minutes or until lightly brown.

The crackers will appear a little soft when hot, but will get crisp once they cool
down.

Enjoy !

Sabudana Wada

Ingredients:

1/2 C Sabudana,
1 C boiled and mashed potatoes
1/2 t Zeera/ Cumin
1/3 C peanuts, roasted and slightly crushed(I use rolling pin to crush mine)
1/2 t lemon juice
1/2 t chilli pdr (adjust this to your taste)
6-8 curry leaves , finely chopped
3 T coriander leaves/cilantro, chopped
salt , to taste

Oil , for frying.

Method :

Clean, wash and soak the sago in approx. 1/3 cup of water for about 4 to 5 hours or till all the water is absorbed and the sago swells.

Drain the sago n make sure there is no excess water.

Now add the sago , potatoes, zeera, chilli pdr, salt, peanuts, curry leaves, cilantro and lemon juice and mix untill combined  or knead lightly. If you are using hands to mix be very carefull , dont mash the sago

Take approx 2 - 3 tablespoon sago mixture n shape it like a patty.

Shallow fry in hot oil till golden brown on both sides. Drain on paper towel.

Serve hot with cilantro/mint chutney,  ketchup or sweet yogurt chutney which is made  by beating yogurt with a litte bit of sugar.

You can also add finely chopped green chillies instead of chilli pdr. 

Make Ahead Tip :

The Sago mixture can be made ahead of time and refrigerated for about 2-3 days. Just bring it to room temperature before you fry

I am sending this to Anyone Can Cook event by Ayesha.