Sunday, November 14, 2010

World Classics : CHILE CON QUESO

chile con queso !
Its a Mexican dish adopted by Americans and is made with lot of variations.
It's a dip served with tortilla chips.

For CHILE CON QUESO you will need:
3 tbsp oil
3 tbsp butter
1 cup thinly sliced onion
1 cup thinly sliced tomatoes
1/2 cup milk
1 cup grated cheese
2-3 tbsp water
5-6 green chillies (de seeded and cut into strips)
Salt and Pepper to taste


In a pan, take some butter and oil and then add the onions, saute till they are translucent, now add the tomatoes.
Once cooked add the chillies.

Now slowly add milk to the mixture and water if required. Add salt and pepper and cook stirring it constantly.

Remember you are making a dip for tortillas so the mixture shouldn't be runny, it should be thick and cheesy.

Finally add the cheese and cook until the cheese melts.

Serve with tortilla chips or try having it with any salty biscuits / crackers !

Amrutha Langs

World Classics : Coconut and Coriander Soup

Thai style Coconut and Coriander Soup

2 cups coconut milk
1 cup stalk (veg/non-veg)
1 tbsp galangal
1 stem of lemon grass (cut into 3 pieces)
2-3 kaffir lime leaves
2 thai chillies (or indian chillies)
1 cup pieces of boneless chicken
1 tsp salt
1 tbsp fish sauce
1 tsp sugar
2 tsp lime juice
2 tbsp coriander leaves chopped
1 tbsp butter/oil

On a saucepan, get the chicken cooked by adding some oil/butter and a pinch of salt to it.

Add all the spices and sauces to the chicken once its cooked.

Meanwhile mix the coconut milk with the stalk and bring it to a boil, stirring constantly.

Now add the boiled coconut milk mixture to the cooked chicken slowly.

Put the chopped coriander to it.
And let it simmer for two minutes.
Serve hot!!!

This soup can be made using the ready thai mix of spices.

Vegan's can drop chicken and just enjoy the coconut milk and coriander flavour with the thai spices.

Try sipping on this soup when you are having cold.. It's soooo soothing !!!

Happy Slurrppping
Amrutha Langs