Chipotle's Guacamole Recipe

The exclusive guacamole recipe that Chipotle uses is finally out and about, courtesy of YumSugar! The recipe is pretty simple and looks just as easy as it looks delicious.

Although, I do have my doubts if it is as authentic as it claims to be. Why? Because of this little blurb that can be found on Chipotle's website.

As you can see above, the description for their guacamole includes "selected spices."

What exactly are the select spices?! I feel as if those spices would make or break the recipe. After all, in all honesty, the recipe otherwise seems to be reminiscent of many guacamole recipes out there.

Regardless, here is the recipe:

Ingredients
6 large ripe avocados, peeled and pitted
1/4 cup citrus (lemon and lime) juice
3 cups fresh cilantro, chopped
1 1/2 cups red onion, finely chopped
12 large serrano chiles, seeded and finely chopped
1 1/2 teaspoons salt
Tortilla chips, for serving

Directions

1. Using a fork, mash avocados with citrus juice in small bowl.
2. Add cilantro, chopped onion, serrano chilies, and salt. Stir to combine. Serve with tortilla chips, if desired.

Fish Chop

What can I say about this appetizer that isn't too dramatic? It's delicious, flavorful and I could eat it forever.

It's essentially a bread-crumb coated appetizer that is crisp and crunchy on the outside and contains a soft potato and fish filling on the inside. Think of fish sticks, but better!

I kid you not that I end up eating 5-6 of these at a party in lieu of dinner. It's that good.

Ingredients

Tilapia Fillet; 4 pieces

Turmeric

8 small red potatoes

1 tablespoon Lemon juice

1 large onion, chopped

5 cloves garlic, grated

Half-inch ginger, grated

3-4 green chilies, chopped

1/2 teaspoon ground black pepper

1 teaspoon garam masala

3-4 mint leaves, chopped

1/4 cup coriander leaves; chopped

Salt, to taste

Bread Crumbs

Flour

Water

Directions

1. Boil red potatoes. Once boiled, remove the skin and mash the potatoes.

2. Wash the fish. Marinate with salt, turmeric, half tablespoon of lemon juice and black pepper for 10 minutes.

3. Fry the fish with a little oil until cooked (golden brown). After cooked, mash the fish fillet.

4. In a separate skillet, put some oil. Once the oil is hot, add the chopped onion and green chili. Fry until the onion is soft (approximately 6-8 minutes)

5. Add grated garlic and ginger to the skillet. Fry for another 2-3 minutes (until the masala smell arrives)

6. Add the fish and mix well with the masala.

7. Add chopped coriander and mints leaves and cook for 2-3 minutes

8. Add garam masala. Mix well to make sure the flavor is evenly distributed.

9. Add the mashed potatoes, mix well and cook for 4-5 minutes. Add remainder (half tablespoon) of the lemon juice. Mix well.

10. Add salt, to taste. Keep the fish filling separately.

11. In a platter, take a chunk of the fish filling and shape it into an oval or a flat patty-like shape using your hands. Repeat until all the filling has been used up.

12. In a small bowl, take 1 cup flour and add water to make a batter. It shouldn't be too thick or too thin in consistency. Add a pinch of salt to the batter.

13. Dip the "chop" in the batter and roll in bread crumbs. Using your palm, make the shape tight and condense. If there is too much air in the filling or shape, the chop will fall apart when fried.

14. Heat oil in a kadhai or wok. When the oil is hot, place the fish balls in the oil. Immediately reduce the temperature to medium-heat and cook until well cooked or golden brown in color. Before cooking the second batch of fish balls, make sure to put the temperature back to high and repeat the process.

Paneer Tikka

I love paneer so it goes without saying that paneer tikka is one of my favorite appetizer recipes. It's easy and flavorful and involves paneer (yay!).

This recipe was one of those accidental recipes that came together on a whim. Last weekend my mom threw a party and planned on making paneer tikka. She got lazy and told me, "Marinate the paneer with yogurt, tikka masala and tandoori powder."

I, albeit with a grudge, went into the kitchen to make the marinade and I'm so glad I did. This appetizer turned out to be a success and was loved by everyone of all ages.

Ingredients

1 slab of paneer

Yogurt

Tikka Masala

Tandoori Powder

Directions

Cut the paneer into cubes. Mix the yogurt, tikka masala and tandoori powder to form a marinade. Drench the paneer in the marinade for 2 hours or overnight. Bake in an oven at 350 degrees until the marinade is dry and the paneer is soft.

Chicken Curry

Ingredients

2 pounds Chicken; cut into small pieces

1 medium sized onion, chopped

4 cloves garlic

1 inch of finer

1 medium tomato

2 tablespoons yogurt

1/2 teaspoon chili powder

1/4 teaspoon turmeric

1 teaspoon garam masala

2 tablespoons cream, optional

Salt, to taste

Directions

1. Cut the chicken into half-inch cubes and wash thoroughly.

2. Marinate with salt, yogurt, turmeric and chili powder for 30 minutes.

3. In a skillet, fry the onion using 1 tablespoon of oil, until soft. When the onion is soft, add ginger and garlic. Fry for two minutes. Turn of the stove and cool the contents.

4. Boil the tomato and remove the skin.

5. Grind the contents of the skillet and the peeled tomato in a grinder until it is smooth--this is the masala.

6. In the skillet, place another 2 tablespoons of oil. When the oil is hot, add the masala and cook for 8-10 minutes.

7. Add the chicken to the skillet. Mix well. Cook the chicken in medium heat until it is well cooked (approximately 25 - 30 minutes.)

8. At the end, add garam masala.

Note: You can also add 2 tablespoons of cream at the very end for a richer taste.

Peda Recipe

Peda is an Indian dry sweet that is served during religious celebrations, weddings and other festivities. Peda's are said to have come from Uttar Pradesh. There are many variations of this dessert--here is just one that is made in my family.

This recipe calls for ricotta cheese, brown sugar, condensed milk, butter and milk powder. It can be made ahead of time and refrigerated or stored outdoors.

Be warned: It's really easy to over eat with these! They're so small and have just the right amount of sweetness that you can inadvertently eat 20 or more.


Recipe Yields: 80-100

Ingredients:
3 lbs Ricotta Cheese
1 can Condensed milk
3 pouches of Carnation Milk Powder (or dry milk powder)
1 stick butter
1 1/2 cup light brown sugar

Equipment:
1 frying pan
1 mixing utensil
1 plate
1 mold

Directions:
1. Melt butter in a frying pan.
2. Add Ricotta into the frying pan and fry on low heat until the ricotta is dry.
3. Add one can condensed milk.
4. Mix all the ingredients slowly on a frying pan.
5. When all the condensed milk absorbs in the Ricotta cheese, add the milk powder (in 3 installments) and mix well.
6. Mix continuously until the milk powder is fully absorbed into the mixture.
7. Add the brown sugar and mix it well until it becomes a soft dough. It should be light brown in color.
8. Remove from heat and cool for 30 minutes (You can keep it in this form for days)
9. Form round balls with the peda dough. You can serve it as a ball or make it flat and mold.

How To Assemble A Samosa

Assembling a samosa...

Samosa Dough

Making samosa dough is pretty easy, which is why I'm often surprised when people look for store bought options for it. Although, I do love the taste of pastry shells!

This recipe is pretty easy and can be made in a jiffy. It forms the crispy outer shell for the samosa and has just the right consistency.

INGREDIENTS:

4 cups all purpose flour
1/4 teaspoon salt
6 tablespoon vegetable oil
1 and 1/3 cup Water

EQUIPMENT:
1 Food Processor
1 Bowl
1 Clean Towel

DIRECTIONS:
1. In a food processor, mix salt, oil and flour for 20-30 seconds.
2. Add 2/3 cup lukewarm water to the dry ingredients and mix. Add the remaining 2/3 cup lukewarm water into the food processor and mix.
3. Mix the dough in the food processor until it becomes a soft dough.
4. Remove from the food processor and place in a mixing bowl.
5. Knead the dough with your hand until dough becomes one solid ball of dough.
6. Take a clean towel and soak in warm water. Ring out all excess water.
7. Wrap the ball of dough, covering every surface, and place in a bowl. Let it sit for at least 2 hours.