Ranchero Sauce for Enchilada

Author: Live a Pure Life

Prep. Time: 10 Mins

Cook Time 35-40 Mins

This amazing recipe of ranchero sauce is perfect for enchilada. It can be used in a variety of other Mexican recipes like Taquitos, burritos, chiles rellenos etc. I made for enchilada. It’s easy to make and very delicious.

Ingredients

• Diced Tomatoes 1 and ½ Cup
• Chopped Onions 1 Cup
• Red Bell Peppers Diced 1 Cup
• Jalapeno 1 deseeds and diced
• Minced Garlic 1 Tbsp.
• few string of cilantro washed and chopped
• Cumin Powder or seeds 1/2 Tsp.
• Cayenne Powder 1/2 Tsp. or according to your taste
• Oil 1 Tbsp.

Method

1. In a medium sauce pan, heat 1 Tbsp. oil over medium heat. Add the onion along with the red bell peppers. Cook for about 4-6 minutes or until vegetables begin to brown.
2. Add the cumin, cayenne, salt, jalapenos and garlic. Let cook for 1 minute.
3. Add diced tomatoes mix well. Reduce the heat and allow simmering for 12- 15 minutes.
4. Add in the chopped cilantro. Let it cool for 10-15 minutes.
5. Transfer the ranchero mix to a blender and blend until smooth.
6. Transfer the ranchero mix to the sauce pan and heat over medium heat until boiled and thicken. About 5-7 minutes.
7. Garnish with some chopped green onions.
8. Ranchero Sauce is ready to use for Enchiladas. 

Barley, Mushroom, Yellow Split Lentil (Moong Dal) Soup

Barley and Mushrooms are rich in dietary fiber and selenium. So when I am thinking to make something from barley, my first choice is this healthy and hearty soup. It is a very comforting and satisfying meal. Soups are perfect for cold day. Give it a try this soup in this winter.

# enjoy # winter # Soups # roasted red pepper & tomato # chunky minestrone soup # Vegetable chili # Bean and veg. soup # etc.

Ingredients

• Barley 1 Cup Washed, Soaked and drained (4 to 6 hrs.)
• Mushroom 8-10 sliced and then sliced again
• Moong Dal ¼ Cup Washed, Soaked and drained (4 to 6 hrs.)
• 1 carrot diced
• Celery stalks 2 diced
• Yellow onion half diced
• Garlic 1-2 cloves minced
• Turmeric Powder 1/8 Tsp.
• Coriander 3-5 strings
• Oil or Butter 1 ½ Tbsp.
• Water 4-5 Cup
• Salt and Pepper to taste

 Method

1. Heat oil medium heat in a pan. Add barley, Moong dal sauté for a few minutes.
2. Add onion, carrot, celery, mushroom, garlic, turmeric powder and sauté for 3-5 minutes.
3. Gradually mix water or veg.broth. Add salt and pepper to taste.
4. Bring soup to boil, stirring frequently.
5. Simmer until barley is tender and soup is beginning to thicken, about 30 to 40 minutes.
6. Mix in parsley or dill or coriander as per your taste of desire.
7. If necessary, season with additional salt and pepper. Serve hot.

Instant Lemon Pickle

This is a quick and easy sweet lemon pickle that is ready within in half an hour as compared to the traditional recipe.

Ingredients

• 3-4 Lemon
• 1 Tsp. Cumin Powder
• 1 Tsp. Red chili powder
• 1 Tsp. Turmeric Powder
• Pinch of Asafoetida
• 2-5 Black Pepper
• 1-2 Cardamom Pod
• 1-2 Cloves
• 1 Small Cinnamon Stick
• Brown Sugar ½ Cup
• 2 Tbsp. Sesame Oil or Mustard Oil or Olive Oil
• Salt to Taste

   Method

1. Cook the whole lemon in steamer for 6-10 minutes.
2. Let the lemons cool completely.
3. Place the lemons in a bowl or in a deep dish. Cut them into quarters inside the bowl, to retain all the juices.
4. Add the salt, turmeric powder, red chili powder, cumin powder, Asafoetida
5. In a pan take 2 Tbsp. of sesame oil. Add 3-5 black pepper, 1 cardamom, 1 clove, 1  small cinnamon stick.
6. Add spiced lemon wedged and brown sugar. Let it melt. Adjust sweetness according to your taste.
7. Cook for 5-10 Minutes. Let it cool.
8. Store in a sterilized glass bottle and leave aside for one day. Next day, the pickle is ready to eat.
9. Store in refrigerator.  

Cucumber Yogurt salad (Tzatziki)

This is very easy to make cucumber salad, also called Tzatziki. Great with hot and spicy dishes, dipping with pita chips, veggies etc.

Ingredients

• 2 cucumbers, peeled, quartered lengthwise, then sliced ( Make sure that they are not bitter)
• Plain yogurt, about 1 cup
• 1 teaspoon dried dill, or 3-5 teaspoon of fresh dill(Suva Bhaji)
• Salt and pepper
• 1-2 small cloves of minced garlic
• ¼ teaspoon ground mustard seeds

Method

1. To make the salad, simply gently mix together the ingredients.
2. Add salt and pepper to taste.
3. Mix it and serve.

Split Green Gram Soup or Curry

Cooking Time 30-45 minutes

Ingredients

• 200g split green gram or split yellow
• Half spoon turmeric powder
• 0ne pinch of asafoetida
• Lemon juice
• Fresh ginger chopped
• 1-2 cloves garlic chopped
• Green chilli chopped 1 (optional)
• Half spoon of cumin seed
• Half spoon of crushed coriander seeds
• 1 litres water
• Salt to taste

 Method

1. Wash the Split Green and soak for at least 1-4 hours.
2. Heat ghee or oil in a pan, slow the flame, add cumin seeds, crushed coriander, asafoetida, ginger, garlic, turmeric, salt sauté for a few seconds than add the beans.
3. For one part soaked Split Green you need about four part of water.
4. Simmer for 30-40 minutes. Adding more water if necessary, until beans are soft.
5. Turn off the heat and garnish with coriander leaves.
6. Leave pot to cool for a further 10 to 15 minutes before opening.
7. Serve soup with a squeeze of lime juice. Garnished with some fresh coriander leaves, finely chopped.
8. I garnished with some pieces of fresh ginger and fresh turmeric root.
9. (Sauté ginger and turmeric pieces in ¼ spoons of oil for 2-3 minutes before garnished).

Green gram plays a key role in Ayurveda for nutritional healing and detoxifying effects. 

 

Red Onion, shallots, Cilantro Salsa

This salsa is a very refreshing and easy to make.

Onion is easy in digestion more than tomato.So I like to make this simple salsa as a side dish with Mexican dish or any Indian dish.

A raw onion cleanses the digestive tract and purifies the blood and stimulates digestion.

      Ingredients #

• 1 cup fine chopped red onion
• ¼ cup fine chopped shallots
• ¼ cup fine chopped cilantro
• 1 ½ whole lime
• Salt to taste
• ¼ teaspoon cumin powder

Method #

1. In a bowl mix all ingredients and marinate them in the lime juice for at least half an hour.
2. Ready to use, enjoy!!

 

Mouth Freshener

Ingredients #

• ½ cup of fennel seeds
• ¼ cup of sesame seeds (mix white and black sesame seeds)
• ¼ cup of dill seeds (optional)
• 1 tablespoon carom seeds/Bishop’s seeds (ajwain)
• Few seeds of watermelon (optional)
• Pinch of black salt
• One tea spoon warm water
• Few drops of lemon juice

Method #

1. Dissolve salt in warm water.
2. Sprinkle few drops of water and lemon juice on each seeds.
3. Heat heavy cast iron pan and roast each seed separately until slightly brown and dry.
4. Pour into dish and let it cool.
5. Store in glass jar or any other not in plastic.
6. Eat a teaspoon after meal for good digestion and sweet breath.                          

Health Benefits # 

Enhances digestive fire. Balance Pita in mind and body. Helps to correct digestive gas. After eating you going to feel comfort in your stomach.

FRESH TURMERIC PICKLE

Ingredients #

• ¼ tsp. Fenugreek
• ¼ tsp. Mustard powder
• Pinch of Hing (Asafetida)
• Lime ½ from whole
• 1 tsp. Sesame oil or any other
• Salt
• 5-7 Fresh Turmeric Root 

Method#

1. Mix the dried spices into a thick paste with bit of water (3-5 drop only).
2. Shred turmeric or chop in pea sized chunks. (I like shredded).
3. Fry spices paste and turmeric in oil until the aroma is released. (3 to 5 minutes).
4. Add salt and lemon juice. Mix well and serve. Taste is better after 4-6 hours. Store in air tight container. 

Handy Tips# You can make this pickle only with salt and lemon juice too. I am frequently making with salt and lemon juice with only 5-7 pieces.

Health Benefits# Turmeric is one of the great healer according to Ayurveda. Turmeric is detoxifying the liver, Balance cholesterol levels, fight allergies and stimulate digestion, Boost immunity, Enhance the complexion etc.