Mexican and Continental food full of unique flavors

 Mexican and Continental food full of unique flavors People in our country are very eager to eat and drink. That is why, in addition to trad...

 Mexican and Continental food full of unique flavors

People in our country are very eager to eat and drink. That is why, in addition to traditional cuisine, food from other countries is also popular, with Thai, Italian, Chinese, Mexican and Continental cuisines topping the list. Many restaurants now offer different varieties of these foods.

However, even at home, these delicious dishes can be easily made with the help of various recipes. Continental foods use a variety of sausages that make them delicious and palatable, while meat is also used more. Mexican cuisine has been made for an estimated 9,000 years. These include ingredients found mostly in Mexico. They use a lot of vegetables, which makes their taste special. Check out some delicious Mexican and Continental dishes.

To make salsa, put tomatoes, garlic, lemon juice, alapino, salt, onion and pepper in a blender and blend well. Then add fresh coriander and blend well again.

To make the cream, put the cream, milk, lemon juice and salt in a bowl, mix well and refrigerate for an hour.

To make nachos, put corn flour, flour, basin, paprika powder, salt, oregano, celery, cooking oil and a little bit of water in a bowl, knead softly and keep aside for ten to fifteen minutes. Now cut the dough into two equal parts and take the vine. Then cut it into triangles with a knife or cutter. Now heat cooking oil in a pan and fry in it till the nachos are golden brown.
Prepare the nuggets for packaging according to the instructions on the packet first. Now place the nachos on a platter first and add nuggets and salsa to it. Then put some cream on it and serve garnished with coriander leaves.


To make onion paste, heat ghee in a saucepan and add onion and cook till it turns pink. Add yoghurt to onion and make a paste by putting it in a blender. Add garlic, ginger paste, green chilli paste, sugar, cheese, red chilli powder, tandoori masala and chaat masala and grind to combine.

Heat butter in a saucepan, add onion and capsicum, add crushed spices and onion paste after one minute. Finally add half amount of cream, salt and cheese and cook for 30 seconds. Then take out in a serving bowl and garnish with remaining cream and green coriander.
Boil the rice twice and rinse the water and apply it on the tail. Then heat oil in a pan, add ginger garlic paste and fry lightly. Then add carrot and capsicum and fry lightly. Add red chillies and green chillies and fry lightly. Then add rice and salt and stir fry and leave in the pan. Now mash the cottage cheese in the potatoes and mix. Add flour, salt, red pepper, green chillies, green coriander and black pepper and mix.

Now make round kebabs of it and dip it in egg white and deep fry it in oil and take it out till it becomes golden brown. Heat oil in another pan for gravy and add tomato paste in it. Also onion, red chilli, Add salt, celery and bran sugar and lightly fry and take off. Then top with tomato gravy and bake for five to ten minutes. Serve hot.
Boil square potatoes in hot water for five minutes. Now heat oil and cook onion and garlic in it for two minutes. Then add crushed red pepper, cumin, paprika, salt and crushed cinnamon. Then add potatoes and cook for ten minutes. Finally, add red or green pepper and olives and turn off the stove. Mexican potatoes are ready to serve.

Heat oil in a pan, add boneless chicken and cook over medium heat for five minutes until browned on all sides. Then add all the ingredients except the cheese and cook on low heat for five minutes. Take a baking dish and lightly oil it, then add the chicken mixture and cheese on top. Also, boil the stock in a saucepan, remembering that it has no fat at all. Add corn flour, cumin powder and chili powder.

Cook over low heat, stirring constantly, until the mixture thickens, cook for about three minutes. Then immediately put this mixture on top of the cheese in the baking dish. Then mix it well. Finally, place in a dish oven and bake at 200 degrees Celsius or 400 degrees Fahrenheit for 20 to 25 minutes or until the external mixture is golden brown and the internal ingredients are well cooked. Serve hot Mexican pie when ready.

In a large bowl, add the meat, soy sauce, Worcestershire sauce, chilli paste, salt, paprika powder and pepper powder, mix and refrigerate for 1 to 2 hours. Cut the tomatoes into four pieces. Heat oil in a frying pan, lightly fry the tomato pieces and remove to a plate.

Put marinated meat in the same oil and fry. Add half a cup of water, cover and cook over medium heat. When the meat is melted, fry it and take it out in a serving dish. Garnish with fried tomatoes and mint and serve with boiled rice.

Blend lime juice, green coriander, green chillies and water in a blender. Put chicken in a bowl and add this spice and mix. Then leave it to marinate for 4-5 hours. On the stove

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