Gumbo vegetarian recipe- Maxican stle.

Recently I had an opportunity to taste a Maxican vegetarian Dish called Gumbo.this is a kind of mixing of vegetables wherein one has the choice of adding any vegetable of liking.The vegetarian dishes so made are to be again mixed with the soup .All together when mixed gives a taste you will never forget to the extent that when you hear the name Gumbo your mouth would start to become flooded. There are a few vegetables suggested and is being used in Maxican Restaurants.But if those vegetables are not readily available locally ,Vegetales of your choice also can be used.Coriander is an important ingredient for Maxican Gumbo. The Maxican Gumbo is generally prepared By using Rice ( Brown or white according to choice),Beans,Soup,And Sauce of different types( in Maxican way it is called Salsa). But for Indians to make it tastier other favorite vegetables can also be used as ingredients.These special vegetables could be Corns,Tomatoes,Lettuce and Green Pepers to make it indo Maxican style .The taste this way is double folded for Indian styles.( I enjoyed it to a very large extent). The required ingredients of Gumbo can be prepared separately. Tortilla soup(Tortila is nothing but a chapathy like bread spread made from Wheat flour).picture below :

. The tortilla so made can be cut into smallPieces and fried in vegetable oil or olive oil and spread in the soup of choice made. The next is The preparation of Cilantro Rice( Coriander rice):The ingredients for this are 1)Cooked Brown or white rices 2 cups. 2) Oil 2 teaspoons. 3)Lime Juice from one small Lemon 4) Chopped Cilanto (Coriander)- 1/2 cup. 5)Garlic clove-1( those who do not like it can omit it) 6)Salt as required. Preparation: Cook the rice brown or white either in water or Vegetable Broth. Vegetable Broth is ideal.how Vegetable Broth can be made is very simple.Take some onions,Carrot& Celery ( picture below)

Preparation of Broth. The three vegetable together with leftovers of other vegetables and the grains of your choice for example Rajma are to be cooked by adding sprigs of thyme and parsley for about 15 minutes.Thereafter take the cooked water and again cook in it the brown or white rice set aside earlier.this gives a special taste to the preparation of the rice. Next is the preparation of Black beans The ingredients required are : 1)Black or Pinto Beans 2 Cups( Soaked and cooked) 2)Oil- 1 Teaspoon 3)Chopped Red Onion-1/4 cup. 4)Vegetable broth -1 Cup. 5)Cummin powder-1 Teaspoon 6) Lime Juice - 1 Table spoon. 7) Salt as required Preparation: 1) Fry onion in a Teaspoon of oil 2)Drain and wash black beans and add it to a sauce pan along with Vegetable Broth Over medium heat. 3)When it starts boiling add Cumin powder,Lime Juice and a little salt. Cook for 2 minutes and turn off Heat. ( picture below)

Now finally comes the Hot Salsa.the hotvsalsa is nothing but hot Sause made of Chilly or Green pepper.This is available in plenty in market in small bottles. It can be prepared at home also The ingredients required to prepare at home: 1)Tomatoes-2 2)Chopped Red onions - 3Table spoons 3)Chopped bell peppers -2 Table spoons 4)A handful of Cilantro chopped 5)Garlic cloves1 ( if not liked can be omitted) 6)Fresh Lime juice -1 table spoon 7)Chilly powder -1/4 teaspoon 8) Finely chopped Spring onions 1 Table spoon. 9)Olive oil 1 teaspoon. 10) Salt as required All the finely chopped vegetables above are to be mixed in a Bowl with Lime juice ,oil,Chilly powder and salt. Grind it in a mixer for a couple of times and refrigerate for 2 hours or overnight. All the above are to be mixed and spread Over it cream ,cheese,chopped coriander leaves and small pieces of Tortilla chips. The Maxican Gumbo Vegetable is now ready to ea. The taste is beyond explanation to be experienced .pickle of choice if preferred can be taken along with Gumbo Vegetable. As a change from traditional daily routine of Rice,Sambar,Rasam,thoran,uppri,Pappadam with pickle once in a week. Trying this food would be ideal as a deviation in our menu like Chapathy & Curry which was added to the Kerala Menu long back. Sreedharan Mundanat