Fish Tacos Recipe By Maya Foods

Fish Tacos have been part of Mexico’s culinary heritage for well over a hundred years. These folded tortillas can be stuffed with any number of fillings—with each Mexican state claiming stake to their own. Fish tacos are said to come from Baja California, Mexico’s northernmost state. While the original fish taco was made with deep-fried fish, this recipe—made with sautéed fish—is a delicious and fresh version. This recipe is easily doubled, which makes it a great dish to make when entertaining a crowd.

 Magic of MayaFood Spices

Ingredients:

• 1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
• 2 medium limes, halved
• 1/4 teaspoon garlic paste
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 2 tablespoons vegetable oil, plus more for oiling the grill grates
• Kosher salt
• Freshly ground black pepper
• 1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced
• 1/2 medium red onion, thinly sliced
• 1/4 cup coarsely chopped fresh cilantro
• 6 to 8 soft (6-inch) corn tortillas
• Sliced avocado, for garnish (optional)
• Guacamole, for garnish (optional, see above)
• Salsa, for garnish (optional, see above)
• Sour cream, for garnish (optional)
• Hot sauce, for garnish (optional)

Instructions

1. Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.
2. Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
4. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
5. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
6. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.

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Sheer Khurma Recipe – EID Special

Celebrate Eid in a grand way with the royal Sheer Khurma! This aromatic silken pudding finds its origins with the Mughals and in Urdu translates to ‘sweetened milk with dried dates and Maya Foods Pure Ghee’. Re-create this simple and authentic recipe at home and celebrate good times with family and friends.

Ingredients

• 2 tbsp Pure Ghee
• 1/4 cup vermicelli (sevaiyan)
• 1/2 cup Sugar
• 3 cups milk
• 1/4 cup chopped dried fruits
• 2 tbsp raisins (kismis)
• 2 tbsp dates (khajur)
• 1 tsp chirongi nuts (charoli)
• 1/2 tsp cardamom (elaichi) powder for garnish
• 2 tbsp rose water

Instructions:

• Heat the pure ghee in a deep pan, add the vermicelli and cook till it turns golden brown.
• Add the sugar and milk and cook till the sugar dissolves.
• Add the dry fruits and raisins, mix well and allow it to simmer for 3 to 4 minutes.
• Add the fresh dates, charoli, cardamom powder and rose water and simmer for another 1 to 2 minutes. If the sheer korma is too thick, add a little hot water and mix gently.
• Remove from the flame and serve hot or cold garnished with cardamom powder.

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Pav Bhaji Recipe By Maya Foods

Pav Bhaji is one of the most popular street foods which can now be found across metro cities, even in high-end restaurants. A delicious and wholesome mix of assorted veggies like potatoes, tomatoes, cauliflower, green peas and capsicum along with plenty of onions, ginger and garlic are mashed on a griddle and flavored with a quintessential spice mix known as pav bhaji masala. This spicy vegetarian sabzi is served with a baked Indian bread roll called pav which is toasted along with a good dose of butter. This vegetarian classic is an all-day hit – works great as a meal and even as a snack. It’s one of the best ways to feed your kids plenty of veggies that too with a smile.

Magic of MayaFood Spices

Ingredients:

• Potatoes 4 medium
• Tomatoes 4 medium
• Cauliflower 1/4 small
• Onions 2 medium
• Ginger 1 tsp paste
• Garlic paste
• Green capsicum 1 medium
• Green chilies 3-4
• Fresh coriander leaves 1/4 cup
• Green peas shelled 1/4 cup
• Lemons 2
• Oil 3 tablespoons
• Salt to taste
• Pav bhaji masala 1 1/2 tablespoons
• Butter 3 tablespoons
• Pav 8

Instructions:

1. Boil, cool, peel and grate potatoes. Wash and finely chop tomatoes. Wash and grate cauliflower. Peel, wash and finely chop onion. Peel and wash ginger, garlic and grind to a fine paste.
2. Wash, halve, remove seeds and finely chop capsicum. Wash, remove stems and finely chop green chilies.
3. Clean, wash and finely chop fresh coriander leaves. Wash and boil the green peas in salted water till soft, drain and mash lightly and keep aside. Cut lemon into wedges.
4. Heat oil in a pan and add the three-fourth quantity of chopped onions. Sauté till light brown. Add chopped green chilies and ginger garlic paste. Stir-fry for half a minute.
5. Add half the quantity of chopped tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add chopped capsicum, boiled and lightly mashed peas, grated cauliflower, grated boiled potatoes and one and a half cups of water.
6. Bring it to a boil and simmer for ten minutes, pressing with the back of the spoon a few times, till all the vegetables are completely mashed. Add pav bhajee masala, salt and the rest of the chopped tomatoes. Cook on medium heat for two minutes, stirring continuously.
7. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
8. Garnish the bhajee with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

Serving Ideas: Serve Bhaji with roasted pav buns, chopped onion and sliced tomato in dinner. It can also be served as a party snack.

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Samosa Recipe By Maya Foods

Samosa is a very popular Indian snack made with a spicy potato filling along with some dry fruits. They are basically pockets of dough which are stuffed with savoury filling and deep fried resulting in a crisp shell. This is the best Indian snack and one of the most popular street foods in the country.

Magic of Maya Spices for Authentic Taste

Ingredients:

• 1 cup– Flour
• 3 tbsp – Ghee
• As required– Water
• 1/8 Tsp- Carom seeds
• ½ Tsp – Salt
• For Stuffing- 500 ms – Boiled Potato
• ¼ Cup – Oil
• 1/2 Tsp – Cumin Whole
• 1 Tsp – Ginger Chopped
• 1 Tbsp – Green Chilli Chopped
• 2 Tsp – Whole Crushed Coriander
• 1 Tsp – Red Chilli Powder
• 1/2 Tsp – Kasoori Methi
• 1 Tsp Mango powder
• 1 Tsp – Cumin Powder
• 1 Tsp – Garam Masala
• 2 Tbsp – Fresh Coriander, chopped
• Oil to deep fry
• Accompaniments- Sweet Tamarind Chutney
• Mint Chutney
• Tomato Chutney
• Green Chutney

Instructions:

1. In a bowl combine flour, ghee, carom seeds and salt and make a tight dough using water.
2. Heat oil in a pan add cumin, ginger, green Chilli and sauté for 2 minutes. Then add mashed potato and all the spices sauté for 10 to 15 minutes, on very slow fire.
3. Finish with chopped coriander. Allow the mixture to cool it for some time.
4. Divide the dough into small portions and roll them very thin.
5. Cut the rolled disc into two and apply water on the edges of each piece and fold it like a cone. Stuff each piece with potato mixture and seal the edges to shape it like a samosa.
6. Similarly, make samosa with all the dough and the stuffing.
7. Heat oil in a wok and deep fry the samosa on very slow fire, gently stirring regularly until golden brown and crisp.
8. Remove and serve hot with sweet and mint chutneys.

Serving Ideas: Samosa can be served with tempting mint chutney or green chutney or tamarind chutney or tomato ketchup. Garnish it with chopped onion, khajoor chutney, sev and curd and serve as a samosa chaat.

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SUKHDI / GOL PAPDI RECIPE BY MAYA FOODS

Sukhdi is a sweet made from wheat flour, jaggery and ghee, is savoured at weddings or on even consumed during holidays. It is especially known to be a winter sweet. This is also known as Gud Papdi Recipe in India. It is very quick, authentic Gujarati sweet made with just 3 ingredients: Ghee, Wheat Flour and Jaggery(Gud). Sukhadi is very soft, melt in mouth texture. So in case you have a demand for dessert in 15 minutes, you can quickly make this Sukhdi Recipe.

Magic of Maya Spices for Authentic Taste

Ingredients:

• 1 Cup Ghee
• 1 Cup Wheat Flour
• 1/2 Cup grated Jaggery
• Grated Almonds (optional)
• Cardamom (Eliachi) Powder

Recipe for Sukhdi / Gol Papdi

• Heat ghee in a pan and add flour to it. Roast the flour till it changes color and becomes light brown (Consistency of the mixture should not be dry or else add extra ghee).

• After roasting around 10-15 mins, remove the mixture from the flame. Add elaichi powder and jaggery after mixture becomes little cool and mix it properly till all jaggery dissolves.

• Pour the mixture in a Thali and set the mixture properly to form a cake. Garnish the sukhadi with grated almonds. Cut the cake into diamonds and allow it to cool properly before removing it from the Thali.

• Once it is cooled well, remove the diamonds and serve as instant mithai.You can pack it in an airtight container to store. It can remain fresh for 2-4 days.

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BHAKRI RECIPE BY MAYA FOODS

Bhakri is a round flat unleavened bread often used in the cuisine of western and central India.

Magic of Maya Spices for Authentic Taste

 Ingredients:

• 1 cup Wheat Flour
• 2-3 tbsp Oil
• Salt to Taste

Recipe for Bhakri:

• Mix flour, oil and salt in a bowl. Add water as needed and knead a dough (make sure its a hard dough or else bhakris will become soft).
• Divide the dough into 10 equal parts and make balls out of them.
• Roll out each ball into a flattened semi thick bhakri (you can use a steel cup to cut out even shaped round bhakris). repeat the process with rest of the balls.
• Heat a tawa and place bhakri on it. Start pressing the bhakri with a cloth on both sides till it becomes golden brown from both sides.
• Cook the bhakris on medium flame. On cooling, bhakris will become hard but it will be crispy.
• It can be stored for a day but make sure you put in a container only after it is completely cooled (or else it will become soft). Serve bhakris with Besan or any kind of sabzis.

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