Mexican Tomato & Corn Soup Recipe | Salsa, Nachos | Chef Sanjyot Keer
Full written recipe for Mexican Tomato & Corn Soup
Prep time: 10-15 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people
For salsa (Pico De Gallo):
Ingredients:
• Tomatoes 3 medium size (chopped)
• Onions 2 medium size (chopped)
• Less spicy green chillies 2-3 nos. (chopped)
• Lemon juice 1 tbsp
• Olive oil 2 tbsp
• Salt to taste
• Black pepper powder a pinch
• Fresh coriander 2 tbsp (roughly chopped)
Methods:
• Add all the ingredients in a mixing bowl and mix well, keep it refrigerated until served with soup.
For tomato corn soup
Ingredients:
• Tomatoes 8-10 medium size
• Oil 1 tbsp
• Onions ½ cup (chopped)
• Garlic 2 tbsp (chopped)
• Powdered spices:
1. Red chilli powder 1 tbsp
2. Coriander powder ½ tbsp
3. Jeera powder ½ tbsp
• Hot water as required
• Salt to taste
• Black pepper powder a pinch
• Oregano 1 tsp (optional)
• Coriander stems 1 tbsp (finely chopped)
• Green chillies 1-2 nos. (finely chopped)
• Sweet corn ½ cup
• Boiled rajma ½ cup (red kidney beans)
• Vegetable stock/water 750 ml - 1 litre
• Sugar 1 tsp
• Lemon juice to taste
• Fresh coriander a handful
For assembly:
• Nachos
• Cheese
• Salsa (Pico De Gallo)
• Fresh coriander
Methods:
• Start by first washing the tomatoes and cut them in quarters, further transfer them in a grinding jar and blend the tomatoes into a fine purée.
• Now, set a wok or stock pot on medium heat, add oil, & onions, cook until the onions are translucent.
• Further add garlic and continue to cook on medium flame for 2-3 minutes.
• Lower the heat and add the powdered spices, cook them for 2-3 minutes, add some hot water if it gets dried up and to prevent it from burning.
• Strain the tomato puree using a sieve and add to the wok, if you want to keep your soup little chunky you may choose to add without straining the puree.
• Add salt to taste, black pepper powder a pinch and oregano, stir well and cook for 1-2 minutes, further add coriander stems, green chillies, and stir well, further cover and cook on medium flame for 5 minutes.
• Further add sweet corns, boiled rajma and vegetable stock, you can adjust the quantity of the stock depending how thick or thin you want your soup to be.
• Taste the soup and adjust the seasoning accordingly, add sugar to balance the tanginess of the tomatoes. Stir well and further cover and cook for 7-8 minutes on medium flame.
• Once the soup is cooked, add lemon juice and fresh coriander, soup is ready!
• Serve hot by adding some crushed nachos, some salsa, some cheese and garnish with some fresh coriander leaves. Serve immediately.
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British Baked Beans (Heinz Copycat Recipe)
✅ Full recipe:
British Baked Beans are just like store bought Heinz, and as close in flavor as you will find, but better because they’re homemade and haven’t been sitting in a can. Similar to American-style, but meat-free and without the smoky flavor, just like mum used to serve. Navy, great northern (or haricot) beans are cooked in tomato sauce for a taste of a British classic.
QUINOA BLACK BEAN NOURISH BOWL | HIGH PROTEIN Vegetarian and Vegan Meals Idea
Wholesome Black Beans and Quinoa Nourish Bowl. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 4 to 5 servings)
???? To Cook Quinoa:
1+1/2 Tablespoon Olive Oil
1 Tablespoon Garlic - finely chopped
1/2 Cup / 125ml Tomato puree or Passata/Strained tomatoes
1 Cup / 190g Quinoa (I have used tri-colour quinoa)
1+1/3 Cup / 325ml Water OR as required
1+1/2 Cup / 200g Frozen Corn
???? Other Ingredients:
1 Cup / 150g Red Bell Pepper - cut into 1/2 X 1/2 inch pieces
3/4 Cup / 140g Cherry/Grape Tomatoes - cut in half
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 30g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1+1/2 Cup / 250g / 398ml Can - Cooked Black Beans (Rinsed/Drained well)
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR to taste
1 Tablespoon Olive Oil (I have added Organic Cold Pressed Olive Oil)
2 Tablespoon Maple syrup OR to taste
1 Teaspoon Ground Cumin
1/2 Teaspoon Ground Black Pepper
Salt to Taste (I have added 1+1/8 teaspoon of pink Himalayan salt)
(For extra heat you could add 1/8 to 1/4 teaspoon of Cayenne pepper)
OPTIONAL - Top with Avocado
▶️ METHOD:
Start by chopping the vegetables and set it aside. Thoroughly rinse the quinoa until the water runs clear and set aside. Also, rinse the cooked black beans thoroughly in a strainer and set it aside to drain any excess water.
To a heated pan add olive oil, garlic, chili flakes and fry on medium-low heat until the garlic start's to sizzle. Be careful not to burn the garlic. Add the tomato puree/passata and cook on medium to medium-low heat for another 1 to 2 minutes to cook out the raw flavour of the puree.
Add the rinsed quinoa, water and mix well. Add the frozed corn and bring to a boil. Cover the lid and reduce the heat to low. Cook for about 20 minutes or until the quinoa is cooked. Don’t let the quinoa get mushy.
As soon as the quinoa is cooked, transfer it to a large mixing bowl. Spread it our evenly and ALLOW IT TO COOL DOWN COMPLETELY.
To prepare the dressing add lemon juice, olive oil, maple syrup, ground cumin, ground black pepper and salt to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the red bell pepper, Cherry/Grape tomatoes, red onion, green onion, cilantro and cooked black beans to the bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A COUPLE HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold. This salad is good just on it's own, but you can top with avocado just before serving
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 3 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
???? Thoroughly rinse the cooked black beans in a strainer and set it aside to drain any excess water. We do not want any soggy beans
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook until the quinoa is cooked but still holds it's shape.
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A COUPLE HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 3 days - if stored well in an airtight container
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Welcome to YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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Indian Style Baked Beans | Baked Beans in Tomato Sauce | Baked Beans Recipe | Instant Pot Recipes
Indian Style Baked Beans | Baked Beans in Tomato Sauce | Baked Beans Recipe | Instant Pot Recipes - Instructions step by step.
Canned baked beans are white cooked beans also known as navy beans. It is a very convenient food and easy to make recipe. It can be consumed either hot or cold. Eat baked beans on a toast or have it with some pita bread. Baked beans work great for breakfast or even a very light dinner. But we Indians only enjoy beans if we add a touch of our spices or the way we call it a “desi tadka” to the recipe. Try it out!
You can view the complete step by step recipe on our website:
Indian Style Baked Beans | Baked Beans in Tomato Sauce | Canned Baked Beans Recipe Vegetarian | Instant Pot Recipes - Video
So today, I have come up with this baked beans recipe in Indian style which takes only 10 minutes to prepare. It’s simple and delicious.
#bakedbeans #bakedbeanrecipe #instantpot #bestbeans #beanssidedish
Recipe:
Ingredients:-
Baked beans tin (बेक्ड बीन्स) - 1
Oil (तेल) – 2 tbsp
Onion (प्याज) - 1
Tomato (टमाटर) - 1
Green Chilies (हरी मिर्च) – 2
Ginger (अदरक) – ½ inch
Red Chilli Powder (लाल मिर्च पाउडर) - 1 tsp
Coriander Powder (धनिया पाउडर) - 1 tsp
Salt (नमक)
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BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
???? Printable Black Bean Soup Recipe:
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► TIMESTAMPS:
00:00 Intro
00:43 Dice the vegetables
02:40 Drain and rinse the black beans
03:08 Saute the veggies and simmer the soup
04:35 Blend a portion of the soup
05:49 Store or freeze the soup for the future
06:28 Garnish the soup with your favorite toppings
07:06 Taste test
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#blackbeansoup #souprecipe #vegetarian
How to Make Spicy Tadka Baked Beans | Curries | Vegan | Cook With Me
Bored of the standard baked beans? Spice them up before you put them on your toast for something different.
You will need:
4 tbsp oil
1 tin baked beans
1 tsp cumin seeds
1 onion, finely chopped
1 tsp ginger garlic and chilli paste
2 tsp jeera dhania powder
1/2 tsp turmeric
1/2 tsp garam masala
2 tsp chilli powder
salt to taste
1 tsp sugar
dash of lemon juice
Handful chopped coriander leaves.
Method
Heat up the oil and roast the cumin seeds until fragrant. Add in the onions and cook until golden. Stir in the baked beans and add jeera dhania powder, turmeric, garam masala, chilli powder, salt, sugar, ginger garlic and chilli paste. Add in 1/4 cup water and let it cook on a medium flame for 10 minutes. Once the sauce has thickened, add in a splash of lemon juice and stir in some coriander. Serve over toast, with roti or even over a jacket potato. Add a good handful of cheese, if your diet will allow, for an extra boost of richness.